Occurrence of selected halogenated flame retardants in Belgian foodstuff.

This paper reports on the occurrence of halogenated flame retardants (HFRs), namely PBDEs, HBCDs, TBBPA, brominated phenols (BrPhs), dechlorane plus (DP) and emerging FRs in a variety of Belgian foodstuffs. A total of 183 composite food samples were analyzed by GC-MS and LC-MS/MS techniques for the presence of HFRs. The analyses revealed that 72% of the samples was contaminated with HFRs to some extent. The highest number of contaminated samples was observed within the group 'Potatoes and derived products', 'Fish and fish products' and 'Meat and meat products', while the least contaminated group was 'Food for infants and small children'. The total HFR content ranged from <LOQ to 35.4 ng/g ww with an average content of 1.2 ng/g ww and median of 0.25 ng/g ww. The samples with the highest total HFR levels were canned king crab, fresh mackerel, Emmental cheese, fresh eel and plaice. The most frequently detected HFRs were PBDEs and BrPhs being present in almost all food groups, and among the individual HFRs, the most frequently found compounds were BDE-47 (53%), BDE-209 (46%) and 246-TBP (40%). TBBPA, DPs, TBPH and γ-HBCD occurred with a frequency of less than 5%. TBBPS, 26-DBP, HBB, TBB and BTBPE were not detected in any of the analyzed food samples.