Food Contamination by Organochlorines: Analysis of Oyster Tissue

Masci, M., Nevigato, T., Turrini, A., Caproni, R.

Abstract

Organochlorines (OCs) such as OC pesticides and polychlorobiphenyls are widespread toxic contaminants in the food chain, especially in aquatic biota. Despite they were banned by many years in western countries they still represent a topic of concern as addressed in the Stockholm Convention on Persistent Organic Pollutants (POPs) currently in force. The analyses of POPs at trace level in biological matrices may represent a challenge: if not properly conducted they may suffer of great uncertainties. In the present work the international guidelines about Good Laboratory Practice are strictly followed to analyse oysters and mussels. Other analytical innovations, recently developed in our laboratory, were applied in order to further improve accuracy. The oyster tissue is part of the analytical activity for producing a new Reference Material within the H2020 Project “PRO-METROFOOD”.

Keywords

Persistent Organic Pollutants (POPs), Organochlorines (OCs), Aquatic biota, Organochlorine pesticides (OCPs), Polychlorobiphenyls (PCBs), Good Laboratory Practice (GLP)

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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