Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a...

Area of Science:

• Environmental Science
• Food Science
• Toxicology

Background:

• Persistent organic pollutants (POPs) are toxic chemicals that accumulate in the environment and food chains.
• Human exposure to POPs occurs primarily through diet, particularly consumption of animal products where POPs biomagnify.
• Cooking methods can reduce POP concentrations in animal-based foods, but effectiveness varies.

Purpose of the Study:

• To develop a consensus decision-making model to prioritize cooking methods for reducing POPs in animal products.
• To evaluate the effectiveness of different cooking methods in decreasing POP concentrations.

Main Methods:

• A consensus decision-making model using interval preference relations was employed.
• Two mathematical consistency expressions (I-consistency and II-consistency) were defined and utilized.
• Ideal interval preference relations were determined based on social choice principles to minimize judgment disparities.

Main Results:

• The study identified baking as the most effective cooking method for reducing POP concentrations in grass carp.
• The I-consistency approach yielded more acceptable results compared to the II-consistency approach.
• Consistency definitions were validated as constraints for determining the rationality of the model.

Conclusions:

• A novel decision-making model effectively prioritizes cooking methods for POP reduction in animal products.
• Baking is recommended as a superior method for minimizing POPs in grass carp.
• The developed model and consistency measures offer a rational framework for food safety and risk assessment.