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Survey of polybrominated diphenyl ether levels in spanish commercial foodstuffs

TitleSurvey of polybrominated diphenyl ether levels in spanish commercial foodstuffs
Publication TypeJournal Article
Year of Publication2006
AuthorsGomara B, Herrero L, Gonzalez M
Journal TitleEnvironmental Science & Technology
AbstractConcentrations of 15 BDEs flame retardants have beendetermined in a large variety of food samples purchasedin different markets across Spain. This is the first time thatBDEs 184, 191, 196, and 197; impurities from BDEsformulations; and/or degradation products of BDE 209,have been detected in foodstuffs. Values ranged from <0.01to 2482 pg/g fresh weight. The highest total BDEconcentrations were found in fish samples (median of189, range of 24-880 pg/g f.w.), followed by oils (medianof 119, range of 14.8-2958 pg/g f.w.), meats (median of 75.9,range of 6.82-2518 pg/g f.w.), shellfish (median of 75.7,range of 3.29-677 pg/g f.w.), eggs (median of 73.5, rangeof 12.8-557 pg/g f.w.), and dairy products (median of66.1, range of 3.24-1588 pg/g f.w.). The total BDE valuesfound in this study are consistent with research reportedelsewhere. They are in the same range as those recentlyreported by other European and Asian studies andlower than those conducted in the U.S. BDE 47 was thepredominant congener in fish, shellfish, dairy products (exceptbutter), and meats, while BDE 209 was the predominantin oil and egg samples. The most remarkable findings in thisstudy were the large contribution of the highest brominatedBDEs (hepta- to deca-BDE), and principally BDE 209, tothe total BDE concentration found in Spanish foods, exceptfish and shellfish, and the presence of BDE 184, 191,196, and 197 in many of the samples. The calculated intakeof 38.5 ng/day of BDEs was comparable to intakeassessment from other UE countries.
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