Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products

Petra Hrádková, Jan Poustka, Veronika Hloušková, Jana Pulkrabová, Monika Tomaniová and Jana Hajšlová
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Petra Hrádková: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Jan Poustka: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Veronika Hloušková: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Jana Pulkrabová: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Monika Tomaniová: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Jana Hajšlová: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 4, 333-342

Abstract: The contamination levels of perfluorooctanoic acid (PFOA), perfluorooctane sulfonate (PFOS) and perfluorooctane sulfonamide (FOSA), which represent an important subgroup of the environmental contaminants known as perfluorinated compounds (PFCs), were examined in 35 imported canned fish and seafood products (tuna, sardine, cod liver) obtained from the Czech retail market in 2009. An analytical procedure was employed based on a fast and simplified sample preparation using activated charcoal clean-up followed by a LC-MS/MS determinative step. The content of PFOS, which was the dominating pollutant, ranged from 0.7 µg/kg to 12.8 µg/kg, PFOA levels were in the range of 1.2 µg/kg to 5.1 µg/kg, FOSA was detected only at trace levels in two samples. Several products originated in the Baltic Sea were the most contaminated within the sample set.

Keywords: perfluorinated compounds; contamination; fish; seafood; canned products; charcoal; liquid chromatography; tandem mass spectrometry (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:139-2010-cjfs

DOI: 10.17221/139/2010-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

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