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Micropollutants and chemical residues in organic and conventional meat

Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Micropollutants and chemical residues in organic and conventional meat
Auteur(s)
  • DERVILLY-PINEL Gaud
  • GUÉRIN Thierry
  • MINVIELLE Brice
  • TRAVEL Angélique
  • NORMAND Jérôme
  • BOURIN Marie
  • ROYER Eric
  • DUBREIL Estelle
  • MOMPELAT Sophie
  • HOMMET Frédéric
  • NICOLAS Marina
  • HORT Vincent
  • INTHAVONG Chanthadary
  • SAINT-HILAIRE Mailie
  • CHAFEY Claude
  • PARINET Julien
  • CARIOU Ronan
  • MARCHAND Philippe
  • LE BIZEC Bruno
  • VERDON Eric
  • ENGEL Erwan
Editeur(s)
Autre(s)
Id
X8TAMBDS
Version
2290
Url zotero
https://www.zotero.org/groups/2567444/items/X8TAMBDS
Date ajout
5 janvier 2021 17:06
Date modification
5 janvier 2021 17:06
Résumé anglais
The chemical contamination levels of both conventional and organic meats were assessed. The objective was to provide occurrence data in a context of chronic exposure. Environmental contaminants (17 polychlorinated dibenzodioxins/dibenzofurans, 18 polychlorinated biphenyls (PCBs), 3 hexabromocyclododecane (HBCD) isomers, 6 mycotoxins, 6 inorganic compounds) together with chemical residues arising from production inputs (75 antimicrobials, 10 coccidiostats and 121 pesticides) have been selected as relevant compounds. A dedicated sampling strategy, representative of the French production allowed quantification of a large sample set (n=266) including both conventional (n=139) and organic (n=127) raw meat from three animal species (bovine, porcine, poultry). While contamination levels below regulatory limits were measured in all the samples, significant differences were observed between both species and types of farming. Several environmental contaminants (Dioxins, PCBs, HBCD, Zn, Cu, Cd, Pb, As) were measured at significantly higher levels in organic samples.
Note
None
CRAW tags
  • AB - Modalité bio
  • FREDO alimentation humaine
  • FREDO qualité des produits
  • GEO France
  • comparaison
  • résidu
  • viande
WEB tags
  • anticoccidials
  • antimicrobials
  • chemical food safety
  • inorganic contaminants
  • mycotoxins
  • organic meat
  • POPs
  • pesticides
Titre de la publication
Food Chemistry
Volume
232
Pages
218-228
Date caractères
October 1, 2017
Date publication
1 octobre 2017
Doi
10.1016/j.foodchem.2017.04.013 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique
Issn
0308-8146 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.
Url publication
http://www.sciencedirect.com/science/article/pii/S0308814617305770