Polychlorinated biphenyls in food: Updates on occurrence, toxic effects, pretreatment and analysis techniques

In the last decade or so, polychlorinated biphenyls (PCBs) have gained renewed attention in the field of food safety. This is due to mass incidents that have demonstrated the catastrophic effects on human health that can result from the misuse, residues, and accumulation of PCBs in food. Numerous studies have demonstrated that exposure to high levels of PCBs is linked to various health outcomes, including neurological deficits, immune system dysfunction, reproductive impairment, cardiovascular disease, and cancer. PCBs are primarily introduced into the human body through the ingestion of contaminated food, such as fish, seafood, and dairy products. Fully understanding the occurrence of PCBs in food, monitoring them accurately, and being aware of their adverse outcomes are effective ways to reduce the risk associated with them.