PCB and organochlorine pesticide concentrations in eel increase after frying

J. de Boer; N. Lammertse; J. Koekkoek; A.G.M. van Hattum

doi:10.1016/j.chemosphere.2012.07.042

PCB and organochlorine pesticide concentrations in eel increase after frying

J. de Boer, N. Lammertse, J. Koekkoek, A.G.M. van Hattum

Chemistry and Biology

Research output: Contribution to Journal › Article › Academic › peer-review

Abstract

In several countries such as the Netherlands, consumption of eel from polluted waters is not allowed because the concentrations of polychlorinated biphenyls (PCBs) exceed official tolerance limits. Few experiments have been carried out to assess if pre-treatment, such as cooking and frying would alter the PCB concentrations and maybe bring them under the tolerance limits. We have carried out a frying and cooking experiment, which has shown that the concentrations of PCBs and organochlorine pesticides (OCPs) increase in eel after frying. The effect of boiling is negligible. This shows that preparation methods for eel as food product do not help in bringing PCB and OCP concentrations down to safe values. © 2012 Elsevier Ltd.

Original language	English
Pages (from-to)	139-142
Journal	Chemosphere
Volume	90
Issue number	1
Early online date	22 Aug 2012
DOIs	https://doi.org/10.1016/j.chemosphere.2012.07.042
Publication status	Published - 2013

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title = "PCB and organochlorine pesticide concentrations in eel increase after frying",

abstract = "In several countries such as the Netherlands, consumption of eel from polluted waters is not allowed because the concentrations of polychlorinated biphenyls (PCBs) exceed official tolerance limits. Few experiments have been carried out to assess if pre-treatment, such as cooking and frying would alter the PCB concentrations and maybe bring them under the tolerance limits. We have carried out a frying and cooking experiment, which has shown that the concentrations of PCBs and organochlorine pesticides (OCPs) increase in eel after frying. The effect of boiling is negligible. This shows that preparation methods for eel as food product do not help in bringing PCB and OCP concentrations down to safe values. {\textcopyright} 2012 Elsevier Ltd.",

author = "{de Boer}, J. and N. Lammertse and J. Koekkoek and {van Hattum}, A.G.M.",

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AU - de Boer, J.

AU - Lammertse, N.

AU - Koekkoek, J.

AU - van Hattum, A.G.M.

PY - 2013

Y1 - 2013

N2 - In several countries such as the Netherlands, consumption of eel from polluted waters is not allowed because the concentrations of polychlorinated biphenyls (PCBs) exceed official tolerance limits. Few experiments have been carried out to assess if pre-treatment, such as cooking and frying would alter the PCB concentrations and maybe bring them under the tolerance limits. We have carried out a frying and cooking experiment, which has shown that the concentrations of PCBs and organochlorine pesticides (OCPs) increase in eel after frying. The effect of boiling is negligible. This shows that preparation methods for eel as food product do not help in bringing PCB and OCP concentrations down to safe values. © 2012 Elsevier Ltd.

AB - In several countries such as the Netherlands, consumption of eel from polluted waters is not allowed because the concentrations of polychlorinated biphenyls (PCBs) exceed official tolerance limits. Few experiments have been carried out to assess if pre-treatment, such as cooking and frying would alter the PCB concentrations and maybe bring them under the tolerance limits. We have carried out a frying and cooking experiment, which has shown that the concentrations of PCBs and organochlorine pesticides (OCPs) increase in eel after frying. The effect of boiling is negligible. This shows that preparation methods for eel as food product do not help in bringing PCB and OCP concentrations down to safe values. © 2012 Elsevier Ltd.

U2 - 10.1016/j.chemosphere.2012.07.042

DO - 10.1016/j.chemosphere.2012.07.042

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EP - 142

JO - Chemosphere

JF - Chemosphere

SN - 0045-6535

IS - 1

ER -

PCB and organochlorine pesticide concentrations in eel increase after frying

Abstract

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