High production volume chemicals in seafood: A review of analytical methods, occurrence and population risk

Identificador:  imarina:9280731

Handle: https://hdl.handle.net/20.500.11797/imarina9280731

Autores:  Castro, O; Borrull, F; Pocurull, E

Resumen:
The extended use of chemicals in both consumer and industrial products has led to a widespread ubiquity of compounds listed as high production volume chemicals (HPVs). Organophosphate esters, phthalate esters, benzothiazoles and benzotriazoles are part of this list, intended to prioritize their study to evaluate population's safety. Their fate throughout the environment reaches seafood, thus becoming accessible to the population via dietary intake. The reported negative effects led to the development of selective and sensitive methods capable of determining these compounds. The present review compiles the most used analytical methods for the determination of HPVs in seafood, mainly based on solid-liquid extraction, QuEChERS or pressurized liquid extraction, as extraction techniques, among others. The utility of efficient clean-up strategies is also discussed, aiming for reliable determinations while maintaining the instruments efficiency. Finally, an overview of the occurrence of these compounds in seafood and the exposure and risk associated to their ingestion is also discussed.