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Polychlorinated Biphenyls, Polybrominated Biphenyls, and Dioxin Reduction During Processing/Cooking Food

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Impact of Processing on Food Safety

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 459))

Abstract

This chapter presents information on the levels of environmental contaminants found in recent market basket surveys as well as the effect of processing and cooking on the reduction of these contaminants. Although consumers have expressed concern over the level of environmental contaminants in the food supply, market basket surveys involving over 8,000 analyses of foods ready-to-eat, found measurable amounts (ppb levels) of PCBs in only 24 foods. Processing/cooking has been shown to reduce PCBs by 20–100%. Although PBBs got into the food chain as the result of one incredible accident and thus are not expected to be found in foods today, cooking/processing was also effective in reducing PBBs. Dioxins are the result of combustion processes and chemical manufacturing processes. TCDD levels found in Great Lakes fish were in the low part per trillion level. Again, cooking and processing resulted in substantially less TCDD in fish as eaten.

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Author information

Authors and Affiliations

  1. Food Science and Human Nutrition, College of Human Ecology, Michigan State University, East Lansing, Michigan, 48824, USA

    Mary E. Zabik

  2. National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan, 48824, USA

    Matthew J. Zabik

Authors
  1. Mary E. Zabik
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  2. Matthew J. Zabik
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Editor information

Editors and Affiliations

  1. U.S. Food and Drug Administration, Summit-Argo, Illinois, USA

    Lauren S. Jackson

  2. Lawrence Livermore National Laboratory, Livermore, California, USA

    Mark G. Knize

  3. U.S. Environmental Protection Agency, Cincinnati, Ohio, USA

    Jeffrey N. Morgan

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© 1999 Springer Science+Business Media New York

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Zabik, M.E., Zabik, M.J. (1999). Polychlorinated Biphenyls, Polybrominated Biphenyls, and Dioxin Reduction During Processing/Cooking Food. In: Jackson, L.S., Knize, M.G., Morgan, J.N. (eds) Impact of Processing on Food Safety. Advances in Experimental Medicine and Biology, vol 459. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4853-9_14

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  • DOI: https://doi.org/10.1007/978-1-4615-4853-9_14

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7201-1

  • Online ISBN: 978-1-4615-4853-9

  • eBook Packages: Springer Book Archive

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