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

作者

Arisekar Ulaganathan¹ , Jeya Shakila Robinson¹ , Shalini Rajendran¹ , Jeyasekaran Geevaretnam² , Sivaraman Balasubramanium¹

1. Fisheries College and Research Institute
2. Tamil Nadu Fisheries University

会议/活动

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

海报摘要

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.

关键词

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

研究领域

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

参考文献

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基金

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补充材料

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附加信息

利益冲突

No competing interests were disclosed.

数据可用性声明

The datasets generated during and / or analyzed during the current study are available from the corresponding author on reasonable request.

知识共享许可协议

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.