Abiotic degradations of legacy and novel flame retardants in environmental and food matrices - a review

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Vol. 41; no. 7; pp. 811 - 832
• Main Authors: Leung, Gabriel, McKinney, Melissa A., Yaylayan, Varoujan, Bayen, Stéphane
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 02.07.2024; Taylor & Francis Ltd
• Subjects: abiotic degradation; Biodegradation; Bromination; Chemical bonds; Degradation products; Environmental degradation; Flame retardants; Flammability; Food; Food consumption; Food processing; Heat resistance; High temperature; Information processing; Novel flame retardants; Photodegradation; Risk assessment; Thermal degradation; Ultraviolet radiation; risk assessment; Novel flame retardants; abiotic degradation
• ISSN: 1944-0049; 1944-0057; 1944-0057
• DOI: 10.1080/19440049.2024.2354496

Flame retardants (FRs) are commonly added to commercial products to achieve flammability resistance. Since most of them are not chemically bonded to the materials, they could be leached to the environment during the production and disposal cycle. These FRs were categorised based on their chemical nature, including brominated, organophosphorus-, mineral- and nitrogen-based. This review summarised the abiotic degradation reactions of these four classes of FRs, with a focus on thermal and photodegradation reactions in environmental and food matrices. Only 24 papers have reported related information on abiotic degradation reactions that could be useful for predicting possible degradation pathways, and most focused on brominated FRs. Most studies also investigated the thermal degradation of FRs under high temperatures (>400 °C), which exceeds the normal cooking temperature at 100-300 °C. For photodegradation, studies have used up to five times the energy typically used in UV radiation during food processing. It is recommended that future studies investigate the fate of these FRs in foods under more realistic processing conditions, to provide a more comprehensive picture of the estimated consumption of FRs and their degradation products from foods, and facilitate a better risk assessment of the use of these novel FRs.