Sushi commercialized in Brazil: Organic Hg levels and exposure intake evaluation. (November 2016)

• Record Type: Journal Article
• Authors: de Paiva, Esther Lima; Alves, Jeanne Clécia; Milani, Raquel Fernanda; Boer, Bárbara Sia; Quintaes, Késia Diego; Morgano, Marcelo Antonio
• Is Part Of: Food control. Volume 69(2016:Nov.)
• Page Start: 115
• Page End: 123
• Publication Date: 2016-11
• Subjects: Sushi -- Tuna -- TDA AAS -- Exposure intake -- Methylmercury; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.04.029
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The presence of organic mercury (methylmercury) in tuna, salmon and kani sushis marketed in restaurants specialising in Japanese foods (Campinas, São Paulo, Brazil), was investigated by atomic absorption spectrometer with thermal decomposition and amalgamation. Total mercury was analyzed directly, whilst organic mercury was quantified after a previous extraction with toluene in an acid solution, assisted by microwaves. Under these analytical conditions there was no interconversion between the inorganic and organic mercury. High sensitivity was observed for organic mercury, with limits of detection and quantification of 2.0 and 6.6 μg kg −1 . The organic mercury contents ranged from 12 to 583 μg kg −1, 6.6 to 8.2 μg kg −1 and no detected values, for the tuna, kani and salmon sushi, respectively. The mean proportion of organic Hg/total Hg for tuna sushi was 88%, indicating that the most toxic form of mercury, organic Hg, predominate in this food. The estimated exposure to methylmercury was made by taking into account the Provisional Tolerable Weekly Intake (PTWI 1.6 μg/kg) considering the daily consumption of 150 g and 20 g per adults (60 kg) and children (15 kg), respectively. Our results demonstrated that the consumption of tuna sushi may exceed 100% of PTWI. Highlights: Organic mercury content was determined in sushi samples market in Brazil. Tuna sushi presented the highest levels of methylmercury. For tuna sushi, organic Hg level corresponds to almost 90% of total Hg content. Consumption of 140 g tuna sushi/week exceeded 100% of the methylmercury PTWI for children.