Effect of cooking on total mercury content in Norway lobster and European hake and public health impact

Perugini, Monia; Zezza, Daniela; Tulini, S. M. R.; Abete, Maria Cesarina; Monaco, G.; Conte, Annamaria; Olivieri, Vincenzo; Amorena, Michele

doi:10.1016/j.marpolbul.2016.05.010

Cited by 14 publications

(9 citation statements)

References 31 publications

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“…These results indicate that the changes in heavy metal levels of aquatic products are influenced largely by subjects and the cooking method. For example, cooking can reduce mercury by 59% in scallop viscera (Toyes-Vargas et al, 2016), but significantly increased (p <0.01) the Hg levels in the Norway lobster (Perugini et al, 2016) and fish (Costa et al, 2016).…”

Section: Effects Of Different Cooking Styles On the Heavy Metal Level...mentioning

confidence: 97%

Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle

Peng

et al. 2022

Biol Trace Elem Res

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Section: Effects Of Different Cooking Styles On the Heavy Metal Level...mentioning

confidence: 97%

Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle

Peng

et al. 2022

Biol Trace Elem Res

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“…Moreover, it should not be surprising that several studies have shown higher levels of contaminants in marine organisms from the Mediterranean Sea compared to those from other geographic areas [6,47,[114][115][116], with levels of PAHs and especially Hg often exceeding recommended limits for human consumption [6,30,117,118] Concerning Hg, in particular, the highest concentrations in Europe tend to be found in fish caught in the Mediterranean Sea [16]. Data showed a more marked Hg bioavailability in the Tyrrhenian and the Adriatic coastal waters compared to the rest of the Mediterranean [119], and MeHg levels higher than the legal limit have been discovered in seafood caught in both areas [117,118,[120][121][122][123][124], as well as in the Ionian Sea (Sidimar 2018), and in different classes of marine organisms, including fishes, crustaceans, and mollusks. MeHg contamination hotspots are represented by the Trieste gulf [125], the coastal waters between Cattolica and Rimini, in the Central Adriatic Sea [124], and those between Anzio and Civitavecchia, in the Central Tyrrhenian Sea [126].…”

Section: Mediterranean Coastal Communities As An Informative Case Studymentioning

confidence: 99%

Methylmercury and Polycyclic Aromatic Hydrocarbons in Mediterranean Seafood: A Molecular Anthropological Perspective

et al. 2021

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Eating seafood has numerous health benefits; however, it constitutes one of the main sources of exposure to several harmful environmental pollutants, both of anthropogenic and natural origin. Among these, methylmercury and polycyclic aromatic hydrocarbons give rise to concerns related to their possible effects on human biology. In the present review, we summarize the results of epidemiological investigations on the genetic component of individual susceptibility to methylmercury and polycyclic aromatic hydrocarbons exposure in humans, and on the effects that these two pollutants have on human epigenetic profiles (DNA methylation). Then, we provide evidence that Mediterranean coastal communities represent an informative case study to investigate the potential impact of methylmercury and polycyclic aromatic hydrocarbons on the human genome and epigenome, since they are characterized by a traditionally high local seafood consumption, and given the characteristics that render the Mediterranean Sea particularly polluted. Finally, we discuss the challenges of a molecular anthropological approach to this topic.

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“…In this respect, many studies showed that post-harvest treatments or processing practices, such as washing and soaking; and various cooking methods, such as boiling, steaming, frying, roasting, microwave cooking, and high temperature and pressure-cooking method could effectively reduce heavy metals in vegetables, fish, lobster, and seaweeds [14][15][16][17][18][19]. Some studies revealed that many household chemicals, such as citric acid, sodium chloride, and lemon could be used to reduce the heavy metal residues from vegetables [14,20].…”

Section: Introductionmentioning

confidence: 99%

Impact of processing pre-treatments on color and the level of heavy metal reduction of the green alga Ulva sp.: A preliminary study

Poeloengasih¹,

Prasetyo²,

Hernawan³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Ulva sp. is an abundant green alga in Gunungkidul waters, Indonesia, considered a source of nourishing food, sought after by food industries. This green alga could be served as a dish, a seasoning, or an ingredient; hence, the assessment of its safety is important. The present study was conducted to reduce heavy metal residues in Ulva sp. collected from Sepanjang beach, Gunungkidul, Indonesia by using two different processing treatments, i.e., washing with citric acid and blanching at various times and seaweed-to-solution ratios. The number of heavy metal residues (As, Cd, Pb, and Hg) was determined by Inductive Coupled Plasma Mass Spectrometry (ICP-MS) and visual green color loss was measured by a color spectrophotometer. The result showed that the concentration of As and Cd in the unprocessed sample was higher than SNI 2690:2015 specification for raw seaweed as well as the National Food and Drug Agency of the Government of Indonesia (BPOM Indonesia) permissible limits in food. Washing Ulva sp. with citric acid 0.5% for 10 min in a seaweed-to-solution ratio of 1:20 could reduce the level of as up to 42.53%, whereas washing Ulva sp. with citric acid 0.5% for 15 min in a seaweed-to-solution of 1:10 could reduce the level of Cd up to 96.12%. All processing treatments affected the appearance of Ulva sp. which is indicated by the increase in color differences (ΔE) > 2.

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Effect of cooking on total mercury content in Norway lobster and European hake and public health impact

Cited by 14 publications

References 31 publications

Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle

Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle

Methylmercury and Polycyclic Aromatic Hydrocarbons in Mediterranean Seafood: A Molecular Anthropological Perspective

Impact of processing pre-treatments on color and the level of heavy metal reduction of the green alga Ulva sp.: A preliminary study

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