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HUMAN EXPOSURE TO WATER DISINFECTION BY-PRODUCTS VIA FOODS AND BEVERAGES
Citation:
Raymer, J. H., E. D. Pellizzari, AND J A. Shoemaker. HUMAN EXPOSURE TO WATER DISINFECTION BY-PRODUCTS VIA FOODS AND BEVERAGES. Presented at American Chemical Society Meeting, New Orleans, LA, August 22-26, 1999.
Description:
The ingestion of tap water is a major route of exposure to water disinfection byproducts (DBPs), including haloacetonitriles, haloketones, and haloacetic acids. A potentially significant alternate route of exposure is through the consumption of beverages prepared with tap water and through foods containing or prepared using tap water that contains DBPs. Using analytical methods developed during this project, controlled experiments were designed and conducted to study the potential for uptake of DBPs into foods prepared using tap water. Foods such as condensed soups, rice, pasta, beans, meat, and fresh vegetables were prepared using reagent water spiked to contain the target DBPs at realistic concentrations. The uptake of DBPs into the foods was evaluated and a mass balance was conducted to help understand the transfer mechanisms.