Incidence of Perfluoroalkyl Substances in Commercial Eggs and Their Impact on Consumer’s Safety
Articolo
Data di Pubblicazione:
2023
Citazione:
Incidence of Perfluoroalkyl Substances in Commercial Eggs and Their Impact on Consumer’s Safety / M. Nobile, F. Arioli, D. Curci, C. Ancillotti, G. Scanavini, L.M. Chiesa, S. Panseri. - In: FOODS. - ISSN 2304-8158. - 12:20(2023), pp. 3846.1-3846.14. [10.3390/foods12203846]
Abstract:
Eggs play an important role in a balanced diet; however, the European Food Safety Au-
thority (EFSA) recognizes eggs as a major source of poly and per-fluoroalkyl substances (PFASs).
In this study, the presence of PFASs was analysed in eggs produced by hens from Northern Italian
regions, a PFASs-contaminated area. Sixty-five samples were analysed by high-performance liquid
chromatography coupled with high-resolution mass spectrometry. The greatest presence of PFASs
was found in eggs from Veneto and Emilia Romagna, and the most detected PFASs were perfluorobu-
tanoic acid (PFBA) and perfluorooctanesulfonic acid (PFOS) (mean concentrations 0.30 ± 0.15 and
0.05 ± 0.00 ng g−1) . Considering the most recent updates for the sum of the main four PFASs, the
highest concentration found in the analysed samples was 0.05 ng g−1, well below the maximum limit
set by the European Union. The PFAS intake evaluation confirmed that egg consumption does not
represent a risk for Italian consumers.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
ood safety; eggs; PFASs; HPLC-HRMS; risk characterisation; consumer’s safety; perfluoroalkyl substances
Elenco autori:
M. Nobile, F. Arioli, D. Curci, C. Ancillotti, G. Scanavini, L.M. Chiesa, S. Panseri
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