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Magazine article
Pesticide residue from farms and towns is ending up in fresh oysters
The Conversation
13/12/2023
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Abstract
For years, oysters have been lauded as one of the most sustainable and healthy seafood options. But our food is only as healthy as the environment it is grown in.
In new research published in Environmental Pollution, we found something unfortunate. These filter-feeding shellfish eat by straining particles from water. This, alas, makes them very good at soaking up pesticide residue.
When we analysed oysters growing naturally in the Richmond River estuary in New South Wales, we found 21 different pesticides – more than in the water. Each oyster had detectable amounts of nine different pesticides, on average.
We don’t know the full health risks of eating oysters from this river. But we do know five pesticides we found are potentially dangerous – they are not allowed to be present in meat due to the risks.
To be clear: the risk is largely in taking oysters from the wild. Commercially farmed oysters are likely to be safer, as they are regulated by Australia’s shellfish quality assurance program and can only be harvested when water quality is good.
Details
- Title
- Pesticide residue from farms and towns is ending up in fresh oysters
- Creators
- Kirsten Benkendorff - Southern Cross University, ScienceAmanda Reichelt-Brushett - Southern Cross University, ScienceEndang Jamal - Southern Cross University, Southern Cross Analytical Research Services
- Publication Details
- The Conversation
- Publisher
- The Conversation Media Group Ltd
- Identifiers
- 991013180412502368
- Academic Unit
- Southern Cross Analytical Research Services; Faculty of Science and Engineering; National Marine Science Centre; Science
- Language
- English
- Resource Type
- Magazine article