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Polychlorinated Biphenyls, Polybrominated Biphenyls, and Dioxin Reduction During Processing/Cooking Food

  • Mary E. Zabik
  • Matthew J. Zabik
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 459)

Abstract

This chapter presents information on the levels of environmental contaminants found in recent market basket surveys as well as the effect of processing and cooking on the reduction of these contaminants. Although consumers have expressed concern over the level of environmental contaminants in the food supply, market basket surveys involving over 8,000 analyses of foods ready-to-eat, found measurable amounts (ppb levels) of PCBs in only 24 foods. Processing/cooking has been shown to reduce PCBs by 20–100%. Although PBBs got into the food chain as the result of one incredible accident and thus are not expected to be found in foods today, cooking/processing was also effective in reducing PBBs. Dioxins are the result of combustion processes and chemical manufacturing processes. TCDD levels found in Great Lakes fish were in the low part per trillion level. Again, cooking and processing resulted in substantially less TCDD in fish as eaten.

Keywords

Chinook Salmon Blue Crab Lake Trout Total PCBs Salmon Fillet 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Mary E. Zabik
    • 1
  • Matthew J. Zabik
    • 2
  1. 1.Food Science and Human Nutrition, College of Human EcologyMichigan State UniversityEast LansingUSA
  2. 2.National Food Safety and Toxicology CenterMichigan State UniversityEast LansingUSA

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