Dioxins and polychlorinated biphenyls contamination in poultry liver related to food safety – A review

Ghimpeţeanu, Oana Mărgărita; Militaru, M.; Scippo, Marie Louise

doi:10.1016/j.foodcont.2013.09.054

Cited by 16 publications

(10 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…They are lipophilic compounds that have the potential to bio-magnify, bio-accumulate, and persistespecially in fatty tissues of animals -in the food chain causing potential adverse effects to human health (European Food Safety Authority (EFSA), 2012b; Ghimpeţeanu et al, 2014;Reyes-Herrera and Donoghue, 2012; World Health Organization (WHO), 2014a).…”

Section: Hazard Category Hazard Types Source Of Contaminationmentioning

confidence: 99%

“…Recently, Ghimpeţeanu et al (2014) reviewed dioxin and DL-PCB contamination in poultry liver in relation to food safety and consumer health. Dioxins and DL-PCBs were shown to accumulate selectively in poultry livers; however, data on poultry liver contamination remains scarce, and the data that are available indicate that the background levels in poultry liver are of no concern (i.e.…”

Section: Limits Nl (Eu) Efsa (2010)mentioning

confidence: 99%

See 1 more Smart Citation

Chemical and physical hazards in the Dutch poultry meat chain

Banach

Asselt

Hoogenboom³

et al. 2017

View full text Add to dashboard Cite

The Netherlands Food and Consumer Product Safety Authority (NVWA) watches over the safety of food and feed products. For this purpose, the NVWA monitors the presence of possible hazards for human and animal health in food and feed. In order to prioritize its monitoring activities, in accordance with Regulation (EC) 882/2004, the NVWA aims to apply risk-based control focusing on the most important food safety hazards. The aim of the current study was to provide an overview of possible chemical and physical hazards in the poultry supply chain (from farm to retail) and identify the most important chemical and physical hazards for human health. For these most important hazards, the possible human health effects were also evaluated. Furthermore, intervention measures for reducing the presence of these hazards were studied as well as trends that may affect food safety in the poultry chain in the future. A scientific literature review was performed, datasets (from the Rapid Alert System for Food and Feed and Dutch monitoring data) were analyzed, and experts were consulted. The focus was on broiler meat, but also the meat of other poultry, such as turkey and ducks, was considered if literature and/or data were available. Results showed that various groups of chemical and physical hazards might occur in the poultry meat production chain. Most information was available for broilers and broiler meat, though occurrence data for several contaminants that are possibly relevant in poultry and poultry meat, specifically brominated flame retardants, were scarce. Occurrence data for other poultry types, like turkey and duck, were also scarce. Therefore, it is recommended to allocate research to obtain more information on the presence of specific chemical hazards in broilers, as well as other poultry types (although volumes for these meat sources are only a fraction of the total volumes of broiler meat produced in the Netherlands). Most chemical hazards are introduced at the farm level, where poultry can become contaminated due to the intake of contaminated feed, the outdoor and indoor environment, and equipment. Furthermore, due to the administration of veterinary drugs, residues of pharmacologically active substances could be present in poultry products. During further processing, contamination may occur due to the use of biocides, such as residues from agents used for cleaning the slaughtering and processing lines. In processed poultry products, food additives may be used. In addition, substances migrating from packaging materials and/or formed during processing (like heat-generated contaminants) may be introduced at later stages of the chain. For the latter hazards, arising from poultry processing, monitoring data is lacking and should continue to be collected so as to monitor their future presence. Based on the literature review, alerting and monitoring data, and expert opinion, the following chemical hazards were considered most important for the Dutch poultry meat production chain: dioxins and dioxin-like polychlorinated bip...

