Comparing levels of perfluorinated compounds in processed marine products
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jeong, Yu-Jin | - |
dc.contributor.author | Bang, Sunah | - |
dc.contributor.author | Kim, Jihyun | - |
dc.contributor.author | Chun, Su-Hyun | - |
dc.contributor.author | Choi, Seogyeong | - |
dc.contributor.author | Kim, Jinhye | - |
dc.contributor.author | Chung, Myung-Sub | - |
dc.contributor.author | Kang, Gil Jin | - |
dc.contributor.author | Kang, Young-Woon | - |
dc.contributor.author | Kim, Junghoan | - |
dc.contributor.author | Kho, Younglim | - |
dc.contributor.author | Joo, Yongsung | - |
dc.contributor.author | Lee, Kwang-Won | - |
dc.date.accessioned | 2021-09-01T16:49:47Z | - |
dc.date.available | 2021-09-01T16:49:47Z | - |
dc.date.created | 2021-06-19 | - |
dc.date.issued | 2019-04 | - |
dc.identifier.issn | 0278-6915 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/66397 | - |
dc.description.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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | PERGAMON-ELSEVIER SCIENCE LTD | - |
dc.subject | DIETARY EXPOSURE | - |
dc.subject | PERFLUOROOCTANE SULFONATE | - |
dc.subject | SERUM CONCENTRATIONS | - |
dc.subject | GENERAL-POPULATION | - |
dc.subject | FISH CONSUMPTION | - |
dc.subject | DRINKING-WATER | - |
dc.subject | HEALTH-RISKS | - |
dc.subject | EDIBLE FISH | - |
dc.subject | FRESH-WATER | - |
dc.subject | ACID PFOS | - |
dc.title | Comparing levels of perfluorinated compounds in processed marine products | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Kwang-Won | - |
dc.identifier.doi | 10.1016/j.fct.2019.01.028 | - |
dc.identifier.scopusid | 2-s2.0-85062158090 | - |
dc.identifier.wosid | 000462693600020 | - |
dc.identifier.bibliographicCitation | FOOD AND CHEMICAL TOXICOLOGY, v.126, pp.199 - 210 | - |
dc.relation.isPartOf | FOOD AND CHEMICAL TOXICOLOGY | - |
dc.citation.title | FOOD AND CHEMICAL TOXICOLOGY | - |
dc.citation.volume | 126 | - |
dc.citation.startPage | 199 | - |
dc.citation.endPage | 210 | - |
dc.type.rims | ART | - |
dc.type.docType | Review | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Toxicology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Toxicology | - |
dc.subject.keywordPlus | DIETARY EXPOSURE | - |
dc.subject.keywordPlus | PERFLUOROOCTANE SULFONATE | - |
dc.subject.keywordPlus | SERUM CONCENTRATIONS | - |
dc.subject.keywordPlus | GENERAL-POPULATION | - |
dc.subject.keywordPlus | FISH CONSUMPTION | - |
dc.subject.keywordPlus | DRINKING-WATER | - |
dc.subject.keywordPlus | HEALTH-RISKS | - |
dc.subject.keywordPlus | EDIBLE FISH | - |
dc.subject.keywordPlus | FRESH-WATER | - |
dc.subject.keywordPlus | ACID PFOS | - |
dc.subject.keywordAuthor | Perfluorinated compounds | - |
dc.subject.keywordAuthor | Seafood | - |
dc.subject.keywordAuthor | Processed food product | - |
dc.subject.keywordAuthor | Monitoring | - |
dc.subject.keywordAuthor | Liquid chromatography-tandem mass spectrometry | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.