Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market: Concentrations and human exposure levels

Research output: Contribution to journalJournal article – Annual report year: 2018Researchpeer-review

  • Author: Alvarez-Muñoz, Diana

    Catalan Institute for Water Research, Spain

  • Author: Rodríguez-Mozaz, Sara

    Catalan Institute for Water Research, Spain

  • Author: Jacobs, Silke

    Ghent University, Belgium

  • Author: Serra-Compte, Albert

    Catalan Institute for Water Research, Spain

  • Author: Caceres, Nuria

    Catalan Institute for Water Research, Spain

  • Author: Sioen, Isabelle

    Ghent University, Belgium

  • Author: Verbeke, Wim

    Ghent University, Belgium

  • Author: Barbosa, Vera

    Portuguese Institute for the Sea and Atmosphere, Portugal

  • Author: Ferrari, Federico

    Aeiforia Srl, Italy

  • Author: Fernandez-Tejedor, Margarita

    Institute of Agriculture and Food Research and Technology, Spain

  • Author: Cunha, Sara

    University of Porto, Portugal

  • Author: Granby, Kit

    Research group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Kemitorvet, 2800, Kgs. Lyngby, Denmark

  • Author: Robbens, Johan

    Institute for Agricultural and Fisheries Research, Belgium

  • Author: Kotterman, Michiel

    Wageningen University & Research, Netherlands

  • Author: Marques, António

    Portuguese Institute for the Sea and Atmosphere, Portugal

  • Author: Barceló, Damiá

    Catalan Institute for Water Research, Spain

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Pharmaceuticals (PhACs) and endocrine disrupting compounds (EDCs) are chemicals of emerging concern that can accumulate in seafood sold in markets. These compounds may represent a risk to consumers through effects on the human reproductive system, metabolic disorders, pathogenesis of breast cancer or development of microbial resistance. Measuring their levels in highly consumed seafood is important to assess the potential risks to human health. Besides, the effect of cooking on contaminant levels is relevant to investigate. Therefore, the objectives of this research were to study the presence and levels of PhACs and EDCs in commercially available seafood in the European Union market, to investigate the effect of cooking on contaminant levels, and to evaluate the dietary exposure of humans to these compounds through seafood consumption. A sampling survey of seafood from 11 European countries was undertaken. Twelve highly consumed seafood types were analysed raw and cooked with 3 analytical methods (65 samples, 195 analysis). PhACs were mostly not detectable or below quantification limits in seafood whereas EDCs were a recurrent group of contaminants quantified in the majority of the samples. Besides, cooking by steaming significantly increased their levels in seafood from 2 to 46-fold increase. Based on occurrence and levels, bisphenol A, methylparaben and triclosan were selected for performing a human exposure assessment and health risk characterisation through seafood consumption. The results indicate that the Spanish population has the highest exposure to the selected EDCs through seafood consumption, although the exposure via seafood remained below the current toxicological reference values.
Original languageEnglish
JournalEnvironment International
Pages (from-to)570-581
Publication statusPublished - 2018
CitationsWeb of Science® Times Cited: No match on DOI

    Research areas

  • Pharmaceuticals, Endocrine disruptors, Seafood, Cooking, Dietary exposure, Risk
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ID: 152735154