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https://hdl.handle.net/10316/25532
Título: | Uptake and depuration of PCB-153 in edible shrimp Palaemonetes varians and human health risk assessment | Autor: | Grilo, T. F. Cardoso, P. G. Pato, P. Duarte, A. C. Pardal, M. A. |
Palavras-chave: | Palaemonetes varians; PCB-153; Bioaccumulation; Depuration; Food safety; Human health | Data: | 2014 | Editora: | Elsevier Inc. | Título da revista, periódico, livro ou evento: | Ecotoxicology and Environmental Safety | Volume: | 101 | Resumo: | A medium-term mesocosm exposure study was conducted to elucidate bioaccumulation and depuration of polychlorinated biphenyl congener 153 (PCB-153) in edible shrimp Palaemonetes varians. Over the 15-day exposure period, shrimp under different exposure concentrations exhibited a significant increase in PCB153 concentration compared with control organisms. Distinct bioaccumulation patterns and uptake rates were observed depending on the exposure concentrations. For low PCB-153 exposure levels (0.25 μg L 1), accumulation followed a saturation model, reaching an apparent steady state after fifteen days exposure. For intermediate (2.5 μg L 1) and high PCB-153 levels (25 μg L 1), accumulation was faster and linear. In addition, the bioaccumulation rate was not proportional to PCB-153 concentration, and the bioaccumulation was higher at intermediate exposure concentrations. Regarding the depuration phase, P. varians lost up to 30% of PCB-153 after 72h and levels continued slowly to decrease until the end of the 30-d experimental period. However, PCB-153 levels in shrimp did not reach background values, and those exposed to moderate and high PCB-153 concentrations presented contamination levels much higher than the regulatory limit for human food consumption (75ngg 1 ww for Σ6 PCB). | URI: | https://hdl.handle.net/10316/25532 | DOI: | 10.1016/j.ecoenv.2013.12.020 | Direitos: | openAccess |
Aparece nas coleções: | FCTUC Ciências da Vida - Artigos em Revistas Internacionais |
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1-s2.0-S0147651313005447-main.pdf | 458.43 kB | Adobe PDF | Ver/Abrir |
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