Persistent Organic Pollutants in Seafood Consumed as Sushi

Abstract

Background: Persistent organic pollutants present within seafood may be a source of contaminant exposure for humans. We measured chemical contaminant levels in seafood samples from a sushi restaurant with a global supply chain and national distribution.Methods: Nine species of seafood (8 fish, 1 shrimp) were tested for four main classes of pollutants: Polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), polybrominated diphenyl ethers (PBDEs) and phthalates. Results: All nine species of seafood were found to have detectable levels of various chemical contaminants. All levels were well below the limits set forth by federal and international regulations. No specimens were at risk of approaching or exceeding these values. Conclusions: In comparison to both national and international regulatory limits for chemical contamination in seafood, all sampled sushi specimens exhibited contaminant levels that are considered safe.