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Environmental Engineering Research 2002;7(2): 113-119. DOI: https://doi.org/10.4491/eer.2002.7.2.113
SURVEY OF DIOXINs/DIBENZOFURANs IN PIZZAS AND NOODLES FROM KOREA
Kyoung-Sim Kim, and Jong-Guk Kim
Department of Environmental Engineering, Chonbuk National University, Jeonbuk 561-756, Korea
Corresponding Author: Kyoung-Sim Kim ,Tel: +82-63-270-2448, Fax: +82-63-270-2449 , Email: isomer210@dreamwiz.com
Received: February 7, 2002;  Accepted: June 3, 2002.
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ABSTRACT
The present study focused on determining the polychlorinated dibenzo-p-dioxin and polychlo-rinated dibenzofurans (PCDD/Fs) levels in fast food, such as pizza and noodles, which are currently very popular among Korean young people. The total level of PCDD/Fs in pizza were found to be 3.064 — 12.066 pg/g-wet-weight. For half and half pizza, the total concentrations for two different brands were 3.064 pg/g-wet-weight and 8.627 pg/g-wet-weight, respectively. For noodles, the total concentrations per sample ranged between 6.905-48.546 pg/g-wet-weight for cup noodles and 7.659 — 29.502 pg/g-wet-weight for packet noodles. The TEQ levels in the fast food samples ranged between 0.108 — 0.354 pg TEQ/ g-wet-weight in pizza, while the residue of PCDD/Fs in noodles ranged from 0.101 —0.545 pg TEQ/g-wet-weight for cup noodles and 0.077 — 0.108 pg TEQ/g-wet-weight for packet noodles. As such, higher TEQ levels were found in noodles than in pizza, with higher levels in cup noodles than in packet noodles. In terms of the congener distribution, octa dibenzo-p-dioxin was predominant in almost all the samples analyzed.
Keywords: congener profile | Korean fast food | PCDD/Fs | TEQ
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