2021
DOI: 10.1007/s10661-021-08914-5
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Endocrine-disrupting organochlorine xenobiotics in fish products imported from Asia—an assessment of human health risk

Abstract: The sources of endocrine-disrupting persistent organochlorine compounds (OC) are environmental pollutants. Contaminated food is a direct result of environmental pollution, and fish are considered as the main source of OC in the human diet. This study aimed to analyze the contamination of imported fish fillets with organochlorine pesticides (OCPs) and polychlorinated biphenyl (PCB) congeners in the context of potential health risks of consumers in Poland in the light of the new tolerable weekly intake (TWI) val… Show more

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Cited by 5 publications
(1 citation statement)
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References 37 publications
(24 reference statements)
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“…Then, the temperature was elevated to 165 °C at a rate of 30 °C/min, then increased to 195 °C at a rate of 15 °C/min (held for 1 min), increased from 195 to 210 °C at a rate of 2 °C/min, then elevated to 220 °C at a rate of 5 °C/min and then programmed to 300 °C at 10 °C/min, held for 1.5 min” [ 342 ] Swordfish 7 Muscle: 4 × 10 −5 -0.02; liver: 2 × 10 −5 -0.014; gonad: 1 × 10 −5 - 0.016 49–8 6–28 GC-HRMS, UPLC-MS/MS [ 343 ] Lipids of fish 21 0.1–0.5 65–114 3–19 GC-MS/MS: “50 °C (2.9 min); 30 °C.min−1 to 240 °C; 2 °C.min−1 to 270 °C; and 40 °C.min−1 to 340 °C (12 min)” [ 74 ] Lipids from fish 9 Ave: 0.01 0.01–0.06 Spiked standards:69.8–98.9; Internal standard: 84.1–98.3. GC-MS: “oven temperature: start from 90 °C (0.5 min), increase 7 °C/min; 220 °C (12 min), increase 6 °C/min; 285 °C (7 min), increase 5 °C/min; and 295 °C (6 min) (post run)” [ 344 ] fish, crab, shrimp, shellfish, and turtle, sediment 5 0.3–1.5 75–11 6.6–17 GC-MS: “Column initial temperature 50 °C, hold for 3 min; 35 °C·min −1 rise to 220 °C, hold for 1 min; 15 °C· min −1 rise to 300 °C, maintain for 2 min” [ 345 ] Fish and crustacean 17 0.9–166 47–114 GC-HRMS [ 26 ] Water, sediment, Muscle of fish, crustacean, oft tissue of shellfish 8 Water: 0.250–2.240; 0.003–0.018; organism: 0.003–0.040 69–103 ...…”
Section: Results and Discussion: Literature Reviewmentioning
confidence: 99%
“…Then, the temperature was elevated to 165 °C at a rate of 30 °C/min, then increased to 195 °C at a rate of 15 °C/min (held for 1 min), increased from 195 to 210 °C at a rate of 2 °C/min, then elevated to 220 °C at a rate of 5 °C/min and then programmed to 300 °C at 10 °C/min, held for 1.5 min” [ 342 ] Swordfish 7 Muscle: 4 × 10 −5 -0.02; liver: 2 × 10 −5 -0.014; gonad: 1 × 10 −5 - 0.016 49–8 6–28 GC-HRMS, UPLC-MS/MS [ 343 ] Lipids of fish 21 0.1–0.5 65–114 3–19 GC-MS/MS: “50 °C (2.9 min); 30 °C.min−1 to 240 °C; 2 °C.min−1 to 270 °C; and 40 °C.min−1 to 340 °C (12 min)” [ 74 ] Lipids from fish 9 Ave: 0.01 0.01–0.06 Spiked standards:69.8–98.9; Internal standard: 84.1–98.3. GC-MS: “oven temperature: start from 90 °C (0.5 min), increase 7 °C/min; 220 °C (12 min), increase 6 °C/min; 285 °C (7 min), increase 5 °C/min; and 295 °C (6 min) (post run)” [ 344 ] fish, crab, shrimp, shellfish, and turtle, sediment 5 0.3–1.5 75–11 6.6–17 GC-MS: “Column initial temperature 50 °C, hold for 3 min; 35 °C·min −1 rise to 220 °C, hold for 1 min; 15 °C· min −1 rise to 300 °C, maintain for 2 min” [ 345 ] Fish and crustacean 17 0.9–166 47–114 GC-HRMS [ 26 ] Water, sediment, Muscle of fish, crustacean, oft tissue of shellfish 8 Water: 0.250–2.240; 0.003–0.018; organism: 0.003–0.040 69–103 ...…”
Section: Results and Discussion: Literature Reviewmentioning
confidence: 99%