Monitoring of the presence of brominated flame retardants in foodstuffs (FLAREFOOD)

The primary objective of the project is to respond to the EU draft regulation on the monitoring of BFRs in food. Indeed, there is a lack of information on the occurrence data of BFRs in food which has hampered an accurate completion of intake assessment by EFSA. Firstly, two analytical methods will be developed and validated. Due to the diverse nature of various BFRs which need to be included, a GC-MS and a LC-MSMS method needs to be developed. These two methods will be based on the methods available in the experienced laboratories of the three partners. The new methods will be in-house validated. Transfer of the methods from the partner responsible with the development of the method to the other partners will be the next step. To become acquainted with the analytical capabilities, a workshop will be organised for the FASFC and Belgian field laboratories towards the end of the project. Food samples of diverse food groups (fish & other seafood, meat and meat products (including edible offal), animal and vegetable fats and oils, milk and dairy products, eggs and egg products, food for infants and small children and feed for food producing animals,…) will be sampled and combined to obtain in total 200 pooled samples. The samples will be analysed by the 3 partners according the requirements in the draft regulation. The results will be reported to EFSA.

Keywords:FLAME RETARDANTS, TOXICOLOGY, FOOD RESEARCH

Disciplines:Biomarker discovery and evaluation, Drug discovery and development, Medicinal products, Pharmaceutics, Pharmacognosy and phytochemistry, Pharmacology, Pharmacotherapy, Toxicology and toxinology, Other pharmaceutical sciences, Food sciences and (bio)technology

Project type:Collaboration project