Comparing levels of perfluorinated compounds in processed marine products

Yu Jin Jeong; Sunah Bang; Jihyun Kim; Su Hyun Chun; Seogyeong Choi; Jinhye Kim; Myung Sub Chung; Gil Jin Kang; Young Woon Kang; Junghoan Kim; Younglim Kho; Yongsung Joo; Kwang Won Lee

doi:10.1016/j.fct.2019.01.028

Comparing levels of perfluorinated compounds in processed marine products

Yu Jin Jeong, Sunah Bang, Jihyun Kim, Su Hyun Chun, Seogyeong Choi, Jinhye Kim, Myung Sub Chung, Gil Jin Kang, Young Woon Kang, Junghoan Kim, Younglim Kho, Yongsung Joo, Kwang Won Lee

Research output: Contribution to journal › Review article › peer-review

23 Citations (Scopus)

Abstract

Perfluorinated compounds (PFCs) are widely distributed in nature and have many applications due to their unique chemical and physicochemical properties. While, PFCs are present in soil, water, and air, their pathway for entry into the human body is circumstantially via contaminated food. The demand for seafood has been increasing. In this study, we investigated via LC-MS/MS, the content of 19 different types of PFCs in 302 samples belonging to five different categories of the typical South Korean seafood. The highest levels of PFOA, PFTrDA, PFOS, and PFPeA were found in dried seafood, canned and salted seafood, processed fish food, and seasoned laver, respectively. The levels of PFOA and PFOS were compared on the basis of various criteria including the nomenclature, biological classification, and habitat of the source of seafood. High levels of PFOA and PFOS were detected in anchovy, sea squirt, and mackerel based on the nomenclature of raw seafood, in crustaceans based on the biological classification, and in demersal organisms based on the habitat. The human intake values of PFOA and PFOS from the processed marine products in South Korea were lower than the tolerable daily intake, indicating that the consumption of these processed seafood poses no immediate harm.

Original language	English
Pages (from-to)	199-210
Number of pages	12
Journal	Food and Chemical Toxicology
Volume	126
DOIs	https://doi.org/10.1016/j.fct.2019.01.028
Publication status	Published - 2019 Apr

Bibliographical note

Funding Information:
This work was supported by the Ministry of Food and Drug Safety , Korea [grant number 15162MFDS077 ], the School of Life Sciences & Biotechnology of Korea University for BK21PLUS , and Yongsung Joo is supported by Dongguk University Research Fund 2016. The authors are grateful to the Korea University-CJ Food Safety Center (Seoul, South Korea) for allowing access to their equipment and facilities.

Keywords

Liquid chromatography-tandem mass spectrometry
Monitoring
Perfluorinated compounds
Processed food product
Seafood

ASJC Scopus subject areas

Food Science
Toxicology

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.fct.2019.01.028

Cite this

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title = "Comparing levels of perfluorinated compounds in processed marine products",

abstract = "Perfluorinated compounds (PFCs) are widely distributed in nature and have many applications due to their unique chemical and physicochemical properties. While, PFCs are present in soil, water, and air, their pathway for entry into the human body is circumstantially via contaminated food. The demand for seafood has been increasing. In this study, we investigated via LC-MS/MS, the content of 19 different types of PFCs in 302 samples belonging to five different categories of the typical South Korean seafood. The highest levels of PFOA, PFTrDA, PFOS, and PFPeA were found in dried seafood, canned and salted seafood, processed fish food, and seasoned laver, respectively. The levels of PFOA and PFOS were compared on the basis of various criteria including the nomenclature, biological classification, and habitat of the source of seafood. High levels of PFOA and PFOS were detected in anchovy, sea squirt, and mackerel based on the nomenclature of raw seafood, in crustaceans based on the biological classification, and in demersal organisms based on the habitat. The human intake values of PFOA and PFOS from the processed marine products in South Korea were lower than the tolerable daily intake, indicating that the consumption of these processed seafood poses no immediate harm.",

keywords = "Liquid chromatography-tandem mass spectrometry, Monitoring, Perfluorinated compounds, Processed food product, Seafood",

