Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 104, Issue -, Pages 35-47Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2016.12.034
Keywords
Effect of cooking; Margin of exposure; PBDEs; Risk assessment; 2,4,6-TBP
Categories
Funding
- European Union Seventh Framework Programme (FP7) under the ECsafeSEAFOOD project [311820]
- Generalitat de Catalunya [2014 SGR 418, 2014 SGR 90, 2014 SGR 934]
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PBDEs (congeners 28, 47, 99, 100, 153, 154, 183, 209), HBCD (alpha, beta, gamma), emerging brominated flame retardants (PBEB, HBB and DBDPE), dechloranes (Dec 602, 603, 604, syn- and anti -DP), TBBPA, 2,4,6-TBP and Me0-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 HBB. (C) 2016 Elsevier Ltd. All rights reserved.
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