Contamination levels of lead, cadmium and mercury in imported and domestic lobsters and large crab species consumed in France: Differences between white and brown meat

Noël, Laurent; Chafey, Claude; Testu, Christian; Pinte, Jérémy; Velge, Pierre; Guérin, Thierry

doi:10.1016/j.jfca.2010.08.011

Cited by 38 publications

(27 citation statements)

References 12 publications

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“…For oysters and scallops, the mean concentrations were close to the LOQ (12 µg/kg and 10 µg/kg, respectively). Total mercury contents were quantified in 97 % of samples (LOQ of 40 µg/kg) in white and brown meat of 108 batches of crustaceans (lobsters, spider crabs, common crabs, swimming crabs and king crabs) from France (Noël et al, 2011a). In white meat, the mean mercury concentrations ranged from 76 µg/kg for king crabs to 151 µg/kg for swimming crabs.…”

Section: Occurrence In Fish and Other Seafoodmentioning

confidence: 99%

Scientific Opinion on the risk for public health related to the presence of mercury and methylmercury in food

2012

EFS2

465

160

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EFSA was asked by the European Commission to consider new developments regarding inorganic mercury and methylmercury toxicity and evaluate whether the Joint FAO/WHO Expert Committee on Food Additives (JECFA) provisional tolerable weekly intakes for methylmercury of 1.6 µg/kg body weight (b.w.) and of 4 µg/kg b.w. for inorganic mercury were still appropriate. In line with JECFA, the CONTAM Panel established a tolerable weekly intake (TWI) for inorganic mercury of 4 µg/kg b.w., expressed as mercury. For methylmercury, new developments in epidemiological studies from the Seychelles Child Developmental Study Nutrition Cohort have indicated that n-3 long-chain polyunsaturated fatty acids in fish may counteract negative effects from methylmercury exposure. Together with the information that beneficial nutrients in fish may have confounded previous adverse outcomes in child cohort studies from the Faroe Islands, the Panel established a TWI for methylmercury of 1.3 µg/kg b.w., expressed as mercury. The mean dietary exposure across age groups does not exceed the TWI for methylmercury, with the exception of toddlers and other children in some surveys. The 95 th percentile dietary exposure is close to or above the TWI for all age groups. High fish consumers, which might include pregnant women, may exceed the TWI by up to approximately six-fold. Unborn children constitute the most vulnerable group. Biomonitoring data from blood and hair indicate that methylmercury exposure is generally below the TWI in Europe, but higher levels are also observed. Exposure to methylmercury above the TWI is of concern. If measures to reduce methylmercury exposure are considered, the potential beneficial effects of fish consumption should also be taken into account. Dietary inorganic mercury exposure in Europe does not exceed the TWI, but inhalation exposure of elemental mercury from dental amalgam is likely to increase the internal inorganic mercury exposure; thus the TWI might be exceeded. This opinion focuses only on the risks related to dietary inorganic mercury and methylmercury exposure and does not assess the nutritional benefits linked to certain foods (e.g. fish and other seafood).A call for annual collection of chemical contaminant occurrence data in food and feed, including mercury, was issued by EFSA in December 2010. In response, EFSA received 59 820 results on mercury in food from 20 European countries, mainly covering the period from 2004 to 2011. A total number of 59 650 results were described with sufficient detail to be used in the statistical analysis of the respective food groups; 98.2 % of the samples were for total mercury, 1.8 % for methylmercury and three samples for inorganic mercury.All the 20 food groups available at the first level of FoodEx were covered in the current data collection. The food groups 'Fish and other seafood' and 'Meat and meat products' dominated the food product coverage with 36.8 % and 17.6 % respectively. These were followed by 'Grain and grain-based products' at 7.8 % and 'Vegetables an...

