Author, as appears in the 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;
Department: Ciències Mèdiques Bàsiques
URV's Author/s: Domingo Roig, José Luis / TRABALÓN ESCODA, LAURA / VILAVERT CASTELLÀ, LOLITA
Keywords: 2,4,6-tbp baltic sea blue mussels dietary exposure effect of cooking human-milk llobregat river margin of exposure marine mammals natural-products pbdes risk assessment tandem mass-spectrometry 2,4,6-tbp Effect of cooking Margin of exposure Pbdes Polybrominated diphenyl ethers Risk assessment
Abstract: 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.
Thematic Areas: Astronomia / física Biodiversidade Biotecnología Ciência de alimentos Ciências agrárias i Ciências ambientais Ciências biológicas i Ciências biológicas ii Ciências biológicas iii Educação física Enfermagem Engenharias ii Engenharias iv Ensino Farmacia Food science Food science & technology Interdisciplinar Materiais Medicina i Medicina ii Medicina iii Medicina veterinaria Medicine (miscellaneous) Nutrição Odontología Química Saúde coletiva Toxicology
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: joseluis.domingo@urv.cat
ISSN: 02786915
Author identifier: 0000-0001-6647-9470
Record's date: 2023-02-22
Papper version: info:eu-repo/semantics/acceptedVersion
Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0278691516304951?via%3Dihub
Papper original source: Food And Chemical Toxicology. 104 35-47
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
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.1016/j.fct.2016.12.034
Entity: Universitat Rovira i Virgili
Journal publication year: 2017
Publication Type: Journal Publications
Repositori URV