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Priority Environmental Chemical Contaminants in Meat

  • Gianfranco Brambilla
  • Annalaura Iamiceli
  • Alessandro di Domenico
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Introduction

Generally, foods of animal origin play an important role in determining the exposure of human beings to contaminants of both biological and chemical origins (Ropkins & Beck, 2002; Lievaart et al., 2005). A potentially large number of chemicals could be considered, several of them deserving a particular attention due to their occurrence (contaminations levels and frequencies) and intake scenarios reflecting the differences existing in the economical, environmental, social and ecological contexts in which the “from-farm-to-fork” activities related to meat production are carried out (FAO – Food and Agriculture Organization, 2008).

For the reasons reported above, the prioritization of contaminants of potential relevance to meat safety should be adequately framed within a risk analysis, a scientific process targeted on public health protection, aiming to estimate how much of a contaminant consumers in general and/or population-sensitive groups (such as children or elderly...

Keywords

European Union Meat Product Organochlorine Pesticide Animal Origin Perfluorooctane Sulfonate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Glossary

AL

action level

AOAC

Association of Official Analytical Chemists

ASE

accelerated solvent extraction

COT

Committee on Toxicity of Chemicals in Food

DD

duplicate diet

pp´-DDT

1,1,1-trichloro-2,2-bis(4-chlorophenyl)ethane

Deca-BDE

decabromodiphenyl ether

DL-PCB

dioxin-like polychlorinated biphenyls

EC

European Commission

ECD

electron capture detector

EFSA

European Food Safety Authority

EI

electron impact

EPA

Environmental Protection Agency

ESI

electrospray interface

EU

European Union

FAO

Food and Agriculture Organization

FDA

Food and Drug Administration

FSA

Food Safety Agency

GPC

gel permeation chromatography

HACCP

hazard analysis of critical control points

alpha-HCH

alpha-hexachlorocyclohexane

beta-HCH

beta-hexachlorocyclohexane

HPLC

high-performance liquid chromatography

HRGC

high-resolution gas chromatography

HRMS

high-resolution mass spectrometry

IARC

International Agency for Research on CancerIS internal standard

LC

liquid chromatography

LRMS

low-resolution mass spectrometry

ML

maximum level

MRL

maximum residue limit

NDL-PCB

non-dioxin-like polychlorinated biphenyl

Octa-BDE

octabromodiphenyl ether

PBDE

polybrominated diphenyl ether

PCDD

polychlorinated dibenzo-p-dioxin

PCDF

polychlorinated dibenzofuran

Penta-BDE

pentabromodiphenyl ether

PFAS

polyfluorinated alkylated substances

PFOA

perfluorooctanoic acid

PFOS

perfluorooctane sulfonate

PLE

pressurized liquid extraction

POP

persistent organic pollutant

SCCP

short-chained chlorinated paraffin

SCF

Scientific Committee on Food

SFE

supercritical fluid extraction

SPE

solid-phase extraction

TDI

tolerable daily intake

TDS

total diet study

TMI

tolerable monthly intake

TWI

tolerable weekly intake

UNEP

United Nations Environment Programme

USDA

United States Department of Agriculture

WHO

World Health Organization

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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Gianfranco Brambilla
    • 1
  • Annalaura Iamiceli
  • Alessandro di Domenico
  1. 1.Istituto Superiore di Sanità, Toxicological Chemistry UnitItaly

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