The Bioaccessibility and Bioavailability of Pentachlorophenol in Five Animal-Derived Foods Measured by Simulated Gastrointestinal Digestion
Quan Zhou,
Huiming Chen,
Liangliang Li,
Yongning Wu,
Xingfen Yang,
Aimin Jiang,
Weiliang Wu
Affiliations
Quan Zhou
The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
Huiming Chen
Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China
Liangliang Li
Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China
Yongning Wu
Key Laboratory of Food Safety Risk Assessment, National Center for Food Safety Risk Assessment, Ministry of Health, Beijing 100021, China
Xingfen Yang
Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China
Aimin Jiang
The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
Weiliang Wu
Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangdong-Hongkong-Macao Joint Laboratory for Contaminants Exposure and Health, Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China
Pentachlorophenol (PCP) is a ubiquitous emerging persistent organic pollutant detected in the environment and foodstuffs. Despite the dietary intake of PCP being performed using surveillance data, the assessment does not consider the bioaccessibility and bioavailability of PCP. Pork, beef, pork liver, chicken and freshwater fish Ctenopharyngodon Idella-fortified by three levels of PCP were processed by RIVM and the Caco-2 cell model after steaming, boiling and pan-frying, and PCP in foods and digestive juices were detected using isotope dilution–UPLC-MS/MS. The culinary treatment and food matrix were significantly influenced (p p p < 0.05). Further, the exposure of PCP to the population was significantly reduced by 42.70–98.46% after the consideration of bioaccessibility and bioavailability, with no potential health risk. It can improve the accuracy of risk assessment for PCP.
