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Bisphenol A in Edible Part of Seafood

Bisphenol A (BPA) is a man-made compound, mainly used as a monomer to produce polycarbonate (PC), epoxy resins, non-polymer additives to other plastics, which have many food related applications, such as food storage containers, tableware and internal coating of cans, as well as non-food application...

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Autores principales: Repossi, Adele, Farabegoli, Federica, Gazzotti, Teresa, Zironi, Elisa, Pagliuca, Giampiero
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076740/
https://www.ncbi.nlm.nih.gov/pubmed/27800447
http://dx.doi.org/10.4081/ijfs.2016.5666
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author Repossi, Adele
Farabegoli, Federica
Gazzotti, Teresa
Zironi, Elisa
Pagliuca, Giampiero
author_facet Repossi, Adele
Farabegoli, Federica
Gazzotti, Teresa
Zironi, Elisa
Pagliuca, Giampiero
author_sort Repossi, Adele
collection PubMed
description Bisphenol A (BPA) is a man-made compound, mainly used as a monomer to produce polycarbonate (PC), epoxy resins, non-polymer additives to other plastics, which have many food related applications, such as food storage containers, tableware and internal coating of cans, as well as non-food applications such as electronic equipment, construction materials and medical devices. BPA exposure can occur when the residual monomer migrates into packaged food and beverages. Moreover, due to the ubiquitous presence of this compound, the general population can be exposed to environmental sources such as water, air and soil. Many studies have investigated the potential health hazards associated with BPA, which can elicit toxic and cancerogenic effects on humans. According to the European Food Safety Authority opinion, diet is considered to be the main source of exposure, especially canned food; moreover, among non-canned food, meat and fish products have the highest levels of BPA contamination. This review focuses on BPA contamination in seafood, analysing worldwide literature (from January 2010 to October 2015) on BPA contamination of edible parts. The authors try to identify differences between canned and non-canned seafood in literature, and gaps in the state of art. The data evaluated underline that all concentrations for both canned and non-canned seafood were below the specific migration limit set by the European Community Directive for BPA in food. Moreover, the canned seafood is more contaminated than the non-canned one.
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spelling pubmed-50767402016-10-31 Bisphenol A in Edible Part of Seafood Repossi, Adele Farabegoli, Federica Gazzotti, Teresa Zironi, Elisa Pagliuca, Giampiero Ital J Food Saf Review Bisphenol A (BPA) is a man-made compound, mainly used as a monomer to produce polycarbonate (PC), epoxy resins, non-polymer additives to other plastics, which have many food related applications, such as food storage containers, tableware and internal coating of cans, as well as non-food applications such as electronic equipment, construction materials and medical devices. BPA exposure can occur when the residual monomer migrates into packaged food and beverages. Moreover, due to the ubiquitous presence of this compound, the general population can be exposed to environmental sources such as water, air and soil. Many studies have investigated the potential health hazards associated with BPA, which can elicit toxic and cancerogenic effects on humans. According to the European Food Safety Authority opinion, diet is considered to be the main source of exposure, especially canned food; moreover, among non-canned food, meat and fish products have the highest levels of BPA contamination. This review focuses on BPA contamination in seafood, analysing worldwide literature (from January 2010 to October 2015) on BPA contamination of edible parts. The authors try to identify differences between canned and non-canned seafood in literature, and gaps in the state of art. The data evaluated underline that all concentrations for both canned and non-canned seafood were below the specific migration limit set by the European Community Directive for BPA in food. Moreover, the canned seafood is more contaminated than the non-canned one. PAGEPress Publications, Pavia, Italy 2016-05-02 /pmc/articles/PMC5076740/ /pubmed/27800447 http://dx.doi.org/10.4081/ijfs.2016.5666 Text en ©Copyright A. Repossi et al. http://creativecommons.org/licenses/by-nc/3.0/ This work is licensed under a Creative Commons Attribution 3.0 License (by-nc 3.0). (http://creativecommons.org/licenses/by-nc/3.0/)
spellingShingle Review
Repossi, Adele
Farabegoli, Federica
Gazzotti, Teresa
Zironi, Elisa
Pagliuca, Giampiero
Bisphenol A in Edible Part of Seafood
title Bisphenol A in Edible Part of Seafood
title_full Bisphenol A in Edible Part of Seafood
title_fullStr Bisphenol A in Edible Part of Seafood
title_full_unstemmed Bisphenol A in Edible Part of Seafood
title_short Bisphenol A in Edible Part of Seafood
title_sort bisphenol a in edible part of seafood
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076740/
https://www.ncbi.nlm.nih.gov/pubmed/27800447
http://dx.doi.org/10.4081/ijfs.2016.5666
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