Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Trichloroethylene and tetrachloroethylene contamination: A review of toxicity, analytical methods, occurrence in foods, and risk assessment

  • Adebayo J. Akinboye (Department of Food Science and Biotechnology, Seoul National University of Science and Technology) ;
  • Hyegyeong Lee (Department of Food Science and Biotechnology, Seoul National University of Science and Technology) ;
  • Joon-Goo Lee (Department of Food Science and Biotechnology, Seoul National University of Science and Technology)
  • Received : 2024.03.03
  • Accepted : 2024.05.11
  • Published : 2024.06.30
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Abstract

Polychlorinated hydrocarbons are continuously released into the environment from various industrial processes. Trichloroethylene (TCE) and tetrachloroethylene (perchloroethylene, PCE) are of primary concern because of their large-scale production, wide industrial application, poor biodegradability, and tendency to circulate in the air and water. The common routes of human exposure to these compounds include inhalation, ingestion, and dermal adsorption. Additionally, they have been detected in various plant foods. Prolonged exposure to these contaminants is associated with certain risks. They are carcinogenic and have other toxic effects, including gastrointestinal, developmental, neurological, and hematological toxicity. To analyze these contaminants, they are generally extracted from various matrices, followed by instrumental analysis. Gas chromatography, often in combination with different detectors, is the most widely used analytical method. This review covers the toxicity, analytical methods, occurrence in foods, and risk assessment of these contaminants.

Keywords

Acknowledgement

This research was supported by a grant (23192MFDS297) from the Ministry of Food and Drug Safety.

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