Comparing levels of perfluorinated compounds in processed marine products

Yu Jin Jeong, Sunah Bang, Jihyun Kim, Su Hyun Chun, Seogyeong Choi, Jinhye Kim, Myung Sub Chung, Gil Jin Kang, Young Woon Kang, Junghoan Kim, Younglim Kho, Yongsung Joo, Kwang Won Lee

Research output: Contribution to journalReview article

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.

Original languageEnglish
Pages (from-to)199-210
Number of pages12
JournalFood and Chemical Toxicology
Volume126
DOIs
Publication statusPublished - 2019 Apr 1

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Seafood
seafoods
Terminology
Fish
raw seafoods
physicochemical properties
taxonomy
Soils
edible seaweed
acceptable daily intake
Water
soil air
anchovies
mackerel
food contamination
South Korea
Air
Ecosystem
habitats
Crustacea

Keywords

  • Liquid chromatography-tandem mass spectrometry
  • Monitoring
  • Perfluorinated compounds
  • Processed food product
  • Seafood

ASJC Scopus subject areas

  • Food Science
  • Toxicology

Cite this

Comparing levels of perfluorinated compounds in processed marine products. / Jeong, Yu Jin; Bang, Sunah; Kim, Jihyun; Chun, Su Hyun; Choi, Seogyeong; Kim, Jinhye; Chung, Myung Sub; Kang, Gil Jin; Kang, Young Woon; Kim, Junghoan; Kho, Younglim; Joo, Yongsung; Lee, Kwang Won.

In: Food and Chemical Toxicology, Vol. 126, 01.04.2019, p. 199-210.

Research output: Contribution to journalReview article

Jeong, YJ, Bang, S, Kim, J, Chun, SH, Choi, S, Kim, J, Chung, MS, Kang, GJ, Kang, YW, Kim, J, Kho, Y, Joo, Y & Lee, KW 2019, 'Comparing levels of perfluorinated compounds in processed marine products', Food and Chemical Toxicology, vol. 126, pp. 199-210. https://doi.org/10.1016/j.fct.2019.01.028
Jeong, Yu Jin ; Bang, Sunah ; Kim, Jihyun ; Chun, Su Hyun ; Choi, Seogyeong ; Kim, Jinhye ; Chung, Myung Sub ; Kang, Gil Jin ; Kang, Young Woon ; Kim, Junghoan ; Kho, Younglim ; Joo, Yongsung ; Lee, Kwang Won. / Comparing levels of perfluorinated compounds in processed marine products. In: Food and Chemical Toxicology. 2019 ; Vol. 126. pp. 199-210.
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