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Cooking and PCBs - Abstracts
AU - Poston TM; Durell GS; Koczwara G; Spellacy
AM
TI - Effects of cooking on levels of PCBs in the
fillets of winter flounder (Pseudopleureonectes
americanus).
SI - NTIS/DE95017589
SA - Department of Energy, Washington, DC.
SO - Govt Reports Announcements & Index (GRA&I),
Issue 05, 1996
AB - TD3: The Pacific Northwest Laboratory and
Battelle Ocean Sciences performed a study to
determine the effect of cooking on polychlorinated
biphenyl (PCB) levels in the fillets of winter
flounder (Pseudopleuronectes americanus).
Broiling, pan frying, and deep frying in oil were
tested on fillets from 21 fish collected from New
Bedford Harbor, Massachusetts, on February 21,
1991. The evaluation involved estimating the
change in PCB concentrations using a mass-balance
approach that factored the change in fillet weight
resulting from cooking with the changes in PCB
concentration expressed on a precooked wet-weight
basis. Deep frying in oil resulted in a 47%
reduction in total PCB levels in fillet tissue.
Additionally, deep frying caused a 40% reduction
in fillet mass. Pan frying and broiling resulted
in statistically in insignificant increases in
total PCB levels of 15% and 17%, respectively.
Fillet mass reductions resulting from pan frying
and broiling were 7% and 15%, respectively. The
effects of cooking on 18 individual congeners
generally paralleled the results observed for
total PCB. All 18 congeners were significantly
reduced by deep frying. Congener Cl(sub 2)(08)
also was significantly reduced by either pan
frying. Congeners Cl(sub 5)(105) and Cl(sub
5)(118) showed apparent significant increases in
concentrations following pan frying. Congeners
Cl(sub 5)(105), Cl(sub 5)(118), and C1(sub 6)(138)
showed significant increases in concentration
following broiling. Sponsored by Department of
Energy, Washington, DC.
AD - Battelle Pacific Northwest Labs., Richland,
WA.
AU - ZABIK ME; HARTE JB; ZABIK MJ; DICKMANN G
TI - Effect of preparation and cooking on
contaminant distributions in crustaceans: PCBs in
blue crab.
SI - BIOSIS/92/26941
SO - J AGRIC FOOD CHEM; 40 (7). 1992. 1197-1203.
AB - BIOSIS COPYRIGHT: BIOL ABS. Changes in the
distribution of PCBs in blue crab caused by
boiling or steaming were quantitated on the basis
of the best estimate of residue in each crab's
tissue. The relationships between total cooking
losses and cooking losses of claw and body muscle
were developed (R2 > 0.95). The relationship of
parts per million of PCBs in raw body muscle
(0.349 ppm) to that of raw claw (0.227 ppm) (N =
13) was determined (R2 = 0.87). Frozen crabs were
boiled with and without the hepatopancreas and
steamed without the hepatopancreas; all cooking
procedures reduced PCBs by > 20%. There were no
significant differences in claw cooking losses
(23.3-25.4% losses). Removing the hepatopancreas
increased PCB loss from body muscle of boiled crab
(36.4% loss when boiled with hepatopancreas
removed, 31.0% with hepatopancreas). When the
hepatopancreas was removed, boiling resulted in
greater PCB losses from body muscle than steaming
(36.4 vs 33.9%). Cooking water contained 80% of
the PCBs lost from the crabs.
AD - Coll. Human Ecology, 5 Human Ecology
Building, Mich. State Univ., East Lansing Mich.
48824-1030.
AU - ARMBRUSTER G; GALL KL; GUTENMANN WH; LISK DJ
TI - EFFECTS OF TRIMMING AND COOKING BY SEVERAL
METHODS ON POLYCHLORINATED BIPHENYLS PCB RESIDUES
IN BLUEFISH
SI - BIOSIS/89/34980
SO - J FOOD SAF; 9 (4). 1989. 235-244.
AB - BIOSIS COPYRIGHT: BIOL ABS. RRM FOOD
RESIDUE FOOD PROCESSING FOOD INDUSTRY
AU - Sherer RA; Price PS
TI - The effect of cooking processes on PCB
levels in edible fish tissue.
SI - TOXBIB/95/040753
SO - Qual Assur; VOL 2, ISS 4, 1993, P396-407
(REF: 19)
AB - A significant factor in estimating human
intake of polychlorinated biphenyls (PCBs) from
fish consumption is the loss of PCBs during
cooking. The total amount of PCBs actually
consumed in the cooked fish may be significantly
lower than the PCB level present before cooking
because lipids and lipophilic compounds like PCBs
tend to be removed from the fish during cooking.
Several studies investigating the extent of loss
of PCB compounds during the cooking process have
been published in the peer-reviewed literature.
However, because of what is perceived as
inconsistent and inadequate data on the removal of
these compounds, federal and state regulators
typically do not assume that cooking reduces
contaminant levels (EPA, 1990; 1991). In this
paper, an attempt was made to reduce the
uncertainty in the findings of these studies on
PCB losses during the cooking process. This was
accomplished by (1) eliminating studies that
lacked statistical power to determine the degree
of reduction, (2) reporting all of the results in
a common format, and (3) characterizing studies by
cooking method. In addition, the studies that
reported increases in PCB concentration after
cooking were carefully reviewed to provide a
possible explanation of this occurrence. Based
upon this analysis, it was concluded that cooking
processes such as baking, broiling, microwave
cooking, poaching, and roasting remove
approximately 20 to 30% of the PCBs. Frying
appears to remove more than 50%. PCB cooking
losses also appears to be a function of the
initial lipid concentration in the fish. Based
upon this analysis, it is clear that the
information from these studies do provide a
reasonable basis for federal and state regulators
to permit a quantitative adjust of PCB intakes.
AD - ChemRisk-A Division of McLaren/Hart,
Portland, Maine 04102.
---------------
Mary A. Firestone
Information Specialist
JSI Center for Environmental Health Studies
44 Farnsworth Street
Boston, MA 02210-1211
Voice: (617) 482-9485
FAX: (617) 483-9485
Email: mfirestone@jsi.com
http://www.jsi.com