Effect of Cooking on Contaminants in seafood
- Last Updated: 02 March 2017
Cooking can affect environmental contaminant levels in seafood such as Methyl Mercury (MeHg), Inorganic Arsenic (iAs), Perfluorinated Compounds (PFCs), Endocrine Disruptors (EDCs), Brominated Flame Retardants (BFRs), Musks, Polycyclic Aromatic Hydrocarbons (PAHs) and UV-filters. Seafood species with higher water loss during cooking (steaming) show increased levels of contaminants. Yet, the levels of contaminants after cooking do not present a potential health risk for consumers.