REDUCTION IN POLYCHLORINATED DIBENZODIOXIN AND DIBENZOFURAN RESIDUES IN HAMBURGER MEAT DURING COOKING

Human exposure to the environmental pollutants in the polychlorinated dibenzodioxin and dibenzofuran classes is mainly through bioaccumulati on of residues in animal food products. Estimates of risk require deta iled knowledge of diet, consumption patterns, and the effects of food processing and handling on residues. Cooking(pan-frying) hamburger pat ties was found to reduce the amount of polychlorinated dibenzodioxins and dibenzofurans actually consumed by 40-50% if the pan fats and juic es mere discarded. Preparation of the hamburger patties from high resi due-level tissues obtained from steers used in a dioxin metabolism exp eriment and exposed to pentachlorophenol treated wood allowed for impr oved analytical precision and accuracy in this study.