Consumers’ health risk–benefit perception of seafood and attitude toward the marine environment: Insights from five European countries

Jacobs, Silke; Sioen, Isabelle; Pieniak, Zuzanna; Henauw, Stefaan De; Maulvault, Ana Luísa; Reuver, Marieke; Fait, Gabriella; Cano-Sancho, Germán; Verbeke, Wim

doi:10.1016/j.envres.2015.02.029

Cited by 60 publications

(41 citation statements)

References 38 publications

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“…Thirteen seafood species were selected based on the following assumptions: i) they are the most frequently consumed in EU countries and ii) have previously been reported to contain high levels of specific CeCs (Cunha et al, 2018;Jacobs et al, 2015;Vandermeersch et al, 2015;Vilavert et al, 2017). The selected seafood species consumed in Europe of commercial size were collected from different markets, including sole (Solea sp.…”

Section: Sampling Species and Culinary Treatmentmentioning

confidence: 99%

Effects of steaming on contaminants of emerging concern levels in seafood

Barbosa

Maulvault

Alves

et al. 2018

Food and Chemical Toxicology

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Seafood consumption is a major route for human exposure to environmental contaminants of emerging concern (CeCs). However, toxicological information about the presence of CeCs in seafood is still insufficient, especially considering the effect of cooking procedures on contaminant levels. This study is one among a few who evaluated the effect of steaming on the levels of different CeCs (toxic elements, PFCs, PAHs, musk fragrances and UV-filters) in commercially relevant seafood in Europe, and estimate the potential risks associated with its consumption for consumers. In most cases, an increase in contaminant levels was observed after steaming, though varying according to contaminant and seafood species (e.g. iAs, perfluorobutanoate, dibenzo(ah)anthracene in Mytilus edulis, HHCB-Lactone in Solea sp., 2-Ethylhexyl salicylate in Lophius piscatorius). Furthermore, the increase in some CeCs, like Pb, MeHg, iAs, Cd and carcinogenic PAHs, in seafood after steaming reveals that adverse health effects can never be excluded, regardless contaminants concentration. However, the risk of adverse effects can vary. The drastic changes induced by steaming suggest that the effect of cooking should be integrated in food risk assessment, as well as accounted in CeCs regulations and recommendations issued by food safety authorities, in order to avoid over/underestimation of risks for consumer health.

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Section: Sampling Species and Culinary Treatmentmentioning

confidence: 99%

Effects of steaming on contaminants of emerging concern levels in seafood

Barbosa

Maulvault

Alves

et al. 2018

Food and Chemical Toxicology

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“…Desire to purchase seafood has increased worldwide and one of the promoting factors of this trend is health benefits [27]. However, there are discussions that consumers also have a perception of potential risks (e.g., contamination caused by micro-organisms, algae bio toxins and chemicals) of seafood consumption, and their perceptions affect seafood purchasing behavior [28,29,30].…”

Section: Introductionmentioning

confidence: 99%

Which Aspects of Food Value Promote Consumer Purchase Intent after a Disaster? A Case Study of Salmon Products in Disaster-Affected Areas of the Great East Japan Earthquake

Suzuki

Oishi

Kurokura

et al. 2019

Foods

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This research examined post-disaster consumer perception of food value and their effects on purchase intent by focusing on Japanese seafood industry after the Great East Japan earthquake. Online surveys on consumers living in Tokyo and Osaka Prefectures were conducted to investigate consumer value perceptions of Miyagi salmon in 2012 and 2015. Multiple-group structural equation modeling (SEM) on the 2012 survey results showed that desire to contribute to restoration (social value) had the greatest positive influence on purchase intent in both regions. Concern about radiation threats (safety value) had a negative influence on purchase intent, with a stronger impact in Osaka than Tokyo. In comparison, the 2015 results revealed a reduction in the effects of these two potent factors (i.e., safety value and social value) on purchase intent only in Osaka. The beneficial value of seafood had a general positive influence on purchase intent, but its magnitude of effect differed by regional and chronological context. Among these three values, sales promotion with emphasis on social value is more effective than with other values. In cases of future disasters in a similar context, marketers are recommended to adopt different value transfer strategies according to geographical and temporal diversity.

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“…In 2013, ECsafeSEAFOOD performed a consumer survey in five European countries: Belgium, Ireland, Italy, Portugal and Spain; n = 2824 (Jacobs et al, 2015). These countries were selected to cover western, northern and southern Europe, covering a heterogeneous population in terms of seafood consumption habits.…”

Section: Concentration and Consumption Datamentioning

confidence: 99%

Occurrence of halogenated flame retardants in commercial seafood species available in European markets

Aznar-Alemany

Trabalón

Jacobs

et al. 2017

Food and Chemical Toxicology

Self Cite

107

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PBDEs (congeners 28, 47, 99, 100, 153, 154, 183, 209), HBCD (α, β, γ), emerging brominated flame retardants (PBEB, HBB and DBDPE), dechloranes (Dec 602, 603, 604,, TBBPA, 2,4,6-TBP and MeO-PBDEs (8 congeners) were analysed in commercial seafood samples from European countries. Levels were similar to literature and above the environmental quality standards (EQS) limit of the Directive 2013/39/EU for PBDEs.Contaminants were found in 90.5 % of the seafood samples at n. d.-356 ng/g lw (n. d.-41.1 ng/g ww). DBDPE was not detected and 2,4,6-TBP was detected only in mussels, but at levels comparable to those of PBDEs. Mussel and seabream were the most contaminated species and the Mediterranean Sea (FAO Fishing Area 37) was the most contaminated location. The risk assessment revealed that there was no health risk related to the exposure to brominated flame retardants via seafood consumption. However, a refined risk assessment for BDE-99 is of interest in the future. Moreover, the cooking process concentrated PBDEs and HBB.

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Consumers’ health risk–benefit perception of seafood and attitude toward the marine environment: Insights from five European countries

Cited by 60 publications

References 38 publications

Effects of steaming on contaminants of emerging concern levels in seafood

Effects of steaming on contaminants of emerging concern levels in seafood

Which Aspects of Food Value Promote Consumer Purchase Intent after a Disaster? A Case Study of Salmon Products in Disaster-Affected Areas of the Great East Japan Earthquake

Occurrence of halogenated flame retardants in commercial seafood species available in European markets

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