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Article Dans Une Revue Food Chemistry Année : 2017

Micropollutants and chemical residues in organic and conventional meat

Brice Minvielle
  • Fonction : Auteur
Angélique Travel
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Jérôme Normand
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Marie Bourin
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Eric Royer
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Estelle Dubreil-Cheneau
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  • PersonId : 903890
Sophie Mompelat
Erwan Engel
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Résumé

The chemical contamination levels of both conventional and organic meats were assessed. The objective was to provide occurrence data in a context of chronic exposure. Environmental contaminants (17 polychlorinated dibenzodioxins/dibenzofurans, 18 polychlorinated biphenyls (PCBs), 3 hexabromocyclododecane (HBCD) isomers, 6 mycotoxins, 6 inorganic compounds) together with chemical residues arising from production inputs (75 antimicrobials, 10 coccidiostats and 121 pesticides) have been selected as relevant compounds. A dedicated sampling strategy, representative of the French production allowed quantification of a large sample set (n=266) including both conventional (n=139) and organic (n=127) raw meat from three animal species (bovine, porcine, poultry). While contamination levels below regulatory limits were measured in all the samples, significant differences were observed between both species and types of farming. Several environmental contaminants (Dioxins, PCBs, HBCD, Zn, Cu, Cd, Pb, As) were measured at significantly higher levels in organic samples.
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Dates et versions

hal-01534844 , version 1 (08-06-2017)

Identifiants

Citer

Gaud Dervilly-Pinel, Thierry Guérin, Brice Minvielle, Angélique Travel, Jérôme Normand, et al.. Micropollutants and chemical residues in organic and conventional meat. Food Chemistry, 2017, 232 (1), pp.218 - 228. ⟨10.1016/j.foodchem.2017.04.013⟩. ⟨hal-01534844⟩
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