Fish as a risk source for human health: OCPs and PCBs in Pacific salmon

Organochlorine Compounds in the Amur (Heilong) River Basin (2000–2020): A Review

“…The HCH levels in all loach were approximately similar between all the territories under study and did not depend on species (in the Songhua River). It is worth noting that, in all cases, the DDT concentrations were higher than the HCH concentrations, which differs from the patterns found in the more northerly areas (the Russian Far East and the adjacent seas) [ 79 , 80 , 81 , 82 , 83 ]. Furthermore, it is reported that the use of the aquatic organisms under study poses risks to the health of local farmers who actively consume loach as food.…”

“…Cai et al (2014) measured DDT and HCH concentrations in the muscles of Amur carp caught from the main channel of the Songhua in 2012 [ 69 ]. The detected levels did not exceed the MPCs of Russia and China and amounted to 3.3 ng/g w.w. for DDT and 2.7 ng/g w.w. for HCH ( Table 2 ) [ 80 , 82 ]. The higher DDT levels than the HCH ones proved to be consistent with the concentrations recorded from water and bottom sediment samples in the same study [ 69 ].…”

Review of scientific literature on available methods of assessing organochlorine pesticides in the environment

“… S/N LOD MDL LOQ Reference 1 3σ 10σ [ 17 ] 2 3SD [ 255 , 122 , [274] , [275] , [276] ]. [ 98 , 256 ] 4 concentration of native Component in the quantification standard divided by 3S/N [ 26 , 87 ], 4 3SD 10SD [ 189 ] 5 mean of solvent blank + 25 ppb of surrogate standard, + 3SD [ 275 ] 6 10S/N [ 85 ] 7 2SD 10SD [ 277 ] 8 S + 3.3σ 3*LOD [ 93 ] 9 Sum of average of blank data and 3SD 10SD (i.e. MQL) [ 177 ] 10 Average of all blanks + 3SD [ 73 , [94] , [95]...…”

“… 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 <12 GC-ECD: “Splitless, the temperature program initially commenced at 80 °C and increased by 20 °C/min up to 200 °C. It then increased to 250 °C at 4 °C/min and was maintained for 2 min; then, it was maintained at 280 °C for 5 min after increasing by 30 °C/min” [ 346 ] Tilapia muscle 24 0.006–0.087 0.020–0.289 Standard: 68.6–96.2; surrogate: matrix: 73.8–105.6 <17 GC-MS/MS: “The GC oven temperature was programmed as follows: 80 °C (5 min)→20 °C/min→160 °C (0 min)→4 °C/min→240 °C (0 min)→10 °C/min→295 °C (2 min)” [ 347 ] Lipids of pacific salmon fish(muscles, egg, liver, male gonad) 10 0.1–0.6 Spiked samples: 92.6–101.4 GC-MS: “Splitless, the oven temperature was programmed as follows: 100 °C for 4 min, 7 °C/min to 310 °C, and 6 min hold at 310 °C″ [ 98 ] Muscles, gonad and liver of cockfish 1...…”