Global squid contamination by halogenated polycyclic aromatic hydrocarbons and its trade induced risk transfer

Xie, Jingqian; Tao, Ling; Wu, Qiang; Tu, Shuyi; Liu, Bilin; Lin, Tian; Yang, Lili; Li, Cui; Liu, Guorui

doi:10.1016/j.envint.2023.108163

Environment International

2023

DOI: 10.1016/j.envint.2023.108163

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Global squid contamination by halogenated polycyclic aromatic hydrocarbons and its trade induced risk transfer

Jingqian Xie,

Ling Tao,

Qiang Wu

et al.

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Cited by 3 publications

References 60 publications

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A comprehensive Review into Emission Sources, Formation Mechanisms, Ecological Effects, and Biotransformation Routes of Halogenated Polycyclic Aromatic Hydrocarbons (HPAHs)

Ali,

Alam,

Ali

et al. 2024

Ecotoxicology and Environmental Safety

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A comprehensive Review into Emission Sources, Formation Mechanisms, Ecological Effects, and Biotransformation Routes of Halogenated Polycyclic Aromatic Hydrocarbons (HPAHs)

Ali,

Alam,

Ali

et al. 2024

Ecotoxicology and Environmental Safety

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Superhydrophilic wettability porous materials from construction tooil/water separation applications

Naseem,

Sultan,

Islam

et al. 2025

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Polycyclic Aromatic Hydrocarbon Contamination in Yogurt: Levels, Compositions, and Risks

Ge,

Wu,

Lan

2024

ACS Food Sci. Technol.

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Consumers are at risk of exposure to carcinogenic and toxic polycyclic aromatic hydrocarbons (PAHs) through dairy consumption. This study analyzed 39 yogurt samples for PAH24 using GC−QqQ-MS following quick, easy, cheap, effective, rugged, and safe pretreatment. Benzo[a]pyrene (BaP) levels, cumulative PAH concentrations, and toxic equivalents (TEQs) ranged from not quantified to 1.30, 12.30 to 216.75, and 0.02 to 8.50 μg/kg, respectively. Among three types of yogurts, baked yogurt showed the highest concentration and TEQ due to the Maillard reaction. The mean PAH concentration and TEQ were 109% and 395% higher in full-fat yogurt compared with low-fat yogurt, respectively. According to the maximum daily intake derived from the incremental lifetime cancer risk model, further reduction of PAH levels in yogurt is essential for enhanced safety. This study recommends improving the Maillard processing to control PAH levels and establishing regulations for PAHs in yogurt based on TEQ levels.

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Global squid contamination by halogenated polycyclic aromatic hydrocarbons and its trade induced risk transfer

Cited by 3 publications

References 60 publications

A comprehensive Review into Emission Sources, Formation Mechanisms, Ecological Effects, and Biotransformation Routes of Halogenated Polycyclic Aromatic Hydrocarbons (HPAHs)

A comprehensive Review into Emission Sources, Formation Mechanisms, Ecological Effects, and Biotransformation Routes of Halogenated Polycyclic Aromatic Hydrocarbons (HPAHs)

Superhydrophilic wettability porous materials from construction tooil/water separation applications

Polycyclic Aromatic Hydrocarbon Contamination in Yogurt: Levels, Compositions, and Risks

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