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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 H.
Afiliação
  • Costa Fdo N; Group of Research in Analytical Chemistry (GPQA), Institute of Chemistry, Federal University of Bahia (UFBA), Campus of Ondina, P.O. Box 40170-115, Salvador, Bahia, Brazil.
  • Korn MG; Group of Research in Analytical Chemistry (GPQA), Institute of Chemistry, Federal University of Bahia (UFBA), Campus of Ondina, P.O. Box 40170-115, Salvador, Bahia, Brazil. Electronic address: korn@ufba.br.
  • Brito GB; Group of Research in Analytical Chemistry (GPQA), Institute of Chemistry, Federal University of Bahia (UFBA), Campus of Ondina, P.O. Box 40170-115, Salvador, Bahia, Brazil.
  • Ferlin S; Institute of Chemistry, University of Campinas (UNICAMP), P.O. Box 6154, 13083-970 Campinas, SP, Brazil.
  • Fostier AH; Institute of Chemistry, University of Campinas (UNICAMP), P.O. Box 6154, 13083-970 Campinas, SP, Brazil.
Food Chem ; 192: 837-41, 2016 Feb 01.
Article em En | MEDLINE | ID: mdl-26304418
Mercury is toxic for human health and one of the main routes of exposure is through consumption of contaminated fish and shellfish. The objective of this work was to assess the possible mercury contamination of bivalves (Anomalocardia brasiliana, Lucina pectinata, Callinectes sapidus), crustacean (C. sapidus) and fish (Bagre marinus and Diapterus rhombeus) collected on Salinas da Margarida, BA (Brazil), a region which carciniculture, fishing and shellfish extraction are the most important economic activities. The effect of cooking on Hg concentration in the samples was also studied. The results showed that Hg concentration was generally higher in the cooked samples than in raw samples. This increase can be related to the effect of Hg pre-concentration, formation of complexes involving mercury species and sulfhydryl groups present in tissues and/or loss of water and fat. The highest concentrations were found in B. marinus samples ranging 837.0-1585.3 µg kg(-1), which exceeded those recommended by Brazilian Health Surveillance Agency (ANVISA). In addition, Hg values found in the other samples also suggest the monitoring of the Hg concentrations in seafood consumed from the region.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Frutos do Mar / Contaminação de Alimentos / Saúde Pública / Alimentos Marinhos / Peixes / Mercúrio Aspecto: Determinantes_sociais_saude Limite: Animals / Humans Idioma: En Revista: Food Chem Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Frutos do Mar / Contaminação de Alimentos / Saúde Pública / Alimentos Marinhos / Peixes / Mercúrio Aspecto: Determinantes_sociais_saude Limite: Animals / Humans Idioma: En Revista: Food Chem Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido