Abstract
Food consumption has been widely reported to be the main source of human exposure to PCBs. A total of 47 samples of food products on sale in supermarkets in the United Kingdom were thus analyzed for PCBs to determine residual levels in oil and oil-based products. The objective was to compare the measured levels of total PCBs (ΣPCBs) in food products to those reported in various environmental compartments. Combined extraction and online clean up was achieved using Accelerated Solvent Extraction™ (ASE) to recover target analytes for analysis by GC-MSD (gas chromatography mass spectrometry). Σ PCBs (ng/g) in each product were in the ranges of 4.73–44.38 edible oil; 1.40–6.18 mayonnaise; 1.21–6.25 salad cream; 1.28–5.64 seafood sauce, and 0.97–15.08 exotic dressing. The level of human exposure to PCBs in all products was < 1 μg/kg body weight/day when considering a 70 kg male or 57 kg female, possibly reflecting the reported decline of PCBs in the environment.
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