Organochlorines and heavy metals in wild caught food as a potential human health risk to the indigenous Māori population of South Canterbury, New Zealand Original Research Article

Increasing concentrations of anthropogenic contaminants in wild kai (food) of cultural, recreational and economic importance to the indigenous Māori of New Zealand is a potential human health risk. Contaminants that are known to bioaccumulate through the food chain (e.g., organochlorine pesticides (OCPs), PCBs and selected heavy metals) were analysed in important kai species including eel (Anguilla sp.), brown trout (Salmo trutta), black flounder (Rhombosolea retiaria) and watercress (Nasturtium officinale) from important harvesting sites in the region of South Canterbury. Eels contained relatively high wet weight concentrations of p,p′-DDE (8.6–287 ng/g), PCBs (32ΣPCB; 0.53–58.3 ng/g), dieldrin (< 0.05–16.3 ng/g) and Σchlordanes (0.03–10.6 ng/g). Trout and flounder contained lower concentrations of organochlorines than eels, with p,p′-DDE wet weight concentrations ranging from 2.2 to 18.5 ng/g for trout and 6.4 to 27.8 ng/g for flounder. Total arsenic wet weight concentrations were below detection limits for eels but ranged from 0.27 to 0.89 μg/g for trout and 0.12 to 0.56 μg/g for flounder. Mercury concentrations ranged from 0.02 to 0.56 μg/g, 0.11 to 0.50 μg/g and 0.04 to 0.10 μg/g (ww) for eel, trout and flounder respectively. Lifetime excess cancer risk was calculated through established risk assessment procedures, highlighting dieldrin, ΣPCBs and p,p′-DDE in eels and arsenic in trout and flounder as primary contaminants of concern. A second non-cancer chronic health risk assessment indicated that mercury and PCBs were a potential concern in eels and mercury in trout. A cumulative lifetime cancer risk assessment showed potential health risk for consumption of some species, even at low consumption rates and provided the basis for establishing recommended dietary consumption limits for harvest sites within the study region.