Generally, dietary intake assessment and risk characterization are evaluated using contaminant concentration in raw fish while it is usually ingested cooked, which can cause an overestimation because one of the essential issues for risk-benefit analysis is to determine the maximum amount of a contaminant that can be released from the food matrix and be absorbed by the human body, called bioaccessibility. Moreover, despite most seafood products are cooked before consumption, risk assessment is still evaluated in raw products, strongly affecting public health guidelines. In the present study, an in vitro bioaccessibility assay was performed for Galaxolide (HHCB) in fish samples. Raw spiked hake samples were in vitro digested and aliquots of each fraction of the digestion process were analysed. HHCB was quantitatively present in the bioaccessibility fraction. The effect of fish cooking on HHCB was also evaluated in cod and mackerel samples. Results demonstrate that steaming and grilling processes lead to a loss of 50–70% HHCB in fish.

通常，膳食摄入量评估和风险特征评估是使用生鱼通常在烹煮时摄取的污染物浓度进行评估的，这可能会导致高估，因为风险-收益分析的基本问题之一是确定可以捕捞的最大污染物量。从食物基质中释放出来并被人体吸收，称为生物可及性。此外，尽管大多数海鲜产品都是在食用前才煮熟的，但仍对未加工产品进行风险评估，这严重影响了公共卫生准则。在本研究中，对鱼样品中的Galaxolide（HHCB）进行了体外生物可及性测定。原始的无须鳕样品在体外消化，并分析消化过程各部分的等分试样。HHCB定量存在于生物可及部分中。还在鳕鱼和鲭鱼样品中评估了鱼类烹饪对HHCB的影响。结果表明，蒸煮和烧烤过程会导致鱼类中HHCB损失50-70％。