Selenium (Se) is an essential micronutrient for animals and humans with a relatively narrow margin between nutritional essentiality and potential toxicity. Even though our previous studies have demonstrated algae could efficiently remove Se, mainly through volatilization, concern is raised about eco-risks posed by the remaining Se in algae. Here, Sinanodonta woodiana was investigated as a biofilter for the removal of Se-containing Chlorella vulgaris and for its potential risk to human health. Our results suggest filtration rates of S. woodiana were independent of Se levels in algal biomass, with a removal efficiency of between 60 and 78%. However, Se concentrations accumulated in mussels were significantly correlated with algal-borne Se levels, with a dietary assimilation efficiency ranging from 12% to 46%. Thus, a pilot biofiltration system was set up to assess uptake and depuration processes. The system was found to efficiently remove Se laden algae through the uptake by mussels, while 21% of Se in mussels could be depurated in 6 days. Among tissues, gills accumulated the highest Se concentration after assimilating algal-borne Se but shed Se compounds in the fastest pace during depuration. Health risks posed by consumption of mussels exposed to different sources of Se were further assessed. S. woodiana accumulated the highest Se concentration after exposure to waterborne SeMet, followed by dietary Se, selenite and control. The relatively higher Se levels were found in gills for all the treatments. After boiling, the most common method of cooking mussels, the greatest reduction in Se concentration occurred in mantle for the control and dietary Se groups and in muscle for the SeMet and selenite treatments. Therefore, within the safe limits, Se-containing mussels can be consumed as a dietary supplement. Overall, our research suggests incorporation of mussels into an algal treatment system can improve Se removal efficiency and also provide financial incentives for practitioners.

This paper presents the results of an experiment carried out for the first time in situ to select a treatment to devitalize mosses for use in active biomonitoring of water pollution. Three devitalizing treatments for the aquatic moss Fontinalis antipyretica were tested (i.e. oven-drying at 100 °C, oven-drying with a 50-80-100 °C temperature ramp, and boiling in water), and the effects of these on loss of material during exposure of the transplants and on the accumulation of different heavy metals and metalloids were determined. The suitability of using devitalized samples of the terrestrial moss Sphagnum denticulatum to biomonitor aquatic environments was also tested. The structure of mosses was altered in different ways by the devitalizing treatments. Devitalization by boiling water led to significantly less loss of material (p < 0.01) than the oven-drying treatments. However, devitalization by oven-drying with a temperature ramp yielded more stable results in relation to both loss of material and accumulation of elements. With the aim of standardizing the moss bag technique, the use of F. antipyretica devitalized by oven-drying with a temperature ramp is recommended, rather than other devitalization treatments or use of S. denticulatum.

Household cookstove emissions are an important source of carbonaceous aerosols globally. The light-absorbing organic carbon (OC), also termed brown carbon (BrC), from cookstove emissions can impact the Earth's radiative balance, but is rarely investigated. In this work, PM2.5 filter samples were collected during combustion experiments with red oak wood, charcoal, and kerosene in a variety of cookstoves mainly at two water boiling test phases (cold start CS, hot start HS). Samples were extracted in methanol and extracts were examined using spectrophotometry. The mass absorption coefficients (MACλ, m2 g−1) at five wavelengths (365, 400, 450, 500, and 550 nm) were mostly inter-correlated and were used as a measurement proxy for BrC. The MAC365 for red oak combustion during the CS phase correlated strongly to the elemental carbon (EC)/OC mass ratio, indicating a dependency of BrC absorption on burn conditions. The emissions from cookstoves burning red oak have an average MACλ 2–6 times greater than those burning charcoal and kerosene, and around 3–4 times greater than that from biomass burning measured in previous studies. These results suggest that residential cookstove emissions could contribute largely to ambient BrC, and the simulation of BrC radiative forcing in climate models for biofuel combustion in cookstoves should be treated specifically and separated from open biomass burning.

Seafood is an important source of arsenic (As) exposure for humans. In this study, 34 seafood samples (fishes, shellfishes, and seaweeds) collected from different markets in China were analysed for total and speciated As before and after boiling. Furthermore, the As bioaccessibility was also assessed using a physiologically based extraction test combined with the Simulator of Human Intestinal Microbial Ecosystems. The results showed that the total As (tAs) contents of seaweeds (raw: 44.12; boiled: 31.13, μg·g⁻¹ dw) were higher than those of shellfishes (raw: 8.34; boiled: 5.14, μg·g⁻¹ dw) and fishes (raw: 6.01; boiled: 3.25, μg·g⁻¹ dw). Boiling significantly decreased the As content by 22.24% for seaweeds, 32.27% for shellfishes, and 41.42% in fishes, respectively (p < 0.05). During in vitro digestion, the bioaccessibility of tAs and arsenobetaine (AsB) significantly varied between the investigated species of seafood samples in gastric (G) and small intestinal phases (I) (p < 0.05). Higher tAs bioaccessibility (G: 68.6%, I: 81.9%) were obtained in fishes than shellfishes (G: 40.9%, I: 52.5%) and seaweeds (G: 31%, I: 53.6%). However, there was no significant differences in colonic phase (C) (p > 0.05). With the effect of gut microbiota, arsenate (AsⅤ) was transformed into monomethylarsonic acid (MMA) and arsenite (AsⅢ) in C. Moreover, as for seaweeds, an unknown As compound was produced.

