Autor segons l'article: Aznar-Alemany, Oscar; Trabalon, Laura; Jacobs, Silke; Barbosa, Vera Liane; Fernandez Tejedor, Margarita; Granby, Kit; Kwadijk, Christiaan; Cunha, Sara C.; Ferrari, Federico; Vandermeersch, Griet; Sioen, Isabelle; Verbeke, Wim; Vilavert, Lolita; Domingo, Jose L.; Eljarrat, Ethel; Barcelo, Damia;
Departament: Ciències Mèdiques Bàsiques
Autor/s de la URV: Domingo Roig, José Luis / TRABALÓN ESCODA, LAURA / VILAVERT CASTELLÀ, LOLITA
Paraules clau: Risk assessment Polybrominated diphenyl ethers Pbdes Margin of exposure Effect of cooking 2,4,6-tbp tandem mass-spectrometry risk assessment pbdes natural-products marine mammals margin of exposure llobregat river human-milk effect of cooking dietary exposure blue mussels baltic sea 2,4,6-tbp
Resum: PBDEs (congeners 28, 47, 99, 100, 153, 154, 183, 209), HBCD (?, ?, ?), emerging brominated flame retardants (PBEB, HBB and DBDPE), dechloranes (Dec 602, 603, 604, syn- and anti-DP), TBBPA, 2,4,6-TBP and MeO-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.Copyright © 2016 Elsevier Ltd. All rights reserved.
Àrees temàtiques: Toxicology Saúde coletiva Química Odontología Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 02786915
Adreça de correu electrònic de l'autor: joseluis.domingo@urv.cat
Identificador de l'autor: 0000-0001-6647-9470
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food And Chemical Toxicology. 104 35-47
Referència de l'ítem segons les normes APA: Aznar-Alemany, Oscar; Trabalon, Laura; Jacobs, Silke; Barbosa, Vera Liane; Fernandez Tejedor, Margarita; Granby, Kit; Kwadijk, Christiaan; Cunha, Sara (2017). Occurrence of halogenated flame retardants in commercial seafood species available in European markets. Food And Chemical Toxicology, 104(), 35-47. DOI: 10.1016/j.fct.2016.12.034
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2017
Tipus de publicació: Journal Publications
Repositori URV