Development of a headspace gas chromatography–mass spectrometry method for the determination and risk assessment of trichloroethylene and perchloroethylene in food

Trichloroethylene (TCE) and perchloroethylene (PCE) are widely used chlorinated solvents and volatile organic compounds (VOCs) classified by the International Agency for Research on Cancer as Group 1 and Group 2A carcinogens, respectively. Their environmental release and persistence raise concerns about human exposure through the food chain, necessitating reliable analytical methods and comprehensive exposure assessment. This study aimed to develop and validate a headspace gas chromatography–mass spectrometry (HS-GC-MS) method that minimizes volatilization losses during sample preparation, to determine the occurrence of TCE and PCE in foods distributed in Korea, and to estimate dietary exposure and the margin of exposure (MOE) to evaluate potential health risks. The optimized and validated method was applied to 1800 food samples representing major food groups. TCE was detected in 74 samples, with 12 exceeding the limit of quantification (LOQ), while PCE was. found in 53 samples, with 5 above the LOQ. All quantified concentrations were below 10 ng/g. Although higher levels were observed in fishery products, agricultural commodities contributed most to total dietary exposure due to their higher consumption rates. Dietary intake estimates were combined with toxicological reference points to derive MOE values, which exceeded established safety thresholds for both compounds, indicating a low likelihood of adverse health effects at current contamination levels. This study provides large-scale, nationally representative monitoring data on TCE and PCE in foods consumed in Korea and presents a quantitative evaluation of dietary exposure using an MOE-based approach. The results demonstrate that, while current levels do not pose an appreciable public health risk, the presence of carcinogenic VOCs in diverse food matrices reflects ongoing environmental contamination and transfer through the food chain. Continuous surveillance and periodic risk reassessment are therefore warranted to support evidence-based food safety management and environmental pollution control.