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Do farming conditions influence brominated flame retardant levels in pig and poultry products?

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A. Huneau-Salaün (Anses) et al., Animal, 2020, 14 janvier, 9 pages

Brominated flame retardants (BFR) are primarily used as flame retardant additives in insulating materials. These lipophilic compounds can bioaccumulate in animal tissues, leading to human exposure via food ingestion. Although their concentration in food is not yet regulated, several of these products are recognised as persistent organic pollutants; they are thought to act as endocrine disruptors. The present study aimed to characterise the occurrence of two families of BFRs (hexabromocyclododecane (HBCDD) and polybrominated diphenyl ethers (PBDE)) in hen eggs and broiler or pig meat in relation to their rearing environments. Epidemiological studies were carried out on 60 hen egg farms (34 without an open-air range, 26 free-range), 57 broiler farms (27 without an open-air range, 30 free-range) and 42 pig farms without an open-air range in France from 2013 to 2015. For each farm, composite samples from either 12 eggs, five broiler pectoral muscles or three pig tenderloins were obtained. Eight PBDE congeners and three HBCDD stereoisomers were quantified in product fat using gas chromatography-high-resolution mass spectrometry, or high-performance liquid chromatography-tandem mass spectrometry, respectively. The frequencies of PBDE detection were 28% for eggs (median concentration 0.278 ng/g fat), 72% for broiler muscle (0.392 ng/g fat) and 49% for pig muscle (0.403 ng/g fat). At least one HBCDD stereoisomer was detected in 17% of eggs (0.526 ng/g fat), 46% of broiler muscle (0.799 ng/g fat) and 36% of pig muscle (0.616 ng/g fat). Results were similar in concentration to those obtained in French surveillance surveys from 2012 to 2016. Nevertheless, the contamination of free-range eggs and broilers was found to be more frequent than that of conventional ones, suggesting that access to an open-air range could be an additional source of exposure to BFRs for animals. However, the concentration of BFRs in all products remained generally very low. No direct relationship could be established between the occurrence of BFRs in eggs and meat and the characteristics of farm buildings (age, building materials). The potential presence of BFRs in insulating materials is not likely to constitute a significant source of animal exposure as long as the animals do not have direct access to these materials.


Braviporc - Retardateurs de flammes bromés dans produits avicoles et porcins : état des lieux, modalités de transfert et facteurs de risques

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Travel et al., Innovations Agronomiques (FRA), 2018, volume 63, janvier, p. 115-137

Les retardateurs de flamme bromés (RFB) sont des additifs destinés à limiter l’inflammabilité de certains matériaux, notamment les polystyrènes (PS). Parmi eux, les polybromodiphényléthers (PBDE) et l’hexabromocyclododécane (HBCD) peuvent s’accumuler dans les tissus animaux. Leur concentration dans les denrées alimentaires d’origine animale (DAOA) est généralement faible, mais elle atteint de l’ordre 100 à 1000 fois la médiane dans certains rares échantillons d’oeuf et de viande de volaille ou de porc. Des prélèvements et des enquêtes de terrain menées dans le cadre du projet BrAviPorc (CASDAR, n°1256) ont permis (1) de confirmer la faible concentration de PBDE et d’HBCD dans les produits avicoles et porcins français, (2) d’établir que les isolants contenant des PS sont des sources d’HBCD en élevage qui, accidentellement ingérés par les animaux, conduisent à des DAOA très contaminées. Pour les trois productions, des expérimentations in vivo montrent que l’α-HBCD s’accumule préférentiellement dans les tissus les plus riches en lipides neutres. Ainsi, la cuisse de poulet est 10 fois plus concentrée en α-HBCD que le filet. Pour la première fois, un modèle mathématique, commun aux trois productions et prenant en compte leurs dynamiques lipidiques respectives, a été calibré. Il pourra être adapté à d’autres polluants lipophiles et apolaires.

Brominated flame retardants in poultry and pig products: current situation, modalities of transfer and risk factors

Brominated flame retardants (BFRs) are synthetic substances primarily used as additive in insulating materials, including polystyrenes (PS). Among them, polybrominated diphenyl ethers (PBDEs) and hexabromocyclododecane (HBCD) can accumulate in animal tissues. Overall, their concentrations in animal-derived foodstuffs are low, but some rare samples of eggs, poultry meat and pork display concentrations exceeding 100 to 1000 times the median value. Sampling and field surveys carried out within the BrAviPorc project (CASDAR, n° 1256) allowed i) to confirm the low concentration of PBDE and HBCD in French poultry and pork products, ii) to establish that insulating foams containing PS may be sources of HBCD in livestock buildings, which lead to highly contaminated DAOAs if animals accidentally ingest them. In vivo experiments carried out with laying hens, broilers and growing pigs showed that α-HBCD accumulates preferentially in the tissues richest in neutral lipids. Thus, chicken leg is 10 times more concentrated in α-HBCD than breast. For the first time, a mathematical model, common to the three animal models and taking into account their respective lipid dynamics, was calibrated. It can be adapted to other lipophilic and nonpolar pollutants.