Micropollutants and chemical residues in organic and conventional meat

Guérin, Thierry; Minvielle, Brice; Travel, Angélique; Normand, Jérôme; Bourin, M.; Royer, Eric; Dubreil, Estelle; Mompelat, Sophie; Hommet, Frédéric; Nicolas, Marina; Hort, Vincent; Inthavong, Chanthadary; Saint-Hilaire, Maïlie; Chafey, Claude; Parinet, Julien; Cariou, Ronan; Marchand, Philippe; Bizec, Bruno Le; Verdon, Eric; Engel, Erwan

doi:10.1016/j.foodchem.2017.04.013

Cited by 43 publications

(22 citation statements)

References 23 publications

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“…Ingestion of α-HBCDD through broiler meat consumption. As reported by Dervilly-Pinel et al (2017), breast meat exhibits a mean concentration of 0.60 ng α-HBCDD g −1 lw, irrespective of the strain. Accounting for 93% α-HBCDD (Riviere et al 2014) and a lipid content of 1.27 g kg −1 (Table 1), this tissue would contain 0.00709 ng g −1 fw.…”

Section: Decontaminationsupporting

confidence: 64%

“…However, the current model allows fine-tuning of the impact of production characteristics. Besides, the current estimates clearly do not corroborate the slight increase in α-HBCDD concentration in breast muscles of SG compared to FG broilers reported by Dervilly-Pinel et al (2017). Thus, characteristics other than those linked to growth and body characteristics such as access to an outdoor run (Jondreville et al 2013), or the use of PS for building insulation (Cariou et al 2014) may be involved.…”

Section: Exposure Up To Slaughtercontrasting

confidence: 63%

“…A recent survey conducted in France reported similar average concentrations of HBCDD in conventional, Label Rouge and organic breast meat samples (0.21 ± 0.14, 0.63 ± 0.80, and 0.47 ± 0.40 ng HBCDD g −1 lw, respectively). However, the median concentration was slightly higher for alternative systems (respectively, 0.17, 0.34 and 0.33 ng HBCDD g −1 lw) (Dervilly-Pinel et al 2017). In addition to the access to an outdoor run, the aforementioned production-specific factors may affect the concentration of α-HBCDD in tissues of exposed broilers.…”

Section: Introductionmentioning

confidence: 88%

“…Thus, this isomer dominates in the profile of the matrices to which rearing animals may be exposed and of their tissues (Berntssen et al 2011;Cariou et al 2014). Like other meats, poultry meat displays overall low levels of HBCDD (Riviere et al 2014;Dervilly-Pinel et al 2017). However, national monitoring plans conducted in France have revealed concentrations in some samples of poultry eggs and meat reaching 3,000 ng g −1 lw (DGAL 2009).…”

Section: Introductionmentioning

confidence: 99%

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A PBPK model to study the transfer of α-hexabromocyclododecane (α-HBCDD) to tissues of fast- and slow-growing broilers

Méda

Travel

Guyot

et al. 2019

Food Additives & Contaminants: Part A

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A physiologically based pharmacokinetic (PBPK) model was developed to investigate the productionspecific factors involved in the transfer of α-hexabromocyclododecane (α-HBCDD) to broiler meat. The model describes growth and lipid deposition in tissues of fast-(FG) and slow-(SG) growing broilers from hatching to slaughter and simulates the exposure through the ingestion of contaminated feed or expanded polystyrene insulation material. Growth parameters were obtained from the literature while parameters relative to uptake, distribution, and elimination of α-HBCDD were adjusted using results of a previous experiment involving broilers exposed through feed throughout the rearing period or allowed to depurate before slaughter. The model was used to compare the two main edible tissues, breast and leg meat, as well as skin, and to investigate the variability within strain. Between strains and within strain, α-HBCDD assimilation efficiency (AE) is higher when the animals are slaughtered young or heavy. However, increasing slaughter age will lower α-HBCDD concentration in tissues, due to dilution. Based on fresh weight, the concentration of α-HBCDD in breast muscles and skin tends to be lower in SG than in FG broilers (−30 to +10%), while it is 10% to 80% higher in leg muscles. Compared to breast muscles, consuming leg muscles would elicit an exposure 9 and 16 times higher in FG and SG broilers, respectively. The consumption of skin together with muscles would multiply the exposure by up to 36 times compared to breast muscle alone. In case of acute exposure, the α-HBCDD concentration in tissues increased sharply, all the more since the animals are lighter in weight, and then decreased rapidly. In FG broilers, dilution through growth contributed for up to 37%, 28% and 97% to the decontamination of breast muscles, leg muscles and skin, respectively, depending on the duration of depuration before slaughter.

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Section: Decontaminationsupporting

confidence: 64%

Section: Exposure Up To Slaughtercontrasting

confidence: 63%

Section: Introductionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A PBPK model to study the transfer of α-hexabromocyclododecane (α-HBCDD) to tissues of fast- and slow-growing broilers

Méda

Travel

Guyot

et al. 2019

Food Additives & Contaminants: Part A

Self Cite

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“…Chemical safety is another concern for meat produced under current production systems and several chemical toxicants, such as pesticides (Yu et al., ), polychlorinated biphenyls (PCBs) (Xing, Yang, Chan, Tao, & Wong, ), heavy metals (Gao & Wang, ), brominated flame retardants (Yu et al., , ), and heterocyclic aromatic amines (Kulp, Fortson, Knize, & Felton, ), may contaminate the meat from the environment, food processing, and treatments of agricultural production, which may harm human health during chronic exposure (Engel, Ratel, Bouhlel, Planche, & Meurillon, ). Process‐induced toxicants (Bouvard et al., ) and micropollutants (Dervilly‐Pinel et al., ) are the major sources of chemical contamination in meat (Meurillon, Ratel, & Engel, ). The most abundant carcinogenic heterocyclic aromatic amine formed in meats during cooking is 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP; Hoa et al., ).…”

Section: Problems Associated With Current Meat Production Systemsmentioning

confidence: 99%

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Bhat

Morton

Mason

et al. 2019

Comp Rev Food Sci Food Safe

100

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Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.

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Contaminants as Chemical Hazards in Food

Cariou¹,

Bizec²

2022

Hazards in the Food Processing and Distribution Chain

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Micropollutants and chemical residues in organic and conventional meat

Cited by 43 publications

References 23 publications

A PBPK model to study the transfer of α-hexabromocyclododecane (α-HBCDD) to tissues of fast- and slow-growing broilers

A PBPK model to study the transfer of α-hexabromocyclododecane (α-HBCDD) to tissues of fast- and slow-growing broilers

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Contaminants as Chemical Hazards in Food

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