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<p>High production volume chemicals (HPVCs) are widely used in industrial and consumer products and can migrate into food during processing and packaging. In this study, five families of HPVCs—phthalate esters (PAEs), organophosphate esters (OPEs), benzothiazoles (BTHs), synthetic musks (MUSKs), and benzenesulfonamides (BSAs)—were determined for the first time in 18 commercially available pre-cooked seafood meals representative of common consumption in Catalonia (Spain). All target compounds were detected in at least one sample, with an overall concentration trend of ΣPAEs &gt; ΣOPEs &gt; ΣBTHs &gt; ΣMUSKs &gt; ΣBSAs. PAEs were the dominant contaminants, largely driven by high concentrations of di-n-octylphthalate in two hake-based dishes. In general, contaminant levels in pre-cooked meals were higher than those previously reported for raw seafood from the same region, suggesting that processing and packaging may contribute to contamination through compound migration. OPEs, MUSKs, and BSAs showed higher concentrations in high-lipid species, whereas PAEs were more abundant in low-lipid species. Dietary exposure was estimated for six population groups under three exposure scenarios. Senior men showed the highest exposure, mainly due to higher seafood consumption. Despite the presence of these contaminants, risk assessment indicated that both non-carcinogenic and carcinogenic risks remain well below levels of concern. Overall, the results suggest that the analyzed HPVCs in pre-cooked seafood meals do not represent a significant health risk under the studied conditions, although packaging and processing may influence contaminant levels.</p>

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High production volume chemicals in pre-cooked seafood-based meals consumed by inhabitants of Tarragona (Catalonia, Spain): presence and risk assessment

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月25日

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  • Laura Borrell,
  • Francesc Borrull,
  • Carme Aguilar,
  • Eva Pocurull

摘要

High production volume chemicals (HPVCs) are widely used in industrial and consumer products and can migrate into food during processing and packaging. In this study, five families of HPVCs—phthalate esters (PAEs), organophosphate esters (OPEs), benzothiazoles (BTHs), synthetic musks (MUSKs), and benzenesulfonamides (BSAs)—were determined for the first time in 18 commercially available pre-cooked seafood meals representative of common consumption in Catalonia (Spain). All target compounds were detected in at least one sample, with an overall concentration trend of ΣPAEs > ΣOPEs > ΣBTHs > ΣMUSKs > ΣBSAs. PAEs were the dominant contaminants, largely driven by high concentrations of di-n-octylphthalate in two hake-based dishes. In general, contaminant levels in pre-cooked meals were higher than those previously reported for raw seafood from the same region, suggesting that processing and packaging may contribute to contamination through compound migration. OPEs, MUSKs, and BSAs showed higher concentrations in high-lipid species, whereas PAEs were more abundant in low-lipid species. Dietary exposure was estimated for six population groups under three exposure scenarios. Senior men showed the highest exposure, mainly due to higher seafood consumption. Despite the presence of these contaminants, risk assessment indicated that both non-carcinogenic and carcinogenic risks remain well below levels of concern. Overall, the results suggest that the analyzed HPVCs in pre-cooked seafood meals do not represent a significant health risk under the studied conditions, although packaging and processing may influence contaminant levels.