What are the typical contaminants found in seafood exposed to oil spills?
A large variety of chemicals can be involved in an oil spill. The most common contaminants associated with seafood are collectively known as polycyclic aromatic hydrocarbons or PAHs. These are more common because of their water-soluble characteristics, allowing more exposure to aquatic animals. Interestingly, PAHs are found throughout our environment including our food supply, both raw and cooked. There have been no recorded illnesses due to PAH exposure at most levels encountered in our environment or other foods, but elevated levels will require controls to prevent excessive exposure. There are no established limits for PAH exposure to assure food safety, but from prior experience with other oil spills, guidelines have been calculated for consideration. These guidelines account for both the amount and duration of exposure, and they vary by type of seafood. The guidelines are based on highly sensitive analytical detection of contaminants at concentration levels as low as parts per bil
