We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Phthalate and Polycyclic Aromatic Hydrocarbon Levels in Liquid Ingredients of Packaged Fish Sold in Turkish Markets
Summary
Researchers tested canned and packaged tuna, salmon, sardine, and mackerel from Turkish markets for phthalates and polycyclic aromatic hydrocarbons (PAHs). Detectable levels of plasticizer chemicals and PAHs were found across multiple fish and liquid medium types, raising concern about chemical contamination of canned seafood through plastic packaging materials.
Phthalates (PAEs) and polycyclic aromatic hydrocarbons (PAHs) are ubiquitous contaminants in environment and foodstuffs. The objective of this study was to investigate the contamination possibility of phthalates and PAHs in packaged and canned fishes. For this purpose, tuna, salmon, sardine and mackerel canned and packaged with different liquid ingredients (water, olive oil, sunflower oil, mixture of sunflower and canola oil) attained from local markets in Turkey in 2019, were analyzed for presence of diethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP), diisononyl phthalate (DINP), diisodecyl phthalate (DIDP) and benzo(a)anthracene (BaA), benzo[a]pyrene (BaP), benzo(b)fluoranthene (BbF), chrysene (Chr). The instrumental analyses were performed by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography fluorescence detection (HPLC-FLD). In all analyzed samples, the levels of DBP, BBP, DINP and DIDP were less than their LOQ, so these phthalates were not quantified. The highest DEPH content was found 650 µg/kg in sample 2 (tuna in olive oil, packaged in plastic package). The highest sum of PAH 4 concentration was 9.97 µg/kg in sample 4 (salmon canned in sunflower oil). Some samples (19 samples) were free for all analyzed PAEs and PAHs. All levels of these persistent organic pollutants were lower than regulation limits of Turkey and EU.
Sign in to start a discussion.
More Papers Like This
Microplastic contamination in canned fish sold in Türkiye
Researchers analyzed 33 brands of canned fish sold in Turkey for microplastic contamination and found that every sample contained at least one microplastic particle. Fragments were the most common shape, and polyolefin was the most frequently detected polymer type. The study suggests that packaging materials and production processes are the main sources of microplastic contamination in canned fish products.
Abundance, composition, and potential intake of microplastics in canned fish
Researchers examined canned tuna and mackerel products for microplastic contamination and found plastic particles present in all samples tested. Fibers were the most common particle type, and polymer analysis identified materials consistent with packaging components. The study estimates potential human microplastic intake from canned fish consumption and highlights the need for further investigation into how processing and packaging contribute to seafood contamination.
Peer Review #3 of "Microplastic contamination in canned fish sold in Türkiye (v0.1)"
This peer review evaluated a study of 33 canned fish brands from the Turkish market, in which microplastics were found in all samples, with fragments being most abundant (57.3%) and polyolefin the most common polymer, suggesting packaging and production processes are primary contamination sources.
Phthalate migration potential in vacuum-packed fish
Researchers measured phthalate migration from packaging into vacuum-packed fish products, quantifying transfer rates from plastic films and assessing whether migration levels raise food safety concerns under normal storage conditions.
Effects of Packaging Material Type, Storage Time and Lipid Content on Phthalate Migration in Smoked Fish Meat
Researchers investigated phthalate migration from six different plastic packaging materials into smoked fish over varying storage times and lipid contents. The study found that packaging type, storage duration, and fat content of the product all influenced the level of phthalate transfer into the food.