Summary
Measured PFAS in eggs, dairy, meat, butter-and-ghee samples: Prevalence of perfluoroalkyl substances in paired batches of precooked and canned bovine meat and their implication on consumer safety
Key numbers
Values read from the source tables and checked against the cited page. Shown as printed, without conversion. Selected records, not an exhaustive transcription. 1 values were held for review.
No values published.
Evidence Fitness
PRIMARY: primary PFAS measurement data in product class; method stated: LC-HRMS
Methods (brief)
See the methods section of the source PDF. Measured samples do not represent every product on the market.
Limitations
Values are reported by the authors for their own samples. Censored results and detection limits are as defined in the source. No unit conversions were made.
Provenance notes
DOI 10.1016/j.fct.2024.114910 resolved at Crossref; DOI matched in the filed PDF text. Original file: nobile-2024-prevalence-of-perfluoroalkyl-substances-in-paired.pdf. SHA-256: 40b531aaf7d29e04f2a95b2b0e1e4d3227b2770ae69561a1e2aab0783fec6dc8. Library folder: papers-beef-product.