Halogenated polycyclic aromatic hydrocarbons and their parent compounds in ready-to-eat seafood rich in salt: Method validation, profiles, correlation, and exposure risks

Abstract

The coexistence of polycyclic aromatic hydrocarbons (PAHs) and halogenated PAHs (XPAHs) in fresh seafood poses a threat to food safety and attracts much attention recently, while ready-to-eat seafood is more susceptible to XPAHs contamination through the secondary formation of XPAHs during processing. Little has been known about PAHs and XPAHs in ready-to-eat seafood so far. In this study, a modified QuEChERS combined with GC-MS/MS method for the determination of PAHs and XPAHs in ready-to-eat seafood was developed and validated. Forty-two analytes including PAHs, chlorinated and brominated PAHs (Cl/BrPAHs) were investigated in 32 ready-to-eat seafood including shredded squid and cod fillet. Concentrations of PAHs/XPAHs in shredded squid (mean value at 68.32/4.99 μg/kg) were generally higher than those in cod fillet (mean value at 61.81/0.54 μg/kg). The concentration of ClPAHs showed a significant correlation with that of PAHs (r = 0.576, p < 0.05) and Cl− (r = 0.709, p < 0.01), which indicated that ClPAHs were mainly derived from the reaction of their parent PAHs and Cl−. Cl/BrAnt were predominant components of XPAHs. The concentration of XAnts showed a significant correlation with Ant. Meanwhile, the high ratio of 9,10-Cl2Ant/9-ClAnt showed a newly formed source instead of aged pollution, and therefore enhanced the potential of secondary formation source of XPAHs instead of direct pollution. The toxic equivalent quotient concentrations of XPAHs (mean value at 1.17 μg/kg) were even higher than that of PAHs (mean value at 0.48 μg/kg) in shredded squid. The maximum allowable consumption rate of ready-to-eat seafood was estimated based on the HQ and ILCR model. The results suggested a potential carcinogenic risk for seafood snack lovers (intake rate >27.2 g/d) via dietary intake of ready-to-eat seafood.