Document Detail


Effect of cooking on the loss of persistent organic pollutants from salmon.
MedLine Citation:
PMID:  15799450     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Recent studies have raised concern over the presence of high levels of persistent organic pollutants (POPs) in farmed fish relative to wild specimens of the same species, particularly salmon. Although cooking is known to reduce the burden of POPs in fish, the mechanisms of loss/degradation are not clearly understood. This study investigated the loss of POPs, including polychlorinated biphenyls (PCBs), polybrominated diphenyl ethers (PBDEs), p,p'-DDT [2,2-bis(p-chlorophenyl)-1,1,1-trichloroethane] and its related metabolites (sum noted as DDTs), and chlordane congeners, from salmon (Salmo salar) steaks when subjected to baking, boiling, frying, or microwave cooking. Ranges in the raw flesh were 25.1-62.9 ng/g wet weight (ww) for PCBs, 2.5-7.6 ng/g ww for PBDEs, 2.4-5.3 ng/g ww for chlordanes, and 17.5-43.8 ng/g ww for DDTs. Analysis of raw steaks from along the fish body revealed a significant variation of POP concentrations along the fish body, with higher concentrations at the head end than the tail, with a peak in the central section. After cooking, levels of POPs decreased in salmon steak with an average loss of 26 +/- 15% relative to the initial POP load in the raw steak. The removal of the skin from the cooked salmon steak resulted in a further average loss of 9 +/- 3%. The loss of POPs did not differ significantly between cooking methods. Losses of POPs were significantly and linearly correlated with the losses of lipid during cooking, suggesting removal of lipids is the critical factor for POPs reduction in cooked fish. Cooking of raw fish contaminated with POPs can therefore be expected to reduce the consumption exposure risk to human health.
Authors:
Stéphane Bayen; Philip Barlow; Hian Kee Lee; Jeffrey Philip Obbard
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of toxicology and environmental health. Part A     Volume:  68     ISSN:  1528-7394     ISO Abbreviation:  J. Toxicol. Environ. Health Part A     Publication Date:  2005 Feb 
Date Detail:
Created Date:  2005-03-31     Completed Date:  2005-04-12     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  100960995     Medline TA:  J Toxicol Environ Health A     Country:  England    
Other Details:
Languages:  eng     Pagination:  253-65     Citation Subset:  IM    
Affiliation:
Department of Chemistry, National University of Singapore, Singapore. scip0153@nus.edu.sg
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MeSH Terms
Descriptor/Qualifier:
Animals
Cookery*
Environmental Pollutants / analysis
Food Contamination*
Humans
Hydrocarbons, Chlorinated / analysis
Lipid Metabolism
Polybrominated Biphenyls / analysis
Polychlorinated Biphenyls / analysis
Public Health
Risk Assessment
Salmon*
Seafood*
Water Pollutants, Chemical / analysis*
Chemical
Reg. No./Substance:
0/Environmental Pollutants; 0/Hydrocarbons, Chlorinated; 0/Polybrominated Biphenyls; 0/Polychlorinated Biphenyls; 0/Water Pollutants, Chemical

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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