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Effects of processing and cooking on PBB residues
Environmental Health Perspectives
|April 1, 1978
Summary
Processing affects polybrominated biphenyl (PBB) levels in dairy and poultry. Spray-drying reduced PBBs in milk, while pressure cooking decreased PBBs in chicken meat, with losses found in cooking drip.
Area of Science:
- Environmental Chemistry
- Food Science
- Toxicology
Background:
- Polybrominated biphenyls (PBBs) are persistent organic pollutants found in food products.
- Understanding PBBs' behavior during food processing is crucial for risk assessment.
Purpose of the Study:
- To determine the impact of various dairy processing methods on PBB levels.
- To evaluate the effect of cooking on PBB concentrations in chicken meat.
Main Methods:
- Milk was processed into cream, butter, cheese, and various dried/condensed forms.
- Chicken meat (thigh, breast, skin) was analyzed raw and after pressure cooking.
Main Results:
- PBBs concentrated in high-fat dairy products (butter, cream).
- Spray-drying reduced PBBs in milk; pasteurization and freeze-drying were ineffective.
- Pressure cooking reduced PBBs in chicken meat by 36-53%, with losses in cooking drip.
Conclusions:
- Food processing significantly alters PBB levels in dairy and poultry products.
- High-fat dairy products accumulate higher PBB concentrations.
- Pressure cooking is effective in reducing PBBs in chicken, with losses occurring in the cooking liquid.
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