mercury
; animal
; cooking
; Decapoda (Crustacea)
; food contamination
; Gadiformes
; human
; public health
; sea food
; Animals
; Cooking
; Decapoda (Crustacea)
; Food Contamination
; Gadiformes
; Humans
; Mercury
; Public Health
; Seafood
Scopus学科分类:
Agricultural and Biological Sciences: Aquatic Science
; Earth and Planetary Sciences: Oceanography
; Environmental Science: Pollution
英文摘要:
The risk of Hg poisoning by eating seafood is considered real from the several international agencies that recommended, by fish consumption advisories, to pregnant women and young children to avoid or severely limit the consumption of the fish and shellfish with a high-range mercury levels. The analyses of two common species, European hake and Norway lobster, collected from an area of Central Adriatic Sea, reported high mercury levels in crustaceans. For Norway lobster total mercury exceeded, in six out of ten analysed pools, the recommended 0.5 mg/kg wet weight European limit. Moreover the increased amount of Hg concentrations in Norway lobster cooked samples suggests the necessity to review current procedures of Hg control in food, considering also consumption habits of consumers. The Hg values found in all European hake samples are below the legal limits and, in this species, the boiling did not modify the concentrations in fish tissues. � 2016 Elsevier Ltd
Facolt� di Bioscienze e Tecnologie Agro-alimentari e Ambientali, Teramo University, Localit� Piano d'Accio, Teramo, Italy; C.Re.A.A. National Reference Centre for Surveillance and Monitoring Animal Feed, Via Bologna 148, Torino, Italy; Istituto Zooprofilattico Sperimentale “G. Caporale”, Via Campo Boario, Teramo, Italy; Executive Veterinary A.S.L. Pescara, Pescara, Italy
Recommended Citation:
Perugini M.,Zezza D.,Tulini S.M.R.,et al. Effect of cooking on total mercury content in Norway lobster and European hake and public health impact[J]. Marine Pollution Bulletin,2016-01-01,109(1)