Food contamination on flame retardants
Analyses of all kinds of foodstuffs consistently detect halogenated flame retardants (HFRs) in most of the samples, with seafood and meat as the most contaminated. The banned BDE-47 and BDE-209 are still the most frequently found. The levels of emerging HFRs are usually below the levels of polybrominated diphenyl ethers (PBDEs). However, organophosphorus flame retardants (OPFRs) are observed at higher concentrations, even some orders of magnitude higher, with EHDPP and TCIPP as the main contributors to OPFR profiles in food. The literature shows that regulation on e-waste recycling areas and the use of flame retardants in general are effective in decreasing the levels of these contaminants. Conversely, the fact that OPFRs are applied as plasticisers in addition to the widespread use of plastic materials in the production sites and in food packaging means that these compounds are almost deliberately delivered to food. In regards to food safety, different reports point out at BDE-99 as a possible health hazard based on the margin of exposure (MOE) approximation and exclusively via consumption of seafood, excluding other pathways of exposure. However, estimations of daily intake of flame retardants are safely below the set thresholds, even for BDE-99. Lastly, further studies on food processing or cooking and the bioaccessibility of flame retardants are required as risk assessment is typically performed based on the concentrations in raw food, ignoring that food is rarely consumed raw and that not all the contaminants ingested might be fully assimilated.
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Format: | capítulo de libro biblioteca |
Language: | English |
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Elsevier
2020
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Subjects: | Cooking effects, Daily intake, Food processing, Food packaging, Halogenated flame retardants, Health hazard, Organophosphorus flame retardants, Seafood, Plasticisers, Risk assessment, |
Online Access: | http://hdl.handle.net/10261/214954 |
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dig-idaea-es-10261-2149542020-07-09T10:16:34Z Food contamination on flame retardants Aznar-Alemany, Òscar Eljarrat, Ethel Eljarrat, Ethel [0000-0002-0814-6579] Cooking effects Daily intake Food processing Food packaging Halogenated flame retardants Health hazard Organophosphorus flame retardants Seafood Plasticisers Risk assessment Analyses of all kinds of foodstuffs consistently detect halogenated flame retardants (HFRs) in most of the samples, with seafood and meat as the most contaminated. The banned BDE-47 and BDE-209 are still the most frequently found. The levels of emerging HFRs are usually below the levels of polybrominated diphenyl ethers (PBDEs). However, organophosphorus flame retardants (OPFRs) are observed at higher concentrations, even some orders of magnitude higher, with EHDPP and TCIPP as the main contributors to OPFR profiles in food. The literature shows that regulation on e-waste recycling areas and the use of flame retardants in general are effective in decreasing the levels of these contaminants. Conversely, the fact that OPFRs are applied as plasticisers in addition to the widespread use of plastic materials in the production sites and in food packaging means that these compounds are almost deliberately delivered to food. In regards to food safety, different reports point out at BDE-99 as a possible health hazard based on the margin of exposure (MOE) approximation and exclusively via consumption of seafood, excluding other pathways of exposure. However, estimations of daily intake of flame retardants are safely below the set thresholds, even for BDE-99. Lastly, further studies on food processing or cooking and the bioaccessibility of flame retardants are required as risk assessment is typically performed based on the concentrations in raw food, ignoring that food is rarely consumed raw and that not all the contaminants ingested might be fully assimilated. Peer reviewed 2020-06-22T11:08:07Z 2020-06-22T11:08:07Z 2020 capítulo de libro http://purl.org/coar/resource_type/c_3248 Comprehensive Analytical Chemistry 88: 141-189 (2020) http://hdl.handle.net/10261/214954 10.1016/bs.coac.2019.11.005 en Postprint https://doi.org/10.1016/bs.coac.2019.11.005 Sí embargo_20250101 Elsevier |
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Cooking effects Daily intake Food processing Food packaging Halogenated flame retardants Health hazard Organophosphorus flame retardants Seafood Plasticisers Risk assessment Cooking effects Daily intake Food processing Food packaging Halogenated flame retardants Health hazard Organophosphorus flame retardants Seafood Plasticisers Risk assessment |
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Cooking effects Daily intake Food processing Food packaging Halogenated flame retardants Health hazard Organophosphorus flame retardants Seafood Plasticisers Risk assessment Cooking effects Daily intake Food processing Food packaging Halogenated flame retardants Health hazard Organophosphorus flame retardants Seafood Plasticisers Risk assessment Aznar-Alemany, Òscar Eljarrat, Ethel Food contamination on flame retardants |
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Analyses of all kinds of foodstuffs consistently detect halogenated flame retardants (HFRs) in most of the samples, with seafood and meat as the most contaminated. The banned BDE-47 and BDE-209 are still the most frequently found. The levels of emerging HFRs are usually below the levels of polybrominated diphenyl ethers (PBDEs). However, organophosphorus flame retardants (OPFRs) are observed at higher concentrations, even some orders of magnitude higher, with EHDPP and TCIPP as the main contributors to OPFR profiles in food. The literature shows that regulation on e-waste recycling areas and the use of flame retardants in general are effective in decreasing the levels of these contaminants. Conversely, the fact that OPFRs are applied as plasticisers in addition to the widespread use of plastic materials in the production sites and in food packaging means that these compounds are almost deliberately delivered to food. In regards to food safety, different reports point out at BDE-99 as a possible health hazard based on the margin of exposure (MOE) approximation and exclusively via consumption of seafood, excluding other pathways of exposure. However, estimations of daily intake of flame retardants are safely below the set thresholds, even for BDE-99. Lastly, further studies on food processing or cooking and the bioaccessibility of flame retardants are required as risk assessment is typically performed based on the concentrations in raw food, ignoring that food is rarely consumed raw and that not all the contaminants ingested might be fully assimilated. |
author2 |
Eljarrat, Ethel [0000-0002-0814-6579] |
author_facet |
Eljarrat, Ethel [0000-0002-0814-6579] Aznar-Alemany, Òscar Eljarrat, Ethel |
format |
capítulo de libro |
topic_facet |
Cooking effects Daily intake Food processing Food packaging Halogenated flame retardants Health hazard Organophosphorus flame retardants Seafood Plasticisers Risk assessment |
author |
Aznar-Alemany, Òscar Eljarrat, Ethel |
author_sort |
Aznar-Alemany, Òscar |
title |
Food contamination on flame retardants |
title_short |
Food contamination on flame retardants |
title_full |
Food contamination on flame retardants |
title_fullStr |
Food contamination on flame retardants |
title_full_unstemmed |
Food contamination on flame retardants |
title_sort |
food contamination on flame retardants |
publisher |
Elsevier |
publishDate |
2020 |
url |
http://hdl.handle.net/10261/214954 |
work_keys_str_mv |
AT aznaralemanyoscar foodcontaminationonflameretardants AT eljarratethel foodcontaminationonflameretardants |
_version_ |
1777669427645382656 |