Determination of Selected Polychlorinated Biphenyl Residues in Meat Products by QuEChERS Method Coupled with Gas Chromatography–Mass Spectrometry

Abstract

Polychlorinated biphenyl (PCB) residues in food are an important food safety concern. Simple and sensitive analytical methods are needed to monitor PCB residues and ensure that food is safe for consumption. The aim of this study was to adapt a selective, sensitive, quick, and easy sample treatment for purification of animal fat matrices and to measure the level of PCB28, PCB52, PCB101, PCB118, PCB138, PCB153, and PCB180 in samples of meat products (salami, soudjouk, and sausage) produced in Turkey. The extraction and purification of meat products were performed via the modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and PCB levels determined by gas chromatography–mass spectrometry. The linearity was satisfactory for all compounds studied, with correlation coefficients ≥0.99. The limits of determination and the limits of quantification were in the range of 0.144–0.382 and 0.479–1.274 ng g−1, respectively. Recovery at 3 different spiking concentrations was 95.7–101 % and the relative standard deviations were <3.5 %. This validated method was observed to be more economic and eco-friendly, as it uses a smaller volume of extraction solvents that are also less toxic. The validated method was successfully applied to the analysis of selected PCBs in meat products with satisfactory results. The method’s results indicated the presence of PCBs in some of the meat product samples, although the levels were below the maximum residue limit for food products of animal origin in Turkey (40 ng g−1 of fat), which is in accordance with EU and Turkish levels.