Micropollutants and chemical residues in organic and conventional meat. Dervilly-Pinel, G.; Guérin, T.; Minvielle, B.; Travel, A.; Normand, J.; Bourin, M.; Royer, E.; Dubreil, E.; Mompelat, S.; Hommet, F.; Nicolas, M.; Hort, V.; Inthavong, C.; Saint-Hilaire, M.; Chafey, C.; Parinet, J.; Cariou, R.; Marchand, P.; Le Bizec, B.; Verdon, E.; and Engel, E. 232:218–228.
Micropollutants and chemical residues in organic and conventional meat [link]Paper  doi  abstract   bibtex   
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.
@article{dervilly-pinel_micropollutants_2017,
	title = {Micropollutants and chemical residues in organic and conventional meat},
	volume = {232},
	issn = {03088146},
	url = {https://linkinghub.elsevier.com/retrieve/pii/S0308814617305770},
	doi = {10.1016/j.foodchem.2017.04.013},
	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.},
	pages = {218--228},
	journaltitle = {Food Chemistry},
	author = {Dervilly-Pinel, Gaud and Guérin, Thierry and Minvielle, Brice and Travel, Angélique and Normand, Jérôme and Bourin, Marie and Royer, Eric and Dubreil, Estelle and Mompelat, Sophie and Hommet, Frédéric and Nicolas, Marina and Hort, Vincent and Inthavong, Chanthadary and Saint-Hilaire, Mailie and Chafey, Claude and Parinet, Julien and Cariou, Ronan and Marchand, Philippe and Le Bizec, Bruno and Verdon, Eric and Engel, Erwan},
	urldate = {2019-03-29},
	date = {2017-10},
	langid = {english},
	file = {Dervilly-Pinel et al. - 2017 - Micropollutants and chemical residues in organic a.pdf:C\:\\Users\\ygu\\Documents\\PCPOR066_YGU\\YGU\\Zotero\\storage\\7ZJYXKG2\\Dervilly-Pinel et al. - 2017 - Micropollutants and chemical residues in organic a.pdf:application/pdf}
}
Downloads: 0