Preliminary results of mercury levels in raw and cooked seafood and their public health impact

Costa, Fernanda do N.; Korn, Maria Graças A.; Brito, Geysa B.; Ferlin, Stacy; Fostier, Anne Hélène

doi:10.1016/j.foodchem.2015.07.081

Cited by 41 publications

(19 citation statements)

References 19 publications

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“…may be a result of dehydration process, and they depend on the species. Studies of other authors have suggested that differences concerning Hg in raw and fried fish may result from fish species [20, 21], or even from Hg pre-concentration, formation of complexes involving Hg species, and sulfhydryl groups present in tissues [22]. Nevertheless, frying selected fish species in our research project did not reduce Hg content in fish considerably.…”

Section: Discussionmentioning

confidence: 61%

Assessment of Mercury Intake from Fish Meals Based on Intervention Research in the Polish Subpopulation

Kuras

Janasik

Stanislawska

et al. 2017

Biol Trace Elem Res

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The paper’s objective was to estimate weekly Hg intake from fish meals based on intervention research. Total Hg (THg) concentrations in blood and hair samples collected from men (n = 67) from an intervention study as well as muscular tissues of fresh and after heat-treating fish were determined using the thermal decomposition amalgamation atomic absorption spectrometry method (TDA-AAS) using direct mercury analyzer (DMA-80). The mean of the estimated weekly intake (EWI) was estimated at 0.62 μg/kg bw/week in the range 0.36–0.96 μg/kg body weight (bw) /week through the consumption of 4 edible marine fish species every day (for 10 days) by the participants from the intervention research in Lodz, Poland. The Hg intake in the volunteers in our intervention study accounted for 38.6% of the provisional tolerable weekly intake (PTWI) (1.6 μg/kg bw, weekly) value. The average Hg concentration in the analyzed fish ranged from 0.018 ± 0.006 mg/kg wet weight (Gadus chalcogrammus) to 0.105 ± 0.015 mg/kg wet weight (Macruronus magellanicus). The results for the average consumers were within PTWI of methylmercury (MeHg). Moreover, the average concentration of Hg in the selected fish after heat treatment did not exceed the maximum permitted concentrations for MeHg (MPCs = 0.5 mg/kg wet weight) in food set by the European Commission Regulation (EC/1881/2006). Hence, the risk of adverse effects of MeHg for the participants is substantially low.

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Section: Discussionmentioning

confidence: 61%

Assessment of Mercury Intake from Fish Meals Based on Intervention Research in the Polish Subpopulation

Kuras

Janasik

Stanislawska

et al. 2017

Biol Trace Elem Res

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“…Mercury (Hg) contamination of marine organisms has socioeconomic implications, as high concentrations of the metal in these organisms' muscle tissue would potentially violate regulations for human consumption (Costa et al 2016;Padula et al 2016), thereby affecting fish trade. In the highly impacted coastal estuary of Buenaventura Bay, Colombia, artisanal fisheries account for 50% of total fish production, and about 3000 inhabitants depend heavily on this activity for their income and food supply (Escobar Cárdenas 2009).…”

Section: Introductionmentioning

confidence: 99%

Mercury dynamics in macroinvertebrates in relation to environmental factors in a highly impacted tropical estuary: Buenaventura Bay, Colombian Pacific

Gamboa-García

Duque

Cogua

et al. 2019

Environ Sci Pollut Res

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The environmental health of Buenaventura Bay, a highly impacted tropical estuary, is influenced by numerous human activities, including mining upstream. Large-and small-scale fishing plays an important role in the local economy, so we investigated the dynamic processes of bioaccumulation of mercury at basal trophic levels. Four samples were taken at each of the four locations in Buenaventura Bay during each of the four seasons of 2015. We measured the total mercury content (T-Hg, dry weight) in sediments and in muscle tissue across 17 macroinvertebrate species. The most abundant were the blue crab (C. arcuatus) and the mantis shrimp (S. aculeata aculeata). Blue crab showed an average muscle T-Hg value exceeding the limit of 0.2 g•g-1 , which is the maximum T-Hg level suggested for food consumption by vulnerable humans and populations: pregnant women, children, and the community that feeds from this source of protein on a daily basis. It was found that, 6.22% of individuals exceeded the 0.5 g•g-1 level, which is the maximum T-Hg level suggested for food consumption by the general population: the population that consumes it sporadically. Significantly high values of T-Hg in blue crab and mantis shrimp occurred during low salinity conditions in the estuary, suggesting that Hg mainly originates from river runoff during the rainy season. Nevertheless, the biota-sediment accumulation factor (BSAF) was favored in high salinity, which could mean greater availability of Hg for higher levels of the estuarine food web in the dry season and in marine waters. In general, the T-Hg levels in some samples exceeded 0.2 g•g −1. Therefore this pollutant must be monitored due to its biomagnification potential and as a threat to human health, especially that for the local population of fishermen and their families.

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“…Most emission to air occurs in the form of elemental Hg, which is very stable and can remain in the atmosphere for months or even years, enabling transport over long distances around the globe [98]. Most of the Hg released by human activities in air is by combustion of fossil fuels, mining, smelting, and combustion waste [99].…”

Section: Occurrence In the Environmentmentioning

confidence: 99%

“…Hg is concentrated in the tissue of fish, becoming increasingly potent in predatory fish and mammals that feed on small fish. The larger carnivorous fish have higher concentrations than smaller ones [99]. The average daily intake of methylmercury (mainly from fish) that can cause demonstrable effects on the health of sensitive individuals is 300 mg day −1 or 4.3 µg Hg day −1 kg body weight −1 [102].…”

Section: Dietary Sources Of Mercurymentioning

confidence: 99%

Potential Exposure and Risk Associated with Metal Contamination in Foods

Coelho¹,

Pessoa²,

Oliveira³

et al. 2016

Significance, Prevention and Control of Food Related Diseases

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Humans require several trace elements as components of the diet. Some of these elements are required in extremely small quantities only micrograms per day . On the other hand, in higher concentrations, some elements may also have deleterious, even lethal, effects. Metals such as arsenic, chromium Cr , lead Pb , and mercury Hg are naturally occurring chemical compounds. The contamination of food with these metals occurs mainly through human activities, such as farming and industry, or from contamination during food processing and storage. People can be exposed to these metals by ingesting contaminated food or water, and their accumulation in the body can lead to harmful effects over time. The main objective of this chapter is to provide a literature review on the various types of foodborne poisoning caused by the contamination of food with arsenic, Cr, Pb, and Hg and on food safety issues associated with the presence of these metals in food. Research findings from various studies carried out to examine the relationship between metal exposure and the adverse health effects of metals are addressed.

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Preliminary results of mercury levels in raw and cooked seafood and their public health impact

Cited by 41 publications

References 19 publications

Assessment of Mercury Intake from Fish Meals Based on Intervention Research in the Polish Subpopulation

Assessment of Mercury Intake from Fish Meals Based on Intervention Research in the Polish Subpopulation

Mercury dynamics in macroinvertebrates in relation to environmental factors in a highly impacted tropical estuary: Buenaventura Bay, Colombian Pacific

Potential Exposure and Risk Associated with Metal Contamination in Foods

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