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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Food Animal Metabolism Research » Research » Publications at this Location » Publication #164265
Title: POLYBROMINATED DIPHENYL ETHERS IN MEAT SAMPLES COLLECTED FROM SUPERMARKETS ACROSS THE US

Author
item Huwe, Janice

Submitted to: International Workshop on Brominated Flame Retardants
Publication Type: Proceedings
Publication Acceptance Date: 5/5/2004
Publication Date: 6/7/2004
Citation: Huwe, J.K. 2004. Polybrominated diphenyl ethers in meat samples collected from supermarkets across the US. [abstract] Abstracts of the 3rd International Workshop on Brominated Flame Retardants, June 6-9, 2004, Toronto, ON, Canada. pp. 41-44.

Interpretive Summary: Polybrominated diphenyl ethers (PBDEs) are flame retardants which are increasing in the environment and in humans. Because these compounds show chemical similarities to other persistant pollutants, it is hypothesized that human exposure may also occur by a similar route, namely through the food supply. In order to test this hypothesis, we have measured levels of PBDEs in meat and poultry samples purchased at several US supermarkets. PBDEs were found in beef, bacon, pork, and chicken. The levels in beef and bacon were similar to levels reported for these products in Europe. The levels in pork and chicken were higher in US products than in European products. Although the number of samples analyzed was small (48), it appears that humans can be exposed to PBDEs through their diet. How much the diet contributes to total human exposure is not known, nor is it known whether this exposure presents any health risks.

Technical Abstract: Polybrominated diphenyl ethers (PBDEs) are flame retardants which are increasing in the environment and in humans. Studies in Europe, Japan, and Canada have shown that fish and meat containing PBDEs account for most of the human dietary exposure. Data on PBDE levels in US foods has not been reported. In this study, we measured the levels of nine major PBDEs in beef, bacon, pork, and chicken purchased at nine supermarkets across the US. The average levels of PBDEs in beef and bacon were similar to levels reported for these products in Europe (250-800 pg/g lipid). However, the average levels in pork and chicken were four to 100-times higher, respectively, in US products than in European products. The pattern of congeners in the meats and poultry were similar to other meat products and had an average ratio of BDE47/99 less than unity. This pattern is different than for fish and human samples which generally show BDE47/99 ratios greater than 2. Although the number of samples analyzed in this study was small (48), it appears that US food products do contain PBDEs and that the levels may be higher than levels in other countries for some foods. No estimates of dietary intake were made.