Physically and chemically (Corexit 9500) generated Macondo 252 oil dispersions, or emulsions (no Corexit), were prepared in an oil-on-seawater mesocosm flume basin at 30–32°C, and studies of oil compound depletion performed for up to 15days. The use of Corexit 9500 resulted in smaller median droplet size than in a physically generated dispersion. Rapid evaporation of low boiling point oil compounds (C⩽15) appeared in all the experiments. Biodegradation appeared to be an important depletion process for compounds with higher boiling points in the dispersions, but was negligible in the surface emulsions. While n-alkane biodegradation was faster in chemically than in physically dispersed oil no such differences were determined for 3- and 4-ring PAH compounds. In the oil dispersions prepared by Corexit 9500, increased cell concentrations, reduction in bacterial diversity, and a temporary abundance of bacteria containing an alkB gene were associated with oil biodegradation.

We examined the degree of DNA damage caused by fractions of crude oil in accordance with the boiling points, polarity and log Kow. Relatively high DNA damage was observed in the aromatic fraction (290–330°C) and resin and polar fraction (350–400°C). The resin and polar fraction showed relatively high genotoxicity compared with the aliphatic and aromatic fraction at the 1–4 log Kow range. At the 6–7 log Kow range, the aromatic fraction showed relatively high DNA damage compared with the aliphatic and resin and polar fraction. In particular, every detailed fraction in accordance with the log Kow values (aliphatic and aromatic (310–320°C) and resins and polar fractions (370–380°C)) showed one or less than one DNA damage. However, the fractions before separation in accordance with log Kow values (aliphatic and aromatic (310–320°C) and resin and polar (370–380°C) fractions) showed high DNA damage. Thus, we confirm the synergistic action between the detailed compounds.

The risk of Hg poisoning by eating seafood is considered real from the several international agencies that recommended, by fish consumption advisories, to pregnant women and young children to avoid or severely limit the consumption of the fish and shellfish with a high-range mercury levels. The analyses of two common species, European hake and Norway lobster, collected from an area of Central Adriatic Sea, reported high mercury levels in crustaceans. For Norway lobster total mercury exceeded, in six out of ten analysed pools, the recommended 0.5mg/kg wet weight European limit. Moreover the increased amount of Hg concentrations in Norway lobster cooked samples suggests the necessity to review current procedures of Hg control in food, considering also consumption habits of consumers. The Hg values found in all European hake samples are below the legal limits and, in this species, the boiling did not modify the concentrations in fish tissues.

This study assessed the effect of rinsing and boiling on total content of As (tAs) and of its inorganic and organic forms in different types of rice (polished and brown) from Spain and Ecuador. Rice was subjected to five different treatments. The results showed that the treatment consisting of three grain rinsing cycles followed by boiling in excess water showed a significant decrease in tAs content compared with raw rice. Regarding As species, it is worth noting that the different treatments significantly reduced the content of the most toxic forms of As. The estimated lifetime health risks indicate that pre-rinsing alone can reduce the risk by 50%, while combining it with discarding excess water can reduce the risk by 83%; therefore, the latter would be the preferable method.

Nineteen polycyclic aromatic hydrocarbons (PAHs) in PM₂.₅ emitted from five different cooking activities were characterized, and their influencing factors were determined. The total quantified particle-bounded PAH concentrations (ΣPAHs) in the airs from the cooking activities were 4.2–36.5-fold higher than those in corresponding backgrounds. The highest ΣPAHs were seen in cafeteria frying (783 ± 499 ng/m³), followed by meat roasting (420 ± 191 ng/m³), fish roasting (210 ± 105 ng/m³), snack-street boiling (202 ± 230 ng/m³), and cafeteria boiling (150 ± 65 ng/m³). The main influencing factors on the PAH emissions were cooking methods, fat contents in raw materials, and oil consumptions. Four- to six-ringed PAHs had the highest contributions to the ΣPAHs (avg. 87.5%). Diagnostic ratios of individual PAH were similar between the two charbroiling and other three conventional Chinese cooking methods, respectively, demonstrating the dominance of cooking methods in the PAH emissions. Remarkably high benzo(b)fluoranthene/benzo(k)fluoranthene (BbF/BkF) ratio (8.31) was seen in the snack-street boiling, attributed to the coal combustion as cooking fuel. Both fluoranthene/(fluoranthene + pyrene) [FLT/(FLT + PYR)] and benzo(a)anthracene/(benzo(a)anthracene + chrysene) [BaA/(BaA + CHR)] ratios were higher for the oil-based cooking than those from the water-based ones. In addition, two ratios of indeno(1,2,3-cd)pyrene/(indeno(1,2,3-cd)pyrene + benzo(g,h,i)perylene) [IPY/(IPY + BPE)] and benzo(a)pyrene/(benzo(a)pyrene + benzo(g,h,i)perylene) [BaP/(BaP + BPE)] were higher for two charbroiling than the three conventional Chinese cooking methods. The characterization work in this study is particularly important since cooking is a potential contributor of atmospheric PAHs in urban China. Carcinogenic potencies of PAHs were assessed by comparison with the air quality guideline and health risk estimation. The BaP and BaP equivalent were higher for the oil-based than the water-based cooking activities.

The aim of this study was to evaluate mercury and selenium distribution in different portions (exoskeleton, white meat and brown meat) of Norway lobster (Nephrops norvegicus). Some samples were also analysed as whole specimens. The same portions were also examined after boiling, in order to observe if this cooking practice could affect mercury and selenium concentrations. The highest mercury concentrations were detected in white meat, exceeding in all cases the maximum levels established by European legislation. The brown meat reported the highest selenium concentrations. In all boiled samples, mercury levels showed a statistically significant increase compared to raw portions. On the contrary, selenium concentrations detected in boiled samples of white meat, brown meat and whole specimen showed a statistically significant decrease compared to the corresponding raw samples. These results indicate that boiling modifies mercury and selenium concentrations. The high mercury levels detected represent a possible risk for consumers, and the publication and diffusion of specific advisories concerning seafood consumption is recommended.