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Effect of Cooking on Contaminants in seafood

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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.

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The research leading to these results has received funding from the European Union’s Seventh Framework Programme (FP7 /2007-2013) under grant agreement no 311820 This publication reflects the views only of the author, and the European Union cannot be held responsible for any use which may be made of the information contained therein.