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Vegetated Treatment Systems for Removing Contaminants Associated with Surface Water Toxicity in Agriculture and Urban Runoff
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Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a

Xiao Tan1,2, Zaiwu Gong3,4, Minji Huang5,6

  • 1School of Economics and Management, Nanjing University of Information Science and Technology, Nanjing 210044, China. ctanxiao@163.com.

International Journal of Environmental Research and Public Health
|February 21, 2017
PubMed
Summary
This summary is machine-generated.

Cooking methods can reduce harmful persistent organic pollutants (POPs) in animal products. Baking is identified as the most effective method for decreasing POPs in grass carp, prioritizing safety and health.

Keywords:
POPsanimal source foodconsensusconsistencyinterval preference relationsocial choice principles

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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.