Analytical method development of Bifenthrin in dried meat-based foods using gas chromatography coupled to mass spectrometry

This study was conducted to develop a gas chromatography method for the analysis of Bifenthrin in dried ink. The study investigated the optimal conditions for the analysis method, including a 40-minute ultrasonic extraction process with 20 mL of acetonitrile, and a GC/MS gas flow rate of 1.1 mL/min. The method developed had an MDL and MQL of 0.00231 ng/g and 0.00820 ng/g, respectively. The method was applied to 80 dried food samples, including dried fish, dried squid, dried shrimp, and dried beef. Results showed that more than 50% of the samples had Bifenthrin levels exceeding the allowable standards set by the Ministry of Health. Therefore, measures must be taken to ensure food safety. In addition, the detection of Bifenthrin residues at levels above regulatory limits highlights the need for further studies on health risk assessment to better understand the potential impacts of long-term dietary exposure and to guide effective risk management strategies.