Polycyclic aromatic hydrocarbons and halogenated persistent organic pollutants in canned fish and seafood products: smoked versus non-smoked products

Autor:	Monika Tomaniova, Vladimir Kocourek, Kamila Kalachova, Lucie Drabova, Jana Pulkrabova, Jana Hajslova
Jazyk:	angličtina
Rok vydání:	2013
Předmět:	Quality Control Health Toxicology and Mutagenesis 010501 environmental sciences Toxicology 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology Polybrominated diphenyl ethers Halogens Fish Products media_common.cataloged_instance Animals Polycyclic Compounds European union 0105 earth and related environmental sciences media_common Pollutant Chemistry Maximum level Public Health Environmental and Occupational Health 04 agricultural and veterinary sciences General Chemistry General Medicine Canned fish Contamination Reference Standards 040401 food science Smoked fish Seafood 13. Climate action Environmental chemistry Pyrene Environmental Pollutants Food Science
Zdroj:	Food Additives & Contaminants: Part A
ISSN:	1944-0057 1944-0049
DOI:	10.1080/19440049.2012.755645
Popis:	In this study, levels of several groups of environmental contaminants represented by PAHs, PCBs, organochlorine pesticides and polybrominated diphenyl ethers were determined in various types of canned smoked and non-smoked fish and seafood products (54 samples) obtained from the Czech market. PAHs were detected in all of the studied samples, and at least one of the target halogenated persistent organic pollutants was present above the LOQ in 85% of the samples. The levels of PAHs, PCBs, organochlorine pesticides (mainly DDTs) and polybrominated diphenyl ethers found in the canned products varied in the range of 1.4-116 µg kg(-1), 0.6-59.6 µg kg(-1), 0.6-82.7 µg kg(-1) and 0.1-2.1 µg kg(-1) can content, respectively. Smoked sprats were the most contaminated fish product (n = 12) in which the highest levels of both PAHs and persistent organic pollutants were found. In 67% of the samples of smoked sprats in oil, the level of benzo[a]pyrene exceeded the maximum level of 5 µg kg(-1) established for smoked fish by European Union legislation. The distribution of target analytes between oil and fish fractions was also assessed. Significantly higher levels of PAHs were measured in the oil fraction.
Databáze:	OpenAIRE
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