Following-up organic pollutants in the course of producing foods

A tétel rövid nézete
dc.contributor.authorHovánszki, Dóra
dc.contributor.authorProkisch, József
dc.contributor.authorKiss, Attila
dc.contributor.authorGyőri, Zoltán
dc.date.accessioned2021-06-28T10:58:53Z
dc.date.available2021-06-28T10:58:53Z
dc.date.issued2007-07-16
dc.description.abstractWe analysed the raw materials in various food products, including additives, carrier solvents and end product for several selected organic pollutants. We analysed these food products for the type of chlorinated hydrocarbon pesticides, polychlorinated biphenyls and other currently used pesticides. We analysed three product categories: bakery products, canned mushroom and meat products. The analysis of the bakery products and of the canned mushroom did not conclude in positive findings, which means that these products contained the agents given during the production of the product and the environmental pollutants in undetectable low concentration. However, the results for meat and fish products indicate that polychlorinated compounds are persistent and are of a lipophyl character, as some of these components have been detected in these food products, the concentration of the PCBs were detected in the range of 9.8-24 μg/kg.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 26 (2007) , 244-248
dc.identifier.doihttps://doi.org/10.34101/actaagrar/26/3082
dc.identifier.issn2416-1640
dc.identifier.issue26
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316605en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3082
dc.rights.accessOpen Access
dc.subjectpesticideen
dc.subjectfooden
dc.subjectpolichlorinated compoundsen
dc.subjectGCen
dc.titleFollowing-up organic pollutants in the course of producing foodsen
dc.typefolyóiratcikkhu
dc.typearticleen
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