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Title: Volatile halocarbons in butter: elevated tetrachloroethylene levels in samples obtained in close proximity to dry-cleaning establishments

Journal Article · · Bull. Environ. Contam. Toxicol.; (United States)
DOI:https://doi.org/10.1007/BF01688895· OSTI ID:5987738

In recent years materials not directly associated with food production, such as polychlorinated and brominated biphenyls, have been found in foods. According to the criteria to evaluate the likelihood for a chemical to contaminate food, the volatile halocarbons (VHCs) were selected as target compounds in an examination for potential contaminants in selected foods. The technique of multiple headspace extraction (MHE) was used in this study to minimize sample handling, and thereby reduce the potential for laboratory contamination and maximize throughput. Recently this laboratory reported findings of several VHCs in margarine, including PCE in four samples at levels above the usual background findings. Those samples had been obtained from a food store located immediately next to a dry-cleaning establishment. Follow-up investigation was conducted to determine the frequency of occurrence and levels of PCE that may be present in fatty foods purchased from stores located both near and distant from dry cleaners. Butter was chosen as a model food because it is a highly uniform product of very high fat content, which would be expected to act as a good absorber of the lipophilic VHCs. This paper presents results of these analyses and correlations between level of VHCs in butter and the proximity to dry cleaners of the food store where the butter was purchased.

Research Organization:
Food and Drug Administration, Washington, DC (USA)
OSTI ID:
5987738
Journal Information:
Bull. Environ. Contam. Toxicol.; (United States), Vol. 41:3
Country of Publication:
United States
Language:
English

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