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Persistent Organic Pollutants in Food: Contamination Sources, Health Effects and Detection Methods

U.S. Food & Drug Administration, National Center for Toxicological Research, 3900 NCTR Road, Jefferson, AR 72079, USA
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Int. J. Environ. Res. Public Health 2019, 16(22), 4361; https://doi.org/10.3390/ijerph16224361
Received: 1 October 2019 / Revised: 30 October 2019 / Accepted: 5 November 2019 / Published: 8 November 2019
(This article belongs to the Special Issue Organic Pollutants in Foods: Analysis, Assessment and Resolutions)
Persistent organic pollutants (POPs) present in foods have been a major concern for food safety due to their persistence and toxic effects. To ensure food safety and protect human health from POPs, it is critical to achieve a better understanding of POP pathways into food and develop strategies to reduce human exposure. POPs could present in food in the raw stages, transferred from the environment or artificially introduced during food preparation steps. Exposure to these pollutants may cause various health problems such as endocrine disruption, cardiovascular diseases, cancers, diabetes, birth defects, and dysfunctional immune and reproductive systems. This review describes potential sources of POP food contamination, analytical approaches to measure POP levels in food and efforts to control food contamination with POPs. View Full-Text
Keywords: persistent organic pollutants; food contamination; human health; food safety; environmental contaminants persistent organic pollutants; food contamination; human health; food safety; environmental contaminants
MDPI and ACS Style

Guo, W.; Pan, B.; Sakkiah, S.; Yavas, G.; Ge, W.; Zou, W.; Tong, W.; Hong, H. Persistent Organic Pollutants in Food: Contamination Sources, Health Effects and Detection Methods. Int. J. Environ. Res. Public Health 2019, 16, 4361.

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