Effects of steaming on contaminants of emerging concern levels in seafood

Vera Barbosa, Ana Luísa Maulvault, Ricardo N Alves, Christian Kwadijk, Michiel Kotterman, Alice Tediosi, Margarita Fernández Tejedor, Jens Jørgen Sloth, Kit Granby, Rie Romme Rasmussen, Johan Robbens, Bavo De Witte, Laura Trabalón, José O Fernandes, Sara Cunha, António Marques*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

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.
Original languageEnglish
JournalFood and Chemical Toxicology
Volume118
Pages (from-to)490-504
ISSN0278-6915
DOIs
Publication statusPublished - 2018

Keywords

  • Steaming
  • Seafood
  • Toxic elements
  • PFCs
  • PAHs
  • Musk fragrances and UV-filters

Cite this

Barbosa, V., Maulvault, A. L., Alves, R. N., Kwadijk, C., Kotterman, M., Tediosi, A., ... Marques, A. (2018). Effects of steaming on contaminants of emerging concern levels in seafood. Food and Chemical Toxicology, 118, 490-504. https://doi.org/10.1016/j.fct.2018.05.047
Barbosa, Vera ; Maulvault, Ana Luísa ; Alves, Ricardo N ; Kwadijk, Christian ; Kotterman, Michiel ; Tediosi, Alice ; Tejedor, Margarita Fernández ; Sloth, Jens Jørgen ; Granby, Kit ; Rasmussen, Rie Romme ; Robbens, Johan ; De Witte, Bavo ; Trabalón, Laura ; Fernandes, José O ; Cunha, Sara ; Marques, António. / Effects of steaming on contaminants of emerging concern levels in seafood. In: Food and Chemical Toxicology. 2018 ; Vol. 118. pp. 490-504.
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title = "Effects of steaming on contaminants of emerging concern levels in seafood",
abstract = "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.",
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author = "Vera Barbosa and Maulvault, {Ana Lu{\'i}sa} and Alves, {Ricardo N} and Christian Kwadijk and Michiel Kotterman and Alice Tediosi and Tejedor, {Margarita Fern{\'a}ndez} and Sloth, {Jens J{\o}rgen} and Kit Granby and Rasmussen, {Rie Romme} and Johan Robbens and {De Witte}, Bavo and Laura Trabal{\'o}n and Fernandes, {Jos{\'e} O} and Sara Cunha and Ant{\'o}nio Marques",
year = "2018",
doi = "10.1016/j.fct.2018.05.047",
language = "English",
volume = "118",
pages = "490--504",
journal = "Food and Chemical Toxicology",
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Barbosa, V, Maulvault, AL, Alves, RN, Kwadijk, C, Kotterman, M, Tediosi, A, Tejedor, MF, Sloth, JJ, Granby, K, Rasmussen, RR, Robbens, J, De Witte, B, Trabalón, L, Fernandes, JO, Cunha, S & Marques, A 2018, 'Effects of steaming on contaminants of emerging concern levels in seafood', Food and Chemical Toxicology, vol. 118, pp. 490-504. https://doi.org/10.1016/j.fct.2018.05.047

Effects of steaming on contaminants of emerging concern levels in seafood. / Barbosa, Vera; Maulvault, Ana Luísa; Alves, Ricardo N; Kwadijk, Christian; Kotterman, Michiel; Tediosi, Alice; Tejedor, Margarita Fernández; Sloth, Jens Jørgen; Granby, Kit; Rasmussen, Rie Romme; Robbens, Johan; De Witte, Bavo; Trabalón, Laura; Fernandes, José O; Cunha, Sara; Marques, António.

In: Food and Chemical Toxicology, Vol. 118, 2018, p. 490-504.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Effects of steaming on contaminants of emerging concern levels in seafood

AU - Barbosa, Vera

AU - Maulvault, Ana Luísa

AU - Alves, Ricardo N

AU - Kwadijk, Christian

AU - Kotterman, Michiel

AU - Tediosi, Alice

AU - Tejedor, Margarita Fernández

AU - Sloth, Jens Jørgen

AU - Granby, Kit

AU - Rasmussen, Rie Romme

AU - Robbens, Johan

AU - De Witte, Bavo

AU - Trabalón, Laura

AU - Fernandes, José O

AU - Cunha, Sara

AU - Marques, António

PY - 2018

Y1 - 2018

N2 - 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.

AB - 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.

KW - Steaming

KW - Seafood

KW - Toxic elements

KW - PFCs

KW - PAHs

KW - Musk fragrances and UV-filters

U2 - 10.1016/j.fct.2018.05.047

DO - 10.1016/j.fct.2018.05.047

M3 - Journal article

C2 - 29787848

VL - 118

SP - 490

EP - 504

JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

SN - 0278-6915

ER -

Barbosa V, Maulvault AL, Alves RN, Kwadijk C, Kotterman M, Tediosi A et al. Effects of steaming on contaminants of emerging concern levels in seafood. Food and Chemical Toxicology. 2018;118:490-504. https://doi.org/10.1016/j.fct.2018.05.047