<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Thomas J. McGrath</style></author><author><style face="normal" font="default" size="100%">Franck Limonier</style></author><author><style face="normal" font="default" size="100%">Poma, Giulia</style></author><author><style face="normal" font="default" size="100%">Jasper Bombeke</style></author><author><style face="normal" font="default" size="100%">Raf Winand</style></author><author><style face="normal" font="default" size="100%">Kevin Vanneste</style></author><author><style face="normal" font="default" size="100%">Mirjana Andjelkovic</style></author><author><style face="normal" font="default" size="100%">Els Van Hoeck</style></author><author><style face="normal" font="default" size="100%">Laure Joly</style></author><author><style face="normal" font="default" size="100%">Covaci, Adrian</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Concentrations and distribution of chlorinated paraffins in Belgian foods</style></title><secondary-title><style face="normal" font="default" size="100%">Environmental Pollution</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">chlorinated paraffins</style></keyword><keyword><style  face="normal" font="default" size="100%">food</style></keyword><keyword><style  face="normal" font="default" size="100%">LCCPs</style></keyword><keyword><style  face="normal" font="default" size="100%">MCCPs</style></keyword><keyword><style  face="normal" font="default" size="100%">SCCPs</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2021</style></year><pub-dates><date><style  face="normal" font="default" size="100%">Jan-12-2021</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">291</style></volume><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;This study reports on concentrations of short- and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively) in a wide range of food samples (n&amp;nbsp;=&amp;nbsp;211) purchased in Belgium during 2020. Samples were analysed by gas chromatography-mass spectrometry (GC-MS) and quantified using chlorine content calibration. ∑SCCPs were present above LOQ in 25% of samples with an overall range of &amp;lt;LOQ to 58&amp;nbsp;ng/g wet weight (ww), while ∑MCCPs were identified in 66% of samples ranging from &amp;lt;LOQ to 250&amp;nbsp;ng/g ww. ∑MCCP concentrations were greater than those of ∑SCCPs in all 48 samples in which both groups were detected with an average ∑MCCP/∑SCCP ratio of 5.8 (ranging from 1.3 to 81). In general, the greatest CP concentrations were observed in foods classified as animal and vegetable fats and oils and sugar and confectionary for both SCCPs and MCCPs. Significant correlations between lipid content in food samples and CP levels illustrated the role of lipids in accumulating CPs within&amp;nbsp;foodstuffs, while industrial processing, food packaging and environmental conditions are each likely to contribute to overall CP loads. Selected samples (n&amp;nbsp;=&amp;nbsp;20) were further analysed by liquid chromatography-high resolution MS (LC-HRMS) to investigate homologue profiles and the occurrence of long-chain CPs (LCCPs). LCCPs were detected in 35% of the 20 subset samples while the HRMS results for SCCPs and MCCPs matched closely with those obtained by GC-MS. This study reveals the widespread occurrence of SCCPs and MCCPs in Belgian food and indicates that LCCPs may represent a substantial contribution to overall CP levels in foodstuffs.&lt;/p&gt;
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