Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 538233
Title Effects of steaming on contaminants of emerging concern levels in seafood
Author(s) Barbosa, Vera; Maulvault, Ana Luísa; Alves, Ricardo N.; Kwadijk, Christian; Kotterman, Michiel; Tediosi, Alice; Fernández-Tejedor, Margarita; Sloth, Jens J.; Granby, Kit; Rasmussen, Rie R.; Robbens, Johan; Witte, Bavo De; Trabalón, Laura; Fernandes, José O.; Cunha, Sara C.; Marques, António
Source Food and Chemical Toxicology 118 (2018). - ISSN 0278-6915 - p. 490 - 504.
DOI https://doi.org/10.1016/j.fct.2018.05.047
Department(s) IMARES Onderzoeksformatie
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Musk fragrances and UV-Filters - PAHs - PFCs - Seafood - Steaming - Toxic elements
Abstract Seafood 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.
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