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Coca-Cola Recalls Products in Europe Over High Chlorate Levels
Coca-Cola Recalls Products in Europe Over High Chlorate Levels0Coca-Cola has ordered a massive product recall across Europe after testing detected high chlorate levels in its products. The recall affects canned and glass-bottled drinks in Belgium, the Netherlands, Luxembourg, Britain, Germany, and France. The affected beverages include Coca-Cola, Sprite, Fanta, Fuze Tea, Minute Maid, Nalu, Royal Bliss, and Tropico, with production codes ranging from 328 GE to 338 GE.

Chlorate is a chemical compound and byproduct of chlorine-based disinfectants used in water treatment and food processing. As such, it is often present in foods and beverages at low levels. The World Health Organization (WHO) recommends a safe chlorate level of 0.7 mg per liter of water. Meanwhile, the European Food Safety Authority (EFSA) estimates a daily intake limit of 3 mg per kilogram of body weight.

A 2015 study by the EFSA found that prolonged chlorate exposure can pose health concerns, particularly for children with mild to moderate iodine deficiency, as it can disrupt their iodine intake. However, Coca-Cola stated that the detected levels pose minimal health risks.

The higher chlorate levels became apparent during routine checks at Coca-Cola¡¯s production facility in Ghent, Belgium. Upon detection, the company withdrew the unsold products from shelves. The company further asked those who purchased an affected product to return it for a refund.

J.K. Park
Staff Reporter
junior/1742448413/1613368089
 
Àμâ±â´ÉÀÔ´Ï´Ù.
1. What chemical compound was found at high levels in Coca-Cola's products?
2. Which countries are affected by the recall?
3. What is the World Health Organization¡¯s recommended safe chlorate level in water?
4. Which group is especially at risk from prolonged chlorate exposure?
 
1. How can prolonged exposure to chlorate affect children with iodine deficiency?
2. What are the potential consequences of a company failing to act quickly during a product recall?
3. Why is transparency important in handling food safety issues?
4. How can companies improve processes to prevent contamination in the future?
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