| Abstract: | Disinfectants are frequently used in the food industry against harmful (micro-)organisms on equipment (surfaces, pipelines etc.) which can come into contact with food. In The Netherlands, such uses of disinfectants are only allowed when registered according to the provisions of our national Pesticide Law. In most cases, (registered) uses require an operating procedure consisting of 3 consecutive steps: cleaning, disinfection and rinsing the equipment with clean water, thus avoiding contamination of food as much as possible. However, in some cases traces of the used compound(s) in food are inevitable. Therefore, Maximum Residue Limits (MRLs) for the disinfectants involved are established in food in the Netherlands. As remaining residues must be safe when ingested by the public, intake must be well below the Acceptable Daily Intake (ADI) for the respective chemicals. Also, sensitive and easy-to-operate methods of residue analysis, capable of detecting low levels of the compounds in food, must be available for enforcement purposes. In the Netherlands, experience with the existing legislation was gained over the past 25 years, resulting in the establishment of some 15–20 MRLs for residues of disinfectants in food.Harmonisation of the use of disinfectants (and other biocides) in the EU will be achieved in a draft ‘Biocide Directive’ in which the residue aspects of disinfectants are also covered, in a more-or-less comparable way as has been layed down in the Dutch legislation.Recent developments include the use of disinfectants in food as such, to reduce micro-organisms and to prolong the shelf-life of food products. Although in some surrounding countries this technique may already have become common practice. The Netherlands is reluctant to register those uses, and restricts it to cases where there is an inevitable technical need for disinfection, to minimize the exposure of the consumer to residues of (potentially) dangerous chemicals. |
