Effects of Different Conventional Cooking Methods on the Concentration of PFAS (Per- and Poly-fluoroalkyl Substances) in Seafood
Seafood can be a potential source of contaminants and when consumed contribute to an increased exposure of these substances. Per- and poly-fluoroalkyl substances (PFASs) are contaminants accumulating in our seafood and are therefore an emerging concern. It has been suggested that cooking seafood can influence the concentration of heavy metals and other organic contaminants, however, few studies ha
