title: Organotin levels in seafood from Portuguese markets and the risk for consumers.
abstract: Because of their ubiquity in the aquatic environment, the antifouling agent tributyltin (TBT) and other organotins (OTs) accumulate through the food chain, resulting in the occurrence of OTs in seafood products. Despite a high number of studies on the negative impact of TBT in female prosobranch gastropods, few works exist in Europe reporting the levels of these compounds in edible parts of marine organisms used in Human diet. Therefore, within the scope of an EU project OT-SAFE the levels of several OTs were evaluated in the most relevant seafood products for Portuguese consumers. Butyltins (BTs) have been detected in all analysed groups (fish, crustaceans, bivalves, cephalopods), whereas triphenyltin, tricyclohexyltin, monooctyltin and dioctyltin could not be detected and tetrabutyltin was present above detection limits in a single sample. In general, levels of BTs in edible parts of fish, crustaceans and cephalopods collected in Portuguese markets during this study are in the lower range of that reported for these animal groups from other locations (i.e. below 30ngg(-1) wet weight). In contrast, moderate to high concentrations have been observed in bivalves (up to 275ng TBTg(-1) wet weight). While most samples showed TBT plus DBT levels below the tolerable average residue levels (TARL), which may indicate low risk for consumer, four bivalve samples displayed BT levels above TARL, thus indicating that higher bivalve consumer groups may be at risk. The results found are discussed in relation to the potential risk for consumers and integrated with recent finds on the molecular targets of OTs in mammals.
authors.affiliation: CIMAR/CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, Laboratory of Environmental Toxicology, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal. Electronic address: santos@ciimar.up.pt.
authors.forename: M M
authors.initials: MM
authors.lastname: Santos
authors.affiliation: Department of Zoology and Anthropology, Faculty of Sciences, University of Porto, Pr. Gomes Teixeira, 4099-002 Porto, Portugal.
authors.forename: P
authors.initials: P
authors.lastname: Enes
authors.affiliation: CIMAR/CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, Laboratory of Environmental Toxicology, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal; ICBAS-Institute of Biomedical Sciences Abel Salazar, University of Porto, Largo Professor, Portugal.
authors.forename: M A
authors.initials: MA
authors.lastname: Reis-Henriques
authors.affiliation: GALAB Laboratories, Max-Planck-Strasse 1, 21502 Geesthacht, Germany.
authors.forename: J
authors.initials: J
authors.lastname: Kuballa
authors.affiliation: CIMAR/CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, Laboratory of Cellular and Molecular Studies, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal.
authors.forename: L Filipe C
authors.initials: LFC
authors.lastname: Castro
authors.affiliation: Department of Zoology and Anthropology, Faculty of Sciences, University of Porto, Pr. Gomes Teixeira, 4099-002 Porto, Portugal; CIMAR/CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, Laboratory of Ecology, University of Porto, Rua dos Bragas 177, 4050-123 Porto, Portugal.
authors.forename: M N
authors.initials: MN
authors.lastname: Vieira
mesh_terms: D000818:Animals; D049830:Cephalopoda / Q000737:chemistry; D003257:Consumer Product Safety; D003445:Crustacea / Q000737:chemistry; D005399:Fishes / Q000378:metabolism; D020387:Food Chain; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D009947:Organotin Compounds / Q000032:analysis*; D011174:Portugal; D012306:Risk; D017747:Seafood / Q000032:analysis*
chemical_list: D009947:Organotin Compounds; C030665:triphenyltin