Spatial distribution of ciguateric fish in the Republic of Kiribati

Ciguatera is food poisoning caused by human consumption of reef fish contaminated with ciguatoxins (CTXs). The expanding international trade of tropical fish species from ciguatera-endemic regions has resulted in increased global incidence of ciguatera, and more than 50 000 people are estimated to suffer from ciguatera each year worldwide. The Republic of Kiribati is located in the Pacific Ocean; two of its islands, Marakei and Tarawa, have been suggested as high-risk areas for ciguatera. The toxicities of coral reef fish collected from these islands, including herbivorous, omnivorous and carnivorous fish (24% [n = 41], 8% [n = 13] and 68% [n = 117], respectively), were analyzed using the mouse neuroblastoma assay (MNA) after CTX extraction. The MNA results indicated that 156 fish specimens, or 91% of the fish samples, were ciguatoxic (CTX levels >0.01 ng g⁻¹). Groupers and moray eels were generally more toxic by an order of magnitude than other fish species. All of the collected individuals of eight species (n = 3-19) were toxic. Toxicity varied within species and among locations by up to 10 000-fold. Cephalapholis argus and Gymnothorax spp. collected from Tarawa Island were significantly less toxic than those from Marakei Island, although all individuals were toxic based on the 0.01 ng g⁻¹ threshold. CTX concentrations in the livers of individuals of two moray eel species (Gymnothorax spp., n = 6) were nine times greater than those in muscle, and toxicity in liver and muscle showed a strong positive correlation with body weight. The present study provides quantitative information on the ciguatoxicity and distribution of toxicity in fish for use in fisheries management and public health.     

Gaseous and particulate polycyclic aromatic hydrocarbons (PAHs) emissions from commercial restaurants in Hong Kong

Commercial cooking emissions are important air pollution sources in a heavily urbanized city. Exhaust samples were collected in six representative commercial kitchens including Chinese restaurants, Western restaurants, and Western fast-food restaurants in Hong Kong during peak lunch hours. Both gaseous and particulate emissions were evaluated. Eight gaseous and twenty-two particulate polycyclic aromatic hydrocarbons (PAHs) were quantified in this study. In the gaseous phase, naphthalene (67-89%) was the most abundant PAH in all of the exhaust samples. The contribution of acenaphthylene in the gaseous phase was significantly higher in emissions from the Chinese restaurants, whereas fluorene was higher in emissions from the Western cooking style restaurants (i.e., Western restaurants and Western fast-food restaurants). Pyrene is the most abundant particulate PAH in the Chinese restaurants (14-49%) while its contribution was much lower in the Western cooking style restaurants (10-22%). Controlled cooking conditions were monitored in a staff canteen to compare the emissions from several different local cooking styles, including deep frying, steaming, and mixed cooking styles (combination of steaming and frying). Deep frying produced the highest amount of total gaseous PAHs, 6 times higher than the steaming. However, steaming produced the highest particulate emissions. The estimated annual gaseous PAH emissions for the Chinese restaurants, Western restaurants, and Western fast-food restaurants were 255, 173, and 20.2 t y(-1) whereas 252, 1.9, and 0.4 t y(-1) were estimated for particulate phase PAH emissions. The study provides useful information and estimates for PAH emissions from commercial cooking exhaust in Hong Kong.