No degradation of TBT in seafood during cooking
While the extreme toxicity of TBT to some aquatic organisms is well documented, little is known about human exposure and health effects.
In particular, extremely high TBT concentrations are sometimes detected in seafood for human consumption. As a consequence the question whether the consumption of seafood may present a risk for human health is under discussion. Roberto Morabito reported the results obtained within the OT-SAFE project, funded by the EU, aiming at the question whether the toxic species could be degraded during the preparation of meals from such seafood. No significant degradation was observed during cooking using different recipes and methods, including microwave heating and steaming with and without of several ingredients such as oil and wine. Degradation of TBT (up to 50%) was only observed when frying mussels without shells in boiling oil.
Source: Presentation given at ICEBAMO 03, Pau, France, December 3-5, 2003