PCB and organochlorine pesticide concentrations in eel increase after frying

Boer, Jacob de; Lammertse, Nienke; Koekkoek, Jacco; Hattum, B. van

doi:10.1016/j.chemosphere.2012.07.042

Cited by 16 publications

(7 citation statements)

References 8 publications

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“…Heptachlor showed 3 different values after grilling according to locality of sample. It showed an increase in samples from Manzala Lake, this result is nearly similar to what recorded by De Boer et al (2013) who reported that the concentrations of organochlorine pesticides (OCPs) increased in eel fish after frying. The effect of boiling is negligible.…”

Section: Discussionsupporting

confidence: 88%

Effect of Grilling on Pesticides Residues in O. niloticus Muscles

Hassanen

Kamel

Gaafar

et al. 2016

Benha Veterinary Medical Journal

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Thirty six random healthy Oreochromusnilotica (O. niloticus) collected from Manzala Lake, wild Nile River "El-Ryiah El-Tawfiky", El-Abbasa private fish farm and Gesrbahr el-baar agricultural drainage (9 fish from each source). Concentrations of organochlorine pesticide residues (OCPs) were investigated in both raw and grilled fish (dry heat treatment). Fish musculature samples were analysed for detection the effect of grilling on level of organochlorine pesticides residues. Examination revealed that, samples collected from El-Ryiah El-Tawfiki recorded the highest concentration of organochlorine pesticide residues in raw O. niloticus followed by Manazla Lake, El-Abbasa fish farm and Gesrbahr el-baar agricultural drain, respectively. Application of grilling revealed a great reduction in organochlorine pesticides residues concentrations by ratio of 11% to 100% depending upon the type of pesticide residue, its sensitivity to heat and locality of fish collection. In some cases thermal treatment showed unexpected results represented by appearance of some residues which not detected in raw samples. This study concluded that fish from some water resources in Egypt is highly contaminated with organochlorine pesticide residues which greatly supposed to come from agricultural contaminated water. Moreover, grilling is a good and highly recommended method to reduce organochlorine residues with uneven degrees in fish muscles before consuming.

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Section: Discussionsupporting

confidence: 88%

Effect of Grilling on Pesticides Residues in O. niloticus Muscles

Hassanen

Kamel

Gaafar

et al. 2016

Benha Veterinary Medical Journal

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“…For instance, the relevance of food preparation methods to bring OC concentrations down to safer values has been often investigated. Several authors highlighted, however, that on a total weight basis, which is normally used to calculate diet portions, there is no benefit for the consumer in reducing OC levels by cooking or frying the eel (see for example, De Boer and others ). Some others reported decreased concentrations of the volatile PCB congeners up to 45% when smoking is used (van Leeuwen and others ).…”

Section: Resultsmentioning

confidence: 99%

“…Some researchers have investigated the relevance of cooking methods to reduce concentration levels of OCs in fish species. Overall, mixed evidence is however provided: some authors reported decreased concentrations after boiling and smoking (Zabik and others ; van Leeuwen and others ), due to concomitant loss of lipid, whereas other studies found strong evidence of higher OC concentrations after frying (De Boer and others ). Our advice provides a way to limit human exposure to OCs that may be used together with useful cooking methods.…”

Section: Introductionmentioning

confidence: 99%

Are Biometric Parameters Helpful to Assess the Health Risk of Consuming Organochlorine Compounds Contaminated Silver European Eel (Anguilla anguilla)?

Ferrante

Fusco²,

Naccari

et al. 2016

Journal of Food Science

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Several organochlorine compounds (OCs) were measured in European eels from the Tevere river (Italy). It followed that some of them are still important chemical contaminants. Concentrations of dichlorodiphenyltrichloroethanes (DDTs) are hazardous for the consumer health; those of the 6 indicator polychlorinated biphenyls (PCBs) are often close to the current European maximum residue limit and always higher than the former limit. The relationship between OC concentrations, biometric parameters and the lipid content was then investigated. A strong positive correlation with eel size emerged for the indicator PCBs and DDTs concentrations expressed on wet weight basis. This is explained by the corresponding higher lipid percentage that characterizes bigger eels and the absence of a dilution effect for compounds of main concerns. On the basis of the PCB-TDI threshold for a 70 kg person, we suggest that 1 should consume no more than 2 eels per week each weighing about 100 g. Thus, we conclude that eel consumption should be limited and restricted to eels relatively shorter and lighter.

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“…Indeed, it has been recognized that these essential fatty acids could overlay negative effects of pollutants such as dimethylmercury neurotoxicity, underestimating toxicity [40]. It is important to emphasize that eels during their life cycle may accumulate an array of toxic compounds including PCBs, polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/Fs), organochlorine pesticides, perfluorinated compounds (PFCs), brominated flame retardants (BFRs), heavy metals and many more [11][12][13][14][41][42][43]. For instance, in freshwater and marine fish, NDL-PCBs levels and DL-PCBs + total dioxins (PCDD/Fs) were found to be positively correlated.…”

Section: Accepted Manuscriptmentioning

confidence: 99%