Occurrence of perfluoroalkyl substances (PFASs) in various food items of animal origin collected in four European countries.

@article{Hloukov2013OccurrenceOP,
  title={Occurrence of perfluoroalkyl substances (PFASs) in various food items of animal origin collected in four European countries.},
  author={Veronika Hlou{\vs}kov{\'a} and Petra Hr{\'a}dkov{\'a} and Jan Poustka and Gianfranco Brambilla and Stefania Paola De Filipps and Wendy D'Hollander and Lieven Bervoets and Dorte Herzke and Sandra Huber and Pim de Voogt and Jana Pulkrabova},
  journal={Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment},
  year={2013},
  volume={30 11},
  pages={
          1918-32
        }
}
This study summarises the results of the levels of 21 perfluoroalkyl substances (PFASs) in 50 selected pooled samples representing 15 food commodities with the special focus on those of animal origin, as meat, seafood, fish, milk, dairy products and hen eggs, which are commonly consumed in various European markets, e.g. Czech, Italian, Belgian and Norwegian. A new, rapid sample preparation approach based on the QuEChERS extraction procedure was applied. Ultra-performance liquid chromatography… CONTINUE READING
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