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Dechlorane Plus and Related Compounds in Food—A Review

Author

Listed:
  • Elisa Ghelli

    (Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia, 40064 Bologna, Italy)

  • Ronan Cariou

    (LABERCA (Laboratoire d’Etude des Résidus et Contaminants dans les Aliments), Oniris, INRAE (Institut National de Recherche Pour L’agriculture, L’alimentation et L’environnement), F-44307 Nantes, France)

  • Gaud Dervilly

    (LABERCA (Laboratoire d’Etude des Résidus et Contaminants dans les Aliments), Oniris, INRAE (Institut National de Recherche Pour L’agriculture, L’alimentation et L’environnement), F-44307 Nantes, France)

  • Giampiero Pagliuca

    (Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia, 40064 Bologna, Italy
    Health Sciences and Technologies-Interdepartmental Center for Industrial Research (CIRI-SDV), University of Bologna, Ozzano dell’Emilia, 40064 Bologna, Italy)

  • Teresa Gazzotti

    (Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia, 40064 Bologna, Italy
    Health Sciences and Technologies-Interdepartmental Center for Industrial Research (CIRI-SDV), University of Bologna, Ozzano dell’Emilia, 40064 Bologna, Italy)

Abstract

Dechlorane Plus is a polychlorinated compound which has exclusively anthropic origin. This compound has been manufactured for close to 60 years for various applications, but mainly as flame retardant. Dechlorane Plus and other Dechlorane-related compounds (DRCs) are currently marketed as a replacement for Dechlorane, also known as Mirex, banned in 1978. These compounds share comparable properties to persistent organic pollutants (POPs), such as persistence in the environment, high lipophilicity, bioaccumulation through the food web and adverse effects on the environment and human health. Despite their long production history, they have been only recently reported in various environmental compartments, such as air, soil, and foodstuff. The aim of this review is to provide a picture of the current state of knowledge on worldwide DRC levels in food, in order to highlight gaps and research needs. The review compares the data on DRC contamination available in literature, considering different food categories and sampling country. In addition, it is specified whether the data were obtained from studies on foodstuff to estimate dietary intake, to evaluate the contamination near the e-waste treatment area or for environmental monitoring purposes.

Suggested Citation

  • Elisa Ghelli & Ronan Cariou & Gaud Dervilly & Giampiero Pagliuca & Teresa Gazzotti, 2021. "Dechlorane Plus and Related Compounds in Food—A Review," IJERPH, MDPI, vol. 18(2), pages 1-16, January.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:2:p:690-:d:480613
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    References listed on IDEAS

    as
    1. Wenjing Guo & Bohu Pan & Sugunadevi Sakkiah & Gokhan Yavas & Weigong Ge & Wen Zou & Weida Tong & Huixiao Hong, 2019. "Persistent Organic Pollutants in Food: Contamination Sources, Health Effects and Detection Methods," IJERPH, MDPI, vol. 16(22), pages 1-29, November.
    2. Hui Gao & Guangshui Na & Yao Yao & Ruijing Li & Yuhang Gao & Zhifeng Zhang & Ziwei Yao, 2018. "Distribution Characteristics and Source of Dechloranes in Soil and Lichen of the Fildes Peninsula (Antarctica)," IJERPH, MDPI, vol. 15(10), pages 1-12, October.
    Full references (including those not matched with items on IDEAS)

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