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ANALYTICAL METHODS FOR WATER DISINFECTION BY-PRODUCTS IN FOODS AND BEVERAGES
Citation:
Raymer, J. H., E. D. Pellizzari, AND J A. Shoemaker. ANALYTICAL METHODS FOR WATER DISINFECTION BY-PRODUCTS IN FOODS AND BEVERAGES. Presented at American Chemical Society Meeting, New Orleans, LA, August 22-26, 1999.
Description:
The determination of exposure to drinking water disinfection byproducts (DBPs) requires an understanding of how drinking waters come into contact with the human through multiple pathways. The most significant pathway is the ingestion of drinking water. However, ingestion can occur as direct ingestion of the water or as a result of the interaction of the DBPs in tap water with foods. Consumption surveys indicate that approximately 2/3 of the drinking water ingested is through other sources, e.g., frozen juices, coffee, etc.
In order to facilitate the investigation of human exposure to DBPs, method development efforts were initiated for haloactonitriles, halo ketones, and chloropicrin (EPA Method 551.1 analytes) and the haloacetic acides (EPA Method 552.2 analytes) in food and beverages. The recoveries of the target analytes were investigated both from composite foods and beverages in addition to individual foods and beverages selected based on their water content and frequency of consumption. The 551.1 analytes were generally well-recovered from beverages following extraction with methyl-t-butyl ether while the addition of acetone was found to be needed for foods. The 552.2 analytes were generally well-recovered from foods but some were problematic from beverages. In both cases, certain matrices were more problematic than others with regard to processing and analyte recovery. Additional clean-up steps were developed and integrated into the methods to overcome the complexity of the matrices.