UJI researchers discover new way of finding BFRs in seafood
Across the world, fish have been severely affected by chemical pollutants for many years, as wastes are dumped continuously in oceans and rivers alike. Fish can then pick up pollutants they can never excrete, which remains in their bodies permanently amongst the fat. Not only does this effect the species themselves, these chemicals can reach kitchen tables if left unchecked. These fish go through detection across the world to better ensure safety as much as possible, but even this isn’t perfect. However, progress was made recently in ways of better monitoring these pollutant levels.
At the Univesitat Jaume I, (also often known as UJI), in Castello de la Plana, Spain, researchers discovered a new method to detect contaminant levels of seafood. With this, the health of seafood secured a major victory allowing for many different types of fish to benefit. Numerous toxic compounds from waste dumped into the waters are caught in this screening method allowing for better monitoring of the concentration levels through the use of atmospheric-pressure chemical ionization (or, APCI). Not only does this protect the consumer ensuring less contamination, but also allows for producers themselves to be examined clearly and closely for compliance to any given guidelines for environmental protection, as well as the protection of this food. The innovation of the process is more sensitive and gives exact screening through the use of APCI as opposed to traditional electron ionization (EI).
While this is good news, this still leaves much to be worked towards in regards to the actual pollutant practices. As strong as we can make detection, the ability to reduce this waste is far more important and is still in desperate need of correcting.