title: Levels of perfluorinated compounds in raw and cooked Mediterranean finfish and shellfish.
abstract: Perfluorinated compounds (PFCs) were analyzed in several species of small Mediterranean fish and shellfish, all of which are popular in Greek diet. Analysis was conducted in raw samples and in samples cooked by the two ways preferred in Greek cuisine, i.e. fried in olive oil and grilled. PFCs above the detection limit were found in all raw samples except sardine, mussel and squid. The predominant PFC was PFOS (perfluorooctane sulfonate), the highest concentration of which was measured in picarel (20.4 ng g(-1) fresh weight). The PFOS values for the rest of the samples were between <LOD and 5.66 ng g(-1) fw. The concentrations of the detected PFCs were in most cases higher after frying or grilling, this increase being statistically significant. Based on these results, the Tolerable Daily Intake for PFOS and PFOA (perfluorooctanoic acid) through consumption of fish and seafood was well below the values proposed by EFSA.
authors: Mass Spectrometry and Dioxin Analysis Laboratory, NCSR "Demokritos", Neapoleos 27, 15310 Athens, Greece.
authors: Irene
authors: I
authors: Vassiliadou
authors: Mass Spectrometry and Dioxin Analysis Laboratory, NCSR "Demokritos", Neapoleos 27, 15310 Athens, Greece.
authors: Danae
authors: D
authors: Costopoulou
authors: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, 176 71 Athens, Greece.
authors: Nick
authors: N
authors: Kalogeropoulos
authors: Laboratory of Environmental Chemistry, Department of Chemistry, Section III, National and Kapodistrian University of Athens, Panepistimiopolis, 157 71 Athens, Greece.
authors: Sotirios
authors: S
authors: Karavoltsos
authors: Laboratory of Environmental Chemistry, Department of Chemistry, Section III, National and Kapodistrian University of Athens, Panepistimiopolis, 157 71 Athens, Greece.
authors: Aikaterini
authors: A
authors: Sakellari
authors: Mass Spectrometry and Dioxin Analysis Laboratory, NCSR "Demokritos", Neapoleos 27, 15310 Athens, Greece.
authors: Effrosyni
authors: E
authors: Zafeiraki
authors: Laboratory of Environmental Chemistry, Department of Chemistry, Section III, National and Kapodistrian University of Athens, Panepistimiopolis, 157 71 Athens, Greece.
authors: Manos
authors: M
authors: Dassenakis
authors: Mass Spectrometry and Dioxin Analysis Laboratory, NCSR "Demokritos", Neapoleos 27, 15310 Athens, Greece. Electronic address: leondi@rrp.demokritos.gr.
authors: Leondios
authors: L
authors: Leondiadis
mesh_terms: D017738:Alkanesulfonic Acids / Q000032:analysis*; D000818:Animals; D002210:Caprylates / Q000032:analysis*; D003296:Cooking; D004032:Diet; D005399:Fishes; D005466:Fluorocarbons / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D006115:Greece; D017747:Seafood / Q000032:analysis*; D014874:Water Pollutants, Chemical / Q000032:analysis*
chemical_list: D017738:Alkanesulfonic Acids; D002210:Caprylates; D005466:Fluorocarbons; D014874:Water Pollutants, Chemical; C023036:perfluorooctanoic acid; C076994:perfluorooctane sulfonic acid
keywords: Cooking; Mediterranean diet; PFOA; PFOS; Perfluorinated compounds; Seafood