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Effects of steaming on contaminants of emerging concern levels in seafood

2018Journal article Restricted access
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dc.contributor.authorBarbosa, Vera
dc.contributor.authorLuísa Maulvault, Ana
dc.contributor.authorAlves, Ricardo N.
dc.contributor.authorKwadijk, Christian
dc.contributor.authorKotterman, Michiel
dc.contributor.authorTediosi, Alice
dc.contributor.authorFernández-Tejedor, Margarita
dc.contributor.authorSloth, Jens J.
dc.contributor.authorGranby, Kit
dc.contributor.authorRasmussen, Rie R.
dc.contributor.authorRobbens, Johan
dc.contributor.authorDe Witte, Bavo
dc.contributor.authorTrabalón, Laura
dc.contributor.authorFernandes, José O.
dc.contributor.authorCunha, Sara C.
dc.contributor.authorMarques, António
dc.date.accessioned2020-01-19T20:48:27Z
dc.date.available2020-01-19T20:48:27Z
dc.date.issued2018
dc.description.abstractSeafood 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.fct.2018.05.047pt_PT
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10451/41210
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0278691518303478pt_PT
dc.subjectSteamingpt_PT
dc.subjectSeafoodpt_PT
dc.subjectToxic elementspt_PT
dc.subjectPFCspt_PT
dc.subjectPAHspt_PT
dc.subjectMusk fragrances and UV-Filterspt_PT
dc.titleEffects of steaming on contaminants of emerging concern levels in seafoodpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage504pt_PT
oaire.citation.startPage490pt_PT
oaire.citation.titleFood and Chemical Toxicologypt_PT
oaire.citation.volume118pt_PT
person.familyNameMaulvault
person.givenNameAna Luísa
person.identifier.ciencia-id9F12-BC2C-5527
person.identifier.orcid0000-0003-4382-1135
person.identifier.ridK-6781-2014
person.identifier.scopus-author-id50461904700
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6a23e7c0-317a-48f9-b6c2-e0081dd67fa0
relation.isAuthorOfPublication.latestForDiscovery6a23e7c0-317a-48f9-b6c2-e0081dd67fa0

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