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Exploring organophosphate ester contamination and distribution in food: A meta-analysis
Wenjun Li1, Junlong Chen2, Qianqian Bie2
1College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China; Frontiers Medical Center, Tianfu Jincheng Laboratory, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
Abstract:
This study examines the food safety risk of organophosphate esters (OPEs) by analyzing data from 23 studies with 14,915 data points. We found EDP contamination highest in cereals, dairy, and meats, and TEHP most prevalent in vegetables and fruits, with contamination levels reaching 4.54 ng/g and 1.46 ng/g, respectively. Food processing influences OPE contamination through complex and multifaceted, akin to a "double-edged sword.", as meta-analysis and Principal Component Analysis (PCA) revealed. Estimated Dietary Intakes (EDI) identified vegetables and cereals as primary OPE sources, contributing 33.3% and 23.8% of total intake, with EDI values of 44.74 ng/kg bw/day and 32.25 ng/kg bw/day, respectively. Current exposure levels are within U.S. EPA safety thresholds (HQ < < 1), but the heightened risk to infants and children necessitates revising safety standards and ongoing monitoring.
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