Persistent Perfluorinated Acids in Seafood Collected from Two Cities of China

As an initial survey of human exposure to perfluorinated acids through food consumption in China, seven types of seafood collected from fish markets in two coastal cities were analyzed. Nine perfluorinated compounds were determined using HPLC coupled with ESI-MS/MS. Perfluorooctane sulfonate (PFOS) was the predominant fluorochemical and was found in all 27 seafood samples, including fish, molluscs, crabs, shrimp, oysters, mussels, and clams. Concentrations of PFOS in seafood samples ranged from 0.3 to 13.9 ng/g wet weight, with the highest concentration in mantis shrimp. The hazard ratios of noncancer risk through seafood consumption based on PFOS and perfluorooctanoic acid concentrations were calculated and were less than unity.