Analysis and Health Risk Assessment of Polychlorinated Biphenyls (Pcb) in Meat Products (Sausage) by Using Gc/Ms Publisher



Neyestani M¹ ; Jahedkhaniki G¹ ; Shariatifar N^{1, 2} ; Arabameri M^{1, 3} Show Affiliations
Source: Microchemical Journal Published:2024

Abstract

In this research, the amount of PCB (polychlorinated biphenyls) in sausage meat products was analyzed using magnetic adsorbent of Fe3O4@SiO2@PSS/PDDA/MWCNTs (Fe3O4@SiO2@poly(sodium4-styrenesulfonate)/poly diallyl dimethyl ammonium chloride/Multi walled carbon nanotubes) and GC–MS (Gas chromatography–mass spectrometry) method. The recovery (%), LODs (limit of detections) and LOQs (limit of quantifications) were 93.40–102.54 %, 0.03–0.12 ng/g fat and 0.10–0.36 ng/g fat, respectively. Also, the results indicated that the total mean concentrations of different PCB compounds, in sausages was ranged 0.08 (PCB 153) to 0.88 (PCB 138) ng/g fat. Additionally, PCB 52 had the highest concentration (10.72 ng/g fat) in sausage 80 %. The highest permissible level of PCB in meat products is 40 ng/g fat, which were lower than this limit in the evaluated samples. Finally, the outcomes of Monte Carlo simulation exhibited that the estimated daily intake of PCBs from sausage samples was below the existing tolerable daily intake of PCB compounds (Tolerable Daily Intake (TDI) < 10 ng/kg BW (body weight) per day). The ILCR (Incremental Lifetime Cancer Risk) was in the safe range (less than 6–10) for consumers of this product in Iran. © 2024