Divine Aleru is an accomplished biochemist and researcher with a specialized background in environmental toxicology, focusing on the impacts of heavy metals on human health. With deep-rooted expertise in microbiome signatures analysis, Divine seamlessly blends rigorous scientific training with her passion for deciphering the intricate relationships between environmental exposures and the human microbiome. Her career is distinguished by a commitment to advancing integrative health interventions, leveraging cutting-edge microbiome research to illuminate how toxic metals shape biological systems. Driven by curiosity and innovation, Divine is dedicated to translating complex environmental findings into actionable insights that improve individual and public health outcomes. 
Divine Aleru is an accomplished biochemist and researcher with a specialized background in environmental toxicology, focusing on the impacts of heavy metals on human health. With deep-rooted expertise in microbiome signatures analysis, Divine seamlessly blends rigorous scientific training with her passion for deciphering the intricate relationships between environmental exposures and the human microbiome. Her career is distinguished by a commitment to advancing integrative health interventions, leveraging cutting-edge microbiome research to illuminate how toxic metals shape biological systems. Driven by curiosity and innovation, Divine is dedicated to translating complex environmental findings into actionable insights that improve individual and public health outcomes. What was issued?
The article provides a systematic review and meta-analysis on the levels of organotin compounds (OTCs) found in food, focusing on their sources and common detection methods. The study examined various food matrices, such as seafood and edible oils, and evaluated the methods used to detect organotins, including gas chromatography (GC) with flame photometric detection (FPD), mass spectrometry (MS), and inductively coupled plasma mass spectrometry (ICP-MS). The review found that tributyltin (TBT) is the most frequently detected organotin compound in seafood, with contamination levels often exceeding safety limits, raising concerns about public health risks. The study emphasizes the importance of controlling organotin exposure from food sources, recommending better monitoring and improved treatment of wastewater to reduce contamination.
Who is affected?
The primary groups affected by organotin contamination include consumers of seafood and other food products contaminated with organotins. High-seafood consumers, particularly those who eat fish like tuna, salmon, and mackerel, are at an increased risk of exposure to TBT and other organotin compounds. Vulnerable populations such as children, pregnant women, and individuals with compromised immune systems may face higher health risks due to the toxic effects of these chemicals. Additionally, workers in industries involved in food packaging, production, or seafood harvesting are exposed to these chemicals in occupational settings. Regulatory bodies, food manufacturers, and public health agencies are also key stakeholders in managing the risks associated with organotin contamination.
Most important findings
The review found that organotin compounds, particularly TBT, are widely present in seafood, with concentrations often exceeding the European Food Safety Authority’s (EFSA) acceptable limits of 7 µg/kg for TBT in fish. Seafood products, especially those from contaminated waters, are the primary source of organotin exposure for humans. The study highlights that TBT levels in seafood averaged 182.33 ng/g across various studies, which is above the acceptable limits. The review also identified a range of methods used for detecting organotins in food, with GC-MS and GC-FPD being the most common techniques. The paper suggests that ongoing contamination from environmental sources, such as municipal waste and industrial discharge, significantly contributes to the levels of organotins found in food.
Key implications
For the food industry, the presence of organotins in food highlights the need for stringent monitoring and regulatory compliance to ensure that food products are free from harmful chemical contamination. Manufacturers must assess their seafood and other food products for organotin residues to ensure they meet safety standards. Regulatory agencies, such as EFSA and the FDA, play a critical role in enforcing these limits and ensuring public health protection. Public health agencies should continue to raise awareness of the risks associated with organotins, particularly in seafood, and promote safer food production and consumption practices. Additionally, the study calls for improved wastewater treatment and the reduction of organotin sources in the environment to minimize contamination in the food supply.
Citation
Sadighara, P., Jahanbakhsh, M., Nazari, Z., & Mostashari, P. (2021). The organotin contaminants in food: Sources and methods for detection: A systematic review and meta-analysis. Food Chemistry: X, 12, 100154. https://doi.org/10.1016/j.fochx.2021.100154
