Chapter 25. Seafoods and Environmental Contaminants

  1. Associate Professor Cesarettin Alasalvar4,
  2. Professor Fereidoon Shahidi5,
  3. Professor Kazuo Miyashita6,
  4. Dr Udaya Wanasundara7
  1. Beraat Özçelik1,
  2. Ümran Uygun2,
  3. Banu Bayram3

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch25

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Özçelik, B., Uygun, Ü. and Bayram, B. (2010) Seafoods and Environmental Contaminants, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch25

Editor Information

  1. 4

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 5

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 6

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 7

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey

  2. 2

    Department of Food Engineering, Hacettepe University, Ankara, Turkey

  3. 3

    Food Engineering Department, Istanbul Technical University, Istanbul, Turkey

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • seafoods and environmental contaminants;
  • seafood, major sources of protein and functional components - crucial to human health;
  • seafood, residues of persistent environmental pollutants (PEPs);
  • dioxin, generic name of PCDFs and PCDDs - by-products of industrial and natural processes;
  • brominated flame retardants (BFRs) - decreasing likelihood and intensity of fire in consumer products;
  • aquaculture, farming of aquatic organisms - fish, molluscs, and crustaceans by individuals, groups, or corporations to enhance production;
  • factors affecting occurrence of PEPs in seafood;
  • PEPs, adverse health effects - OCs acting as immunosuppressive agents and endocrine disrupters;
  • policies to reduce exposure to PEPs;
  • fish, important component of nutritious diet - source of proteins, minerals, vitamins, and essential polyunsaturated fatty acids (PUFA) crucial to human health

Summary

This chapter contains sections titled:

  • Introduction

  • Persistent environmental pollutants (PEPs)

  • Aquaculture practices as a source of persistent contaminants

  • Factors affecting the occurrence of PEPs in seafood

  • Risk assessment and regulations

  • Policies to reduce exposure to PEPs

  • Conclusions

  • References

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