Influence of Processing on Environmental Contaminants in Foods

摘要

Consumer concern as well as the biomagnification of poten-tially harmful chemicals in the food supply has focused research on quantitating the effect of processing and cooking on the possible reduction of chemical contaminants in food. This article reviews studies on halogenated hydrocarbons including polychlorinat-ed biphenyls (PCBs), polybrominated biphenyls (PBBs), chlorinated diben-zo-p-dioxin, particularly 2,3,7,8-tetra-chlorodibenzo-p-dioxin and polycyclic aromatic hydrocarbons. Some studies related to the effect of processing on heavy metals are also reviewed.