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Section: Occurrence In Fish and Other Seafoodmentioning

confidence: 99%

Scientific Opinion on the risk for public health related to the presence of mercury and methylmercury in food

2012

EFS2

465

160

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“…The first group included five essential elements (Co, Cu, Fe, Mn and Zn) that are present in all animal tissues (Johnson and Fischer, 1994;Lal, 1995). The second group comprised seven elements (As, Cd, Cr, Hg, Ni, Pb and V), which are referred to as toxic and thought to reflect exogenous influences related to environmental pollution (Engman and Jorhem, 1998;Noë l et al, 2011).…”

Section: Analysis Of Essential and Toxic Minerals Analysismentioning

confidence: 99%

“…Many such elements are widely known to be present in enzyme active centres that are responsible for the development of important functions in all animals; thus, marine-derived foods can serve as a good source of essential elements (Johnson and Fischer, 1994;Lal, 1995). Additionally, fish and shellfish are good bioindicators of trace element contamination in the marine environment because they occupy different trophic levels and can exhibit large bioaccumulation factors; by studying fish and shellfish, the harmful effects of certain metals and metalloids to marine environment and to human health have been recognised (Engman and Jorhem, 1998;Noë l et al, 2011). For both the essential and toxic groups, elements corresponding to the transition and electronegative groups of the periodic table have been reported to be strongly bound to other constituents, whereas elements corresponding to electropositive groups generally remain dissolved in the ionic state in the cell medium (Piclet, 1987).…”

Section: Mineral Composition Analysismentioning

confidence: 99%

“…The lipid matter has been recognised as the most strongly affected of these constituents, with wide differences in lipid content among tissues in both fatty (Piclet, 1987;Gallardo et al, 1989) and lean (Aubourg et al, 1999(Aubourg et al, , 2007 fish. Additionally, previous studies have shown that mineral concentrations of fish muscle zones may be influenced by different biological factors (Lal, 1995;Noë l et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Comparative chemical composition of different muscle zones in angler (Lophius piscatorius)

Prego

Pazos

Medina

et al. 2012

Journal of Food Composition and Analysis

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“…The composition however, varies greatly from species to species and also from individual to individual depending on age, sex, environment and seasons (Huss, 1988(Huss, , 1995. According to Noel et al (2011) the biochemical compositions in fishes are known to vary with season, size, stage of maturity, availability of food and so forth. Furthermore, variations in proximate compositions of fish are related to feeding intake.…”

Section: Introductionmentioning

confidence: 99%

Seasonal variations in the proximate compositions of five economically- important fish species from Lake Victoria and Lake Tanganyika, Tanzania

Abdulkarim¹,

Bwathondi²,

Benno³

2016

Bayero J. Pure App. Sci.

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Proximate compositions of five economically-important fish species from Lake Victoria and Lake Tanganyika, Tanzania were determined using standard methods and procedures of the Association of the Analytical Chemists. Samples of Lates niloticus, Oreochromis niloticus, Rastrineobola argentea, Limnothrissa miodon and Stolothrissa tanganicae were collected during the dry and rainy seasons (December 2012 to March 2013) and (June to September, 2013). Protein contents (17.35-21.44 g/100 g) were significantly (p<0.05) higher in wet seasons and lower (16.13 -19.77 g/100 g) during the dry season in all the species. Similarly, lipids contents were significantly (p<0.05) higher during the wet seasons (1.01 -3.19 g/100 g) and lower (0.79 -1.79 g/100 g) during the dry season in all the species, while carbohydrate (1.89 -4.46 g/100 g) was significantly (p<0.05) higher during the dry season in all the species. The present study showed that these species are good sources of protein in desirable quantities for normal growth, development and as a remedy to nutritional and health related problems. High contents of protein and lipid during wet season make the fish species desirable for consumption during this period. These fish species are therefore recommended to diabetic consumers due to their low carbohydrate contents.

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Contamination levels of lead, cadmium and mercury in imported and domestic lobsters and large crab species consumed in France: Differences between white and brown meat

Cited by 38 publications

References 12 publications

Scientific Opinion on the risk for public health related to the presence of mercury and methylmercury in food

Scientific Opinion on the risk for public health related to the presence of mercury and methylmercury in food

Comparative chemical composition of different muscle zones in angler (Lophius piscatorius)

Seasonal variations in the proximate compositions of five economically- important fish species from Lake Victoria and Lake Tanganyika, Tanzania

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