Effects of cooking on levels of PCBs in the fillets of winter flounder

Bulletin of Environmental Contamination and Toxicology

Volumn 60, Issue 6, 1998, Pages 845-851

  Moya, J ^a   Garrahan, K G ^a   Poston, T M ^b   Durell, G S ^c  

^a U S ENVIRONMENTAL PROTECTION AGENCY   (United States)

^b PACIFIC NORTHWEST NATIONAL LABORATORY   (United States)

^c BATTELLE MEMORIAL INSTITUTE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

POLYCHLORINATED BIPHENYL;

ARTICLE; BIOACCUMULATION; BUTTER; CONTROLLED STUDY; COOKING; FLOUNDER; FOOD PROCESSING; NONHUMAN; WATER CONTAMINATION;

ANIMALS; COOKERY; FLOUNDER; FOOD CONTAMINATION; HEAT; MASSACHUSETTS; POLYCHLORINATED BIPHENYLS; SEAFOOD;

PLEURONECTOIDEI; PSEUDOPLEURONECTES AMERICANUS; VERTEBRATA;

EID: 0031801244     PISSN: 00074861     EISSN: None     Source Type: Journal    
DOI: 10.1007/s001289900704     Document Type: Article

References (11)

1. Alford-Stevens, A.L., T.A. Bellar, J.W. Eichelberger, and W.L. Budde (1989) Characterization of commercial aroclors by automated mass spectrometric determination of polychlorinated biphenyls by level of chlorination. Anal Chem 58: 2014-2022
2. Armbruster, G., K.L. Gall, W.H. Gutenmann, and D.J. Lisk (1989) Effects of trimming and cooking on polychlorinated biphenyl (PCB) residues in bluefish, J Food Saf 9: 235-244
3. Cinchy, R.F., M.E. Zabik, and C.M. Weaver (1979) Polychlorinated biphenyl reduction in lake trout by irradiation and cooking, Bull Environm Contam Toxicol 22: 807-812
4. Puffer, H.W., and R.W. Gossett (1983) PCB, DDT, and benzo(a)pyrene in raw and pan-fried white croaker (Genyonemus lineatus), Bull Environm Contam Toxicol 30: 65-73
5. Skea, J.C., H.A. Simonin, E.J. Harris, S. Jacking, J.J. Spangnoli, J. Symula, and J.R. Colquhoun (1979) Reducing levels of mirex, aroclor 1254, and DDE by trimming and cooking Lake Ontario brown trout (Salmo Trutta Linnaeus) and smallmouth bass (Micropterus Dolomieui Lecepede), J Great Lakes Res 5:153-159
6. Smith, W.E., K. Funk, and M.E. Zabik (1973) Effects of cooking on concentrations of PCB and DDT compounds in chinook (Oncorhynchus tshawytscha) and coho (O. kisutch) salmon from Lake Michigan. J Fish Res Bd Canada 30: 702-706
7. Trotter, W.E., P.E. Corneliussen, R.R. Laski, and J.J. Vannelli (1989) Levels of polychlorinated biphenyls in bluefish before and after cooking. J Assoc Off Anal Chem 72: 501-503
8. U.S. EPA (1988) Drinking water criteria document for polychlorinated biphenyls (PCBs): I-1 -I-12
9. U.S. EPA (1997) Integrated Risk Information System, National Center for Environmental Assessment, available on line at www.epa.gov/iris
10. Zabik, M.E., P. Hoojjat, and C.M. (1979) Weaver, Polychlorinated biphenyls, dieldrin and DDT in lake trout cooked by broiling, roasting or microwave, Bull Environm Contam Toxicol 21:136-143
11. Zabik, M.E., C. Merrill, and M.J. Zabik (1982) PCBs and other xenobiotics in raw and cooked carp. Bull Environm Contam Toxicol 28:710-715