Czech J. Food Sci., 2010, 28(4):333-342 | DOI: 10.17221/139/2010-CJFS

Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products

Petra HRÁDKOVÁ, Jan POUSTKA, Veronika HLOUŠKOVÁ, Jana PULKRABOVÁ, Monika TOMANIOVÁ, Jana HAJŠLOVÁ
Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

The contamination levels of perfluorooctanoic acid (PFOA), perfluorooctane sulfonate (PFOS) and perfluorooctane sulfonamide (FOSA), which represent an important subgroup of the environmental contaminants known as perfluorinated compounds (PFCs), were examined in 35 imported canned fish and seafood products (tuna, sardine, cod liver) obtained from the Czech retail market in 2009. An analytical procedure was employed based on a fast and simplified sample preparation using activated charcoal clean-up followed by a LC-MS/MS determinative step. The content of PFOS, which was the dominating pollutant, ranged from 0.7 µg/kg to 12.8 µg/kg, PFOA levels were in the range of 1.2 µg/kg to 5.1 µg/kg, FOSA was detected only at trace levels in two samples. Several products originated in the Baltic Sea were the most contaminated within the sample set.

Keywords: perfluorinated compounds; contamination; fish; seafood; canned products; charcoal; liquid chromatography; tandem mass spectrometry

Published: August 31, 2010  Show citation

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HRÁDKOVÁ P, POUSTKA J, HLOUŠKOVÁ V, PULKRABOVÁ J, TOMANIOVÁ M, HAJŠLOVÁ J. Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products. Czech J. Food Sci. 2010;28(4):333-342. doi: 10.17221/139/2010-CJFS.
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