Polycyclic Aromatic Hydrocarbons in Seafood: Occurrence, Trophic Bioaccumulation, and Human Health Risks

Polycyclic aromatic hydrocarbons (PAHs) can be ingested through the consumption of contamined food. Seafood can bioaccumulate PAHs, posing risk to the population health, especially after environmental incidents. This study evaluated the seafood contamination level after the 2019 oil spill in Brazil. The findings indicated that the concentration of PAHs in 2019 was about 50% greater than in 2021. The contamination level of crab samples was lower than for fishes and shellfishes samples (PAHs crab < PAHs fish = PAHs shellfish). The shellfish’s PAHs predominantly consist of high-cyclic aromatic hydrocarbons, primarily originating from high-temperature pyrolysis, while fish PAHs profile consist of low-cyclic aromatic hydrocarbons, from crude oil, and crab showed a similar proportion of LMW and HMW PAHs. The toxicity equivalent concentration method indicated that only shellfishes collected in 2019 had BaP content, while fish and shellfish collected in 2021 showed BaP contamination. Regarding the level of concern, samples presented values above the legal limit for indeno[1,2,3-cd]pyrene. However, only fish samples presented contamination above the acceptable level for benzo[b]fluoranthene and benzo[k]fluoranthene. Regarding the limits for benzo[a]pyrene (BaP), only mollusks, from dry season of 2021, presented levels of concern. The results demonstrate an acute effect of contamination during the oil spill, with a predominance of LMW PAHs; however, there was a residual effect of contamination associated with pyrogenic sources of PAHs observed in 2021.