PCB, DDT, and benzo(a)pyrene in raw and pan-fried white croaker (Genyonemus lineatus)

Puffer, Harold W.; Gossett, Richard

doi:10.1007/bf01610100

Cited by 15 publications

(9 citation statements)

References 16 publications

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“…However, significant decreases in the masses of DDTs and PBDEs in fresh fish were observed after frying (Figure S3). This was consistent with previous results , that the concentrations of DDTs in fish declined upon cooking. In contrast, Boer et al showed that the concentrations of DDTs increased in eel after frying due to moisture loss.…”

Section: Resultssupporting

confidence: 94%

Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk

Bao

et al. 2017

J. Agric. Food Chem.

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The present study examined the bioacessibility of DDTs and PBDEs in cooked fish (yellow grouper; Epinephelus awoara) with and without heating using the colon extended physiologically based extraction test. The bioaccessibility of DDTs and PBDEs increased from 60 and 26% in raw fish to 83 and 63%, respectively, after the addition of oil to raw fish. However, they decreased from 83 to 66% and from 63 to 40%, respectively, when oil-added fish were cooked. Human health risk assessment based on bioaccessible concentrations of DDTs and PBDEs in fish showed that the maximum allowable daily fish consumption rates decreased from 25, 59, and 86 g day to 22, 53, and 77 g day for children, youths, and adults, respectively, after fish were cooked with oil. These findings indicated that the significance of cooking oil to the bioaccessibility of DDTs and PBDEs in food should be considered in assessments of human health risk.

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Section: Resultssupporting

confidence: 94%

Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk

Bao

et al. 2017

J. Agric. Food Chem.

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“…Duration is limited by the age at which fishing begins; no anglers fish past 90 years of age). Zabik et al (1979Zabik et al ( , 1995aZabik et al ( , 1995bZabik et al ( , 1996; Smith et al (1973); Trotter et al (1988); Skea et al (1981); and Puffer and Gossett (1983), as compiled and analyzed by Wilson et al Zone 1 (51%); zone 2 (33%); zone 3 (16%) Zone 1 (39%); zone 2 (25%); zone 3 (36%) Zone 1 (31%); zone 2 (20%); zone 3 (49%) Zone 1 (40%); zone 2 (26%); zone 3 (34%) SCCWRP and MBC (1994)-CPFV survey data corrected for avidity bias based on selfreported frequency information and adjusted for location sampling bias ( Figure 3 presents the PDF of lifetime carcinogenic risk associated with consumption of all species of fish containing tDDT and PCBs for the 57% of CPFV anglers who were predicted to consume one or more fish from the Palos Verdes Shelf over their fishing careers. As presented in Table 3, the total cancer risk to the median angler was calculated to be 5 × 10 -8 .…”

Section: Cpfv-4mentioning

confidence: 94%

“…Cooking method (unitless) (A cooking method used by the anglers to prepare fish is assigned to an angler for each species eaten and is the same each time that species is consumed Chub mackerel (55%); Pacific SCCWRP and MBC (1994)-all barracuda (69%); kelp bass angler survey data corrected (70%); barred sand bass (80%); for avidity bias based on selfwhite croaker (79%); queenfish reported frequency (26%); halfmoon (95%); information and adjusted for California halibut (38%); rockfish location sampling bias (61%); California scorpionfish (76%); surfperch (78%); opaleye (90%); Pacific bonito (66%) SCCWRP and MBC (1994)-all angler survey data corrected for avidity bias based on selfreported frequency information and adjusted for location sampling bias Soup (4%); raw/smoke/ceviche (9%); bake/boil/steam (9%); broil/BBQ (17%); fry (61%) Soup (0.1%); raw/smoke/ ceviche (3%); bake/boil/steam 14.7%); broil/BBQ (30.1%); fry (52.1%) Soup (3%); raw/smoke/ceviche (5%); bake/boil/steam (16%); broil/BBQ (36%); fry (40%) Soup (3%); raw/smoke/ceviche (3%); bake/boil/steam (14%); broil/BBQ (34%); fry (46%) Soup (2%); raw/smoke/ceviche (2%); bake/boil/steam (13%); broil/BBQ (16%); fry (67%) Soup (2%); raw/smoke/ceviche (4%); bake/boil/steam (7%); broil/BBQ (21%); fry (66%) Bake/boil/steam (39%); fry (61%) ( Zabik et al (1979Zabik et al ( , 1995aZabik et al ( , 1995bZabik et al ( , 1996; Smith et al (1973); Trotter et al (1988); Skea et al (1981); Reinert et al (1972); and Puffer and Gossett (1983), as compiled and analyzed by Wilson et al (1998) ( …”

Section: Gen-6mentioning

confidence: 95%

An Event-by-Event Probabilistic Methodology for Assessing the Health Risks of Persistent Chemicals in Fish: A Case Study at the Palos Verdes Shelf

