Exposure of Fish and Shellfish to Organochlorine Pesticides and Associated Consumer Health Risks

Organochlorine pesticides (OCPs), a broad class of highly stable and lipophilic chemicals, have been widely used to control pests and disease vectors in agriculture, households, and the public health sector. Due to their lipophilic nature and resistance to degradation, OCPs accumulate in the fatty tissues of fish and shellfish, positioning these foods as critical vectors for human exposure. This review synthesizes current global research on the presence of OCPs in fish and shellfish, with an emphasis on geographical variation, species-specific accumulation patterns, and temporal trends. This study discusses the sources and pathways which bring OCPs to the aquatic environment to highlight regional disparities in pollutant levels, influenced by industrial activities, agricultural practices, and waste management systems. It also explores the mechanisms of bioaccumulation and biomagnification that contribute to the elevated levels of OCPs in fish and shellfish, underscoring the complexities of food chain dynamics in contaminant transfer. This paper also highlights the diverse adverse effects of OCPs on consumer health, including chronic and carcinogenic diseases such as endocrine and respiratory malfunctions, neurotoxicity, kidney and liver damage, reproductive disorders, and skin or eye injuries, while suggesting mitigation strategies to promote an OCP-free and healthy aquatic environment.