author = "Jeong, {Yu Jin} and Sunah Bang and Jihyun Kim and Chun, {Su Hyun} and Seogyeong Choi and Jinhye Kim and Chung, {Myung Sub} and Kang, {Gil Jin} and Kang, {Young Woon} and Junghoan Kim and Younglim Kho and Yongsung Joo and Lee, {Kwang Won}",

note = "Funding Information: This work was supported by the Ministry of Food and Drug Safety , Korea [grant number 15162MFDS077 ], the School of Life Sciences & Biotechnology of Korea University for BK21PLUS , and Yongsung Joo is supported by Dongguk University Research Fund 2016. The authors are grateful to the Korea University-CJ Food Safety Center (Seoul, South Korea) for allowing access to their equipment and facilities. ",

year = "2019",

month = apr,

doi = "10.1016/j.fct.2019.01.028",

language = "English",

volume = "126",

pages = "199--210",

journal = "Food and Chemical Toxicology",

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T1 - Comparing levels of perfluorinated compounds in processed marine products

AU - Jeong, Yu Jin

AU - Bang, Sunah

AU - Kim, Jihyun

AU - Chun, Su Hyun

AU - Choi, Seogyeong

AU - Kim, Jinhye

AU - Chung, Myung Sub

AU - Kang, Gil Jin

AU - Kang, Young Woon

AU - Kim, Junghoan

AU - Kho, Younglim

AU - Joo, Yongsung

AU - Lee, Kwang Won

N1 - Funding Information: This work was supported by the Ministry of Food and Drug Safety , Korea [grant number 15162MFDS077 ], the School of Life Sciences & Biotechnology of Korea University for BK21PLUS , and Yongsung Joo is supported by Dongguk University Research Fund 2016. The authors are grateful to the Korea University-CJ Food Safety Center (Seoul, South Korea) for allowing access to their equipment and facilities.

PY - 2019/4

Y1 - 2019/4

N2 - Perfluorinated compounds (PFCs) are widely distributed in nature and have many applications due to their unique chemical and physicochemical properties. While, PFCs are present in soil, water, and air, their pathway for entry into the human body is circumstantially via contaminated food. The demand for seafood has been increasing. In this study, we investigated via LC-MS/MS, the content of 19 different types of PFCs in 302 samples belonging to five different categories of the typical South Korean seafood. The highest levels of PFOA, PFTrDA, PFOS, and PFPeA were found in dried seafood, canned and salted seafood, processed fish food, and seasoned laver, respectively. The levels of PFOA and PFOS were compared on the basis of various criteria including the nomenclature, biological classification, and habitat of the source of seafood. High levels of PFOA and PFOS were detected in anchovy, sea squirt, and mackerel based on the nomenclature of raw seafood, in crustaceans based on the biological classification, and in demersal organisms based on the habitat. The human intake values of PFOA and PFOS from the processed marine products in South Korea were lower than the tolerable daily intake, indicating that the consumption of these processed seafood poses no immediate harm.

AB - Perfluorinated compounds (PFCs) are widely distributed in nature and have many applications due to their unique chemical and physicochemical properties. While, PFCs are present in soil, water, and air, their pathway for entry into the human body is circumstantially via contaminated food. The demand for seafood has been increasing. In this study, we investigated via LC-MS/MS, the content of 19 different types of PFCs in 302 samples belonging to five different categories of the typical South Korean seafood. The highest levels of PFOA, PFTrDA, PFOS, and PFPeA were found in dried seafood, canned and salted seafood, processed fish food, and seasoned laver, respectively. The levels of PFOA and PFOS were compared on the basis of various criteria including the nomenclature, biological classification, and habitat of the source of seafood. High levels of PFOA and PFOS were detected in anchovy, sea squirt, and mackerel based on the nomenclature of raw seafood, in crustaceans based on the biological classification, and in demersal organisms based on the habitat. The human intake values of PFOA and PFOS from the processed marine products in South Korea were lower than the tolerable daily intake, indicating that the consumption of these processed seafood poses no immediate harm.

KW - Liquid chromatography-tandem mass spectrometry

KW - Monitoring

KW - Perfluorinated compounds

KW - Processed food product

KW - Seafood

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M3 - Review article

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AN - SCOPUS:85062158090

SN - 0278-6915

VL - 126

SP - 199

EP - 210

JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

ER -

Comparing levels of perfluorinated compounds in processed marine products

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

UN SDGs

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