Micropollutants and chemical residues in organic and conventional meat

Publication date: 1 October 2017
Source:Food Chemistry, Volume 232
Author(s): Gaud Dervilly-Pinel, Thierry Guérin, Brice Minvielle, Angélique Travel, Jérôme Normand, Marie Bourin, Eric Royer, Estelle Dubreil, Sophie Mompelat, Frédéric Hommet, Marina Nicolas, Vincent Hort, Chanthadary Inthavong, Mailie Saint-Hilaire, Claude Chafey, Julien Parinet, Ronan Cariou, Philippe Marchand, Bruno Le Bizec, Eric Verdon, Erwan Engel
The chemical contamination levels of both conventional and organic meats were assessed. The objective was to provide occurrence data in a context of chronic exposure. Environmental contaminants (17 polychlorinated dibenzodioxins/dibenzofurans, 18 polychlorinated biphenyls (PCBs), 3 hexabromocyclododecane (HBCD) isomers, 6 mycotoxins, 6 inorganic compounds) together with chemical residues arising from production inputs (75 antimicrobials, 10 coccidiostats and 121 pesticides) have been selected as relevant compounds. A dedicated sampling strategy, representative of the French production allowed quantification of a large sample set (n=266) including both conventional (n=139) and organic (n=127) raw meat from three animal species (bovine, porcine, poultry). While contamination levels below regulatory limits were measured in all the samples, significant differences were observed between both species and types of farming. Several environmental contaminants (Dioxins, PCBs, HBCD, Zn, Cu, Cd, Pb, As) were measured at significantly higher levels in organic samples.

Graphical abstract

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