Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ().

Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC-MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control.

Comparative analysis of lead content during food processing.

Heavy metals in groups 3-16 in periods 4 and greater. They exist naturally in the earth's crust. People are exposed to heavy metals by the inhalation of polluted air and via the intake of contaminated food.

Assessment of Tetrabromobisphenol and Hexabromocyclododecanes exposure and risk characterization using occurrence data in foods.

Tetrabromobisphenol A (TBBPA) and Hexabromocyclododecanes (HBCDs) are two of the most used BFRs and they have cumulated in the environment. TBBPA and HBCDs in food were determined and their risks were assessed. The analytical method used was validated in different food categories, and the performance parameters were acceptable based on the criteria of AOAC.

Development of an analytical method for simultaneously determining TBBPA and HBCDs in various foods.

Tetrabromobisphenol A (TBBPA) and Hexabromocyclododecanes (HBCDs) are commonly used as brominated flame retardants in large volumes, and accumulate in plants and animals in the environment, and people are exposed to them when consuming food. As many countries are monitoring them in food, it is necessary to develop a method to analyze them simultaneously for cost efficiency. A method was developed and optimized under different conditions using accelerated solvent extraction to extract the lipids from the samples, acid silica column to clean the samples and liquid chromatography coupled with tandem mass spectrometry to determine TBBPA and HBCDs.

Methylmercury Determination in Fish by Direct Mercury Analyzer.

Background: There are two methods for quantifying methylmercury (MeHg) in fish using GC-electron capture detection (ECD): AOAC INTERNATIONAL Official Method 988.11 and the Korean Food Code (KFC) method. Both of these methods consume a large amount of chemicals and require long pretreatment times because of several complicated MeHg extraction steps.

Simple validated method for simultaneous determination of deoxynivalenol, nivalenol, and their 3-β-D-glucosides in baby formula and Korean rice wine via HPLC-UV with immunoaffinity cleanup.

A simple and reliable method for the simultaneous determination of major type B trichothecene mycotoxins, deoxynivalenol (DON) and nivalenol (NIV), along with their 3-β-d-glucosides (DON-3-glucoside (DON3G) and NIV-3-glucoside (NIV3G)) in baby formula and Korean rice wine was validated in the present study. The method was based on immunoaffinity cleanup followed by analysis using an HPLC-UV technique. The method was validated in-house for two matrices as follows: linearity (R > 0.

Reduction of total, organic, and inorganic arsenic content in (Hijiki).

This study aimed to evaluate the reduction of total, organic, and inorganic arsenic content in (hijiki). Initially, the six most common arsenic compounds in hijiki and its organs were evaluated, among which only arsenate and arsenobetaine were detected. Thereafter, the entire plant, including the stalk and leaves, was treated with heat and NaCl solution, individually and in combination.

Comparing levels of perfluorinated compounds in processed marine products.

Perfluorinated compounds (PFCs) are widely distributed in nature and have many applications due to their unique chemical and physicochemical properties. While, PFCs are present in soil, water, and air, their pathway for entry into the human body is circumstantially via contaminated food. The demand for seafood has been increasing.

Exposure assessment to paralytic shellfish toxins through the shellfish consumption in Korea.

Paralytic shellfish poisoning is caused by saxitoxin and its analogues. The paralytic shellfish toxins (PSTs) are produced by marine dinoflagellates and can be accumulated in filter feeding shellfish, such as mussel, clam, oyster and ark shell. The worldwide regulatory limits for PSTs in shellfish are set at 80 μg STX eq.