Quantification and risk assessment of pyrethroid residues in seafood based on nanoparticle-extraction approach

Seafood is a good source of essential nutrients, but the presence of pyrethroid contaminants may pose risks to consumers' health and its intricate matrices obstruct chemical hazard detection. In this study, a method for detecting residues of four pyrethroids (cypermethrin, deltamethrin, permethrin, and bifenthrin) in fish and finfish was optimized and validated. The proposed method performed with low-temperature cleanup (-20 degrees C) followed by nanoparticle-extraction and HPLC-PDA. The critical parameters of the method's performance were studied to demonstrate the optimum conditions. The method was verified using mackerel fillet, and its application was extended to determine pyrethroid residues in commonly consumed seafood (salmon, sea bass, threadfin fish, tiger prawn, vannamei prawn, shrimp, squid, grand jackknife clam, and oyster) obtained from local supermarkets in Singapore. The proposed method provided satisfactory recoveries of 75.95-96.81% and achieved LOQs of 0.54-0.85 ng/g, presenting the accomplishment for pyrethroid determination in seafood. Among tested seafood samples, at least one of the target pyrethroids was monitored (0.28-11.28 ng/g); however, the residue was below the level with safety concern. Estimated hazard indexes (<= 0.12%) from risk assessment indicate a negligible risk of exposure to four target pyrethroids via consumption of seafood in Singapore.

Automated summary

A validated method for detecting pyrethroid residues in seafood showed that the residue levels were below safety concerns in commonly consumed seafood in Singapore, with estimated hazard indexes indicating negligible risk of exposure to four target pyrethroids through seafood consumption.