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Published (Version of record)CC BY V4.0, Open Access
Published (Version of record)CC BY V4.0, Open
Journal article
Efficacies of cooking and depuration for reducing current-use pesticide residues in wild-caught giant mud crabs (Scylla serrata)
Frontiers in Marine Science, Vol.12, pp.1-16
28/08/2025
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Abstract
Introduction: Pesticides can be transported into estuaries via spray drift, ground water contamination and surface runoff. Increasing climatic variability and global pesticide use are likely to increase the exposure of harvested estuarine species, and therefore seafood consumers, to agrichemicals. Post-harvest processing strategies present opportunities to reduce pesticide residues in seafood and so mitigate consumer exposure.
Materials and methods: We evaluated the efficacies of thermal processing (cooking) and depuration (holding individuals in clean flow-through seawater) for reducing pesticide residues in wild-caught giant mud crab (Scylla serrata) edible tissues (flesh and brown meat (i.e. hepatopancreas and gonads)). Pesticide residues were detected in 82% of assessed crabs, with five analytes quantified (cyprodinil, diuron, imidacloprid, propargite and triazophos).
Results: Correlative analyses revealed cooking at ~82°C for 2 min 100-g –1 body mass reduced all pesticide concentrations (and the total residues) in both tissues by 7–99%—except for cyprodinil (51% increase). Imidacloprid residues in crab flesh were reduced (by 81%) after six days of depuration, with complete elimination after 12 days. While a human health-risk assessment identified that the concentrations of pesticide residues in crab tissues posed no negative health effects to seafood consumers, the data support post-harvest processing methods for mitigating consumer exposure.
Discussion: These findings do not constitute health advice regarding postharvest possessing methods for reducing contaminants in seafood, but rather
highlight the potential utility of the methods assessed for achieving this objective and the broader need for ongoing pesticide surveillance of Australian seafood. Food safety regulation should consider establishing maximum residue limits for seafood, with consideration of consumption preferences.
Details
- Title
- Efficacies of cooking and depuration for reducing current-use pesticide residues in wild-caught giant mud crabs (Scylla serrata)
- Creators
- Benjamin C. T. Gray - National Marine Science Centre, Southern Cross UniversityCurtis Champion - National Marine Science Centre, Southern Cross UniversityMatt K. Broadhurst - Fisheries Research, NSW Department of Primary Industries and Regional Development (Australia, Coffs Harbour)Melinda A. Coleman - National Marine Science Centre, Southern Cross UniversityKirsten Benkendorff - National Marine Science Centre, Southern Cross University
- Publication Details
- Frontiers in Marine Science, Vol.12, pp.1-16
- Publisher
- Frontiers Media S.A; LAUSANNE
- Grant note
- This research was supported by a Southern Cross University Australian Research Training Program Scholarship to BG and funding from the Fisheries Research and Development Corporation (FRDC) on behalf of the Australian Government via projects 2022-010: Assessment of the interactive effects of climate change, floods and discard stress on the commercially important mud crab (Scylla serrata) and blue swimmer crab (Portunus armatus) and 2021-018: SafeFish (post-graduate student grant). Additional funding was provided by the NSW DPIRD Estuarine Asset Protection (NEAP) program.
- Identifiers
- 991013309992802368
- Copyright
- © 2025 Gray, Champion, Broadhurst, Coleman and Benkendorff.
- Academic Unit
- Faculty of Science and Engineering; National Marine Science Centre; Science
- Language
- English
- Resource Type
- Journal article