EXCLUSIVE TEST RESULTS: Red Snapper Sample from Off Pensacola Shows Dangerously High Levels of Contamination – Nearly 3,000 PPM of Total Petroleum Hydrocarbons
As the “seafood safety” debate intensifies, my research team continues to find dangerous levels of petroleum hydrocarbons in a variety of seafood samples – from jellyfish to royal red shrimp to oysters. The latest example (see below) is a highly contaminated 11-pound red snapper caught off the coast of Pensacola in September. The certified lab results show the viscera (i.e., internal organs) to be contaminated with nearly 3,000 PPM of total petroleum hydrocarbons – a dangerous level by any standard. Such high levels of toxicity in the internal organs indicate the snapper may have eaten contaminated food, like zoaplankton, which represents another troubling entry point into the food chain. These results clearly call into question the safety of the seafood coming out of the Gulf.Sample description: Red Snapper – 11 lbs.
Sampled on: September 2010 by commercial fishing captain
Sample location: 30 + miles SW of Pensacola, FL
Testing by: ALS Laboratory of Edmonton, Alberta, Canada
The skin-on
filet and viscera of the red snapper were tested separately. The filet was found to be contaminated with 87 mg/Kg, (parts per million), of total petroleum hydrocarbons, of which 53 mg/Kg were in the C17 to C35 range. The viscera were found to be contaminated with 2,970 mg/Kg, (parts per million), of total petroleum hydrocarbons, of which 1,784 mg/Kg were in the C17 to C35 range, and 263 ppm were in the C36 to C50 range. These are dangerously high contamination levels.The petroleum hydrocarbons showed a characteristic series of major peaks at every third carbon number. This petroleum hydrocarbon pattern has shown up repeatedly among crabs, fish, and many oth
er contaminated organisms in the Gulf. This pattern may be indicative of the red snapper consuming contaminated prey, like zoaplankton, which are lower on the food chain. Other researchers have confirmed that zoaplankton – a common food for snappers – show substantial contamination from BP crude oil.See certified lab results here: snapperdata
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ReplyDeleteI ate some about 2 months ago...They tasted wonderful...Guess I will keep waiting for long term effects or maybe it would have to take more on a regular basics to make me ill..I know..and I am one of the Coastal Warriors to boot lol...My son caught them and looked for any discoloring or anything unusual... He has his dad and I and sister and her family over to eat..Guess we were having a Jim Jones koolaid moment..
ReplyDeleteSad and scary.
ReplyDeleteIt would be interesting to know what the base numbers are to make a comparison. Also, it would be interesting to know if any hydrocarbon still exists once the fish has been fully cooked. I appreciate all the work the scientific community is doing here to keep us informed.
ReplyDeleteProblem is that the fish might catch on fire it exposed to flame.
ReplyDeleteAnonymous Dec., 18,
ReplyDeleteHere is what I can come up with...
These are considered safe levels (Who really knows any more)
"100 parts per million for finfish, and 500 parts per million for shrimp, crabs and oysters."
From the article...
..."The viscera were found to be contaminated with 2,970 mg/Kg, (parts per million), of total petroleum hydrocarbons, of which 1,784 mg/Kg were in the C17 to C35 range, and 263 ppm were in the C36 to C50 range. These are dangerously high contamination levels."
The problem with testing for hydrocarbons after cooking is this. While the actual Hydrocarbon may be gone or greatly reduced, The other toxins such as Arsenic, Mercury, Hydrogen Sulfide, heavy metals, are condensed when the HCs are burned off. Thus acid rain after too much fossil fuel is burned. Same in food. The metals and sulfides would concentrate in the food product.