skip to main content
OSTI.GOV title logo U.S. Department of Energy
Office of Scientific and Technical Information

Title: Volatile halogenated hydrocarbons in foods

Abstract

Volatile halogenated organic compounds were determined in foods. Statistical treatment of the data for 13 sampled from 20 families living in suburban Tokyo (Saitama prefecture) indicated that the foods were contaminated by water pollution and/or substances introduced by the process of food production. Butter and margarine were contaminated by chlorinated ethylene, ethane, and related compounds released by dry cleaning and other operations. Soybean sprouts and tofu (soybean curd) contained chloroform and related trihalomethanes absorbed during the production process. 27 refs., 6 figs., 5 tabs.

Authors:
; ;  [1]
  1. National Institute of Health Services, Tokyo (Japan); and others
Publication Date:
Sponsoring Org.:
USDOE
OSTI Identifier:
96377
Resource Type:
Journal Article
Journal Name:
Journal of Agricultural and Food Chemistry
Additional Journal Information:
Journal Volume: 43; Journal Issue: 2; Other Information: PBD: Feb 1995
Country of Publication:
United States
Language:
English
Subject:
55 BIOLOGY AND MEDICINE, BASIC STUDIES; 56 BIOLOGY AND MEDICINE, APPLIED STUDIES; BUTTER; FOOD PROCESSING; CONTAMINATION; HYDROCARBONS; WATER POLLUTION; SOYBEANS; ETHANE; ETHYLENE

Citation Formats

Miyahara, Makoto, Toyoda, Masatake, and Saito, Yukio. Volatile halogenated hydrocarbons in foods. United States: N. p., 1995. Web. doi:10.1021/jf00050a011.
Miyahara, Makoto, Toyoda, Masatake, & Saito, Yukio. Volatile halogenated hydrocarbons in foods. United States. https://doi.org/10.1021/jf00050a011
Miyahara, Makoto, Toyoda, Masatake, and Saito, Yukio. 1995. "Volatile halogenated hydrocarbons in foods". United States. https://doi.org/10.1021/jf00050a011.
@article{osti_96377,
title = {Volatile halogenated hydrocarbons in foods},
author = {Miyahara, Makoto and Toyoda, Masatake and Saito, Yukio},
abstractNote = {Volatile halogenated organic compounds were determined in foods. Statistical treatment of the data for 13 sampled from 20 families living in suburban Tokyo (Saitama prefecture) indicated that the foods were contaminated by water pollution and/or substances introduced by the process of food production. Butter and margarine were contaminated by chlorinated ethylene, ethane, and related compounds released by dry cleaning and other operations. Soybean sprouts and tofu (soybean curd) contained chloroform and related trihalomethanes absorbed during the production process. 27 refs., 6 figs., 5 tabs.},
doi = {10.1021/jf00050a011},
url = {https://www.osti.gov/biblio/96377}, journal = {Journal of Agricultural and Food Chemistry},
number = 2,
volume = 43,
place = {United States},
year = {Wed Feb 01 00:00:00 EST 1995},
month = {Wed Feb 01 00:00:00 EST 1995}
}