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Comparing levels of perfluorinated compounds in processed marine products

Authors
Jeong, Yu-JinBang, SunahKim, JihyunChun, Su-HyunChoi, SeogyeongKim, JinhyeChung, Myung-SubKang, Gil JinKang, Young-WoonKim, JunghoanKho, YounglimJoo, YongsungLee, Kwang-Won
Issue Date
4월-2019
Publisher
PERGAMON-ELSEVIER SCIENCE LTD
Keywords
Perfluorinated compounds; Seafood; Processed food product; Monitoring; Liquid chromatography-tandem mass spectrometry
Citation
FOOD AND CHEMICAL TOXICOLOGY, v.126, pp.199 - 210
Indexed
SCIE
SCOPUS
Journal Title
FOOD AND CHEMICAL TOXICOLOGY
Volume
126
Start Page
199
End Page
210
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/66397
DOI
10.1016/j.fct.2019.01.028
ISSN
0278-6915
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.
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