Development of an analytical method and risk characterization for benzotriazole ultraviolet stabilizers in various foods

Abstract

This study developed and validated an analytical method for quantifying benzotriazole ultraviolet stabilizers (BUVSs) in various foods commonly consumed in Korea, addressing a critical gap in the monitoring of these emerging contaminants in food matrices. The validation results of this gas chromatography–mass spectrometry method demonstrated high specificity, sensitivity, and precision, with limits of detection as low as 0.008–0.040 ng/g across various food types. Among the tested foods, BUVS contamination was highest in fatty matrices, with beef, eel, and mackerel showing elevated levels of UV-326, UV-327, and UV-328. Exposure assessments using dietary consumption data from KNHANES revealed that the average dietary intake of BUVSs posed low health risks, as margins of exposures exceeded the safety threshold of 100. This study emphasizes the importance of ongoing monitoring of persistent organic pollutants in high-fat and other food products to reduce potential bioaccumulation risks, ensuring food safety and public health protection.