Levels of perfluorinated compounds in raw and cooked Mediterranean finfish and shellfish

• PFCs were measured for first time in 10 species of Mediterranean fish/shellfish.
• Almost all samples contained detectable levels of PFCs.
• The most prominent PFC was PFOS, found in levels up to 22 ng g−1.
• PFC concentrations were generally higher after frying or grilling of fish samples.
• Human exposure by consumption of these fish species is below limit proposed by EFSA.

Perfluorinated compounds (PFCs) were analyzed in several species of small Mediterranean fish and shellfish, all of which are popular in Greek diet. Analysis was conducted in raw samples and in samples cooked by the two ways preferred in Greek cuisine, i.e. fried in olive oil and grilled. PFCs above the detection limit were found in all raw samples except sardine, mussel and squid. The predominant PFC was PFOS (perfluorooctane sulfonate), the highest concentration of which was measured in picarel (20.4 ng g−1 fresh weight). The PFOS values for the rest of the samples were between