Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure

Seafood is the main source of dietary mercury (Hg) exposure and it can be affected by species, origin, tissue, and processing. The objective of this study was to investigate total Hg in shrimp and mussels from the retail market, compare species, body tissue distribution and cooking time, and to esti...

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Bibliographic Details
Published in:Food control 2021-03, Vol.121, p.107669, Article 107669
Main Authors: Costa, Barbara S., Custódio, Flávia B., Deus, Valterney L., Hoyos, Daniela C.M., Gloria, Maria Beatriz A.
Format: Article
Language:English
Subjects:
Cooking
Mollusks
Risk assessment
Seafood
Shellfish
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Summary:Seafood is the main source of dietary mercury (Hg) exposure and it can be affected by species, origin, tissue, and processing. The objective of this study was to investigate total Hg in shrimp and mussels from the retail market, compare species, body tissue distribution and cooking time, and to estimate dietary exposure. A total of 126 samples (whiteleg and Atlantic seabob shrimp and South American mussel) were analyzed. Total mercury was quantified by combustion atomic absorption spectrometry with gold amalgamation. Every sample had total Hg lower than maximum legislation levels. Higher mean levels were found in mussels compared to shrimp; and whiteleg shrimp had higher mean Hg levels compared to Atlantic seabob (p 1:1) in shrimps and mussels can protect against toxicity.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2020.107669