Climate change effects on seafood safety and physiology in contaminated environments

Transcription

1 Integrated assessment of water quantity and quality and Global Change Climate change effects on seafood safety and physiology in contaminated environments Maulvault, A.L., Custódio, A., Anacleto, P., Repolho, T., Rosa, R., Pousão Ferreira, P., Nunes, M.L., Marques, A. IPMA Division of Aquaculture and Upgrading of Fishery and Farmed Products (DivAV) (Portugal) Oceanography Center, Faculty of Science, University of Lisbon (Portugal)

2 Outline Climate change and contaminants Methylmercury Other contaminants Fatty acids Future trends

3 Importance of seafood

4 Contaminants Since the industrial revolution, marine ecosystems have been strongly and continuously affected by several anthropogenic activities, particularly in coastal areas CONTAMINATION

5 Contaminants Endocrine disruptors Toxic metals Pathogens Pharmaceutical and personal care products Environmental contaminants in seafood Brominated flame retardants Marine litter Pesticides Toxins from harmful algal blooms

6 Climate change The release of some contaminants into the environment have lead to dramatic climate change, which is expected to worsen in the next 100 years...

7 Climate change IPCC (2013)

8 Climate change The estimated decrease in sea surface ph between the preindustrial period (1700s) and the 1990s IPCC (2013)

9 Climate change impacts REMARKABLE IMPACTS PARTICULARLY IN COASTAL ENVIRONMENTS Physiological status Metabolism and enzymes activities Wellfare and survival HYPOXIA ACIDIFICATION WARMIN G

10 Climate change impacts IPCC (2013)

11 Climate change impacts IPCC (2013)

12 Climate change impacts

13 Climate change impacts

14 Climate change impacts

15 Climate change impacts

16 Climate change and contaminants Climate change and oceans pollution are giving rise to concerns not just about the status of the marine environment, but also about their impact on seafood safety and public health

17 Climate change and contaminants Marques et al (2010) Food Res Int

18 Climate change and contaminants HOW WILL MARINE ORGANISMS COPE WITH CLIMATE CHANGE IN CONTAMINATED ENVIRONMENTS? WARMIN G ACIDIFICATION HYPOXIA

19 Methylmercury Mercury is a well known chemical pollutant, resulting both from natural and anthropogenic sources Inorganic (e.g. Hg 2 +2, Hg +2 ) and organic (e.g. MeHg) forms Most toxic: ORGANIC (MeHg) Main source of human exposure: SEAFOOD CONSUMPTION

20 Methylmercury The Minamata disaster (Japan, 1956) is the most well known example of the effects of MeHg contamination in the marine environment, followed by bioaccumulation along the food chain and the dramatic consequences to HUMAN HEALTH! RECENT CALL FROM THE EC: Data on RISKS of MeHg exposure through consumption of food

21 Methylmercury: killyfish Salt pools and natural feed Tanks with contaminated feed Fundulus heteroclitus Dijkstra et al. (2013) PLOS One

22 Methylmercury: seabass OBJECTIVE: Assess the effect of ocean warming on bioaccumulation, speciation and elimination of Hg, using juvenile seabass (Dicentrarchus labrax) as model organism Valuable species (wild and farmed) Voracious predator Susceptible to accumulate high levels of Hg SUITABLE TO ASSESS POSSIBLE IMPLICATIONS TO HUMAN HEALTH

23 Methylmercury: seabass Specimens (20 30g) maintained in tanks of an experimental system with water recirculation and independent functioning 2 temperatures: average seabass rearing; expected warming 4ºC (IPCC, 2013) NON-CONTAMINATED DIET = 0.6 mg MeHg / kg feed CONTAMINATED DIET = 8 mg MeHg / kg feed Temperature = 18 ºC Temperature = 22 ºC Temperature = 18 ºC Temperature = 22 ºC 30 days of acclimation, 56 days of trial 9 sampling points DAY 0 DAY 7DAY 14 DAY 21 DAY 28DAY 35 DAY 42 DAY 49 DAY 56 EXPOSURE ELIMINATION

24 2.5 ) k g g (m g l H ta To Methylmercury: seabass Total Hg in muscle tissue Higher Hg Lower Hg Day 0 Day 7 Day 14 Day 21 Day 28 Day 35 Day 42 Day 49 Day 56 EXPOSURE ELIMINATION 18ºC - Non-CONT 22ºC - Non-CONT 18ºC - CONT 22ºC - CONT

25 ) k g g (m g H e M Methylmercury: seabass MeHg in muscle tissue Day 0 Day 7 Day 14 Day 21 Day 28 Day 35 Day 42 Day 49 Day 56 EXPOSURE ELIMINATION 18ºC - Non-CONT 22ºC - Non-CONT 18ºC - CONT 22ºC - CONT Higher MeHg Lower MeHg

26 ( ) % g l H ta / To g H e M Methylmercury: seabass RATIO MeHg/Total Hg in muscle tissue Day 0 Day 7 Day 14 Day 21 Day 28 Day 35 Day 42 Day 49 Day 56 EXPOSURE ELIMINATION 18ºC - Non-CONT 22ºC - Non-CONT 18ºC - CONT 22ºC - CONT Increase: 89 % 88 Increase: 86 % [Hg] in water samples < Detection Limit [Hg] stable in feeds throughout time [Hg] in other organs? [Hg] in other organs? Liver brain

27 Other contaminants: POPs hexachlorocyclohexanes polychlorinated biphenyls Kallenborn et al (2011) AMAP

28 Other contaminants: POPs Simulations with increased temperature and primary production show that bioaccumulation of organic contaminants will be reduced in the Arctic marine food web Kallenborn et al (2011) AMAP Borga et al (2010) Environ Toxicol Chem

29 What about the other contaminants? Endocrine disruptors Toxic metals Pathogens Pharmaceutical and personal care products Environmental contaminants in seafood Brominated flame retardants Marine litter Pesticides Toxins from harmful algal blooms

30 Fatty acids 20:5n-3 (mg/g dw) Amêijoa boa Amêijoa japonesa PUFA (mg/g dw) Temperatura ( C) Temperatura ( C) :6n-3 (mg/g dw) Temperature effect: 20:5n 3 (EPA) both species 22:6n 3 (DHA) invasive species PUFA both species Temperatura ( C) Anacleto et al (2014) Food Res Int

31 Fatty acids Physiology and metabolism are affected Nutritional quality is affected

32 Future trends Assess how will climate change effects (acidification, hypoxia) interfere with species ability to cope with Hg and other chemical contaminants And nutritional quality Increase monitoring and early warning systems (e.g. biosensors) Implement genetic improvements Adopt solutions to reduce contaminant load (e.g. processing seafood, cooking, phycoremediation) Develop guidelines and predictive modeling tools for stakeholders

33 Acknowledgements Ana Luísa Maulvault Maria Leonor Nunes Patrícia Anacleto Pedro Pousão Ferreira THANK YOU