We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology
Summary
Researchers analyzed raw, steamed, and canned mussels from Atlantic and Mediterranean harvesting areas for plastic additives like bisphenols, phthalates, and pesticide residues. They found that cooking and canning processes affected the levels of these chemicals, with some compounds increasing after heat treatment. The study underscores the importance of understanding how food preparation methods can influence human exposure to plastic-associated contaminants in seafood.
Microplastics are a complex mix of chemicals containing polymers and certain plastic additives such as bisphenols and phthalates. These particles are porous materials that can also sorb contaminants from their surroundings, and leach chemicals from the particle under certain circumstances. Aquatic animals can ingest microplastic particles, which mostly bioaccumulate in the gastrointestinal tract of animals. In terms of dietary exposure, small animals consumed whole such as mussels, contribute more to the dietary intake of microplastic particles. Plastic additives and contaminants are not chemically bound to the polymers, and certain processing methods or cooking processes result in the release of these chemicals that leach from the plastic particles, leaving them more available for absorption when ingested. Analytical methods are crucial for a better understanding of the occurrence of plastic additives and contaminants in aquatic products, and to know certain circumstances and treatments that influence human exposure. This study uses an MSPD-HPLC methodology for the simultaneous determination of 9 analytes (BPA, BPF, BPS, DEP, DBP, DEHP, DDD, DDT, and DDE) analyzing, for the first time, the occurrence of these chemicals in raw, steamed and canned mussels of two different harvesting areas (Atlantic and the Mediterranean), becoming one of the most efficient methodologies for determining the presence of these analytes in very complex food matrices, able to define the changes in cooking and processing activities. The results showed that the heat and pressure treatment could influence the migration of plastic additives from microplastic particles present in mussels to the cooking liquids.