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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 #245715
Title: Levels and Trends of Historic POPs (PCDD/Fs and PCBs) and Newer POPs (PBDEs) in U.S. Meat and Poultry and Implications for Human Exposure

Author
item Huwe, Janice
item PAGAN-RODRIGUEZ, DORITZA - Food Safety Inspection Service (FSIS)
item ABDELMAJID, NASER - Food Safety Inspection Service (FSIS)
item CLINCH, NELSON - Food Safety Inspection Service (FSIS)
item GORDON, DONALD - Food Safety Inspection Service (FSIS)
item HOLTERMAN, JAMES - Food Safety Inspection Service (FSIS)
item ZAKI, EZZAT - Food Safety Inspection Service (FSIS)
item Lorentzsen, Margaret
item DEARFIELD, KERRY - Food Safety Inspection Service (FSIS)

Submitted to: Society of Toxicology
Publication Type: Abstract Only
Publication Acceptance Date: 11/3/2009
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The concentrations of several historic POPs, i.e. polychlorinated dibenzo p dioxins, polychlorinated dibenzofurans, and polychlorinated biphenyls, along with a newer class of POPs, the polybrominated diphenyl ethers (PBDEs), were measured in domestic meat and poultry samples from 2002 and 2008. The meat and poultry samples included beef, market hogs, young chickens, and young turkeys and were collected as part of a statistically-based survey of dioxins by the U.S. Department of Agriculture. Comparison of the data from the two collection periods shows a declining trend for each of these pollutant classes. The median concentration of dioxin-like compounds decreased 6 – 25% in beef, chicken, and turkey; pork levels showed no change but remained at the lowest level. For PBDEs removed from production in the U.S. in 2004, the mean concentrations decreased 50 – 80% in each production class. These declining trends in food illustrate the effectiveness of regulations and surveillance programs and may result in corresponding declines in human levels.