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Đokić M, Nekić T, Varenina I, Varga I, Solomun Kolanović B, Sedak M, Čalopek B, Vratarić D, Bilandžić N. Pesticides and Polychlorinated Biphenyls in Milk and Dairy Products in Croatia: A Health Risk Assessment. Foods 2024; 13:1155. [PMID: 38672828 PMCID: PMC11049040 DOI: 10.3390/foods13081155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/03/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to evaluate contamination levels and the frequency of detection of organochlorine (OCPs) and organophosphate pesticides (OPPs), pyrethroids, carbamates and polychlorinated biphenyls (seven PCB congeners) in a total of 534 samples of cow's, sheep's and goat's milk and dairy products from Croatia. Concentrations above the limit of quantification (LOQ) were measured for fourteen OCPs, nine OPPs, six pyrethroids, one carbamate and PCBs with a total of 172 results, and no concentrations exceeded the maximal residue levels defined by the European Union. The mean concentrations of pesticides and the sum of seven PCBs were determined in the ranges 0.92-17.4 μg/kg and 1.38-2.74 μg/kg. Pesticides were quantified in 27% of samples, and seven PCBs were quantified in 5.23% of samples. Among the three pesticide groups, the highest numbers of quantified results were found for OCPs (12.1-20.8%). The highest frequencies of detection were found for the sum of 4,4'-dichlorodiphenyltrichloroethane and its isomers (DDTs), hexachlorobenzene and seven PCBs. The sum of seven PCBs was quantified within the range of 3.3-6.67% of samples per milk type and dairy products. Among the OPPs, the highest frequency of detection was found for chlorpyrifos in cow's milk. Based on the estimated daily intakes, chronic risk characterisation showed no risk for adults or ten-year-old children for the consumption of cow's milk and dairy products.
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Affiliation(s)
- Maja Đokić
- Laboratory for Residue Control, Department of Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia; (M.Đ.); (T.N.); (I.V.); (I.V.); (B.S.K.); (M.S.); (B.Č.)
| | - Tamara Nekić
- Laboratory for Residue Control, Department of Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia; (M.Đ.); (T.N.); (I.V.); (I.V.); (B.S.K.); (M.S.); (B.Č.)
| | - Ivana Varenina
- Laboratory for Residue Control, Department of Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia; (M.Đ.); (T.N.); (I.V.); (I.V.); (B.S.K.); (M.S.); (B.Č.)
| | - Ines Varga
- Laboratory for Residue Control, Department of Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia; (M.Đ.); (T.N.); (I.V.); (I.V.); (B.S.K.); (M.S.); (B.Č.)
| | - Božica Solomun Kolanović
- Laboratory for Residue Control, Department of Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia; (M.Đ.); (T.N.); (I.V.); (I.V.); (B.S.K.); (M.S.); (B.Č.)
| | - Marija Sedak
- Laboratory for Residue Control, Department of Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia; (M.Đ.); (T.N.); (I.V.); (I.V.); (B.S.K.); (M.S.); (B.Č.)
| | - Bruno Čalopek
- Laboratory for Residue Control, Department of Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia; (M.Đ.); (T.N.); (I.V.); (I.V.); (B.S.K.); (M.S.); (B.Č.)
| | - Darija Vratarić
- Veterinary and Food Safety Directorate, Ministry of Agriculture of Republic of Croatia, Planinska 2a, 10000 Zagreb, Croatia;
| | - Nina Bilandžić
- Laboratory for Residue Control, Department of Veterinary Public Health, Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia; (M.Đ.); (T.N.); (I.V.); (I.V.); (B.S.K.); (M.S.); (B.Č.)
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Witczak A, Mituniewicz-Małek A, Dmytrów I. Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage. Molecules 2024; 29:528. [PMID: 38276605 PMCID: PMC10820736 DOI: 10.3390/molecules29020528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 01/17/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence of the probiotic cultures Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP on the possibility of effecting the biodegradation of HCB in dairy products fermented from mare milk was investigated, taking into account the product storage time (maximum 21 days). HCB content was determined using the GC/MS method; (3) Results: A strong negative Pearson correlation (p < 0.05) was found between HCB concentration and the refrigeration storage time of the fermented beverages. The highest HCB reduction was observed in milk fermented with both Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP (78.77%), while the lowest was noted when only Lactiplantibacillus plantarum subsp. plantarum LP was used (73.79%); (4) Conclusions: This pilot study confirmed that probiotics commonly used to give products health-promoting properties can also contribute to reducing the content of undesirable substances, and the bacterial cultures used might provide an alternative method for reducing HCB residues in fermented drinks.
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Affiliation(s)
- Agata Witczak
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland; (A.M.-M.); (I.D.)
