Volatile halogenated hydrocarbons in foods
Journal Article
·
· Journal of Agricultural and Food Chemistry
- National Institute of Health Services, Tokyo (Japan); and others
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.
- Sponsoring Organization:
- USDOE
- OSTI ID:
- 96377
- Journal Information:
- Journal of Agricultural and Food Chemistry, Vol. 43, Issue 2; Other Information: PBD: Feb 1995
- Country of Publication:
- United States
- Language:
- English
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