Biocide restrictions cause safety fears
Changes to maximum residue limits (MRLs) for two quaternary ammonium compounds (QACs) and chlorates, which are left when other chlorine-based chemicals are used, threaten the use of some disinfectants and sanitisers widely used in the food industry.
“The industry is extraordinarily worried about this,” said Jenny Morris, a member of the Food Standards Agency’s Advisory Committee on the Microbiological Safety of Food. “It’s about the action that has already been taken to withdraw [disinfectants] on a precautionary basis and what the implications are for that and what will go in their place.”
Two types of QAC, didecyldimethylammonium chloride and benzalkonium chloride, have found particular favour in food processing for their effective biocide properties. However, they are also listed as plant protection products and have fallen foul of lower MRLs of 0.1mg/kg introduced under European Commission pesticides rules.
Serious concerns
The chilled and ready-to-eat food sectors, in particular, have serious concerns about both the new MRLs for QACs and chlorates, given that residues for the later can accumulate on food from chlorinated water used to wash produce.
“Pesticides legislation should not be applied to biocides that are used to assure food hygiene – this relates to both QACs and chlorate,” said Chilled Food Association director Kaarin Goodburn.
“There must be a full impact and risk assessment of potential impacts of restriction of biocides used to assure food hygiene – equipment disinfection and direct food use – prior to any decisions being taken from a MRL perspective.
Under review
“This applies to biocides classed as pesticides but also much more widely in the European Chemicals Agency’s review under the Biocidal Products Regulation of the approximately 50 biocides currently allowed for food and feed use, which is underway.”
Former British Frozen Food Federation (BFFF) technical manager Su Dakin added: “With the MRL change on QACs in August, some businesses have already replaced their use with more expensive detergents.
“The BFFF has provided advice to members on the aspects they should consider but we are concerned that many food businesses will either be unaware of the changes or change detergents and sanitiser practices needlessly and at significant expense.”
