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Original article
Presence of perfluoroalkyl substances in Mediterranean sea and
North Italian lake fish addressed to Italian consumer
Luca Maria Chiesa,
1
Radmila Pavlovic,
1
Francesco Arioli,
1*
Maria Nobile,
1*
Federica Di Cesare,
1
Giacomo Mosconi,
1
Ermelinda Falletta,
2
Renato Malandra
3
& Sara Panseri
1
1 Department of Health, Animal Science and Food Safety, University of Milan, Via dell’ Universit`
a 6, Lodi 26900, Italy
2 Department of Chemistry, University of Milan, Via Golgi, 19 - Corpo A, Milan 20133, Italy
3 Director of Veterinary Unit, ATS Milano-Citt`
a metropolitana, Via Celoria 10, Milan 20133, Italy
(Received 1 September 2021; Accepted in revised form 16 December 2021)
Summary The primary source of perfluoroalkyl substances (PFASs) exposure is the diet, mainly fish. Seabass
(Dicentrarchus labrax) and seabream (Sparus aurata) are among the most consumed sea fish in Italy. Fish
from Northern Italy lakes like perch (Perca fluviatilis) is of particular importance in terms of consumption
volume, while Mediterranean shad (Alosa agone) and European whitefish (Coregonus lavaretus) represent
niche consumption. These species too could be a cause of consumer exposure to PFAS. The study investi-
gated the presence of PFASs in the above-mentioned fish species through LC-HRMS analysis. Only
PFBA and PFOS were found both in lake and sea fish while PFBS was found only in lake fish. The
found concentrations were used to estimate intake of PFOS, the only detected molecule of the four dis-
cussed in the last EFSA report. The Tolerable Weekly Intake of 4.4 ng kg
−1
b.w. per week was never
exceeded also for the 99th percentile consumers.
Keywords Food safety, HPLC-HRMS, intake evaluation, lake fish, perfluoroalkyl substances, seabass, seabream.
Introduction
Perfluoroalkyl substances (PFASs) are fluorinated com-
pounds with high chemical, biological and thermal
inertness, used for a wide range of industrial and chemi-
cal products for their non-stick and non-stain properties
(Christensen et al., 2017). The wide use of PFASs led
to their global spread and distribution in the environ-
ment and biota. At neutral pH, these substances have
anionic terminal groups, which most explain their
chemical properties and behavior. PFASs are both
hydrophilic and fat-soluble, and therefore they do not
accumulate in fatty tissues as other persistent pollutants
(EFSA, 2008; Chiesa et al., 2019a). PFASs are included
among the contaminants of emerging concern (CECs),
able to bioaccumulate and to biomagnify in higher
trophic levels of a food chain, and categorized as endo-
crine disruptors (Jensen & Leffers, 2008).
Due to their potential for carcinogenic, reproduc-
tive, and developmental toxicity, demonstrated in dif-
ferent experimental animal species, perfluorooctane
sulfonic acid (PFOS) and perfluorooctanoic acid
(PFOA) are the most known and investigated PFASs.
Recently, EFSA published a new scientific opinion on
the risks to human health related to the presence of
PFASs in food (EFSA, 2020). The CONTAM
Panel carried out the assessment for the sum of four
PFASs: PFOA, PFNA, PFHxS and PFOS.
These are the PFASs that contribute most to the
levels observed in human serum following available
occurrence data and ‘in humans, share toxicokinetic
properties, and show similar accumulation and long
half-lives’. After two studies that measured the antibody
titres for diphtheria, tetanus, and haemophilus influen-
zae type b (Hib) in children aged 1–7years,theEFSA
report considered as the most critical effect the immune
response to vaccination, therefore the immune system
was indicated as the primary target for PFASs toxic
effects (Grandjean et al., 2012; Abraham et al., 2020).
The CONTAM Panel concluded stating a group
Tolerable Weekly Intake (TWI) of 4.4 ng kg
−1
b.w.
per week for the sum of PFOA, PFNA, PFHxS and
PFOS (EFSA, 2020). Moreover, with the application
of the modern omics techniques, the toxicological
potential of short-chain PFASs is also being progres-
sively explored and, consequently, attention to the
*Correspondent: Fax: +00390250317941;
e-mail: francesco.arioli@unimi.it (F.A.) and Fax: +00390250317941;
e-mail: maria.nobile1@unimi.it (M.N.)
International Journal of Food Science and Technology 2022, 57, 1303–1316
doi:10.1111/ijfs.15532
©2021 Institute of Food, Science and Technology (IFSTTF).
1303