Corrigendum

This article refers to:

Di-(2-ethylhexyl) adipate and 20 phthalates in composite food samples from the 2013 Canadian Total Diet Study

Xu-Liang Cao, Wendy Zhao & Robert Dabeka (2015) Di-(2-ethylhexyl) adipate and 20 phthalates in composite food samples from the 2013 Canadian Total Diet Study, Food Additives & Contaminants: Part A, 32:11, 1893-1901, DOI:10.1080/19440049.2015.1079742

In the above article the authors recently found some errors with the results shown in Table 6. The corrected Table 6 is shown below. Also the statement in page 1899, “Only DEHA and three phthalates were in fact detected in the vegetable samples, and the levels of DBP and BBzP were low, ranging from 14.6 to 16.9 ng g^–1 and from 4.79 to 8.48 ng g^–1, respectively (Table 6). Levels of DEHA in the vegetable samples were also low in general except for the boiled and peeled potatoes at 1160 ng g^–1. However, DEHP was detected in the vegetable samples very frequently and at relatively high levels, ranging from 62.3 to 713 ng g^–1”, should be corrected as “Only DEHA and DEHP were in fact detected in the vegetable samples. Levels of DEHA in the vegetable samples were low. However, DEHP was detected in the vegetable samples very frequently and at relatively high levels, ranging from 60.8 to 899 ng g⁻¹”.

Table 6. Concentrations (ng/g) of DEHA and phthalates in the composite samples from 2013 TDS. Vegetables

Composite	DBP	BBzP	DEHA	DEHP
Beans, string, fresh + canned (1:1)	<6.13	<2.44	6.22	<91.1
Cabbage, cooked + raw (2:1)	<35.5	<2.10	<2.72	149
Carrots, cooked + raw (2:1)	<16.1	<1.49	<1.08	154
Cauliflowers, cooked + raw (2:1)	<16.1	<1.49	<1.08	305
Celery, cooked + raw (2:1)	<29.7	<3.16	<2.29	72.5
Corn, frozen + canned (1:2)	<16.1	<1.49	4.60	287
Cucumbers, raw + bottled dill pickle (1:1)	<16.1	<1.49	2.33	675
Lettuce, raw	<16.1	<1.49	<1.08	657
Mushrooms, cooked + raw (1:1)	<16.1	<1.49	<1.08	676
Onions, raw	<16.1	<1.49	1.35	525
Peas, frozen + canned (1:1)	<16.1	<1.49	<1.08	713
Peppers, raw	<16.1	<1.49	1.44	502
Potatoes, peeled and boiled	<35.5	<2.10	<2.72	278
Potatoes, chips	<35.5	<2.10	<2.72	60.8
Rutabagas, cooked	<35.5	<2.10	<2.72	899
Vegetable juice, canned	<35.5	<2.10	<2.72	582
Tomatoes, cooked + raw (2:1)	<35.5	<2.10	<2.72	405
Tomatoes and tomato sauce, canned	<35.5	<2.10	<2.72	200
Spinach, cooked + raw (1:1)	<35.5	<2.10	<2.72	174
Asparagus, cooked	<35.5	<2.10	<2.72	409
Brussel sprouts, cooked	<35.5	<2.10	<2.72	195
Potatoes, baked with skins	<35.5	<2.10	<2.72	222
Concentration range of positive vegetable samples from 1986 TDS (Page and Lacroix 1995)	110 - 630	nd	nd	90 - 170

nd: not detected

The Authors apologise for these errors.