Study finds toxic pollutants in fish across the world's oceans
|Analysis of seafood found fish throughout the world's oceans are |
contaminated with pollutants [Credit: UC San Diego]
"Based on the best data collected from across the globe, we can say that POPs can be anywhere and in any species of marine fish," said Scripps biologist Sandin, a co-author of the study.
Although POPs were found in fish in all of the world's oceans, the researchers say that concentrations in the consumable meat of marine fish are highly variable, where one region or group of fish may find concentrations of POPs that vary by 1,000-fold. The analysis revealed that average concentrations of each class of POP were significantly higher in the 1980s than is found today, with a drop in concentration of 15-30 percent per decade.
"This means that the typical fish that you consume today can have approximately 50 percent of the concentration of most POPs when compared to the same fish eaten by your parents at your age," said Bonito, the lead author of the study. "But there still remains a chance of getting a fillet as contaminated as what your parents ate."
The researchers also compared the results to federal safety guidelines for seafood consumption and found that the average levels of contaminants were at or below the health standards set by the U.S. Environmental Protection Agency (EPA). Mercury and PCBs (polychlorinated biphenyl) concentrations were at the EPA threshold for occasional human consumption, while concentrations of DDT were consistently much lower than the established threshold.
According to the authors, these results suggest that the global community has responded to the calls-to-action, such as in the Stockholm Convention, to limit the release of potentially harmful chemicals into the environment.
The authors caution that although pollutant concentrations in marine fish are steadily declining, they still remain quite high, and that understanding the cumulative effects of numerous exposures to pollutants in seafood is necessary to determine the specific risk to consumers.
Source: University of California - San Diego [January 28, 2016]