Micropollutants and chemical residues in organic and conventional meat
| Autor: | Estelle Dubreil, Vincent Hort, Sophie Mompelat, Brice Minvielle, Maïlie Saint-Hilaire, Marie Bourin, Frédéric Hommet, Angélique Travel, Erwan Engel, Jérôme Normand, Gaud Dervilly-Pinel, Bruno Le Bizec, Thierry Guérin, Philippe Marchand, Eric Verdon, Marina Nicolas, Eric Royer, Ronan Cariou, Claude Chafey, Julien Parinet, Chanthadary Inthavong |
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| Přispěvatelé: | Laboratoire d'étude des Résidus et Contaminants dans les Aliments (LABERCA), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Université Paris Est, Institut du Porc (IFIP), ITAVI, Institut de l'élevage (Institut de l'élevage), Institut de l'élevage (IDELE), Laboratoire de Fougères - ANSES, Institut National de la Recherche Agronomique (INRA), French Agence Nationale pour la Recherche (ANR) ANR-12-ALID-004, International Federation for Information Processing [Laxenburg, Austria] (IFIP), Institut Technique de l'Aviculture et des Elevages de Petits Animaux (ITAVI), Institut de l'Elevage |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
anticoccidial
Polychlorinated Dibenzodioxins anticoccidien viande Swine analysis polluant organique persistant Polychlorinated dibenzodioxins analyse 01 natural sciences Analytical Chemistry mycotoxin inorganic contaminant chemistry.chemical_compound residues résidus chimie 2. Zero hunger 04 agricultural and veterinary sciences General Medicine Contamination POP Polychlorinated Biphenyls 040401 food science food safety sécurité alimentaire Environmental chemistry Food Organic Chronic exposure Meat mycotoxine Food Contamination Context (language use) Dioxins chemistry 0404 agricultural biotechnology [CHIM.ANAL]Chemical Sciences/Analytical chemistry Animals Pesticides Raw meat Mycotoxin pesticide Hexabromocyclododecane micropolluant:meat 010401 analytical chemistry Pesticide 0104 chemical sciences antimicrobial Cattle antimicrobien Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2017, 232 (1), pp.218-228. ⟨10.1016/j.foodchem.2017.04.013⟩ |
| ISSN: | 0308-8146 |
| Popis: | International audience; The chemical contamination levels of both conventional and organic meats were assessed. The objective was to provide occurrence data in a context of chronic exposure. Environmental contaminants (17 polychlorinated dibenzodioxins/dibenzofurans, 18 polychlorinated biphenyls (PCBs), 3 hexabromocyclododecane (HBCD) isomers, 6 mycotoxins, 6 inorganic compounds) together with chemical residues arising from production inputs (75 antimicrobials, 10 coccidiostats and 121 pesticides) have been selected as relevant compounds. A dedicated sampling strategy, representative of the French production allowed quantification of a large sample set (n=266) including both conventional (n=139) and organic (n=127) raw meat from three animal species (bovine, porcine, poultry). While contamination levels below regulatory limits were measured in all the samples, significant differences were observed between both species and types of farming. Several environmental contaminants (Dioxins, PCBs, HBCD, Zn, Cu, Cd, Pb, As) were measured at significantly higher levels in organic samples. |
| Databáze: | OpenAIRE |
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