Trends of bisphenol A occurrence in canned food products from 2008-2020.

It is known that the industry already abandoned the use of bisphenol A (BPA)-based epoxy resins as internal coatings for some canned food products (e.g. infant formula, soups).

Levels and temporal trend of bisphenol A in composite food samples from Canadian Total Diet Study 2008-2012.

Food composite samples from the Canadian Total Diet Study which was conducted each year from 2008 to 2012 rotating between different cities were analysed for bisphenol A (BPA). The overall levels of BPA in the composite food samples from each of the five years from 2008 to 2012 were similar in general with averages (range) of 7.7 ng/g (0.

Total mercury in canned tuna sold in Canada in 2006.

Total mercury was measured in 156 composites prepared from 936 samples of canned tuna sold in Canada in 2006. Each composite comprised a single brand. Yellowfin tuna contained the lowest concentrations, averaging 0.

Survey of total mercury in infant formulae and oral electrolytes sold in Canada.

Total mercury (Hg) was measured in 150 infant formula products (as sold) and oral electrolyte solutions purchased in Canada in 2003. Results less than the limit of detection (LOD) were reported as the numeric value of the LOD. Electrolytes contained the lowest concentrations, averaging 0.

Dietary exposure of Canadians to perfluorinated carboxylates and perfluorooctane sulfonate via consumption of meat, fish, fast foods, and food items prepared in their packaging.

Human exposure to perfluorinated compounds is a worldwide phenomenon; however, routes of human exposure to these compounds have not been well-characterized. Fifty-four solid food composite samples collected as part of the Canadian Total Diet Study (TDS) were analyzed for perfluorocarboxylates and perfluorooctanesulfonate (PFOS) using a methanol extraction liquid chromatography tandem mass spectrometry method. Foods analyzed included fish and seafood, meat, poultry, frozen entrées, fast food, and microwave popcorn collected from 1992 to 2004 and prepared as for consumption.

Routine, high-sensitivity, cold vapor atomic absorption spectrometric determination of total mercury in foods after low-temperature digestion.

A cold vapor atomic absorption spectrometric method was developed for the subnanogram-per-gram determination of total Hg in a wide variety of foods. Foods were weighed into 50 mL polypropylene centrifuge tubes and dried without charring at 55 degrees C in a circulating oven. Samples were then digested at 58 degrees C with HNO3, HCl, and H2O2.