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dc.contributor.authorBarbosa, Vera
dc.contributor.authorMaulvault, Ana Luísa
dc.contributor.authorAlves, Ricardo N.
dc.contributor.authorKwadijk, Christian
dc.contributor.authorKotterman, Michiel
dc.contributor.authorTediosi, Alice
dc.contributor.authorFernández-Tejedor, Margarita
dc.contributor.authorSloth, Jens J.
dc.contributor.authorGranby, Kit
dc.contributor.authorRasmussen, Rie R.
dc.contributor.authorRobbens, Johan
dc.contributor.authorDe Witte, Bavo
dc.contributor.authorTrabalón, Laura
dc.contributor.authorFernandes, José O.
dc.contributor.authorCunha, Sara
dc.contributor.authorMarques, António
dc.contributor.otherProducció Animalca
dc.date.accessioned2019-04-08T14:06:49Z
dc.date.available2019-06-25T09:42:21Z
dc.date.issued2018-05-19
dc.identifier.citationBarbosa, Vera, Ana Luísa Maulvault, Ricardo N. Alves, Christian Kwadijk, Michiel Kotterman, Alice Tediosi, and Margarita Fernández-Tejedor et al. 2018. "Effects Of Steaming On Contaminants Of Emerging Concern Levels In Seafood". Food And Chemical Toxicology 118: 490-504. Elsevier BV. doi:10.1016/j.fct.2018.05.047.ca
dc.identifier.issn0278-6915ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/278
dc.description.abstractSeafood 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.ca
dc.format.extent38ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood and Chemical Toxicologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffects of steaming on contaminants of emerging concern levels in seafoodca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDEC/PF7/311820/EU/Priority environmental contaminants in seafood: safety assessment, impact and public perception/ECSAFESEAFOODca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.fct.2018.05.047ca
dc.contributor.groupAigües Marines i Continentalsca


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