Chlorotyrosine and Fatty Acid Chlorohydrin Byproduct Concentrations in Meats and Fish Are Naturally Elevated

Foodborne pathogen concerns have focused attention on sanitization within food processing facilities. However, certain jurisdictions, particularly in Europe, have blocked imports of chlorine-treated meats, partially from concerns regarding toxic chlorinated byproduct formation. Herein, we measured lipid-bound fatty acid chlorohydrin and protein-bound chlorotyrosine concentrations in chicken, beef, fish, and raw milk samples. Surprisingly, we observed no increase in byproduct formation under typical exposure conditions (50 mg of Cl 2 /L), with substantial increases observed only under extreme conditions. These results contrast with previous produce research demonstrating a clear dose–response relationship. While produce featured low background byproduct concentrations, concentrations in meat, fish, and milk samples were already elevated even prior to chlorine exposure. Bulk organochlorine analysis confirmed that these byproducts mirrored the broader array of chlorinated byproducts. While these results suggest minimal risks for chlorine sanitization for meats and fish, they highlight additional risks for a meat-based diet.