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Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products

Author

Listed:
  • Petra HRÁDKOVÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jan POUSTKA

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Veronika HLOUŠKOVÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jana PULKRABOVÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Monika TOMANIOVÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jana HAJŠLOVÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

The contamination levels of perfluorooctanoic acid (PFOA), perfluorooctane sulfonate (PFOS) and perfluorooctane sulfonamide (FOSA), which represent an important subgroup of the environmental contaminants known as perfluorinated compounds (PFCs), were examined in 35 imported canned fish and seafood products (tuna, sardine, cod liver) obtained from the Czech retail market in 2009. An analytical procedure was employed based on a fast and simplified sample preparation using activated charcoal clean-up followed by a LC-MS/MS determinative step. The content of PFOS, which was the dominating pollutant, ranged from 0.7 µg/kg to 12.8 µg/kg, PFOA levels were in the range of 1.2 µg/kg to 5.1 µg/kg, FOSA was detected only at trace levels in two samples. Several products originated in the Baltic Sea were the most contaminated within the sample set.

Suggested Citation

  • Petra HRÁDKOVÁ & Jan POUSTKA & Veronika HLOUŠKOVÁ & Jana PULKRABOVÁ & Monika TOMANIOVÁ & Jana HAJŠLOVÁ, 2010. "Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 333-342.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:139-2010-cjfs
    DOI: 10.17221/139/2010-CJFS
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