Appendix D Food Codes for NHANES - OEHHA

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SRP Review Draft Version 2 June, 2012 Appendix I Fish Bioaccumulation Factors I-1
SRP Review Draft Version 2 June, 2012 I.1 Introduction The algorithm used in the AB-2588 risk assessment to estimate exposure to contaminants via intake of angler-caught fish contains a chemical-specific variable known as a bioaccumulation factor (BAF). Fish are exposed to chemicals that are deposited into their aqueous environment from airborne sources. Only a small subset of Hot Spots chemicals are wholly or partially in the particulate phase and thus subject to deposition. These chemicals include semivolatile organic chemicals and toxic metals. Table I-1 presents the chemical-specific BAF values derived by OEHHA for the Hot Spots program. This appendix outlines the methods used for estimating BAFs and summarizes the available literature used for deriving the chemical-specific BAFs recommended in Table I-1. Table I-1. Recommended Default Fish BAFs for Edible (Muscle) Tissue a Organic Chemicals b Diethylhexylphthalate (DEHP) 40 Hexachlorobenzene (HCB) 80,000 Hexachlorocylcohexanes (HCH) 3000 Polycyclic aromatic hydrocarbons (PAH) 800 Polychlorinated biphenyls (PCB) 2,000,000 Polychlorinated dibenzo-p-dioxins and furans (PCDD/F) 300,000 Inorganic and Organic Metals c Arsenic 20 Beryllium 40 Cadmium 40 Chromium 20 Lead 20 Mercury Inorganic mercury Methylmercury I-2 80 6,000,000 Nickel 20 Selenium 1000 a All BAFs were rounded to the nearest whole number. b Lipid-normalized to adult rainbow trout with 4% lipid content in muscle tissue, and based on the freely dissolved fraction of organic chemical in water under conditions of average POC and DOC in U.S. lakes and reservoirs. c Based on wet weight muscle tissue concentration, and on the total water concentration of the metal or metalloid in water, with the exception of methyl mercury, which assumes a translator of 3.2% for freely dissolved MeHg in water compared to the total Hg water concentration. Accumulation of a chemical in fish is a physical-chemical process by which chemicals tend to apportion themselves between the fish and the fish’s contact with its environment. The environment in this case is defined broadly to include the water, food that the fish eats, and contact with materials other than water. Accumulation of chemicals in fish may result in human exposure from fish consumption, which may be significant relative to other exposure pathways considered in the Hot Spots Program.
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Appendix D Food Codes for NHANES - OEHHA

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