Mercury intake via consumption of imported Atlantic mackerel (Scomber scombrus) in Istanbul

Abstract

The aims of this study were to determine the concentrations of mercury (Hg) in frozen imported Atlantic mackerel consumed in Istanbul and to predict their potential health consequences. In this study, the concentration of Hg was determined following US EPA Method 7473 (2007) using a direct mercury analyzer (DMA-1). Mercury level of the Atlantic mackerel ranged between 0.045 to 0.065 mg/kg. The mercury levels were well below the limit value of 1.00 mg/kg wet weight (EC, 2006;Turkish Food Codex, 2011) for fish such as mackerel. The potential human health risks of Atlantic mackerel sold in Istanbul were also assessed in terms of Hg levels. The estimated weekly intakes (EWI) of the mercury were lower than established provisional tolerable weekly intakes (PTWI). Target hazard quotient (THQ) values were below 1, indicating that Atlantic mackerel consumption is not a potential health risk in adults and children. According to the amount of Hg, this fish can be consumed safely 3 times a week. Furthermore, it is determined that consumption of fish from the IV. Region 4 times a week will not be a problem because of the low amount of Hg. Our results provide a good tool to determine the Hg exposure of Turkish consumers (adult and children) via Atlantic mackerel consumption in terms of food monitoring and food safety.

Estimation of Target Hazard Quotients and Potential Health Risks for Toxic Metals and Other Trace Elements by Consumption of Female Fish Gonads and Testicles

“…Values were multiplied by the average adult body weight (BW—70 kg). Then, the percent PTWI was calculated [ 23 , 24 ]. where: PTWI for Al—2 mg/kg BW; Pb—25 µg/kg BW; Cd—7 µg/kg BW; Hg—1.6 µg/kg BW [ 23 ].…”