The level of exposure to phthalate esters through seafood consumption

In this study, the presence of phthalate esters in commonly consumed fresh fish species in Antalya was investigated and the consumer exposure to phthalate esters was revealed. Phthalate esters (BBP, DBP, DEHP, DNOP, DINP, DIDP) in 10 different fish species living in different depths (demersal, pelagic, bentopelagic) and seafood packed in different materials (PVC, PP, tin can, glass jar) were analyzed. Packaged seafood products were stored at 4°C for 4 months in order to monitor the migration of phthalate esters to seafood. The content of phthalate esters was determined during the storage period and the data of the last month was employed for human exposure calculation. None of the handled phthalate esters were found at detectable level in demersal species; brown comber, common sole, black scorpion, bogue, pelagic species; horse mackerel, Atlantic mackerel, anchovy, bentopelagic species; redporgy, whiting and saddled seabream. This situation is pleasing for the consumers and it reveals that the phthalate esters are not threatening our coasts yet. Including all packaging materials, the highest amount of analyzed phthalate esters was DEHP. The migration of phthalate esters were high in oily product pickled tunny bonito packed in PP and DEHP reached to 830.300 ± 16.96 ppb on the 4th month of the storage. In addition to DEHP, DINP and DBP had been determined in PP packaged products. Although the content of phthalate esters in PVC packaged products were less than in PP products, BBP had also been determined in addition to DEHP, DINP and DBP. The amount of DEHP in salted and pickled anchovy (ancuez) packed in tin can increased to a maximum 104.91 ± 3.03 ppb. DIDP is not determined in any of the products. The penetration of phthalate esters into food increased with the storage period. High fat content of the product, low levels of acidity, increasing contact surface area and approaching to the expiration date are reflected in the phthalate ester results. PP packaging material has been more effective in the migration of phthalate ester than PVC and canned materials. As expected, no phthalate esters were detected in glass packaged products. Exposure calculations were proportional with the phthalate ester findings. The most sensitive group is individuals between the ages of 2-5 and the least exposed age group is individuals between the ages of 19-64. In tin canned packed products with minimal phthalate ester migration, the level of exposure was also low. Although time dependent increase in the amount of phthalate esters, the permitted limit values were not exceeded in any of the samples. However, it should be noted that this chemical exposure is not solely depend on the consumption of seafood. It is hoped that the presence of phthalate ester in foods will be reduced by the use of alternative plasticizing agents.