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Effect of Cooking on the Persistent Organic Pollutants in India’s Most Traded Seafood (Penaeus vannamei) and its Human Health Risk Assessment

PUBLISHED September 30, 2022 (DOI: https://doi.org/10.54985/peeref.2209p7217711)

NOT PEER REVIEWED

Authors

Arisekar Ulaganathan1 , Jeya Shakila Robinson1 , Shalini Rajendran1 , Jeyasekaran Geevaretnam2 , Sivaraman Balasubramanium1
  1. Fisheries College and Research Institute
  2. Tamil Nadu Fisheries University

Conference / event

Indian Fisheries Aquaculture Forum, May 2022 (Chennai, India)

Poster summary

PRs in shrimp ranged from 0.005 (Hg) to 0.396 (As) mg/kg for raw, not detected (Hg) to 0.136 mg/kg for boiled, ND (Hg) to 0.231 (Pb) mg/kg for fried, ND (Hg) to 0.121 (Pb) mg/kg for grilled and ND (Hg) to 0.402 (As) mg/kg for microwaved (MWC) shrimp. All the processing methods significantly affect As (75 and 95%), whereas grilling and microwave cooking showed a noticeable impact on Hg (53 and 58%). Boiling (49%) and grilling (50%) showed a significant effect on Pb level, while frying (7%) and MWC (3%) had a negligible effect. PRs in shrimp ranged from 0.007 to 0.703 µg/kg for raw, not detected (ND) to 0.917 µg/kg for boiled, ND to 0.506 µg/kg for fried, ND to 0.573 µg/kg for grilled, and ND to 0.514 µg/kg for microwave cooked shrimps.

Keywords

Pesticides, Heavy metals, GC-MS, ICP-MS, Thermal processing effect, Risk assessment

Research areas

Veterinary and Animal Sciences, Toxicology, Environmental Sciences, Biological Sciences

References

No data provided

Funding

No data provided

Supplemental files

No data provided

Additional information

Competing interests
No competing interests were disclosed.
Data availability statement
The datasets generated during and / or analyzed during the current study are available from the corresponding author on reasonable request.
Creative Commons license
Copyright © 2022 Ulaganathan et al. This is an open access work distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Ulaganathan, A., Robinson, J., Rajendran, S., Geevaretnam, J., Balasubramanium, S. Effect of Cooking on the Persistent Organic Pollutants in India’s Most Traded Seafood (Penaeus vannamei) and its Human Health Risk Assessment [not peer reviewed]. Peeref 2022 (poster).
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