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Matias RS, Gomes S, Barboza LGA, Almeida CMR, Marques A, Guilhermino L, Valente LMP. Occurrence of microplastics and metals in European seabass produced in different aquaculture systems: Implications for human exposure, risk, and food safety. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 929:172535. [PMID: 38641109 DOI: 10.1016/j.scitotenv.2024.172535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/26/2024] [Accepted: 04/15/2024] [Indexed: 04/21/2024]
Abstract
Microplastics (MPs) are emerging contaminants of increasing concern as they may cause adverse effects and carry other contaminants, which may potentially compromise human health. Despite occurring in aquatic ecosystems worldwide, the knowledge about MP presence in different aquaculture systems and their potential impact on seafood products is still limited. This study aimed to determine the levels of MPs in water, feed, and European seabass (Dicentrarchus labrax) from three relevant aquaculture systems and estimate human exposure to MPs and metals through seabass consumption. The recirculating aquaculture system (RAS) had the highest MP occurrence in water and feed. MP levels in seabass followed the aquaculture system's levels in water and feed, with RAS-farmed fish presenting the highest MP load, both in the fish gastrointestinal tract (GIT) and muscle, followed by pond-, and cage-farmed fish. MPs' characteristics across aquaculture systems and fish samples remained consistent, with the predominant recovered particles falling within the MP size range. The particles were visually characterized and chemically identified by micro-Fourier Transform Infrared Spectroscopy (μFTIR). Most of these particles were fibres composed of man-made cellulose and PET. MP levels in GIT were significantly higher than in muscle for pond- and RAS-farmed fish, MPs' bioconcentration factors >1 indicated bioconcentration in farmed seabass. Metal concentrations in fish muscle were below permissible limits, posing low intake risks for consumers according to the available health-based guidance values and estimated dietary scenarios.
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Affiliation(s)
- Ricardo S Matias
- CIIMAR/CIMAR-LA, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sónia Gomes
- CIIMAR/CIMAR-LA, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Luis Gabriel A Barboza
- CIIMAR/CIMAR-LA, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - C Marisa R Almeida
- CIIMAR/CIMAR-LA, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - António Marques
- CIIMAR/CIMAR-LA, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; IPMA, Instituto Português do Mar e da Atmosfera, Divisão de Aquacultura, Valorização e Bioprospeção, Avenida Doutor Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal
| | - Lúcia Guilhermino
- CIIMAR/CIMAR-LA, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Luisa M P Valente
- CIIMAR/CIMAR-LA, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
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Dwumfour-Asare B, Dartey E, Adherr NSK, Sarpong K, Asare EA. Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia. ENVIRONMENTAL HEALTH INSIGHTS 2023; 17:11786302231213546. [PMID: 38046521 PMCID: PMC10691319 DOI: 10.1177/11786302231213546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 10/23/2023] [Indexed: 12/05/2023]
Abstract
The study assessed 18 Polycyclic Aromatic Hydrocarbons (PAHs) in O. niloticus (Nile tilapia) sampled from an aquaculture cage (farm) and a wild catch. The PAHs in fish samples were analysed using Gas Chromatography-Mass Spectrometry. Four PAHs (in order of levels: Indeno [1,2,3-cd] pyrene > Anthracene > Perylene > Pyrene; 100-0.8 µg/kg) and only one PAH (Pyrene: 4 µg/kg) were detected in raw samples from the cage and wild catch respectively. Chargrilling significantly increased Pyrene levels after cooking (wild: 4-11 µg/kg; cage: 5-23 µg/kg, p < .05), and likewise Anthracene levels in cage samples (13-153 µg/kg) but decreased Indeno [1,2,3-cd] pyrene levels from 100 ± 20 to 1.2 ± 0.2 µg/kg in cage samples. Smoking significantly increased 13 to 15 PAH congeners' levels (from < 1.0 up to 340 µg/kg) and total PAHs (wild: 4 to 840 µg/kg; cage: 110 to 560 µg/kg), and decreased Indeno [1,2,3-cd] pyrene (100 to 1.3 µg/kg) in cage samples but showed no effect on Benzo [g, h, i] perylene and Dibenzo [a, h] anthracene levels in all samples. For smoked samples, Benzo [a] pyrene and PAH4 (Benzo [a] anthracene, Chrysene, Benzo [b] fluoranthene, and Benzo [a] pyrene) exceeded the respective maximum permissible limits of 2 µg/kg and 12 µg/kg, and significantly influenced the levels of carcinogenic PAHs (CPAH, 135-170 µg/kg). Nevertheless, the Excess Cancer Risk (ECR) estimates, from a conservative approach, were far below the threshold (10-4), implying that consuming smoked or grilled tilapia from the study site is safe.
