Analysis of Common Plastic Chemical Phthalates to Fresh Water Fish (Tilapia Mossambica)

Dr. Y. Thangam, S. Rajeswari

Abstract: Phthalates are the most commonly used plasticizers. It is one of the chemical used to make plastics. Phthalates in foods occur mainly as a result of contamination with phthalates from packaging materials. The intake of phthalates contained in food is the most significant source of exposure for humans. It has been established that the amount of phthalates found in foods or meals depends on the initial contamination of ingredients used in the production of the food, food production technologies, the period of storage (the time of contact with packaging materials), storage temperatures, ways of preparing dishes, the fat content in foods, and the type of packaging material used Phthalates are man-made chemicals used in many different products. Results obtained from this study show that percentage mortality of Tilapia mossambica fingerlings increased with increase in concentration of diethyl hexyl phthalate was dose dependent.

Keywords: Phthalates, Diethyl hexyl phthalate, Tilapia mossambica, bioassay studies