Zoeken
Zoeken kan via de modus 'eenvoudig zoeken' (één veld) of uitgebreid via 'geavanceerd zoeken' (meerdere velden). Zo kan je bv. zoeken op een combinatie van een auteursnaam (auteur), een jaartal (jaar) en een documenttype.
Boekenmand
Nuttige resultaten kan je aanvinken en toevoegen aan een mandje. De inhoud hiervan kan je exporteren of afdrukken (naar bv. PDF).
RSS
Op de hoogte blijven van nieuw toegevoegde publicaties binnen uw interessegebied? Dit kan door een RSS-feed (?) te maken van jouw zoekopdracht.
nieuwe zoekopdracht
Effects of steaming on contaminants of emerging concern levels in seafood
Barbosa, V.; Maulvault, A.L.; Alves, R.N.; Kwadijk, C.; Kotterman, M.; Tediosi, A.; Fernandez-Tejedor, M.; Sloth, J.J.; Granby, K.; Rasmussen, R.R.; Robbens, J.; De Witte, B.; Trabalón, L.; Fernandes, J.O.; Cunha, S.C.; Marques, A. (2018). Effects of steaming on contaminants of emerging concern levels in seafood. Food Chem. Toxicol. 118: 490-504. https://dx.doi.org/10.1016/j.fct.2018.05.047
In: Food and Chemical Toxicology. Elsevier: Oxford; New York. ISSN 0278-6915; e-ISSN 1873-6351
|  |
| Trefwoord |
|
| Author keywords |
Steaming; Seafood; Toxic elements; PFCs; PAHs; Musk fragrances andUV-Filters |
| Auteurs | | Top |
- Barbosa, V.
- Maulvault, A.L.
- Alves, R.N.
- Kwadijk, C.
- Kotterman, M.
- Tediosi, A.
|
- Fernandez-Tejedor, M.
- Sloth, J.J.
- Granby, K.
- Rasmussen, R.R.
- Robbens, J.
|
- De Witte, B.
- Trabalón, L.
- Fernandes, J.O.
- Cunha, S.C.
- Marques, A.
|
| 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. |
IMIS is ontwikkeld en wordt gehost door het VLIZ.
