TY - JOUR
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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U2 - 10.1016/j.fct.2019.01.028
DO - 10.1016/j.fct.2019.01.028
M3 - Review article
C2 - 30797874
AN - SCOPUS:85062158090
SN - 0278-6915
VL - 126
SP - 199
EP - 210
JO - Food and Chemical Toxicology
JF - Food and Chemical Toxicology
ER -
