Determination of fumigants and related chemicals in fatty and nonfatty foods

Daft, James L.

doi:10.1021/jf00086a062

Cited by 11 publications

(5 citation statements)

References 11 publications

(14 reference statements)

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“…As reported previously (Osbrink et al, 1988), percent recovery of SF is generally high, even at parts per billion level fortifications. MB recoveries in this study were found to be considerably lower with many commodities, especially fatty ones, as has been previously noted (Daft, 1988(Daft, , 1989; Scheffrahn et al, 1992b). Poor recoveries may be due to MB dealkylation in commodities (Meikle and Stewart, 1962), nonoptimum equilibration time (DeVries et al, 1985), and high fat affinity (Daft, 1988(Daft, , 1989.…”

Section: Resultssupporting

confidence: 70%

“…Label directions for SF (DowElanco, 1993) and MB (Great Lakes Chemical Corp, 1992) dictate that foods, feed, and medicines must either be properly protected from fumigant exposure (e.g., sealed metal or glass containers or, on older SF labels, polyethylene bags) or be removed from the structure because unprotected commodities are likely to harbor transient or permanent residues of either SF (Meikle and Stewart, 1962;Osbrink et al, 1988;Scheffrahn et al, 1989a,b) or MB (Daft, 1988(Daft, , 1989; DeVries et al, 1985; Meikle and Stewart, 1962) after fumigation. Many consumer foods packaged in manufacturer-sealed containers of various materials and closure types are also susceptible to fumigant exposure and residue formation (Scheffrahn et al, 1992b), and often the packaging does not constitute adequate protection.…”

mentioning

confidence: 99%

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Nylon film enclosures for protection of foods from exposure to sulfuryl fluoride and methyl bromide during structural fumigation

Scheffrahn¹,

Bodalbhai²,

Su³

1994

J. Agric. Food Chem.

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Section: Resultssupporting

confidence: 70%

mentioning

confidence: 99%

Nylon film enclosures for protection of foods from exposure to sulfuryl fluoride and methyl bromide during structural fumigation

Scheffrahn¹,

Bodalbhai²,

Su³

1994

J. Agric. Food Chem.

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“…In older studies, tetrachloroethylene was detected in a variety of foods ranging from 1 to 230 ng/g (1-230 ppb), with a mean of 12 ng/g (12 ppb) (Daft 1989). An analysis of intermediate grain-based foods in 1985 showed the following tetrachloroethylene levels (in ppb): corn muffin mix, 1.8; yellow corn meal,…”

Section: Other Environmental Mediamentioning

confidence: 99%

“…Tetrachloroethylene is widely distributed in the environment and has been detected in air (Adgate et al 2004;Aggozzotti et al 1994a;Roda et al 2013), water (Dykson andHess 1982;Lee et al 2002;Rao and Brown et al 1993;Ligocki et al 1985;Rowe et al 2007;Williams et al 2002), soil (Vroblesky et al 1991), and food (Daft 1989;Entz and Diachenko 1988;Entz and Hollifield 1982;Grob et al 1990;Heikes and Hopper 1986). Tetrachloroethylene was found to be present in lettuce, and is prevalent in other fruits and vegetables (Boekhold et al 1989;de Raat 2003).…”

Section: Adequacy Of the Databasementioning

confidence: 99%

Physicochemical properties

Brooke¹

2014

Essentials of Environmental Public Health Science

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Managing Hazardous Materials Incidents is a three-volume set of recommendations for on-scene (prehospital) and hospital medical management of patients exposed during a hazardous materials incident (see https://www.atsdr.cdc.gov/MHMI/index.asp). Volumes I and II are planning guides to assist first responders and hospital emergency department personnel in planning for incidents that involve hazardous materials. Volume III-Medical Management Guidelines for Acute Chemical Exposures-is a guide for health care professionals treating patients exposed to hazardous materials.Fact Sheets (ToxFAQs™) provide answers to frequently asked questions about toxic substances (see https://www.atsdr.cdc.gov/toxfaqs/Index.asp). Other Agencies and OrganizationsThe National Center for Environmental Health (NCEH) focuses on preventing or controlling disease, injury, and disability related to the interactions between people and their environment outside the workplace. Contact: NCEH,

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“…The mean chloroform concentration in the 12 positive samples was 25.8 Jlg/1, with a range of 3.7 to 70 Jlg/l. Daft (1987Daft ( , 1988Daft ( , 1989 analyzed foods for chloroform. The largest of the surveys included 549 food items.…”

Section: Milkmentioning

confidence: 99%

Human Exposure and Body Burden for Chloroform and Other Trihalomethanes

Wallace

1997

Critical Reviews in Environmental Science and Technology

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Existing information on human exposure to chloroform and other trihalomethanes (THMs) in air, water, and food is summarized. Three major surveys have collected data on chloroform levels in finished water at treatment plants. EPA's TEAM Studies have measured concentrations of THMs in residential drinking water and in personal, indoor, outdoor, and expired air from about 800 participants in eight cities. The Food and Drug Administration has surveyed chloroform levels in food and beverages. Recently, the Centers for Disease Control (CDC) have completed measuring blood levels of THMs in about 1000 participants in the National Health and Nutrition Examination Survey (NHANES).Exposure occurs through ingestion (drinking tap water and soft drinks and eating certain dairy. foods), inhalation (breathing peak amounts of chloroform emitted during showers or baths, and lower levels in indoor air from other indoor sources), and dermal absorption (during showers, baths, and swimming). Each of these routes of exposure appear to be potentially substantial contributors to total exposure.The major source of exposure to chloroform is chlorination of water supplies. This results in exposure through ingestion of drinking water, but also through inhalation and skin absorption as a result of the myriad other uses of chlorinated water in the home: showers, baths, washing clothes and dishes, etc. Because chlorinated water supplies are used by bottling plants of soft drink manufacturers, even the chloroform found in beverages may be partially due to the chlorination of water supplies. Other sources of exposure, which can be important for specific groups of people, include chlorination of swimming pools, industrial production and use, and use of bleach during clothes washing.

show abstract

Determination of fumigants and related chemicals in fatty and nonfatty foods

Cited by 11 publications

References 11 publications

Nylon film enclosures for protection of foods from exposure to sulfuryl fluoride and methyl bromide during structural fumigation

Nylon film enclosures for protection of foods from exposure to sulfuryl fluoride and methyl bromide during structural fumigation

Physicochemical properties

Human Exposure and Body Burden for Chloroform and Other Trihalomethanes

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