Description:

The overall objective of this research is to estimate the magnitude of exposure to disinfection byproducts (DBPs) in drinking water via their ingestion after uptake into food during cooking. It has been shown in our laboratory that foods can become contaminated with chemicals in the water used in the home during food preparation, e.g., cooking. The magnitude of this contamination process has not been studied. This research will specifically address the uptake of compounds known to arise from the process of water disinfection (ozonation in conjunction with a secondary process such as chloramination) including non-halogenated aldehydes, ketones and acids, trihalomethanes, haloacetic acids, bromate, chloropicrin, and haloacetonitriles. The main hypotheses to be tested are (a) foods prepared using contaminated water become contaminated; (b) food is a significant source of DBP exposure; (c) DBP concentrations in food can be predicted with knowledge of DBP concentrations in tap water and foods consumed; and (d) dietary exposures of children are higher for an adult living in the same household.

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Final Progress Report

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2000 Progress Report

1999 Progress Report

Record Details:

Record Type:PROJECT( ABSTRACT )

Start Date:10/01/1998

Completion Date:09/30/2003

Record ID: 18640

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Project Information:

Approach :Analytical methods will be developed for ozonation DBPs in foods and beverages. Controlled, laboratory experiments will be conducted to determine how selected DBPs, especially those produced during ozonation, are adsorbed by food during the cooking process. Other DBP methods for foods and beverages for halogenated compounds (currently under development) will be brought in as needed. The relation between DBP concentrations in water and in foods following cooking in contaminated water will be modeled. This research will specifically address food items commonly eaten by children, in addition to food items eaten by adults, so that estimates of ingestion of the study compounds to this subgroup can be determined. A field study will be conducted in two cities each having different factors in water disinfection, e.g., secondary disinfection, bromide concentration, high dissolved organic carbon, in order to test the validity of the model for predicting potential exposures and to estimate the human exposures to DBPs from food and water.

Cost :$446,468.00

Research Component :ARSENIC

Risk Paradigm :EXPOSURE

Approach :Analytical methods will be developed for ozonation DBPs in foods and beverages. Controlled, laboratory experiments will be conducted to determine how selected DBPs, especially those produced during ozonation, are adsorbed by food during the cooking process. Other DBP methods for foods and beverages for halogenated compounds (currently under development) will be brought in as needed. The relation between DBP concentrations in water and in foods following cooking in contaminated water will be modeled. This research will specifically address food items commonly eaten by children, in addition to food items eaten by adults, so that estimates of ingestion of the study compounds to this subgroup can be determined. A field study will be conducted in two cities each having different factors in water disinfection, e.g., secondary disinfection, bromide concentration, high dissolved organic carbon, in order to test the validity of the model for predicting potential exposures and to estimate the human exposures to DBPs from food and water.

Cost :$446,468.00

Research Component :Drinking Water

Risk Paradigm :EFFECTS

Approach :Analytical methods will be developed for ozonation DBPs in foods and beverages. Controlled, laboratory experiments will be conducted to determine how selected DBPs, especially those produced during ozonation, are adsorbed by food during the cooking process. Other DBP methods for foods and beverages for halogenated compounds (currently under development) will be brought in as needed. The relation between DBP concentrations in water and in foods following cooking in contaminated water will be modeled. This research will specifically address food items commonly eaten by children, in addition to food items eaten by adults, so that estimates of ingestion of the study compounds to this subgroup can be determined. A field study will be conducted in two cities each having different factors in water disinfection, e.g., secondary disinfection, bromide concentration, high dissolved organic carbon, in order to test the validity of the model for predicting potential exposures and to estimate the human exposures to DBPs from food and water.

Cost :$446,468.00

Research Component :M/DBP (DBP)

Risk Paradigm :EFFECTS

Approach :Analytical methods will be developed for ozonation DBPs in foods and beverages. Controlled, laboratory experiments will be conducted to determine how selected DBPs, especially those produced during ozonation, are adsorbed by food during the cooking process. Other DBP methods for foods and beverages for halogenated compounds (currently under development) will be brought in as needed. The relation between DBP concentrations in water and in foods following cooking in contaminated water will be modeled. This research will specifically address food items commonly eaten by children, in addition to food items eaten by adults, so that estimates of ingestion of the study compounds to this subgroup can be determined. A field study will be conducted in two cities each having different factors in water disinfection, e.g., secondary disinfection, bromide concentration, high dissolved organic carbon, in order to test the validity of the model for predicting potential exposures and to estimate the human exposures to DBPs from food and water.

Cost :$446,468.00

Research Component :ARSENIC

Risk Paradigm :EFFECTS

Approach :Analytical methods will be developed for ozonation DBPs in foods and beverages. Controlled, laboratory experiments will be conducted to determine how selected DBPs, especially those produced during ozonation, are adsorbed by food during the cooking process. Other DBP methods for foods and beverages for halogenated compounds (currently under development) will be brought in as needed. The relation between DBP concentrations in water and in foods following cooking in contaminated water will be modeled. This research will specifically address food items commonly eaten by children, in addition to food items eaten by adults, so that estimates of ingestion of the study compounds to this subgroup can be determined. A field study will be conducted in two cities each having different factors in water disinfection, e.g., secondary disinfection, bromide concentration, high dissolved organic carbon, in order to test the validity of the model for predicting potential exposures and to estimate the human exposures to DBPs from food and water.

Cost :$446,468.00

Research Component :Drinking Water

Risk Paradigm :EXPOSURE

Approach :Analytical methods will be developed for ozonation DBPs in foods and beverages. Controlled, laboratory experiments will be conducted to determine how selected DBPs, especially those produced during ozonation, are adsorbed by food during the cooking process. Other DBP methods for foods and beverages for halogenated compounds (currently under development) will be brought in as needed. The relation between DBP concentrations in water and in foods following cooking in contaminated water will be modeled. This research will specifically address food items commonly eaten by children, in addition to food items eaten by adults, so that estimates of ingestion of the study compounds to this subgroup can be determined. A field study will be conducted in two cities each having different factors in water disinfection, e.g., secondary disinfection, bromide concentration, high dissolved organic carbon, in order to test the validity of the model for predicting potential exposures and to estimate the human exposures to DBPs from food and water.

Cost :$446,468.00

Research Component :M/DBP (DBP)

Risk Paradigm :EXPOSURE

Project IDs:

ID Code :R826836

Project type :EPA Grant