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Carry over of environmental contaminants from soil, water, air to plant in animal products
Project
Project code: MRI-FL-08-4008
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Experimental development
Contaminants are released to the environment by different ways. Certain geological formations for example can be rich in heavy metals, which can be gradually released by cultivation and activity of the soil flora and fauna and taken up by plants. Also during industrial processes contaminants are emitted to the air and subsequently enter the food chain by rain, waters and soil. Environmental contaminants can enter food of animal origin via vegetable feedingstuffs. Besides the contamination with heavy metals especially dioxins are of importance. But also natural herbal substances with toxic effects to higher organisms can enter the food chain via wild plants and can pose a health risk for the consumer. In cooperation with the BMEL working group “Carry over” the Department FL collects data to calculate the carry-over of pollutants from the environment to food of animal origin.
Initial comparison tests showed a contribution of spice mixtures to the contamination of meat products with organochlorine compounds and heavy metals. A look at the organochlorine compounds shows that the part of PCDDIF and PCB, which comes into products with the leaves of plants is higher than those from other spices coming from seeds or roots. Elevated levels of PCBs sometimes can have local reasons (e.g. transformers with PCBs inside). It becomes apparent, that spices, which were extracted with overcritical CO2 normally contain less dioxins and dioxinlike PCBs than those which were extracted with common organic solvents.
Section overview
Subjects
- Food Chemistry
- Food Processing