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González N, Correig E, Marmelo I, Marques A, la Cour R, Sloth JJ, Nadal M, Marquès M, Domingo JL. Dietary exposure to potentially toxic elements through sushi consumption in Catalonia, Spain. Food Chem Toxicol 2021; 153:112285. [PMID: 34023460 DOI: 10.1016/j.fct.2021.112285] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 05/17/2021] [Indexed: 11/30/2022]
Abstract
Although sushi is considered as a healthy food, it can also be a route of exposure to chemical contaminants such as potentially toxic trace elements. In this study, we analysed the concentration of Cd, I, Ni, Pb and total Hg, as well as iAs and MeHg in sushi samples. Iodine levels were higher in samples containing seaweed, while iAs concentrations were greater in rice-containing sushi. In turn, total Hg and MeHg were significantly higher in sushi samples with tuna. Health risks of sushi consumption were assessed for three population groups: children, adolescents and adults. Considering an average intake of 8 sushi pieces for adults and adolescents, and 3 sushi pieces for children, the estimated exposure to MeHg by adolescents exceeded the tolerable daily intake set by EFSA, while MeHg intake by children and adults was below, but close to that threshold. A relatively high daily exposure of Ni and Pb was also found, especially for adolescents. Since this study focused only on the consumption of sushi, the contribution of other food groups to the overall dietary exposure should not be disregarded. It might lead to an exposure to MeHg and other trace elements above the health-based guideline values.
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Affiliation(s)
- Neus González
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain
| | - Eudald Correig
- Department of Biostatistics, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain
| | - Isa Marmelo
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - António Marques
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - Rasmus la Cour
- Technical University of Denmark (DTU), National Food Institute, Kemitorvet, Lyngby, DK-2800, Denmark
| | - Jens J Sloth
- Technical University of Denmark (DTU), National Food Institute, Kemitorvet, Lyngby, DK-2800, Denmark
| | - Martí Nadal
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain
| | - Montse Marquès
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain.
| | - José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain
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Fernandes AR, Mortimer D, Rose M, Smith F, Steel Z, Panton S. Recently listed Stockholm convention POPs: Analytical methodology, occurrence in food and dietary exposure. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 678:793-800. [PMID: 31085495 DOI: 10.1016/j.scitotenv.2019.04.433] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/27/2019] [Accepted: 04/29/2019] [Indexed: 06/09/2023]
Abstract
In recent years, the Stockholm Convention has listed an additional set of persistent organic pollutants (POPs) for elimination or restricted use/release. Data on the occurrence of these contaminants in food is scarce. Validated analytical methodology was developed to investigate the occurrence of hexachlorobutadiene (HCBD), pentachlorobenzene (PCBz), hexachlorobenzene (HCB) pentachlorophenol (PCP) and polychlorinated naphthalenes (PCNs) in 120 retail foods and 19 total diet study samples. The foods covered the range of commonly consumed dietary items including dairy products, eggs (hen and other species), poultry, meat, fish, vegetables, etc. HCBD showed a low frequency of detection, whereas PCBz, HCB and PCNs occurred in most samples (ranges: <0.01 to 0.19 μg/kg; <0.01 to 3.16 μg/kg and 0.1 to 166 ng ΣPCNs/kg respectively). PCP (<0.01 to 1.9 μg/kg) was detected more frequently in meat products, offal and eggs. Fish, shellfish, eggs from all species, animal fats, meat, offal and meat products showed higher contamination levels, which is normal when investigating lipophilic POPs. These levels of occurrence are similar to more recently reported literature levels but perhaps lower, relative to historic data. This is not unexpected, given the restrictions/limitations on these chemicals within the UK and Western Europe. The estimated human exposure to population groups through dietary intake is correspondingly low and based on current toxicological knowledge, the levels in the examined samples do not suggest a cause for health concern. The data also provide a current baseline for HCBD, PCBz and PCP, and update existing data for PCN and HCB occurrence in foods.
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Affiliation(s)
- A R Fernandes
- School of Environmental Sciences, University of East Anglia, Norwich NR4 7TJ, UK; Fera Science Ltd, Sand Hutton, York YO41 1LZ, UK.
| | - D Mortimer
- Food Standards Agency, Clive House, 70 Petty, London SW1H 9EX, France
| | - M Rose
- Fera Science Ltd, Sand Hutton, York YO41 1LZ, UK; Manchester Institute of Biotechnology, University of Manchester, Manchester M1 7DN, UK
| | - F Smith
- Fera Science Ltd, Sand Hutton, York YO41 1LZ, UK
| | - Z Steel
- Fera Science Ltd, Sand Hutton, York YO41 1LZ, UK
| | - S Panton
- Fera Science Ltd, Sand Hutton, York YO41 1LZ, UK
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Domingo JL. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review. Food Chem Toxicol 2017. [PMID: 28634112 DOI: 10.1016/j.fct.2017.06.032] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants.
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Affiliation(s)
- José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat "Rovira I Virgili", IISPV, Sant Llorenç 21, 43201 Reus, Catalonia, Spain.
