| Summary: | Polycyclic aromatic hydrocarbons (PAHs) and polychlorinated biphenyls (PCBs) are recognized as carcinogens and mutagenic food contaminants that threaten public health. As for food safety aspects, control of these contaminants in processed and fatty food is necessary. In this study, eleven factors were screened by the Plackett–Burman design, and four variables were chosen to optimize with the central composite design (CCD) for the improvement of extraction and cleanup procedures of these food contaminants. The optimized variables include 5 g of sample, 2 mL mixture of 2/2/1 ethyl acetate/acetone/isooctane, 1.6 g of ammonium formate, 0.9 g of sodium chloride, and 0.25 g of sorbent Z-Sep+. A 5 min cleanup vortex time with the spike calibration curve strategy, analyzed by gas chromatography–mass spectrometry (GC-MS), led to the validated limits of quantification (LOQs) for 16 PAHs and 36 PCBs of 0.5–2 and 0.5–1 ng/g, respectively, and recoveries of 72–120%, with an average relative standard deviation (%RSD) of 17, for PAHs, and 80–120%, with an %RSD of 3, for PCBs. The method introduces excellent accuracy, precision, and efficiency, and minimizes matrix effects, and ensures a control procedure, adopted with international standards, for food authorities to determine the contaminants of interest in processed meat, and consequently, prevent food-borne disease to improve public health indices.
|
|---|