Unintentionally produced dioxin-like polychlorinated biphenyls during cooking

The formation and distribution of dioxin-like polychlorinated biphenyls (dl-PCBs) during cooking was investigated. Concentrations of dl-PCBs in liquid residues, cooked beef, and oil fumes generated during heating were determined by isotope dilution HRGC/HRMS. Although the levels of dl-PCBs in well-done beef were lower compared with those of raw beef, relatively high concentrations of dl-PCBs were detected in the oil fumes produced during heating. This suggests that dl-PCBs in raw beef may have volatilized into the oil fumes during the cooking process. Sucralose and chloropropanols contained in raw materials may have resulted in increased dl-PCB concentrations and the level of toxic equivalents (TEQ) in the oil fumes produced under high temperature during cooking. Concentrations of dl-PCBs did not vary greatly in cooked beef, except when higher levels of chloropropanols were presented in the uncooked raw materials. Results indicate that sucralose and chloropropanols may promote the formation of dl-PCBs during the cooking process. The newly produced dl-PCBs from raw beef cooking were mainly present in oil fumes, which gave rise to high levels of TEQ in oil fumes