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Affiliation(s)
- Bismark Dwumfour-Asare
- Department of Environmental Health & Sanitation Education, Faculty of Environment and Health Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Emmanuel Dartey
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Nomolox Solomon Kofi Adherr
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Kofi Sarpong
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Emmanuel Agyapong Asare
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
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Ali Sultan SA, Ahmed Khan F, Wahab A, Fatima B, Khalid H, Bahader A, Safi SZ, Selvaraj C, Ali A, Alomar SY, Imran M. Assessing Leaching of Potentially Hazardous Elements from Cookware during Cooking: A Serious Public Health Concern. TOXICS 2023; 11:640. [PMID: 37505605 PMCID: PMC10386729 DOI: 10.3390/toxics11070640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 07/05/2023] [Accepted: 07/07/2023] [Indexed: 07/29/2023]
Abstract
The intake of toxic metals from cooking utensils through food is of growing concern to the medical community. This intake poses serious risk to human health. In many developing countries, different types of contaminated metals scraps are used to make cooking utensils. The leaching of both nutritionally essential and toxic metals in significant quantities from cookware during the cooking process results in food contamination and poses a substantial health risk. In the present study, the leaching of some toxic and potentially toxic metals from cooking utensils into different solutions and food was investigated. A preliminary survey indicated that the majority of individuals tend to use aluminum cookware due to its affordability, overlooking the potential health risks associated with these inexpensive and lower-quality cooking utensils. XRF analysis revealed that aluminum, steel, and copper cookware had K, Ca, Pb, Cd, Ni, V, Sn Mo, Zn, Bi, and Tb as contaminants. In addition, aluminum (3.2 ± 0.25 to 4.64 ± 0.20 g/kg) and copper cookware (2.90 ± 0.12 g/kg) were highly contaminated with lead. The time and pH-dependent study revealed that leaching of metals (Al, Pb, Ni, Cr, Cd, Cu, and Fe, etc.) into food was predominantly from anodized and non-anodized aluminum cookware. More metal leaching was observed from new aluminum cookware compared to old. Acidic food was found to cause more metals to leach during cooking. Blood metal analysis of the local population revealed the presence of high concentrations of Al, Pb, Cd, and Ni. In conclusion, leaching of toxic or potentially toxic metals from cookware into food, especially from anodized and non-anodized aluminum cookware, poses a potential public health risk. Practical applications: Cooking utensils are routinely used for the preparation of food. However, the harmful impact posed by these essential items is largely unknown. The current research briefly explains the toxic metals leaching from cookware in a pH-dependent manner and leaves a message to the public, especially in developing countries like Pakistan, regarding the type of cookware suitable for cooking purposes.
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Affiliation(s)
- Saif Ali Ali Sultan
- Biochemistry Section, Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan
| | - Fawad Ahmed Khan
- Biochemistry Section, Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan
| | - Abdul Wahab
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry & Chemical Engineering, Shaanxi Normal University, Xi'an 710062, China
| | - Batool Fatima
- Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Hira Khalid
- Tianjin Key Laboratory of Molecular Optoelectronic Sciences, Department of Chemistry, School of Science, Tianjin University & Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, China
| | - Ali Bahader
- Department of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Sher Zaman Safi
- Faculty of Medicine, Bioscience and Nursing, MAHSA University, Bandar Saujana Putra, Jenjarom 42610, Malaysia
- IRCBM, COMSATS University Islamabad Lahore Campus, Punjab 54000, Pakistan
| | - Chandrabose Selvaraj
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai 600077, India
| | - Abid Ali
- Department of Zoology, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan
| | - Suliman Yousef Alomar
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Imran
- Biochemistry Section, Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan
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El Youssfi M, Sifou A, Ben Aakame R, Mahnine N, Arsalane S, Halim M, Laghzizil A, Zinedine A. Trace elements in Foodstuffs from the Mediterranean Basin-Occurrence, Risk Assessment, Regulations, and Prevention strategies: A review. Biol Trace Elem Res 2023; 201:2597-2626. [PMID: 35754061 DOI: 10.1007/s12011-022-03334-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 06/14/2022] [Indexed: 11/24/2022]
Abstract
Trace elements (TEs) are chemical compounds that naturally occur in the earth's crust and in living organisms at low concentrations. Anthropogenic activities can significantly increase the level of TEs in the environment and finally enter the food chain. Toxic TEs like cadmium, lead, arsenic, and mercury have no positive role in a biological system and can cause harmful effects on human health. Ingestion of contaminated food is a typical route of TEs intake by humans. Recent data about the occurrence of TEs in food available in the Mediterranean countries are considered in this review. Analytical methods are also discussed. Furthermore, a discussion of existing international agency regulations will be given. The risk associated with the dietary intake of TEs was estimated by considering consumer exposure and threshold values such as Benchmark dose lower confidence limit and provisional tolerable weekly intake established by the European Food Safety Authority and the Joint FAO/WHO Expert Committee on Food Additives, respectively. Finally, several remediation approaches to minimize TE contamination in foodstuffs were discussed including chemical, biological, biotechnological, and nanotechnological methods. The results of this study proved the occurrence of TEs contamination at high levels in vegetables and fish from some Mediterranean countries. Lead and cadmium are more abundant in foodstuffs than other toxic trace elements. Geographical variations in TE contamination of food crops clearly appear, with a greater risk in developing countries. There is still a need for the regular monitoring of these toxic element levels in food items to ensure consumer protection.
