Toxic Heavy Metals and Their Risk Assessment of Exposure in Selected Freshwater and Marine Fish in Thailand

This study identified the levels of arsenic, cadmium, mercury, and lead in 15 species of commonly consumed fish in Thailand (7 freshwater species, 8 marine species), as well as the risk of these toxic elements for consumers. Inductively coupled plasma mass spectrometry (ICP-MS-MS) was used to identi...

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Bibliographic Details
Published in:Foods 2023-10, Vol.12 (21), p.3967
Main Authors: Sirisangarunroj, Prasit, Monboonpitak, Nuntawat, Karnpanit, Weeraya, Sridonpai, Piyanut, Singhato, Alongkote, Laitip, Nunnapus, Ornthai, Nattikarn, Yafa, Charun, Judprasong, Kunchit
Format: Article
Language:English
Subjects:
Arsenic
Bioaccumulation
Cadmium
Exposure
Fatty acids
Fish
Fishes
Food
Food consumption
Food contamination
Food contamination & poisoning
Fresh water
Freshwater fish
Heavy metals
High density polyethylenes
Inductively coupled plasma mass spectrometry
International economic relations
Lead
Mackerel
Marine fish
Marketing research
Mass spectrometry
Mass spectroscopy
Mercury
Mercury (metal)
Metal industry
Microwaves
Moisture content
Public health
Risk assessment
Safety and security measures
Surveys
Tilapia
toxic elements
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Summary:This study identified the levels of arsenic, cadmium, mercury, and lead in 15 species of commonly consumed fish in Thailand (7 freshwater species, 8 marine species), as well as the risk of these toxic elements for consumers. Inductively coupled plasma mass spectrometry (ICP-MS-MS) was used to identify toxic elements, while an exposure assessment was conducted by applying consumption amounts from the national food consumption survey to the toxic element contents in the fish samples. The results showed that the fish contained arsenic ranging from less than the limit of detection (LOD) to 8.51 mg/kg fresh weight (FW), cadmium ranging from the LOD to 0.04 mg/kg FW, and mercury ranging from the limit of quantitation (LOQ) to 0.38 mg/kg FW. Lead was found in small amounts (
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12213967