Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in Brazil. Issue 6 (3rd June 2017)

• Record Type: Journal Article
• Authors: Alves, Jeanne Clécia; Lima de Paiva, Esther; Milani, Raquel Fernanda; Bearzoti, Eduardo; Morgano, Marcelo Antonio; Diego Quintaes, Késia
• Is Part Of: Journal of environmental science and health. Volume 52:Issue 6(2017)
• Page Start: 418
• Page End: 424
• Publication Date: 2017-06-03
• Subjects: Methylmercury -- fish -- Japanese cuisine -- tuna -- salmon -- food quality; Pesticides -- Environmental aspects -- Periodicals; Food contamination -- Periodicals; Agricultural wastes -- Environmental aspects -- Periodicals; Ecology -- periodicals; Pesticides -- toxicity -- periodicals; Food Contamination -- periodicals; 363.73
• DOI: 10.1080/03601234.2017.1293451
• Languages: English
• ISSNs: 0360-1234

Abstract

ABSTRACT: Although fish is a healthy alternative for meat, it can be a vehicle for mercury (Hg), including in its most toxic organic form, methylmercury (MeHg). The objective of the present study was to estimate the risk to human health caused by the consumption of sushi and sashimi as commercialized by Japanese food restaurants in the city of Campinas (SP, Brazil). The total Hg content was determined by atomic absorption spectrometry with thermal decomposition and amalgamation, and the MeHg content calculated considering that 90% of the total Hg is in the organic form. The health risk was estimated from the values for the provisional tolerable weekly ingestion (PTWI) by both adults and children. The mean concentrations for total Hg were: 147.99, 6.13, and 3.42 µg kg −1 in the tuna, kani, and salmon sushi samples, respectively, and 589.09, 85.09, and 11.38 µg kg −1 in the tuna, octopus and salmon sashimi samples, respectively. The tuna samples showed the highest Hg concentrations. One portion of tuna sashimi exceeded the PTWI value for MeHg established for children and adults. The estimate of risk for human health indicated that the level of toxicity depended on the type of fish and size of the portion consumed.