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Domingo JL, Nadal M. Carcinogenicity of consumption of red and processed meat: What about environmental contaminants? ENVIRONMENTAL RESEARCH 2016; 145:109-115. [PMID: 26656511 DOI: 10.1016/j.envres.2015.11.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 11/26/2015] [Accepted: 11/26/2015] [Indexed: 06/05/2023]
Abstract
In October 26, 2015, the International Agency for Research on Cancer (IARC) issued a press release informing of the recent evaluation of the carcinogenicity of red and processed meat consumption. The consumption of red meat and processed meat was classified as "probably carcinogenic to humans", and as "carcinogenic to humans", respectively. The substances responsible of this potential carcinogenicity would be generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures (N-nitroso-compounds, polycyclic aromatic hydrocarbons and heterocyclic aromatic amines). However, in its assessments, the IARC did not make any reference to the role that may pose some carcinogenic environmental pollutants, which are already present in raw or unprocessed meat. The potential role of a number of environmental chemical contaminants (toxic trace elements, polycyclic aromatic hydrocarbons, polychlorinated dibenzo-p-dioxins and dibenzofurans, polychlorinated biphenyls, polybrominated diphenyl ethers, polychlorinated diphenyl ethers, polychlorinated naphthalenes and perfluoroalkyl substances) on the carcinogenicity of consumption of meat and meat products is discussed in this paper. A case-study, Catalonia (Spain), is specifically assessed, while the influence of cooking on the concentrations of environmental pollutants is also reviewed. It is concluded that although certain cooking processes could modify the levels of chemical contaminants in food, the influence of cooking on the pollutant concentrations depends not only on the particular cooking process, but even more on their original contents in each specific food item. As most of these environmental pollutants are organic, cooking procedures that release or remove fat from the meat should tend to reduce the total concentrations of these contaminants in the cooked meat.
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Affiliation(s)
- José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain.
| | - Martí Nadal
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain
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Sifuentes Dos Santos J, Schwanz TG, Coelho AN, Heck-Marques MC, Mexia MM, Emanuelli T, Costabeber I. Estimated daily intake of organochlorine pesticides from dairy products in Brazil. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Domingo JL. Health risks of human exposure to chemical contaminants through egg consumption: A review. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Aksoy A, Dervisoglu M, Guvenc D, Gul O, Yazici F, Atmaca E. Levels of organochlorine pesticide residues in butter samples collected from the Black Sea Region of Turkey. BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY 2013; 90:110-115. [PMID: 23132363 DOI: 10.1007/s00128-012-0872-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2012] [Accepted: 10/26/2012] [Indexed: 06/01/2023]
Abstract
The aim of the present study was to evaluate the levels of 9 organochlorine compounds (aldrin, hexachlorobenzene, 2,4-DDE, 4,4-DDE, 2,4-DDT, 4,4-DDT, and α-, β-, and γ-HCH) in butter samples collected in the Eastern, Middle and Western Black Sea Regions of Turkey between October 2009 and June 2010. The liquid-liquid extraction method was used to extract the organochlorine compounds from the samples and the measurements were performed by using a gas chromatograph-electron capture detector system. DDT metabolites, aldrin, hexachlorobenzene (HCB), and α-, and γ-HCH were not detected in the samples but β-HCH was detected in 3 of a total of 88 samples. In the first period, only one sample from the West Black Sea Region was β-HCH positive (0.014 mg kg(-1)). The other β-HCH positive samples collected in Middle and West Black Sea Regions in the second period had a concentration of 0.066 and 0.019 mg kg(-1), respectively. All concentrations of the detected compounds exceeded the legal limits of 0.003 mg kg(-1) for β-HCH, as prescribed by the Turkish Food Codex, and therefore pose a potential health risk for consumers. The contamination detected is most likely due to the past usage of β-HCH in agriculture and its long term persistence in the environment. These results strongly suggest that further research should be focused on the detection of pesticide residues in agricultural areas across the nation.
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Affiliation(s)
- Abdurrahman Aksoy
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ondokuz Mayis University, Samsun, Turkey.
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Pardío V, Martínez D, Flores A, Romero D, Suárez V, López K, Uscanga R. Human health risk of dietary intake of organochlorine pesticide residues in bovine meat and tissues from Veracruz, México. Food Chem 2012; 135:1873-93. [DOI: 10.1016/j.foodchem.2012.06.079] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2012] [Revised: 06/10/2012] [Accepted: 06/24/2012] [Indexed: 11/28/2022]
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Occurrence of priority and emerging organic compounds in fishes from the Rhone River (France). Anal Bioanal Chem 2012; 404:2721-35. [DOI: 10.1007/s00216-012-6187-0] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2012] [Revised: 06/01/2012] [Accepted: 06/08/2012] [Indexed: 10/28/2022]
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