Health risk assessment of the intake of butyltin and phenyltin compounds from fish and seafood in Taiwanese population

Ching Chang Lee, Ya Chen Hsu, Yi Ting Kao, Hsiu Ling Chen

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Organotin compounds have been applied as stabilizers for PVCs, fungicides, and pesticides, those can enter water systems through antifouling paints on ships as well as from diverse industrial and agricultural processes. This study aims to monitor the background levels of six organotins in 200 fishery products. In the current study, the high organotin levels are over tolerable average residue levels in Taiwan. Phenyltins (PTs) levels in fish and seafood are higher than butyltins (BTs). Risk assessment showed that 95% upper confidence limits of the hazard index (HI) of organotins were almost all over 1, indicating that there are probability of health impacts for organotin consumption in Taiwanese consumers. Those who consume higher amounts of seafood and fishery may be at a higher risk of health issues, but the data indicate that organotin levels have become controlled in recent years as compared with health risk data published in 2006.

Original languageEnglish
Pages (from-to)568-575
Number of pages8
JournalChemosphere
Volume164
DOIs
Publication statusPublished - 2016 Dec 1

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Environmental Engineering
  • Environmental Chemistry
  • Chemistry(all)
  • Pollution
  • Health, Toxicology and Mutagenesis

Cite this