show abstract

Section: Hazard Category Hazard Types Source Of Contaminationmentioning

confidence: 99%

Section: Limits Nl (Eu) Efsa (2010)mentioning

confidence: 99%

Chemical and physical hazards in the Dutch poultry meat chain

Banach

Asselt

Hoogenboom³

et al. 2017

View full text Add to dashboard Cite

show abstract

“…They are among the top priority chemicals of the persistent organic pollutants (POPs) popularly referred to as the "dirty dozen" due to their notable toxicity, carcinogenicity, and mutagenicity (Weber et al 2008). From this class of substances, PCDDs and PCDFs collectively referred to as PCDD/Fs are of serious health and environmental concern owing to their toxicity, environmental persistence, and bioaccumulation in biota (Ghimpetxeanu et al 2014;Squadrone et al 2015). They are mainly produced unintentionally during synthesis of haloaromatic compounds, bleaching of pulp, recycling of metals, and incineration of chlorine-containing organic materials, and domestic and industrial wastes (Klees et al 2015, Tue et al 2016.…”

Section: Introductionmentioning

confidence: 99%

Aerobic bacterial transformation and biodegradation of dioxins: a review

Saibu

Adebusoye

Oyetibo

2020

Bioresour. Bioprocess.

View full text Add to dashboard Cite

Waste generation tends to surge in quantum as the population and living conditions grow. A group of structurally related chemicals of dibenzofurans and dibenzo-p-dioxins including their chlorinated congeners collectively known as dioxins are among the most lethal environmental pollutants formed during different anthropogenic activities. Removal of dioxins from the environment is challenging due to their persistence, recalcitrance to biodegradation, and prevalent nature. Dioxin elimination through the biological approach is considered both economically and environmentally as a better substitute to physicochemical conventional approaches. Bacterial aerobic degradation of these compounds is through two major catabolic routes: lateral and angular dioxygenation pathways. Information on the diversity of bacteria with aerobic dioxin degradation capability has accumulated over the years and efforts have been made to harness this fundamental knowledge to cleanup dioxin-polluted soils. This paper covers the previous decades and recent developments on bacterial diversity and aerobic bacterial transformation, degradation, and bioremediation of dioxins in contaminated systems.

show abstract

“…Dioxins, which are persistent and toxic chemicals, include 75 polychlorinated dibenzo-p-dioxins (PCDDs) (Ghimpet xeanu et al, 2014;Tue et al, 2016;Warenik-Bany et al, 2016). Researchers have reported that many dioxin isomers [including the highly chlorinated octachlorinated dibenzo-p-dioxin (OCDD)] have been released to the environments due to various natural and man-made chemical and combustion processes, which result in the contamination of the ecosystems and environmental media (e.g., sediments, soils) (Kido et al, 2016;Rose, 2014;Shin et al, 2016;Warenik-Bany et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Aerobic Biodegradation of OCDD by P. Mendocina NSYSU: Effectiveness and Gene Inducement Studies

Jing

Lin

Liu

et al. 2017

Water Environment Research

View full text Add to dashboard Cite

The goals of this study were to assess the effectiveness of (1) enhancing octachlorinated dibenzo-p-dioxin (OCDD) biodegradation under aerobic conditions by Pseudomonas mendocina NSYSU (P. Mendocina NSYSU) with the addition of lecithin, and (2) inducing OCDD ring-cleavage genes by pentachlorophenol (PCP) and OCDD addition. P. Mendocina NSYSU could biodegrade OCDD via aerobic cometabolism and lecithin was used as a primary substrate. Approximately 74 and 67% of OCDD biodegradation was observed after 60 days of incubation with lecithin and glucose supplement, respectively. Lecithin was also used as the solubilization additive resulting in OCDD solubilization and enhanced bioavailability of OCDD to P. Mendocina NSYSU. Two intradiol and extradiol ring-cleavage dioxygenase genes (Pmen_0474 and Pmen_2526) were identified from gene analyses. Gene concentration was significantly enhanced after the inducement by PCP and OCDD. Higher gene inducement efficiency was obtained using PCP as the inducer, and Pmen_2526 played a more important role in OCDD biodegradation.

show abstract

Dioxins and polychlorinated biphenyls contamination in poultry liver related to food safety – A review

Cited by 16 publications

References 47 publications

Chemical and physical hazards in the Dutch poultry meat chain

Chemical and physical hazards in the Dutch poultry meat chain

Aerobic bacterial transformation and biodegradation of dioxins: a review

Aerobic Biodegradation of OCDD by P. Mendocina NSYSU: Effectiveness and Gene Inducement Studies

Contact Info

Product

Resources

About