3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment.

Washing of iceberg lettuce with HOCl solutions in concentrations ranging from 1.41 to 141mg/L resulted in 0.69 to 2.05μg3-chlorotyrosine/g vegetable. As also six commercial ready-to-eat iceberg lettuces from different producers contained 3-chlorotyrosine from 1.00 to 2.24μg/g vegetable, a total of 122 ready-to-eat vegetable samples purchased in Belgian supermarkets were further screened for their 3-chlorotyrosine content. 3-chlorotyrosine was detected above the detection limit (0.19μg/g sample) in 97, 24 and 14% of the lettuce mixes, vegetable mixes and frozen vegetables, respectively. In combination with consumption data of ready-to-eat vegetables by Belgian and Spanish consumers, a quantitative exposure assessment was performed, exemplifying a lower and higher ready-to-eat vegetables consuming population. Exposure to 3-chlorotyrosine from the frozen vegetables and vegetable mixes was lower compared to the lettuce mixes due to the combination of lower contamination and lower consumption. 3-chlorotyrosine exposure via lettuce mixes could be considered as a public health concern, especially in higher consuming populations represented by the Spanish population, with 17% of consumers (>4.2 million people) and 8.5% of the total population (>2,6 million people) exceeding the threshold of toxicological concern.