Friday, November 18, 2011

Oil Water Food

Peer-reviewed study reveals that FDA allowed oil-contaminated seafood to be sold to Americans

The BP oil spill of 2010 resulted in contamination of one of the most productive fisheries in the United States with polycyclic aromatic hydrocarbons (PAHs). PAHs, which can accumulate in seafood, are known carcinogens and developmental toxicants. In response to the oil spill, the U.S. Food and Drug Administration (FDA) developed risk criteria and established thresholds for allowable levels (Levels of Concern) of PAH contaminants in Gulf Coast seafood.


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