PCDDs, PCDFs and PCBs in locally produced foods as health risk factors in Silesia Province, Poland

Rusin, Monika; Dziubanek, Grzegorz; Marchwińska-Wyrwał, Ewa; Ćwieląg-Drabek, Małgorzata; Razzaghi, Mehdi; Piekut, Agata

doi:10.1016/j.ecoenv.2019.01.052

Cited by 30 publications

(16 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rusin et al . (2019) measured PCBs in milk samples and showed that the mean concentration of the ƩNDL‐PCBs was 1.25 ng/g fat, which was lower than the results of this study. Pajurek et al .…”

Section: Resultscontrasting

confidence: 89%

See 1 more Smart Citation

The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method

Yaminifar

Aeenehvand

Ghelichkhani

et al. 2021

Int J of Dairy Tech

View full text Add to dashboard Cite

The aim of this study was to evaluate non‐dioxin‐like polychlorinated biphenyls (NDL‐PCBs) and the health risk from butter samples using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) modified method and gas chromatography/mass spectrometry (GC‐MS). A total of 60 traditional and industrial butter samples were collected from the local markets of Tehran, Iran, and were subjected to GC‐MS. The results showed that the mean concentration of total NDL‐PCBs in samples was 21.701 ± 9.02 ng/g fat. The amounts of PCBs in traditional butter samples were higher than in the industrial samples. PCB concentrations in all samples were lower than the European Union standard (40 ng/g fat). The 95th percentile incremental lifetime cancer risk of total NDL‐PCBs for children (1.79E−5) and adults (3.80E−6) was less than the acceptable risk level (10−4).

show abstract

Section: Resultscontrasting

confidence: 89%

“…The IARC (International Agency for Research on Cancer) and WHO (World Health Organization) have categorised PCBs as 2A class, probable carcinogenic congeners (Rusin et al . 2019; Nardelli et al . 2020).…”

Section: Introductionmentioning

confidence: 99%

The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method

Yaminifar

Aeenehvand

Ghelichkhani

et al. 2021

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…The oral cancer risk of 6 NDL-PCBs was lower than the unacceptable limit (10 −4 ) for people in Iran. Rusin et al measured total of 18 PCBs (that consist of 6 NDL-PCBs) in popular foods of animal origin that the mean cancer risk resulting from eggs, chicken meat and farm-fresh cow milk intake 6.9×10 −3 , 3.4×10 −4 and 2.8×10 −4 , respectively that was upper than this research (Rusin et al 2019).…”

Section: Human Health Risk Assessmentmentioning

confidence: 52%

Evaluation of Polychlorinated biphenyls (PCBs) in Iranian dairy products (yogurt, doogh and kashk) by modified QuEChERS extraction and GC- QqQ-MS/MS method: a health risk assessment study

Arabameri

Moazzen

Shariatifar

et al. 2022

Preprint

View full text Add to dashboard Cite

The levels of 6 NDL-PCBs (non-dioxin-like-polychlorinated biphenyls) of were measured in some of Iranian dairy products (yogurt, doogh and kashk). A total of 120 samples were evaluated by modified QuEChERS extraction and gas chromatography-triple-quadrupole mass spectrometry (GC-QqQ-MS/MS) method, also RSD and recovery were determined, 6.33–8.86 and 97.45–102.63 %, respectively. The outcomes of our research exhibited the average levels of Ʃ6-NDL-PCBs in all samples were 15.17±3.44 ng/g fat that were lower than the standard level established by EU (40 ng/g fat). Also, results showed kashk samples had maximum mean level of 6-NDL-PCBs (18.66±2.42 ng/g fat) and doogh samples had minimum mean level of 6-NDL-PCBs (12.21±2.22 ng/g fat). The mean level of 6-NDL-PCBs in yogurt samples was 14.65±2.02 ng/g fat. The heat map results depicted the correlation between spectral indicators 6-NDL-PCBs in different dairy products. A risks assessment based on the Monte Carlo method was done by calculating the Estimated Daily Intake (EDI) and Incremental Life Cancer Risk (ILCR) by the technique of Monte Carlo. The EDI values of 6 NDL-PCBs based on the 95 percentile in yogurt, doogh and kashk were 14.3, 1.49 and 0.5 ng/kg.day, respectively. According to the calculated 95 percent ILCR, dietary exposure to 6 NDL-PCBs does not pose a risk to Iranian consumer health.

show abstract

“…PCBs are known for their stable properties, thus being able to withstand temperature extremes and pressure. Generally, biphenyls can be formed through chemical manipulation of various organic mixtures such as plastics and harvest protection chemicals [ 67 , 75 ]. Literature suggests that the common route of exposure to PBCs is through the ingestion of contaminated foodstuffs [ 75 ].…”

Section: Environmental Chemical Contaminationmentioning

confidence: 99%

“…Generally, biphenyls can be formed through chemical manipulation of various organic mixtures such as plastics and harvest protection chemicals [ 67 , 75 ]. Literature suggests that the common route of exposure to PBCs is through the ingestion of contaminated foodstuffs [ 75 ]. Moreover, the highest levels of contamination have been noted in fish, meat, eggs, and dairy products [ 74 ].…”

Section: Environmental Chemical Contaminationmentioning

confidence: 99%

Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

Lebelo

Malebo

Mochane

et al. 2021

IJERPH

View full text Add to dashboard Cite

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

show abstract

PCDDs, PCDFs and PCBs in locally produced foods as health risk factors in Silesia Province, Poland

Cited by 30 publications

References 31 publications

The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method

The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method

Evaluation of Polychlorinated biphenyls (PCBs) in Iranian dairy products (yogurt, doogh and kashk) by modified QuEChERS extraction and GC- QqQ-MS/MS method: a health risk assessment study

Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

Contact Info

Product

Resources

About