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Affiliation(s)
- Mourad El Youssfi
- Laboratory of Applied Chemistry of Materials, Mohammed V University in Rabat, Faculty of Sciences, Avenue Ibn Battouta BP.1014 Agdal, Rabat, Morocco
- Laboratory of Nanomaterials, Nanotechnologies and Environment, Center of Materials, Mohammed V University in Rabat, Faculty of Sciences, Avenue Ibn Battouta, BP.1014, 10000, Rabat, Morocco
| | - Aicha Sifou
- Laboratory of Nanomaterials, Nanotechnologies and Environment, Center of Materials, Mohammed V University in Rabat, Faculty of Sciences, Avenue Ibn Battouta, BP.1014, 10000, Rabat, Morocco
| | - Rachid Ben Aakame
- Laboratory of Food Toxicology, National Institute of Hygiene (INH), BP 769 Agdal, 27, Avenue Ibn Batouta, Rabat, Morocco
| | - Naima Mahnine
- Laboratory of Food Toxicology, National Institute of Hygiene (INH), BP 769 Agdal, 27, Avenue Ibn Batouta, Rabat, Morocco
| | - Said Arsalane
- Laboratory of Nanomaterials, Nanotechnologies and Environment, Center of Materials, Mohammed V University in Rabat, Faculty of Sciences, Avenue Ibn Battouta, BP.1014, 10000, Rabat, Morocco
| | - Mohammed Halim
- Laboratory of Nanomaterials, Nanotechnologies and Environment, Center of Materials, Mohammed V University in Rabat, Faculty of Sciences, Avenue Ibn Battouta, BP.1014, 10000, Rabat, Morocco
| | - Abdelaziz Laghzizil
- Laboratory of Applied Chemistry of Materials, Mohammed V University in Rabat, Faculty of Sciences, Avenue Ibn Battouta BP.1014 Agdal, Rabat, Morocco
| | - Abdellah Zinedine
- BIOMARE Laboratory, Chouaib Doukkali University, Faculty of Sciences, Route Ben Maachou, PO Box 20, 24000, El Jadida, Morocco.
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Banavi P, Sadeghi E, Garavand F, Heydari M, Rouhi M. Release behavior of metals from tin-lined copper cookware into food simulants during cooking and cold storage. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:38591-38601. [PMID: 32623684 DOI: 10.1007/s11356-020-09970-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Accepted: 06/30/2020] [Indexed: 06/11/2023]
Abstract
The copper pots with an inner coating layer of tin have been remarkably used in many countries for a long time. In this study, leaching of some metals from tin-lined copper pots into food simulators at different pHs (4, 5.5, 7, and 8.5) during boiling processing (95 °C for 1, 2, and 3 h) or refrigerated storage (4 °C for 1, 2, and 3 days) was investigated. Citric acid and sodium hydroxide were used to adjust the pH of food simulators. The leaching concentrations of metals were analyzed by inductively coupled plasma optical emission spectrometers (ICP-OES). Scanning electron microscopy (SEM) was used to indicate the surface morphological properties of cookware. Based on the preliminary experiments, metals including Al, Sn, Cu, Mn, Fe, Ca, Na, Cr, Mg, and Zn were selected to analyze in acidic treatments. Furthermore, Al, Cu, Sn, Na, and Ca were analyzed for neutral and alkaline ones. Results showed that the boiling temperature for 3 h resulted in a much higher migration of metals compared with cold storage for 3 days. Mn and Cr showed the lowest metal concentration during cooking and cold storage, respectively. The concentration of Sn in acidic simulators was remarkably higher than the other metals during both cooking and refrigerated storage. However, Ca during cold storage, as well as Na during both cooking and cold storage, showed the most migration in alkaline solutions, among the other pHs. An acidic simulator with pH 4 showed the most considerable release of metals from copper pots. SEM results indicated more intense surface corrosion by acidic solution (pH 4) than alkaline one. In general, longer cooking and cold storage durations led to increasing metals release. The migration of the studied metals demonstrates the impurities of the tin layer of these cookwares that may lead to acute and/or chronic diseases.
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Affiliation(s)
- Parvaneh Banavi
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Ehsan Sadeghi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Farhad Garavand
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Mahshid Heydari
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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Suzuki Y, Murata S, Tanaka T, Hirao E, Noguchi K, Okusu H, Satoh R. Preliminary Study for Tracing the Geographical Origin of Wheat Flour in Breads Using Stable Isotope Analysis of Wheat Proteins. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01866-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Inan‐Eroglu E, Gulec A, Ayaz A. Determination of aluminium leaching into various baked meats with different types of foils by ICP‐MS. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13771] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elif Inan‐Eroglu
- Faculty of Health Sciences, Nutrition and Dietetics Department Hacettepe University Ankara Turkey
| | - Atila Gulec
- Faculty of Health Sciences, Nutrition and Dietetics Department Hacettepe University Ankara Turkey
| | - Aylin Ayaz
- Faculty of Health Sciences, Nutrition and Dietetics Department Hacettepe University Ankara Turkey
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