Micropollutants and chemical residues in organic and conventional meat

Food Chem. 2017 Oct 1;232:218-228. doi: 10.1016/j.foodchem.2017.04.013. Epub 2017 Apr 5. . Dervilly-Pinel G1, Guérin T2, Minvielle B3, Travel A4, Normand J5, Bourin M4, Royer E3, Dubreil E6, Mompelat S6, Hommet F2, Nicolas M2, Hort V2, Inthavong C2, Saint-Hilaire M2, Chafey C2, Parinet J2, Cariou R7, Marchand P7, Le Bizec B7, Verdon E6, Engel E8. Author information 1 LUNAM Université, ONIRIS, Laboratoire d'Etude des Résidus et Contaminants dans les Aliments (LABERCA), Nantes F-44307, France. Electronic address: laberca@oniris-nantes.fr. 2 Université de Paris-Est, Anses, Laboratory for Food Safety, F94700 Maisons-Alfort, France. 3 IFIP, La Motte au Vicomte, 35650 Le Rheu, France. 4 ITAVI, INRA Centre de Tours, 37380 Nouzilly, France. 5 Institut de l'Elevage, Meat Quality Department, Agrapole, 23 rue Jean Baldassini, 69364 Lyon, France. 6 ANSES - Laboratoire de Fougères, France. 7 LUNAM Université, ONIRIS, Laboratoire d'Etude des Résidus et Contaminants dans les Aliments (LABERCA), Nantes F-44307, France. 8 INRA, UR370 QuaPA, Microcontaminants, Aroma & Separation Science Group (MASS), 63123 Saint-Genes-Champanelle, France. Abstract The chemical contamination levels of both conventional and organic meats were assessed. The objective was to provide occurrence data in a context of chronic exposure. Environmental contaminants (17 polychlorinated dibenzodioxins/dibenzofurans, 18 polychlorinated biphenyls (PCBs), 3 hexabromocyclododecane (HBCD) isomers, 6 mycotoxins, 6 inorganic compounds) together with chemical residues arising from production inputs (75 antimicrobials, 10 coccidiostats and 121 pesticides) have been selected as relevant compounds. A dedicated sampling strategy, representative of the French production allowed quantification of a large sample set (n=266) including both conventional (n=139) and organic (n=127) raw meat from three animal species (bovine, porcine, poultry). While contamination levels below regulatory limits were measured in all the samples, significant differences were observed between both species and types of farming. Several environmental contaminants (Dioxins, PCBs, HBCD, Zn, Cu, Cd, Pb, As) were measured at significantly higher levels in organic samples. Copyright © 2017 Elsevier Ltd. All rights reserved. KEYWORDS: Anticoccidials; Antimicrobials; Chemical food safety; Inorganic contaminants; Mycotoxins; Organic meat; POPs; Pesticides PMID: 28490068 DOI: 10.1016/j.foodchem.2017.04.013