Effects of industrial processing on regulated and emerging contaminant levels in seafood

Rie Romme Rasmussen (Speaker)

Activity: Talks and presentationsConference presentations

Description

Abstract:

Contamination of food generally has a negative impact on the quality and may imply a risk to human health. Mercury (Hg) is one of the most hazardous compounds in our environment and is released from the earth’s crust by both natural and anthropogenic processes. The mercury species ‘methylmercury’ is highly toxic, because affects the function of enzymes, easily crosses the blood-brain and the placenta barriers and is toxic to the nervous system (especially the developing brain). It bioaccumulates and biomagnifies through the aquatic food chain. Methylmercury is the most common mercury species in fish and humans are also mainly exposed to methylmercury from consumption of fish and other seafood.

The aims of the present controlled fish feeding trials were to study the carryover from feed to fish fillets (at low spike levels (1x background level of methylmercury) and to determine toxicokinetic parameters.

The study included Atlantic salmon (Salmo salar), which is one of the main farmed seafood product consumed in Europe and with production in Northen Europe as well as European seabass (Dicentrarchus labrax) produced in Southern Europe, where it is a highly consumed seafood product.

The weight gain of the fish, their feed intake, feed and fish fillet contaminant level were determined to model the uptake and elimination of methylmercury. The toxicokinetics for feed with low levels of metylmercury (41-75 ng/g) showed high assimilation and low elimination.

Acknowledgments: 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).

Keywords: Season, Toxic elements, Halogenated organic contaminants, Cold smoking, Cooking, Peeling

co-authors; Weronica Håland(1); Bodil Katrine Larsen(2); Michiel Kotterman(3); Jens-Jørgen Sloth(1); António Marques(4); Kit Granby (1) (1) Technical University of Denmark (DTU), National Food Institute (2) Technical University of Denmark (DTU), National Institute of Aquatic Resources, Section for Aquaculture (3) Wageningen Marine Research (4) Portuguese Institute for the Sea and Atmosphere (IPMA), Division of Aquaculture and Upgrading.
Period26 Jan 2017
Event titleSeafood Safety: New Findings & Innovation Challenges
Event typeConference
LocationBrussels, Belgium

Keywords

  • Seafood
  • Season
  • Toxic elements
  • Halogenated organic contaminants
  • Cold smoking
  • Cooking
  • Peeling