The organotin contaminants in food: Sources and methods for detection: A systematic review and meta-analysis

Organotin compounds in low doses have toxic effects. These components may contaminate food. The aim of this systematic review was to determine the type and level of organotin in food that are mainly contaminated with these compounds, as well as common detection methods. The research studies with keywords Organotin, Tributyltin, TBT, Food, Detection, Contamination, and Pollution were searched in PubMed, Scopus, Science Direct, and Google Scholar databases, regardless of publication time. Two author independently investigated the publications. A number of 123 studies were obtained and only 9 articles were finally selected according to exclusion and inclusion criteria. Studies were selected which organotin components were detected in the food matrix. The important data were extracted. Meta-analysis was calculated for the amount of TBT in seafood. The most important of these compounds are TBT, TPhT, Dibutyltin (DBT) and di-n-octyltin (DOT). Surveys were conducted on three continents, Europe, America and Asia. Contaminated foods reportedly included seafood and edible oils, according to studies. TBT was investigated more than other tin components in food. The overall average estimate for TBT in seafood was estimated at 182.33 ng/g that This amount was more than maximum limit. Therefore, it is necessary to take measures to treat the wastewater so that these harmful compounds do not reach the water of sea.