The work, published in the journal Analytical and Bioanalytical Chemistry, examined 18 different products, including fresh, refrigerated, and frozen options. The analysis focused on species common in the diet such as cod, salmon, squid, hake, sardine, prawn, and mussel.
Scientists detected 29 substances, including phthalates, organophosphates, and synthetic fragrances. These elements are often used in the manufacturing of packaging, plastics, and cleaning products. According to the authors, industrial processing and packaging materials may facilitate the transfer of these compounds to food.
The study notes that contamination levels vary depending on the fat content of the species and the preservation method. Although a higher presence was observed compared to raw fish, the toxicological assessment confirms that the risk to consumers is very low, even in the worst-case exposure scenarios.
