title: Levels of seven PCBs used as markers of dioxin in commercial pork meat in Spain.
abstract: The levels of 7 PCBs used as markers of dioxin in 62 pork meat samples (head, loin, and dewlap) were determined by supercritical fluid extraction and gas chromatography with electron capture detection. Analytical limits of detection for the individual congeners ranged from 0.048 to 0.2 ng/g dry wt. PCB congeners 153 and 180 were detected in all samples. Among congeners in general, PCB 52, 101, and 153 were the most abundant. There was a linear relationship with a good correlation between PCB 101 and PCB 52.
authors.affiliation: Dpto Q. Analítica, Nutrición y Bromatología, Area Nutrición y Bromatología, Facultad de Farmacia, Santiago de Compostela (La Coruña), Spain.
authors.forename: T J
authors.initials: TJ
authors.lastname: Lopez y López-Leitón
authors.forename: M E
authors.initials: ME
authors.lastname: Alvarez Piñeiro
authors.forename: M A
authors.initials: MA
authors.lastname: Lage Yusty
authors.forename: J L
authors.initials: JL
authors.lastname: Cortizo Daviña
mesh_terms: D000818:Animals; D015415:Biomarkers / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods; D004147:Dioxins / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D013030:Spain; D013552:Swine
chemical_list: D015415:Biomarkers; D004147:Dioxins; D011078:Polychlorinated Biphenyls