五二在肉中的毒性,生物积累和潜在的食品安全风险
Yongpeng Jin1, Fude Zhang1, Ying Liu1
1State Key Laboratory of Animal Nutrition and Feeding, SKLANF, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; Ministry of Agriculture and Rural Affairs Key Laboratory of Feed Safety and Biological Efficacy, China Agricultural University, Beijing 100193, China.
肉料中的五 хлорофенол (PCP) 导致肝炎和脏损伤,尽管没有显著的生长影响. 较高剂量导致料效率降低,组织残留量增加,突出显示食品安全风险.
科学领域:
- 环境科学 环境科学
- 食品安全 食品安全
- 毒理学 毒理学 毒理学
背景情况:
- 五二 (PCP) 是一种持久性有机污染物,在动物产品中具有生物积累潜力.
- 低剂量的PCP暴露由于其毒性和在现实污染场景中的存在造成风险.
研究的目的:
- 为了研究饮食中甲 (PCP) 暴露对肉的影响.
- 评估PCP对生长,生理,组织残留以及潜在的食品安全问题的影响.
主要方法:
- 肉被食含有PCP的饮食,其度在0.01至5毫克/公斤之间,持续42天.
- 使用LC-MS/MS评估了生长性能,血液学,血清生物化学,组织病理学和组织PCP残留物.
主要成果:
- 没有对整体生长产生重大影响,但在较高的PCP剂量下降了料效率.
- 暴露于PCP诱导肝炎,损伤和改变脂质代谢 (增加甘油三).
- 剂量依赖的PCP在肝脏和脏组织中的积累,在较低剂量时具有峰值的转移因子.
结论:
- 饮食中的PCP污染对肉健康和食品安全构成风险.
- 需要采取监管措施,限制动物料中的PCP,以保护食品供应链.
更多相关视频
08:22Author Spotlight: A New and Efficient Method for Comprehensive Metabolite Cytotoxicity Assessment of Triazole Pesticides in Plants
Published on: December 22, 2023
12:24Laboratory Estimation of Net Trophic Transfer Efficiencies of PCB Congeners to Lake Trout Salvelinus namaycush from Its Prey
Published on: August 29, 2014
相关概念视频
Types of Toxins
Air pollutants, primarily gases, pose significant threats to respiratory health, leading to conditions like hypoxia, lung cancer, and in extreme cases, death.
Environmental pollutants like...
Toxic Reactions: Overview
Toxicity falls into two primary categories: local and systemic.
Local toxicity appears at the exposure site, such as protein denaturation caused by caustic substances.
In contrast, systemic toxicity requires the toxic agent's absorption and distribution,...
Anticholinesterase Agents: Poisoning and Treatment
Irreversible agents form a strong bond with the cholinesterase enzyme, making it inactive. The breakdown of the phosphorylated enzyme is...
Nonlinear Pharmacokinetics: Dependence of Elimination Half-Life and Dose Clearance
A study on guinea pigs examined the...
