Concentrations and dietary exposure to persistent organic pollutants and naturally occurring halogenated contaminants in edible shrimp from Japanese coastal waters and the South China Sea.

• Tác giả: Yukiko Fujii, Koichi Haraguchi, Yoshihisa Kato, Katsumi Kido, Nobuyuki Koga, Chiho Ohta
• Ngôn ngữ: eng
• Ký hiệu phân loại: 004.692 Electronic mail
• Thông tin xuất bản: England : Chemosphere , 2025
• Bộ sưu tập: NCBI
• ID: 733803
• Chủ đề: 1. Concentrations; 2. And; 3. Dietary

Tóm tắt

Shrimp are popular as food in Japan, but their contamination status is not well understood. In this study, 45 shrimp products (seven species) collected from eight locations in Japanese coastal waters and the South China Sea were analyzed for persistent organic pollutants (POPs) and naturally occurring halogenated contaminants (NHCs). The compounds with the highest mean concentration among shrimp species were endosulfans (4.0 ng g