Wilson¹,

Price

Paustenbach³

2001

Journal of Toxicology and Environmental Health, Part A

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A human health risk assessment of recreational anglers who consume fish from the Palos Verdes Shelf was conducted. The uptake of DDT, DDE, and DDD (collectively total DDT or tDDT) and polychlorinated biphenyls (PCBs) due to fish ingestion was characterized using Monte Carlo techniques. This analysis relied upon 176 probability density functions developed from over 300,000 individual pieces of information to represent 17 different exposure factors that influence the human uptake of persistent organic chemicals in fish. The carcinogenic and noncarcinogenic risks were estimated using a microexposure event modeling approach that estimates exposure on an event-by-event basis. This evaluation relied upon several large studies that provided site-specific data on angler behavior and concentratioins of chemicals in 13 fish species. Our results indicate that the median theoretical increased lifetime cancer risk associated with estimated exposure to tDDT and PCBs was 5 x 10(-8) for anglers who fish on commercial passenger fishing vessels (CPFVs) and who catch and eat fish from the Palos Verdes Shelf. The mean risk for these anglers was 2 x 10(-7), and the 95th percentile risk was 8 x 10(-7). At the 9.5th percentile, the hazard quotients for anglers were less than 1, indicating that noncancer effects are unlikely. These results are in contrast with prior risk assessments of this site that suggested that consumption of white croaker alone posed a cancer risk of 2 x 10(-3) and a hazard quotient of 32. Our results were validated by their agreement with several independent local studies regarding fishing and consumption practices. This assessment indicates that the levels of tDDT and PCB in fish at the Palos Verdes Shelf do not pose a significant risk to human health among recreational anglers. Based on the size of the local angler population, no cases of cancer would be expected to result from eating Palos Verdes Shelf fish. The methodology used here should be applicable to characterizing the risks to those who ingest fish from the waterways of most industrialized nations.

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“…Sample Preparation-Tissue samples should be removed from target organisms and prepared for analysis according to a well-defmed protocol. Tissue preparation methods can greatly affect the results of bioaccumulation analyses (Smith et al 1973;Skea et al 1981; Puffer and Gossett 1983;Landolt et al 1987). In specifying a tissue preparation protocol, the following issues should be addressed:…”

Section: Time Of Samplingmentioning

confidence: 99%

“…Within the fillet tissue, contaminant concentrations may vary depending on the original location of the sample on the fish's body.The effect of cooking on the ultimate health risk from a mixture of chemicals (including any transformation or degradation products produced by heating) is unknown. Some studies have shown decreases in concentrations of lipid-soluble organic compounds such as DDT and PCBs following pan-frying, broiling, or baking offish fillets(Smith et al 1973; Skea et al 1981;Puffer and Gossett 1983). For example, cooking of fillets before chemical analysis may result in a 2 to 65 percent decrease in the concentration of PCBs relative to the uncooked sample, but the results vary greatly with species and cooking method.…”

mentioning

confidence: 99%

Assessing human health risks from chemically contaminated fish and shellfish : a guidance manual / U.S. Environmental Protection Agency, Office of Marine and Estuarine Protection, Office of Water Regulations and Standards.

1989

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Background 2 1986 EPA Risk Assessment Guidelines 3 Regulatory Roles and Coordination of Federal, State, and Local Agencies 3 Applicability of this Guidance Manual 4 Relationship of this Manual to Other EPA Documents 5 Relationship of Fisheries Risk Assessment to Water Quality Standards 5 Relationship of Fisheries Risk Assessment to Monitoring Under the Clean Water Act 6 Relationship of EPA Risk Assessment Methods to FDA Risk Assessment Methods 7 CHAPTER 2: Overview of Risk Assessment and Risk Management Major Steps in Risk Assessment Need for Risk Assessment Appproach 12 Uses of Risk Assessment CHAPTERS: Hazard IdentiHcation Contaminants of Concern 15 Toxicity Profiles Sources of Information CHAPTER 4: Dose-Response Assessment Exposure and Dose Dose-Response Relationships Carcinogenic Potency Factors Reference Doses Sources of Information Carcinogenic Potency Factors Reference Doses CHAPTERS: Exposure Assessment Measurement of Contaminant Concentrations in Tissues Study Objectives and General Sampling Desifft Selection of Target Species and Size Classes Sampling Station Locations 41 Time of Sampling 43 Kinds of Samples 44 Sample Replication 47 Selection ofAnalytical Detection Limits and Protocols 47 QA/QC Program 48 Documentation and QA Review of Chemical Data 50 Statistical Treatment of Data 51 Analysis of Sources, Transport, and Fate of Contaminants 52 Analysis of Exposed Populations 53 Comprehensive Catch/Consumption Analysis 54 Assumed Consumption Rate 57 Exposure Dose Determination 59 Single-Species Diets 59 Mixed-Species Diets 60 Sources of Information 61 CHAPTER 6: Risk Characterization 63 Carcinogenic Risk 63 Noncarcinogenic Effects 64 Chemical Mixtures 66

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PCB, DDT, and benzo(a)pyrene in raw and pan-fried white croaker (Genyonemus lineatus)

Cited by 15 publications

References 16 publications

Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk

Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk

An Event-by-Event Probabilistic Methodology for Assessing the Health Risks of Persistent Chemicals in Fish: A Case Study at the Palos Verdes Shelf

Assessing human health risks from chemically contaminated fish and shellfish : a guidance manual / U.S. Environmental Protection Agency, Office of Marine and Estuarine Protection, Office of Water Regulations and Standards.

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