426
Views
4
CrossRef citations to date
0
Altmetric
Original Articles

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

, , , , &
Pages 515-527 | Received 16 Aug 2012, Accepted 28 Nov 2012, Published online: 23 Jan 2013
 

Abstract

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.

Acknowledgements

This research was financially supported by the 7th FP EC research project CONffIDENCE “Contaminants in food and feed: Inexpensive detection for control of exposure” (FP7-211326-CP) and by grants MSM 604637305 and 7E08068 of the Ministry of Education, Youth and Sports of the Czech Republic.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.