title: Polycyclic aromatic hydrocarbons, polychlorinated biphenyls, chlorinated pesticides (DDTs), hexachlorocyclohexane, and hexachlorobenzene residues in smoked seafood.
abstract: Smoked seafoods were screened for the presence of polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), and other organochlorine compounds. Total PAH concentrations ranged from 46.5 ng/g (wet weight) for smoked swordfish to 124.0 ng/g (wet weight) for smoked herring. Among the carcinogenic PAHs, benzo(a)pyrene ranged from undetectable levels for several smoked fish to 0.7 ng/g for Scottish salmon, dibenzo(ah)anthracene was not present in any of the samples analyzed, and benzo(a)anthracene was found in all samples and at particularly high levels in salmon (23.2 ng/g). Benzo(a)pyrene concentrations were below the tolerance limit for all samples. PCB concentrations for the different samples ranged from 2 to 30 ng/g. Chlorinated pesticides (DDTs: p,p'-DDE, p,p'-DDT, o,p'-DDT, p,p'-DDD, and o,p'-DDD) were detected at levels ranging from 0.2 ng/g (wet weight) in bluefin tuna to 17.5 ng/g (wet weight) in salmon. Hexachlorocyclohexane isomers (alphaHCH + betaHCH + gammaHCH) were present in higher amounts in eels (6.5 ng/g) than in the other smoked fish. For 40% of the samples, PCB concentrations exceeded the limit fixed by the European Union, while pesticide levels were below the maximum acceptable limit proposed by the Food and Agriculture Organization.
authors.affiliation: Pharmacological-Biological Department, Chemistry and Biochemistry Section, Veterinary Medicine Faculty, University of Bari, Strada Provinciale per Casamassima Km 3, 70010 Valenzano (Ba), Italy.
authors.forename: M M
authors.initials: MM
authors.lastname: Storelli
authors.forename: R Giacominelli
authors.initials: RG
authors.lastname: Stuffler
authors.forename: G O
authors.initials: GO
authors.lastname: Marcotrigianoi
mesh_terms: D000818:Animals; D003257:Consumer Product Safety; D003296:Cooking; D003634:DDT / Q000032:analysis*; D004785:Environmental Pollutants / Q000032:analysis; D005399:Fishes / Q000378:metabolism*; D005506:Food Contamination / Q000032:analysis; D006581:Hexachlorobenzene / Q000032:analysis; D001556:Hexachlorocyclohexane / Q000032:analysis; D006843:Hydrocarbons, Chlorinated / Q000032:analysis*; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D017747:Seafood / Q000032:analysis*; D012906:Smoke
chemical_list: D004785:Environmental Pollutants; D006843:Hydrocarbons, Chlorinated; D011084:Polycyclic Aromatic Hydrocarbons; D012906:Smoke; D006581:Hexachlorobenzene; D001556:Hexachlorocyclohexane; D003634:DDT; D011078:Polychlorinated Biphenyls