Bromine content and brominated flame retardants in food and animal feed from the UK

Fernandes, A; Mortimer, D. C.; Rose, Martin; Smith, Frankie; Panton, Sean; García-López, M.

doi:10.1016/j.chemosphere.2015.12.042

Cited by 65 publications

(30 citation statements)

References 15 publications

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“…For Br, research work focused on the total elemental content and not specifically directed to PBDEs is rare. Nonetheless, there are some studies that show similar levels of Br in marine fish (Fernandes et al , ; Wan et al , ) and, in particular, higher values in shellfish, 77.1 mg kg −1 (Fernandes et al , ). The tuna Br contents in this study were not dissimilar from those reported by Wan et al ().…”

Section: Resultsmentioning

confidence: 91%

“…As observed in the current study, meat products had lower Br contents than seafood. Regarding fruit and vegetables, Fernandes et al () are ambiguous, since they group these products with other food. Another study (Rose et al , ) also reported a low Br content in fruit, 0.7–1.4 mg kg −1 .…”

Section: Resultsmentioning

confidence: 99%

“…However, green vegetables were claimed to have Br levels not much lower than in fish (Rose et al , ). Anyway, higher Br contents in foods and feeds of marine origin, fish, shellfish and fish feed have been observed and connected with the relatively high Br concentration in seawater (near 65 mg kg −1 ) (Fernandes et al , ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in Portugal

Ventura

Cardoso

Bandarra

et al. 2019

Int J of Food Sci Tech

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Summary On the basis of a Total Diet Study, the Br, As, Cd and Pb contents in relevant food groups consumed in Portugal were determined. The studied groups were meat products, fatty fish, lean fish, shellfish, cephalopods, fresh and dried fruit, crucifers and other vegetables. It was observed that the concentrations of As, Br, Cd and Pb in fruit, vegetables and meat products were much lower than in seafood. Fresh fruit exhibited the lowest elemental contents. The concentrations of As, Br, Cd and Pb did not show any dependence on season. With respect to proximate composition, elemental content dependence on protein or ash was weak. PCA showed relevant associations: between Br and ash contents in fatty fish; between Cd, Pb and protein contents in crucifers; and between As, fat and protein contents in the other vegetables group. Therefore, the effect of the proximate composition on the studied elemental contents warrants investigation.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in Portugal

Ventura

Cardoso

Bandarra

et al. 2019

Int J of Food Sci Tech

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“…In the UK, concentrations of Σ 17 PBDEs in food samples ranged between 0.02 and 8.91 ng/g whole weight, and, in animal feed, samples ranged between 0.11 and 9.63 ng/g whole weight. The highest PBDE concentrations were detected in fish, processed foods and fish feeds [56]. In home produced eggs from e-waste sites in China, EH-TBB and BEH-TEBP were found in low concentrations in 50% of chicken egg samples, ranged between <dl-1.82 and 1.17-2.6 ng/g for EH-TBB and BEH-TEBP, respectively [57].…”

Section: Levels Of Pbdes and Nbfrs In Biota And Foodmentioning

confidence: 97%

Physiochemical Properties and Environmental Levels of Legacy and Novel Brominated Flame Retardants

Al-Omran¹

2019

Flame Retardants

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Polybrominated diphenyl ethers (PBDEs) and 'novel' brominated flame retardants (NBFRs) are synthetic chemicals widely used in consumer products to enhance their ignition resistance. Since in most applications, these chemicals are used additively, they can transfer from such products into the environment. PBDEs have been classified as significant pollutants in the environment. Knowledge of PBDE and NBFR physicochemical properties provides information about their potential environmental fate and behaviour. This chapter highlights the most important physiochemical properties such as molecular weight, vapour pressure, octanol/air partitioning coefficient, octanol/water partition coefficient, water solubility and organic carbon/water partitioning coefficient that influence the distribution pattern of these contaminants in the environment. In addition, this chapter provides an evaluation of the concentrations of these chemicals in various environmental media such as indoor and outdoor air, indoor dust, soil and sediment, sewage sludge, biota and food, and human tissues.

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“…EFSA heeft een reeks opinies uitgebracht over BFR's (EFSA, 2010, 2011a, 2011c, 2012a, 2012b (1-27 ng/g) die gebruikt wordt in diervoeder (Ortiz et al, 2011). In terrestrische dieren en producten daarvan zoals melkproducten, vetten en eiwitten komen ook BFR's voor, maar in lagere gehalten (Fernandes et al, 2016).…”

Section: Algemeenunclassified

Chemische en fysische gevaren in de Nederlandse diervoederketen

Fels‐Klerx¹,

Asselt

Adamse

et al. 2019

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Bromine content and brominated flame retardants in food and animal feed from the UK

Cited by 65 publications

References 15 publications

Effect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in Portugal

Effect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in Portugal

Physiochemical Properties and Environmental Levels of Legacy and Novel Brominated Flame Retardants

Chemische en fysische gevaren in de Nederlandse diervoederketen

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