<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>13</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Svetlana V. Malysheva</style></author><author><style face="normal" font="default" size="100%">Séverine Goscinny</style></author><author><style face="normal" font="default" size="100%">G Malarvannan</style></author><author><style face="normal" font="default" size="100%">G Poma</style></author><author><style face="normal" font="default" size="100%">Mirjana Andjelkovic</style></author><author><style face="normal" font="default" size="100%">G Jacobs</style></author><author><style face="normal" font="default" size="100%">S Voorspoels</style></author><author><style face="normal" font="default" size="100%">A Covaci</style></author><author><style face="normal" font="default" size="100%">Joris Van Loco</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Occurrence of HBCDs, TBBPA, brominated phenols and their derivative in foodstuffs in Belgium</style></title><secondary-title><style face="normal" font="default" size="100%">BFR 2017</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">brominated phenols</style></keyword><keyword><style  face="normal" font="default" size="100%">food</style></keyword><keyword><style  face="normal" font="default" size="100%">HBCDs</style></keyword><keyword><style  face="normal" font="default" size="100%">TBBPA</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2017</style></year></dates><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;ul&gt;
	&lt;li&gt;Lack of data on the presence of halogenated flame retardants (HFRs) in food: EFSA indicated that it is not possible to perform an accurate risk assessment on the occurrence of HFRs in food and consequently on the exposure to HFRs via the diet.&lt;/li&gt;
	&lt;li&gt;This project follows up the European Commission Recommendation 2014/118/EU&amp;nbsp;on the monitoring of HFRs in food.  Due to the diverse nature of the considered HFRs, two analytical methods, based on gas chromatography in combination with electron capture negative ionization mass spectrometry (GC‐ECNI/MS) and ultra‐high performance liquid chromatography‐tandem mass spectrometry (UHPLC‐MS/MS), were developed and in‐house validated.&lt;/li&gt;
	&lt;li&gt;In 2015 and 2016, 183 composite food samples, belonging to 15 different food categories, were analyzed in the frame of the project.&lt;/li&gt;
&lt;/ul&gt;
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