Bioaccumulation and risk mitigation of legacy and novel perfluoroalkyl substances in seafood: Insights from trophic transfer and cooking method

Zhenwei Chen; Xinyi zhan; Jingru Zhang; Jieyi Diao; Chuanghong Su; Qiongping Sun; Yunqiao Zhou; Lulu Zhang; Ran Bi; Mai Ye; Tieyu Wang

Environment International (Jul 2023)

Bioaccumulation and risk mitigation of legacy and novel perfluoroalkyl substances in seafood: Insights from trophic transfer and cooking method

Zhenwei Chen,
Xinyi zhan,
Jingru Zhang,
Jieyi Diao,
Chuanghong Su,
Qiongping Sun,
Yunqiao Zhou,
Lulu Zhang,
Ran Bi,
Mai Ye,
Tieyu Wang

Affiliations

Zhenwei Chen: Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
Xinyi zhan: Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
Jingru Zhang: Guangdong Provincial Academic of Environmental Science, Guangzhou 510045, China
Jieyi Diao: Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
Chuanghong Su: Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
Qiongping Sun: Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
Yunqiao Zhou: State Key Laboratory of Tibetan Plateau Earth System, Resources and Environment, Institute of Tibetan Plateau Research, Chinese Academy of Sciences, Beijing 100101, China
Lulu Zhang: Guangdong Provincial Academic of Environmental Science, Guangzhou 510045, China
Ran Bi: Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
Mai Ye: Guangdong Provincial Academic of Environmental Science, Guangzhou 510045, China
Tieyu Wang: Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China; Corresponding author at: Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China.

Journal volume & issue: Vol. 177
p. 108023

Abstract

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Per- and polyfluoroalkyl substances (PFAS) have widespread application in industrial and civil areas due to their unique physical and chemical properties. With the increasingly stringent regulations of legacy PFAS, various novel alternatives have been developed and applied to meet the market demand. Legacy and novel PFAS pose potential threats to the ecological safety of coastal areas, however, little is known about their accumulation and transfer mechanism, especially after cooking treatment. This study investigated the biomagnification and trophic transfer characteristics of PFAS in seafood from the South China Sea, and assessed their health risks after cooking. Fifteen target PFAS were all detected in the samples, of which perfluorobutanoic acid (PFBA) was dominant with concentrations ranging from 0.76 to 4.12 ng/g ww. Trophic magnification factors (TMFs) > 1 were observed for perfluorooctane sulfonate (PFOS) and 6:2 chlorinated polyfluoroalkyl ether sulfonic acid (F-53B), indicating that these compounds experienced trophic magnification in the food web. The effects of different cooking styles on PFAS occurrence were further explored and the results suggested that ΣPFAS concentrations increased in most organisms after baking, while ΣPFAS amounts decreased basically after boiling and frying. Generally, there is a low health risk of exposure to PFAS when cooked seafood is consumed. This work provided quantitative evidence that cooking methods altered PFAS in seafood. Further, suggestions to mitigate the health risks of consuming PFAS-contaminated seafood were provided.

Published in Environment International

ISSN: 0160-4120 (Print)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Geography. Anthropology. Recreation: Environmental sciences
Website: https://www.journals.elsevier.com/environment-international

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