Organophosphate flame retardants in food matrices and their analytical methods

With the phase out of brominated flame retardants, organophosphate flame retardants (OPFRs) are widely used in various consumer items. Consequently, the contamination of environmental systems with OPFRs has become widespread, with their presence detected in various food items globally. This situation has led to growing concerns about the potential health effects on both humans and wildlife, particularly within the realm of agriculture. Humans exposure to OPFRs can occur through the consumption of contaminated food, potentially linked to the packaging and canning of processed foods. Therefore, food monitoring can be used to evaluate the extent to which OPFR exposure affects human beings. However, the analysis of OPFRs in food is challenging owing to various factors. Food matrices vary in type, and OPFRs have diverse chemical properties. In addition, laboratory environments are prone to OPFR contamination. Hence, conducting targeted chemical analysis is complex and demands intricate pre-treatment procedures. Developing highly sensitive analytical methods requires organized information on OPFRs, including reported levels, toxicity profiles, and analytical approaches across diverse food matrices. This review discusses and highlights the current status of analytical methods employed to detect OPFRs in food derived from aquatic, agricultural and livestock sources. It also addresses their occurrence and reported levels of foods commonly consumed in our daily lives. Collectively, this review provides a comprehensive outlook on the assessment of OPFRs in food, highlighting the importance of developing efficient screening methods for these emerging contaminants.