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Occurrence of Brominated Contaminants in Selected Foods


<p>A subset of samples, predominantly animal derived products with higher fat content (as the compounds of interest are bioaccumulative and lipophilic), will be taken from the larger sample set collected for the perfluorinated compound survey (C02083). They will be analysed for polybrominated biphenyls (BPPs), polybrominated diphenyl ethers (PBDEs), hexabromocyclododecanes (HBCDDs), brominated dioxins and furans (PBDD/Fs) and tetrabromo-bisphenol A (TBBPA).</p>

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<p>Background: A number of brominated compounds or classes of compounds previously used as flame retardants have been identified as PBT- type POPs and banned (PBBs, penta and octa-PBDEs) and others are under review. Replacement compounds, notably HBCD, are now also being reported increasingly in foods. It is also becoming easier to measure brominated dioxins and furans, which are by-products of the combustion of BFR-containing materials and some of which are as potent as or even more potent than their chloro-analogues. At present the Agency has data only for TDS food groups and composite fish samples. Further data on occurrence in individual foods, particularly fish, meat and offal, is needed to assess consumer exposure. </p>

FERA - Food and Environment Research Agency
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