Brominated flame retardants in Canadian chicken egg yolks

Abstract

Chicken eggs categorised as conventional, omega-3 enriched, free range and organic were collected at grading stations in three regions of Canada between 2005 and 2006. Free run eggs, which were only available for collection from two regions, were also sampled during this time frame. Egg yolks from each of these egg types (n = 162) were analysed to determine brominated flame retardant levels, specifically polybrominated diphenyl ethers (PBDEs) and hexabromocyclododecane (HBCD). PBDEs were detected in 100% of the 162 samples tested, while HBCD was observed in 85% of the egg yolks. Total PBDE concentrations in egg yolks ranged from 0.018 to 20.9 ng g−1 lipid (median = 3.03 ng g−1 lipid), with PBDE 209 identified as being the major contributor to ΣPBDE concentrations. In addition to PBDE 209, PBDE 99, 47, 100, 183 and 153 were important contributors to ΣPBDE concentrations. Total HBCD concentrations ranged from below the limit of detection to a maximum concentration of 71.9 ng g−1 lipid (median = 0.053 ng g−1 lipid). The α-isomer was the dominant contributor to ΣHBCD levels in Canadian egg yolks and was the most frequently detected HBCD isomer. ΣPBDE levels exhibited large differences in variability between combinations of region and type. ΣHBCD concentrations were not significantly different among regions, although differences were observed between the different types of egg yolks analysed in the present study.

Halogenated flame retardants in home-produced eggs from an electronic waste recycling region in South China: Levels, composition profiles, and human dietary exposure assessment

“…BDE 209 has been only recently investigated in hen eggs. The dominating of BDE 209 in home-produced eggs in the present study is consistent with the results found in eggs from the e-waste recycling site in Southeast China (Qin et al, 2011), the home-produced eggs or egg yolks from Belgium (Covaci et al, 2009) and Canada (Rawn et al, 2011), and the market eggs Table 2 Concentrations (ng/g lipid weight) of alternate halogenated flame retardants (AHFRs) in home-produced eggs from three e-waste recycling sites and a reference site in South China.…”

“…b Sum of the investigated AHFRs. from Spain (Gómara et al, 2006), Ireland (Fernandes et al, 2009) and Canada (Rawn et al, 2011). For HBCDs, α-HBCD was the predominant diastereoisomers, contributing nearly 100% to ∑HBCDs concentrations in the present eggs.…”

“…The β-and γ-HBCDs were detected in 20% and 5% of the eggs, with contributions of 0.5% and 0.04%, respectively. The α-HBCD were also proved to be the predominant isomer in market eggs from China (Hu et al, 2011;Shi et al, 2009), home-produced eggs from Belgium (Covaci et al, 2009), and the yolks of market eggs, commercially free range eggs, and free-run eggs collected from Canada (Rawn et al, 2011). Additionally, we estimated the enantiomeric fractions (EFs) of α-HBCD, according to the method developed by Marvin et al (2007), in the present eggs.…”

“…HBCDs were detectable only in 3 of 30 home-produced eggs from Hubei Province, China, at levels of low-ng/g wet weight (Hu et al, 2011). The ∑HBCDs concentrations ranged from b0.006 to 2.85 (median = 0.13) ng/g lipid weight and from b0.006 to 2.15 (median = 0.03) ng/g lipid weight in the egg yolk laid by free range and free-run hens from Canada, respectively (Rawn et al, 2011). Table 1 Concentrations (ng/g lipid weight) of ∑PBDEs, ∑PBBs and ∑HBCDs in homeproduced eggs from three e-waste recycling sites and a reference site in South China.…”

“…Additionally, they are considered to be a good indicator of ambient persistent organic pollutants levels (Windal et al, 2009). However, the contribution of eggs to dietary exposure of HFRs is generally ignored and there are only a few reports on HFRs occurrence in eggs (Bocio et al, 2003;Covaci et al, 2009;Darnerud et al, 2006;Qin et al, 2011;Rawn et al, 2011;Schecter et al, 2004Schecter et al, , 2006Voorspoels et al, 2007). Nevertheless, the available data on HFRs in eggs generally concerns commercially produced eggs (based on market basket surveys), few study results are reported HFRs in home-produced eggs (Covaci et al, 2009;Fernandes et al, 2010).…”