eng Stefanović, Srđan Silađi, Čaba Spirić, Danka Petronijević, Radivoj Bajčić, Aleksandar Betić, Nikola Jelušić, Vedrana Institute of Meat Hygiene and Technology https://unilib.phaidrabg.rs/o:8664 doi:10.18485/meattech.2025.66.3.96 Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 552 endpage: 555 Chlorate (ClO3-) is a monovalent inorganic anion obtained by deprotonation of chloric acid. Its widespread historic use (as an herbicide) and numerous present applications result in notable findings of chlorate residues in food commodities. The aim of this paper is to present validation data confirming the fitness for purpose of the modified “QuPPe” method for LC- MS/MS determination of chlorate in plant-origin foodstuffs with high water content. The validation study was conducted according to SANTE 11312/2021 in the form of a full initial validation on three matrices representative of the leafy vegetable group. The results of the key validation parameters demonstrate the fitness for purpose of the pro- posed method. Recovery values (96.5-105.3%), repeatability (4.1-16.2%), intermediate pre- cision (3.9-16.4%) and expanded measurement uncertainty (12.6-32.1%) are in compliance with the criteria laid down in the SANTE document. Use of a graphitized carbon column for the separation of chlorate introduces the necessary step of frequent preconditioning with pla- nar compounds e.g., chlorophyll. However, this process does not result in significant delays or extended run times if carried out regularly. Chlorate, LC-MS/MS, Validation, SANTE, Hypercarb™ info:eu-repo/semantics/article http://creativecommons.org/licenses/by/4.0/legalcode 2025-12-01 Performance evaluation of the LC-MS/MS method for determination of chlorates in plant-origin foodstuffs application/pdf 450676 bytes