Levels of PCDDs/PCDFs in several cheese and butter samples collected from Cluj-Napoca market, Romania

Consumption of foods, especially those high in fat represents the main route of exposure of the human body to polychlorodibenzo-p-dioxins (PCDDs) and polychloro-dibenzofurans (PCDFs). Since June 2014, the European legislation recognized gas chromatography coupled with triple quadrupole mass spectrom...

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Bibliographic Details
Published in:Advances in environmental sciences : international journal of the Bioflux Society 2017-04, Vol.9 (1), p.1-5
Main Authors: Miclean, Mirela, Kovacs, Melinda H, Kovacs, Dalma E, Paizs, Csaba
Format: Article
Language:English
Subjects:
Automation
Butter
Cheese
Chromatography
Dairy products
Dilution
Dioxins
Electronic waste
Equivalence
Feeds
Food
Food consumption
Gas chromatography
Hazardous materials
Laboratories
Legislation
Markets
Mass spectrometry
Mass spectroscopy
Milk products
PCB
Polychlorinated biphenyls
Quadrupoles
Scientific imaging
Sediments
Solvent extraction
Solvent extraction processes
Supermarkets
Toxicity
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Summary:Consumption of foods, especially those high in fat represents the main route of exposure of the human body to polychlorodibenzo-p-dioxins (PCDDs) and polychloro-dibenzofurans (PCDFs). Since June 2014, the European legislation recognized gas chromatography coupled with triple quadrupole mass spectrometry (GC-MS/MS) as a confirmatory tool for the presence of dioxins and dioxin-like compounds and their contents against the maximum levels. In this study, the contents of PCDDs and PCDFs in dairy foods (3 cheese and 3 butter samples) collected from Cluj-Napoca market (Romania) were determined using GC-MS/MS and isotope dilution technique. For the extraction of these compounds from the food fatty matrix, the accelerated solvent extraction was used, then the extract was purified in order to isolate the fraction PCDDs/PCDFs with an automated system. The results were expressed as total toxicity equivalent (TEQ), calculated on the basis of toxicity equivalency factors (TEF), according to the World Health Organization. For butter and cheese, the mean values were 0.060 and 0.134 pg WHO-TEQ/g fat respectively, lower than the maximum levels for PCDDs/PCDFs imposed by EU legislation in milk products.
ISSN:2066-7620
2066-7647