Occurrence of Organophosphorus Flame Retardants and Plasticizers (PFRs) in Belgian Foodstuffs and Estimation of the Dietary Exposure of the Adult Population
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Other documents of the author: Poma, Giulia; Sales Martínez, Carlos; Bruyland, Bram; Christia, Christina; Goscinny, Séverine; Van Loco, Joris; Covaci, Adrian
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http://dx.doi.org/10.1021/acs.est.7b06395 |
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Title
Occurrence of Organophosphorus Flame Retardants and Plasticizers (PFRs) in Belgian Foodstuffs and Estimation of the Dietary Exposure of the Adult PopulationAuthor (s)
Date
2018Publisher
ACS PublicationsBibliographic citation
POMA, Giulia; SALES MARTÍNEZ, Carlos; BRUYLAND, Bram; CHRISTIA, Christina; GOSCINNY, Séverine; VAN LOCO, Joris; COVACI, Adrian. (2018). Occurrence of Organophosphorus Flame Retardants and Plasticizers (PFRs) in Belgian Foodstuffs and Estimation of the Dietary Exposure of the Adult Population. Environmental Science & Technology, v. 4, n. 52, p. 2331-2338Type
info:eu-repo/semantics/articlePublisher version
https://pubs.acs.org/doi/10.1021/acs.est.7b06395Version
info:eu-repo/semantics/publishedVersionSubject
Abstract
The occurrence of 14 organophosphorus
fl
ame retardants and plasticizers (PFRs) was investigated in 165
composite food samples purchased from the Belgian market and divided into 14 food categories, including
fi
sh, ... [+]
The occurrence of 14 organophosphorus
fl
ame retardants and plasticizers (PFRs) was investigated in 165
composite food samples purchased from the Belgian market and divided into 14 food categories, including
fi
sh, crustaceans,
mussels, meat, milk, cheese, dessert, food for infants, fats and oils, grains, eggs, potatoes and derived products, other food
(stocks), and vegetables. Seven PFRs [namely, tri-
n
-butyl phosphate (TnBP), tris(2-chloroethyl) phosphate (TCEP), tris(1-
chloro-2-propyl) phosphate (TCIPP), tris(1,3-dichloro-2-propyl) phosphate (TDCIPP), triphenyl phosphate (TPHP), 2-
ethylhexyldiphenyl phosphate (EHDPHP), and tris(2-ethylhexyl) phosphate (TEHP)] were detected at concentrations above
quanti
fi
cation limits. Fats and oils were the most contaminated category, with a total PFR concentration of 84.4 ng/g of wet
weight (ww), followed by grains (36.9 ng/g of ww) and cheese (20.1 ng/g of ww). Our results support the hypothesis that PFR
contamination may occur during industrial processing and manipulation of food products (e.g., packaging, canning, drying, etc.).
Considering the daily average intake of food for the modal adult Belgian (15
−
64 years of age), the dietary exposure to sum PFRs
was estimated to be
≤
7500
±
1550 ng/day [103
±
21 ng/kg of body weight (bw)/day]. For individual PFRs, TPHP contributed
on average 3400 ng/day (46.6 ng/kg of bw/day), TCIPP 1350 ng/day (18.5 ng/kg of bw/day), and EHDPHP 1090 ng/day (15
ng/kg of bw/day), values that were lower than their corresponding health-based reference doses. The mean dietary exposure
mainly originated from grains (39%), followed by fats and oils (21%) and dairy products (20%). No signi
fi
cant di
ff
erences
between the intakes of adult men and women were observed. [-]
Is part of
Environmental Science & Technology (2018), v. 4, n. 52Investigation project
Federal Public Service (FPS) Health, Food Chain Safety 479 and Environment, Project RT 14/12 FLAREFOOD, and the University of AntwerpRights
http://rightsstatements.org/vocab/CNE/1.0/
info:eu-repo/semantics/restrictedAccess
info:eu-repo/semantics/restrictedAccess
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