Effects of steaming on contaminants of emerging concern levels in seafood
Type
ArticleAuthors
Barbosa, VeraMaulvault, 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
KAUST Department
Red Sea Research Center (RSRC)Date
2018-05-19Online Publication Date
2018-05-19Print Publication Date
2018-08Permanent link to this record
http://hdl.handle.net/10754/630471
Metadata
Show full item recordAbstract
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.Citation
Barbosa V, Maulvault AL, Alves RN, Kwadijk C, Kotterman M, et al. (2018) Effects of steaming on contaminants of emerging concern levels in seafood. Food and Chemical Toxicology 118: 490–504. Available: http://dx.doi.org/10.1016/j.fct.2018.05.047.Sponsors
The research leading to these results has received funding from the European Union Seventh Framework Programme (FP7/2007–2013) under the ECsafeSEAFOOD project (grant agreement n° 311820). The Portuguese Foundation for Science and Technology (FCT) supported the contracts of AM and SCC in the framework of the IF2014 program (IF/00253/2014) and IF2015 program (IF/01616/2015), respectively, as well as the PhD Grant of ALM (SFRH/BD/103569/2014).Publisher
Elsevier BVJournal
Food and Chemical ToxicologyAdditional Links
https://www.sciencedirect.com/science/article/pii/S0278691518303478ae974a485f413a2113503eed53cd6c53
10.1016/j.fct.2018.05.047