Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China

2018 ◽  
Vol 233 ◽  
pp. 439-445 ◽  
Author(s):  
Huiting Huang ◽  
Lirong Gao ◽  
Minghui Zheng ◽  
Jingguang Li ◽  
Lei Zhang ◽  
...  
Keyword(s):  
Meat Products ◽  
Dietary Exposure ◽  
Medium Chain ◽  
Chlorinated Paraffins

Concentrations and sources of short- and medium-chain chlorinated paraffins in farmed Chinese mitten crabs in China

2021 ◽  
Vol 411 ◽  
pp. 125076
Author(s):  
Shujun Dong ◽  
Su Zhang ◽  
Yun Zou ◽  
Mengdie Fan ◽  
Yaxin Wang ◽  
...  
Keyword(s):  
Medium Chain ◽  
Chlorinated Paraffins ◽  
Mitten Crabs

Dietary exposure of the adult Croatian population to meat, liver and meat products from the Croatian market: Health risk assessment

2021 ◽  
Vol 95 ◽  
pp. 103672
Author(s):  
Nina Bilandžić ◽  
Marija Sedak ◽  
Bruno Čalopek ◽  
Maja Đokić ◽  
Ivana Varenina ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Health Risk ◽  
Health Risk Assessment ◽  
Meat Products ◽  
Dietary Exposure

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

Short-chain chlorinated paraffins in various foods from Republic of Korea: Levels, congener patterns, and human dietary exposure

2020 ◽  
Vol 263 ◽  
pp. 114520 ◽  
Author(s):  
Sumin Lee ◽  
Gyojin Choo ◽  
Okon Dominic Ekpe ◽  
Jongchul Kim ◽  
Jeong-Eun Oh
Keyword(s):  
Dietary Exposure ◽  
Short Chain ◽  
Republic Of Korea ◽  
Chlorinated Paraffins
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