Impact of Plastic-Contaminated Fuels on Persistent Organic Pollutants in Smoked Beef: Implications for Sustainable Food Processing

Abstract

This study compared polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in beef smoked with four fuels: clean wood (W), wood plus polyethylene (PE), wood plus polyvinyl chloride (PVC), and wood plus both plastics (PE+PVC). For PCBs, totals increased progressively from W to PE, further in PE+PVC, and peaked in PVC. Meanwhile, totals of PCDDs/Fs were near zero in W, increased with PE, were substantially higher in PVC, and were greatest in PE+PVC (all p < 0.05). Multivariate analysis confirmed distinct fuel-specific congener patterns, with PVC driving broad enrichment in higher-chlorinated PCBs and the emergence of PCDDs/Fs, whereas PE affected a narrower PCB subset. For PAHs, totals were lowest in W, intermediate and statistically indistinguishable between PE and PVC, and highest in PE+PVC (p < 0.05 for all contrasts involving W or PE+PVC). Compositionally, PE was marked by a Phenanthrene-centered shift; PVC showed higher contributions of Fluoranthene, Pyrene, Benzo[a]anthracene, Chrysene, Benzo[b]fluoranthene, and Benzo[k]fluoranthene; and PE+PVC promoted Naphthalene, Acenaphthylene, Acenaphthene, Fluorene, Benzo[e]pyrene, Benzo[a]pyrene, and Indeno[1,2,3-cd]pyrene. Overall, plastic contamination—especially PVC and mixed plastics—not only increases contaminant burdens and reshapes profiles relative to clean wood, but also highlights a critical sustainability concern. Avoiding plastic-derived fuels in smoking is essential to safeguard food safety and to support environmentally responsible, sustainable meat processing practices.