Autor según el artículo: 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;
Departamento: Ciències Mèdiques Bàsiques
Autor/es de la URV: Domingo Roig, José Luis / TRABALÓN ESCODA, LAURA / VILAVERT CASTELLÀ, LOLITA
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: joseluis.domingo@urv.cat
ISSN: 02786915
Identificador del autor: 0000-0001-6647-9470
Fecha de alta del registro: 2023-02-22
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0278691516304951?via%3Dihub
Referencia al articulo segun fuente origial: Food And Chemical Toxicology. 104 35-47
Referencia 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
URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.fct.2016.12.034
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2017
Tipo de publicación: Journal Publications