Effects of steaming on contaminants of emerging concern levels in seafood. (August 2018)

• Record Type: Journal Article
• Authors: Barbosa, Vera; Maulvault, Ana Luísa; Alves, Ricardo N.; Kwadijk, Christian; Kotterman, Michiel; Tediosi, Alice; Fernández-Tejedor, Margarita; Sloth, Jens J.; Granby, Kit; Rasmussen, Rie R.; Robbens, Johan; De Witte, Bavo; Trabalón, Laura; Fernandes, José O.; Cunha, Sara C.; Marques, António
• Is Part Of: Food and chemical toxicology. Volume 118(2018)
• Page Start: 490
• Page End: 504
• Publication Date: 2018-08
• Subjects: Steaming -- Seafood -- Toxic elements -- PFCs -- PAHs -- Musk fragrances and UV-Filters; 4-MBC -- 3-(4-Methylbenzylidene)camphor -- AHTN -- 7-acetyl-1, 1, 3, 4, 4, 6-hexamethyl-1, 2, 3, 4-tetrahydronaphthalene -- ANOVA -- analysis of variance -- AsV -- arsenic V -- BaP -- benzo(a)pyrene -- BMDL -- benchmark dose lower limit -- BP1 -- Benzophenone 1 -- Cd -- cadmium -- CeCs -- contaminants of emerging concern -- Cr -- chromium -- Cu -copper -- DBENZO -- Hexyl 2-[4-(diethylamino)-2-hydroxybenzoyl]benzoate -- DHMB -- 2, 2-Dihydroxy-4, 4-dimethoxybenzophenone -- DHA -- docosahexaenoic acid -- DORM-4 -- dogfish muscle reference material -- DPMI -- 6, 7-dihydro-1, 1, 2, 3, 3-pentamethyl-4(5H)-indanone -- dSPE -- dispersive solid-phase extraction -- EC -- European commission -- ECHA -- European chemicals agency -- EFSA -- European Food Safety Authority -- EHS -- 2-Ethylhexyl salicylate -- EPA -- eicosapentaenoic aci -- ERM-BC211 -- rice reference material -- GC–IT-MS/MS -- gas chromatography-ion trap-tandem mass spectrometr -- GC-MS -- gas chromatography-mass spectrometry -- HBGVs -- health-based guidance values -- Hg -- mercury -- HHCB -- 1, 3, 4, 6, 7, 8-hexahydro-4, 6, 6, 7, 8, 8-hexamethylcyclopenta-(g)-2-benzopyran -- HHCB-lactone -- 1, 3, 4, 6, 7, 8-hexahydro-4, 6, 6, 7, 8, 8-hexamethylcyclopenta-(g)-2-benzopyran-1-one -- HPLC -- high performance liquid chromatography -- HS -- 3, 3, 5-Trimethylcyclohexylsalicylate -- iAs -- inorganic arsenic -- ICP-MS -- inductively coupled plasma mass spectrometer -- ISTD -- internal standards -- Kow -- n-octanol/water partition coefficientLC-IT-MS/MS -- liquid-chromatography-ion trap tandem mass spectrometry -- LOD -- limit of detection -- LOQ -- limit of quantification -- MeHg -- methyl mercury -- MOE -- margins of exposure -- MS- mass spectrometry -- NOAEL -- no observed adverse effect level -- OC -- Octocrylene -- PAH2 -- sum of benzo(a)pyrene -- chrysene -- PAH4 -- sum of benzo(a)pyrene -- chrysene -- benz(a)anthracene -- benzo(b)fluoranthene -- PAH8 -- Sum of benzo(a)anthracene -- benzo(a)pyrene -- benzo(b)fluoranthene -- benzo(k)fluoranthene -- chrysene -- dibenzo(a, h)anthracene -- indeno(123cd)pyrene -- benzo(ghi)perylene -- PAHs -- polycyclic aromatic hydrocarbons -- Pb -- lead -- PCBs -- polychlorinated biphenyls -- PCPs -- personal care products -- PFBA -- perfluorobutanoate -- PFBS -- perfluorobutane sulfonate -- PFCs -- perfluorinated compounds -- PFDcA -- perfluorodecanoate -- PFDoA -- perfluorododecanoate -- PFDS -- perfluorodecane sulfonate -- PFHpA -- perfluoroheptanoate -- PFHpS -- perfluoroheptane sulfonate -- PFHxA -- perfluorohexanoate -- PFHxS -- perfluorohexane sulfonate -- PFNA -- perfluorononanoate -- PFOA -- perfluoroctanoate -- PFOS -- perfluorooctane sulfonate -- PFPeA -- perfluoropentanoate -- PFTeA -- perfluorotetradecanoate -- PFTrA -- perfluorotridecanoate -- PFUnA -- perfluorundecanoate -- POPs -- persistent organic pollutants -- QuEChERS -- quick -- easy -- effective -- rugged and safe -- RSD -- relative standard deviation -- TAs -- total arsenic -- TDI -- tolerable daily intake -- THg -- total mercury -- TORT-2 -- lobster hepatopancreas reference material -- TWI -- tolerable weekly intake -- UF -- safety/uncertainty factor -- UL -- tolerable upper intake level; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2018.05.047
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Seafood consumption is a major route for human exposure to environmental contaminants of emerging concern (CeCs). However, toxicological information about the presence of CeCs in seafood is still insufficient, especially considering the effect of cooking procedures on contaminant levels. This study is one among a few who evaluated the effect of steaming on the levels of different CeCs (toxic elements, PFCs, PAHs, musk fragrances and UV-filters) in commercially relevant seafood in Europe, and estimate the potential risks associated with its consumption for consumers. In most cases, an increase in contaminant levels was observed after steaming, though varying according to contaminant and seafood species (e.g. iAs, perfluorobutanoate, dibenzo(ah)anthracene in Mytilus edulis, HHCB-Lactone in Solea sp., 2-Ethylhexyl salicylate in Lophius piscatorius ). Furthermore, the increase in some CeCs, like Pb, MeHg, iAs, Cd and carcinogenic PAHs, in seafood after steaming reveals that adverse health effects can never be excluded, regardless contaminants concentration. However, the risk of adverse effects can vary. The drastic changes induced by steaming suggest that the effect of cooking should be integrated in food risk assessment, as well as accounted in CeCs regulations and recommendations issued by food safety authorities, in order to avoid over/underestimation of risks for consumer health. Graphical abstract: Highlights: CeCs levels strongly varied according to the contaminant and seafood species. Most toxic elements, PAHs and musk fragrances levels increased after steaming. Most PFCs and UV-filters levels decreased after steaming. Adverse health effects can never be excluded, regardless of contaminants concentration.