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Chemosphere
Volume 65, Issue 9, November 2006, Pages 1544-1550
 
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doi:10.1016/j.chemosphere.2006.04.003    How to Cite or Link Using DOI (Opens New Window)
Copyright © 2006 Elsevier Ltd All rights reserved.

Assessment of polychlorinated biphenyls (PCBs) in cheese from Rio Grande do Sul, Brazil

J.S. Santosa, E-mail The Corresponding Author, A.A.O. Xavierb, E.F. Riesb, I. Costabeberc, Corresponding Author Contact Information, E-mail The Corresponding Author and T. Emanuellib, E-mail The Corresponding Author

aPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Santa Maria, CEP 97105-900, RS, Brazil bDepartamento de Tecnologia e Ciência dos Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Santa Maria, CEP 97105-900, RS, Brazil cDepartamento de Morfologia, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, CEP 97105-900, RS, Brazil

Received 17 September 2005; 
revised 21 February 2006; 
accepted 1 April 2006. 
Available online 12 June 2006.

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Abstract

Polychlorinated biphenyls (PCBs) are among the most toxic environmental pollutants. Food, especially animal based, has been described as the major source for human exposure to PCBs. We investigated PCB levels (congeners 10, 28, 52, 153, 138, and 180) in cheese from 14 cities of Rio Grande do Sul, Brazil. The fat was extracted using sodium sulfate and petroleum ether, and PCBs purification was conducted using florisil and hexane. The identification and quantification were made in a gas chromatograph with microelectron capture detector (GC-μECD). PCB congeners were found (lower bound data as ng g−1 fat) in the following rank: 52 (15.75) > 180 (4.91) > 28 (3.43) > 153 (3.00) > 10 (2.38) > 138 (1.37). ∑PCB contamination ranged from 0 to 78.32 ng g−1 fat. Differences in PCB levels between industrialized (33.32 ng g−1 fat) and homemade (26.58 ng g−1 fat) cheese and between two different regions (36.19 vs. 26.95 ng g−1 fat) were not statistically significant. For university students, the estimated daily intake (EDI) of PCBs from cheese ranged from 0 to 3.13 pg kg−1 b.w. EDI was significantly higher for industrialized than homemade cheese, and for cheese from Mountain/Porto Alegre region than from Santa Maria/South/Western region. No sample exceeded maximum level of PCBs allowed in dairy products in the European Community.

Keywords: PCBs; Dairy products; Levels; Intake

Article Outline

1. Introduction
2. Materials and methods
2.1. Materials
2.2. Samples
2.3. Analysis of PCBs
2.4. Quality control
2.5. Cheese consumption
2.6. Statistical analysis
3. Results and discussion
3.1. Analysis of PCBs
3.2. Estimated daily intake of PCBs
Acknowledgements
References


Chemosphere
Volume 65, Issue 9, November 2006, Pages 1544-1550
 
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