Occurrence of halogenated flame retardants in commercial seafood species available in European markets

PBDEs (congeners 28, 47, 99, 100, 153, 154, 183, 209), HBCD (α, β, γ), emerging brominated flame retardants (PBEB, HBB and DBDPE), dechloranes (Dec 602, 603, 604, syn- and anti-DP), TBBPA, 2,4,6-TBP and MeO-PBDEs (8 congeners) were analysed in commercial seafood samples from European countries. Levels were similar to literature and above the environmental quality standards (EQS) limit of the Directive 2013/39/EU for PBDEs. Contaminants were found in 90.5% of the seafood samples at n. d.-356 ng/g lw (n. d.-41.1 ng/g ww). DBDPE was not detected and 2,4,6-TBP was detected only in mussels, but at levels comparable to those of PBDEs. Mussel and seabream were the most contaminated species and the Mediterranean Sea (FAO Fishing Area 37) was the most contaminated location. The risk assessment revealed that there was no health risk related to the exposure to brominated flame retardants via seafood consumption. However, a refined risk assessment for BDE-99 is of interest in the future. Moreover, the cooking process concentrated PBDEs and HB

Seafood as a dietary source of emerging organic contaminants. A case-study in Tarragona County, Spain.

Aquesta Tesi Doctoral pretén contribuir a incrementar el coneixement sobre la presència de diverses famílies de contaminants orgànics emergents com les fragàncies sintètiques, els retardants de flama bromats i les benzotiazoles en mostres d’organismes marins consumides al Camp de Tarragona i dur a terme la caracterització del risc per a la salut humana, tenint en compte la ingesta dietètica. La tècnica analítica emprada ha estat la cromatografia de gasos acoblada a l’espectrometria de masses en tàndem, la qual ofereix certes avantatges respecte altres tècniques i que s’ha pogut aplicar amb èxit i per primera vegada per a la determinació de benzotiazoles en mostres d’organismes marins. Per altra banda, s’ha realitzat un estudi de bioaccessibilitat per al galaxolide (HHCB), mitjançant un procés de digestió in vitro, per a determinar si aquest contaminat és adsorbit per l’organisme humà i poder així fer un càlcul de risc més acurat. A més, a més, s’ha determinat si el procés de cuinat afecta a la concentració de HHCB ingerida. Per a aquest estudi s’han escollit el cuinat al vapor i a la brasa per ser els dos processos més habituals.Esta Tesis Doctoral pretende contribuir a incrementar el conocimiento sobre la presencia de diversas familias de contaminantes orgánicos emergentes como las fragancias sintéticas de almizcle, los retardantes de llama bromados y las benzotiazolas en muestras de organismos marinos ampliamente consumidos en la zona de Tarragona y llevar a cabo la caracterización del riesgo para la salud humana, teniendo en cuenta la ingesta dietética. La técnica analítica utilizada ha sido la cromatografía de gases acoplada a la espectrometría de masas en tándem, la cual ofrece ciertas ventajas respecto otras técnicas y que se ha podido aplicar con éxito y por primera vez para la determinación de benzotiazolas en muestras de organismos marinos. Por otra parte, se ha realizado un estudio de bioaccesibilidad para el galaxolide (HHCB), mediante un proceso de digestión in vitro, para determinar si este contaminante es absorbido por el organismo humano y poder así realizar un cálculo de riesgo más riguroso. Asimismo, también se han determinado si el proceso de cocción afecta a la concentración de HHCB ingerida. Para este estudio se han escogido el proceso de cocción al vapor y a la parrilla por ser los dos procesos más habituales.This Doctoral Thesis aims to contribute to increase the knowledge on the presence of various families of emerging organic contaminants such as synthetic musk fragrances, brominated flame retardants and benzothiazoles in seafood samples widely consumed in Tarragona County, and carry out the risk characterisation for human health taking into account the dietary intake. The analytical technique used was gas chromatography coupled to tandem mass spectrometry which offers certain advantages over other techniques and it has been successfully applied and for the first time for the determination of benzothiazoles in seafood samples. On the other hand, a study of the bioaccessibility of galaxolide (HHCB) through an in vitro digestion process has been carried out to determine if this contaminant is absorbed by the human organism and thus, to be able to perform a more rigorous risk assessment. Moreover, it has also been determined whether the cooking process affects the concentration of ingested HHCB. For this study the steaming and grilling processes have been chosen because they are the two most common cooking processes

Effects of steaming on contaminants of emerging concern levels in seafood

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.info:eu-repo/semantics/publishedVersio