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Priority Environmental Chemical Contaminants in Meat

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Safety of Meat and Processed Meat

Part of the book series: Food Microbiology and Food Safety ((FMFS))

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Abbreviations

AL:

action level

AOAC:

Association of Official Analytical Chemists

ASE:

accelerated solvent extraction

COT:

Committee on Toxicity of Chemicals in Food

DD:

duplicate diet

pp´-DDT:

1,1,1-trichloro-2,2-bis(4-chlorophenyl)ethane

Deca-BDE:

decabromodiphenyl ether

DL-PCB:

dioxin-like polychlorinated biphenyls

EC:

European Commission

ECD:

electron capture detector

EFSA:

European Food Safety Authority

EI:

electron impact

EPA:

Environmental Protection Agency

ESI:

electrospray interface

EU:

European Union

FAO:

Food and Agriculture Organization

FDA:

Food and Drug Administration

FSA:

Food Safety Agency

GPC:

gel permeation chromatography

HACCP:

hazard analysis of critical control points

alpha-HCH:

alpha-hexachlorocyclohexane

beta-HCH:

beta-hexachlorocyclohexane

HPLC:

high-performance liquid chromatography

HRGC:

high-resolution gas chromatography

HRMS:

high-resolution mass spectrometry

IARC:

International Agency for Research on CancerIS internal standard

LC:

liquid chromatography

LRMS:

low-resolution mass spectrometry

ML:

maximum level

MRL:

maximum residue limit

NDL-PCB:

non-dioxin-like polychlorinated biphenyl

Octa-BDE:

octabromodiphenyl ether

PBDE:

polybrominated diphenyl ether

PCDD:

polychlorinated dibenzo-p-dioxin

PCDF:

polychlorinated dibenzofuran

Penta-BDE:

pentabromodiphenyl ether

PFAS:

polyfluorinated alkylated substances

PFOA:

perfluorooctanoic acid

PFOS:

perfluorooctane sulfonate

PLE:

pressurized liquid extraction

POP:

persistent organic pollutant

SCCP:

short-chained chlorinated paraffin

SCF:

Scientific Committee on Food

SFE:

supercritical fluid extraction

SPE:

solid-phase extraction

TDI:

tolerable daily intake

TDS:

total diet study

TMI:

tolerable monthly intake

TWI:

tolerable weekly intake

UNEP:

United Nations Environment Programme

USDA:

United States Department of Agriculture

WHO:

World Health Organization

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  1. Istituto Superiore di Sanità, Toxicological Chemistry Unit, Viale Regina Elena 299, I-00161 Rome, Italy

    Gianfranco Brambilla

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    Brambilla, G., Iamiceli, A., di Domenico, A. (2009). Priority Environmental Chemical Contaminants in Meat. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_15

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