PMID- 15799450
OWN - NLM
STAT- MEDLINE
DCOM- 20050412
LR  - 20131121
IS  - 1528-7394 (Print)
IS  - 0098-4108 (Linking)
VI  - 68
IP  - 4
DP  - 2005 Feb 27
TI  - Effect of cooking on the loss of persistent organic pollutants from salmon.
PG  - 253-65
AB  - Recent studies have raised concern over the presence of high levels of persistent 
      organic pollutants (POPs) in farmed fish relative to wild specimens of the same 
      species, particularly salmon. Although cooking is known to reduce the burden of 
      POPs in fish, the mechanisms of loss/degradation are not clearly understood. This 
      study investigated the loss of POPs, including polychlorinated biphenyls (PCBs), 
      polybrominated diphenyl ethers (PBDEs), p,p'-DDT 
      [2,2-bis(p-chlorophenyl)-1,1,1-trichloroethane] and its related metabolites (sum 
      noted as DDTs), and chlordane congeners, from salmon (Salmo salar) steaks when 
      subjected to baking, boiling, frying, or microwave cooking. Ranges in the raw 
      flesh were 25.1-62.9 ng/g wet weight (ww) for PCBs, 2.5-7.6 ng/g ww for PBDEs, 
      2.4-5.3 ng/g ww for chlordanes, and 17.5-43.8 ng/g ww for DDTs. Analysis of raw 
      steaks from along the fish body revealed a significant variation of POP 
      concentrations along the fish body, with higher concentrations at the head end 
      than the tail, with a peak in the central section. After cooking, levels of POPs 
      decreased in salmon steak with an average loss of 26 +/- 15% relative to the 
      initial POP load in the raw steak. The removal of the skin from the cooked salmon 
      steak resulted in a further average loss of 9 +/- 3%. The loss of POPs did not 
      differ significantly between cooking methods. Losses of POPs were significantly 
      and linearly correlated with the losses of lipid during cooking, suggesting 
      removal of lipids is the critical factor for POPs reduction in cooked fish. 
      Cooking of raw fish contaminated with POPs can therefore be expected to reduce 
      the consumption exposure risk to human health.
FAU - Bayen, Stephane
AU  - Bayen S
AD  - Department of Chemistry, National University of Singapore, Singapore. 
      scip0153@nus.edu.sg
FAU - Barlow, Philip
AU  - Barlow P
FAU - Lee, Hian Kee
AU  - Lee HK
FAU - Obbard, Jeffrey Philip
AU  - Obbard JP
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - England
TA  - J Toxicol Environ Health A
JT  - Journal of toxicology and environmental health. Part A
JID - 100960995
RN  - 0 (Environmental Pollutants)
RN  - 0 (Hydrocarbons, Chlorinated)
RN  - 0 (Polybrominated Biphenyls)
RN  - 0 (Water Pollutants, Chemical)
RN  - DFC2HB4I0K (Polychlorinated Biphenyls)
SB  - IM
MH  - Animals
MH  - *Cooking
MH  - Environmental Pollutants/analysis
MH  - *Food Contamination
MH  - Humans
MH  - Hydrocarbons, Chlorinated/analysis
MH  - Lipid Metabolism
MH  - Polybrominated Biphenyls/analysis
MH  - Polychlorinated Biphenyls/analysis
MH  - Public Health
MH  - Risk Assessment
MH  - *Salmon
MH  - *Seafood
MH  - Water Pollutants, Chemical/*analysis
EDAT- 2005/04/01 09:00
MHDA- 2005/04/13 09:00
CRDT- 2005/04/01 09:00
PHST- 2005/04/01 09:00 [pubmed]
PHST- 2005/04/13 09:00 [medline]
PHST- 2005/04/01 09:00 [entrez]
AID - 10.1080/15287390590895126 [doi]
PST - ppublish
SO  - J Toxicol Environ Health A. 2005 Feb 27;68(4):253-65. doi: 
      10.1080/15287390590895126.