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Related Experiment Video

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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

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Published on: May 11, 2017

Investigating PCBs and OCPs in Lebanese Yogurt: National Contamination Patterns and Health Risk Assessment.

Sandra Sarkis¹, Jean Claude Assaf², Mantoura Nakad³

¹Department of Nutrition, Faculty of Pharmacy, Ecole Doctorale Sciences et Santé (EDSS), Medical Sciences Campus, Saint Joseph University of Beirut (USJ), Beirut 1100, Lebanon.

Foods (Basel, Switzerland)

|August 28, 2025

Summary

Lebanese yogurt is widely contaminated with polychlorinated biphenyls (PCBs) and organochlorine pesticides (OCPs), exceeding safety limits. This national study highlights significant food safety concerns and the urgent need for regulatory action to protect public health.

Keywords:

Lebanon food safety organochlorine pesticides persistent organic pollutants polychlorinated biphenyls risk assessment sustainability yogurt

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Published on: November 22, 2024

Area of Science:

Environmental Chemistry
Food Safety Analysis
Public Health

Background:

Polychlorinated biphenyls (PCBs) and organochlorine pesticides (OCPs) are persistent organic pollutants with known health risks.
Lebanon lacks comprehensive national food safety monitoring for contaminants like PCBs and OCPs in dairy products.
Yogurt, a widely consumed dairy product, can act as a vehicle for dietary exposure to these contaminants.

Purpose of the Study:

To conduct the first nationwide assessment of PCBs and OCPs contamination in Lebanese yogurt.
To quantify levels of specific PCBs and OCPs (including ΣDDTs, ΣHCH, HCB, endosulfan, methoxychlor, and dieldrin).
To evaluate potential dietary exposure risks and inform regulatory strategies.

Main Methods:

Analysis of 165 yogurt samples from 11 Lebanese regions using gas chromatography.
Quantification of total PCBs and specific OCPs (ΣDDTs, ΣHCH, HCB, endosulfan, methoxychlor, dieldrin).
Comparison of measured contaminant levels against European maximum residue limits (MRLs) and estimation of daily intakes (EDIs).

Main Results:

Widespread contamination detected, with 40.6% of samples exceeding PCB MRLs (mean 39.26 ng/g fat).
All tested OCPs exceeded MRLs in all regions; ΣDDTs were found in 100% of samples (mean 376.79 ng/g fat).
Highest contamination levels in specific regions linked to industrial and agricultural activities; EDIs suggest potential health risks.

Conclusions:

Lebanese yogurt poses a significant dietary exposure risk due to widespread PCB and OCP contamination.
Urgent need for enhanced regulatory oversight and national food safety monitoring programs in Lebanon.
Findings emphasize the critical importance of addressing environmental pollution impacting the food supply chain.