TY - Generic T1 - The occurrence and formation of benzene in foodstuffs Y1 - 2011 A1 - Catarino Medeiros Vinci, R. A1 - Joris Van Loco A1 - Jacxsen, L. A1 - de Schaetzen, T. A1 - Michael Canfyn A1 - Ilse Van Overmeire A1 - De Meulenaer, B. KW - benzene KW - food AB - Benzene is classified as carcinogenic to humans by the IARC. Several sources may contribute for the occurrence of this compound in foods, such as, environmental and process contamination and the oxidative decarboxylation of benzoic acid in the presence of ascorbic acid and metal ions. Benzoate salts and ascorbic acid may be naturally present or added as food additives. At low pH, hydroxyl radicals are supposed to be the key intermediate for this oxidative mechanism.This paper studied the occurrence and formation of benzene in foodstuffs. Therefore, a sensitive analytical method for the determination of benzene in all food matrices was in-house validated (LOD=0.5 �g.kg-1). A survey of 450 food samples from Belgium showed that benzene was omnipresent. A probabilistic dietary exposure for the adult Belgium population was performed. In addition, since several reactions in foods may give rise to the generation of hydroxyl radicals, their potential to decarboxylate benzoate was evaluated.AcknowledgementsFinancial support by the Belgian Federal Public Service of Health, Food Chain Safety and Environment (contract 08/02 Benzene) is gratefully acknowledged. Datasets JF - 241st ACS National Meeting & Exposition : Chemistry of Natural Resources PB - 241st ACS National Meeting & Exposition : Chemistry of Natural Resources CY - Anaheim, CA, USA UR - http://hdl.handle.net/1854/LU-1268084 ER -