Tributyltin in Seafood from Asia, Australia, Europe, and North America: Assessment of Human Health Risks

Abstract

This study reports concentrations of tributyltin in seafood collected from eight sites around the world and assesses potential human health risks. Samples of fish, crustaceans, cephalopods (i.e., squid), and bivalve molluscs were purchased from markets in two Asian cities, one Australian city, three European cities, and two North American cities. Samples were then analyzed for tributyltin, and the chemical concentrations observed were used to calculate potential human health risks from consumption of market-bought seafood. TBT residues in marketable seafood were consistent worldwide, averaging 185 ng/g dry weight. For different reasons, pelagic fish and bivalve molluscs tended to have slightly higher residues than squid, demersal fish (sole/flounder) and crustacea. TBT concentrations in seafood from France and Korea were at least twice as high as those from the other countries. Based on average per capita seafood consumption rates for each country, the amounts of TBT ingested did not exceed proposed thresholds for chronic effects, suggesting negligible risks to the average consumer.

Tributyltin causes masculinization in fish

“…Tributyltin has been detected in fish and shellfish collected from coastal [11,21,26], pelagic [26,27], and deep‐sea areas [28]. In marine mammals, high concentrations of TBT have also been detected in cetaceans [29], seals [30], and sea otters [31].…”

Accumulation of organotins in seafood leads to reproductive tract abnormalities in female rats

“…The consumption of seafood containing OTs in Europe may lead to an OTs intake that exceeds the TDI of 0.27 g/kg [41]. Similarly, TBT doses were estimated to be 2.6 g TBT/day/person in Korean seafood [42,43]. Studies conducted in Brazil and Japan suggest the possibility of human health risks derived from the intake of OTs accumulated in seafood, especially in riparian populations [44,45].…”

Pollutant Diseases, Remediation and Recycling

“…Among food items, shellfish and fish products tend to present the highest levels, due to the global contamination of the marine environment by tributyltin. Several studies described the levels of organotins in seafood and addressed the risk of its consumption towards humans (Airaksinen et al 2010;Cardwell et al 1999;Choi et al 2012;Guérin et al 2007;Keithly et al 1999;Rantakokko et al 2006;Santos et al 2009;Ueno et al 1999). Generally, those surveys demonstrate that dietary exposure corresponds to a limited fraction of the Tolerable Daily Intake (TDI) 2 proposed by the European Food Safety Authority (EFSA 2004), and thus the risk for average consumers is relatively low.…”