Published in

Springer, Environmental Science and Pollution Research, 3(28), p. 2791-2803, 2020

DOI: 10.1007/s11356-020-09897-5

Links

Tools

Export citation

Search in Google Scholar

Per- and polyfluoroalkyl substances (PFASs) in contaminated coastal marine waters of the Saudi Arabian Red Sea: a baseline study

This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

Full text: Unavailable

Green circle
Preprint: archiving allowed
Orange circle
Postprint: archiving restricted
Red circle
Published version: archiving forbidden
Data provided by SHERPA/RoMEO

Abstract

AbstractPer- and polyfluoroalkyl substances (PFASs) are today considered important constituents of the continuously growing substance group of persistent contaminants of emerging environmental concern (PCEC). Here, we report for the first time the concentrations of 12 relevant PFASs in 28 marine water samples from the Saudi Arabian coastal waters of the Red Sea. The sum levels of 12 PFASs (Σ12 PFAS) in surface seawater ranged from <LOQ to 956 ngL−1. For the reference background site of this study, Σ12 PFAS levels ranged from <LOQ to 10.9 ng/L. The highest PFAS levels have been found in Al-Arbaeen and Al-Shabab, two lagoons continuously receiving treated sewage effluents. PFHxA, PFHxS, and 6:2 FTS were the most prevalent PFASs with relatively high concentrations. Discharge of municipal and industrial wastewaters is considered an important source of PFASs. The pattern of PFASs observed here suggests that the usage of PFAS-containing aqueous film-forming foams (AFFFs) is a potential additional source for these compounds in Al-Arbaeen and Al-Shabab lagoons. However, a systematic elucidation of local PFASs sources is needed. Contamination of the Red Sea waters with PFASs poses a potential imminent risk to the marine environment of the Red Sea and ultimately may even affect the health of human consumers through the consumption of local seafood.