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Concentration and Exposure Assessment of Mercury in Commercial Fish and Other Seafood Marketed in Oman
Author(s) -
AlMughairi Sabra,
Yesudhason Poulose,
AlBusaidi Moza,
AlWaili Aaliah,
AlRahbi Waleed A. K.,
AlMazrooei Nashwa,
AlHabsi Saoud H.
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12150
Subject(s) - mercury (programming language) , mackerel , tuna , methylmercury , fishery , shellfish , tolerable daily intake , predatory fish , horse mackerel , toxicology , food contaminant , diversity of fish , trophic level , biology , environmental chemistry , zoology , food science , chemistry , aquatic animal , fish <actinopterygii> , bioaccumulation , body weight , ecology , computer science , programming language , endocrinology
The results of this study present analytical data of the mercury levels in several fish and shellfish species to create awareness among individuals of the risks associated with consuming fish contaminated with mercury. Mercury concentrations varied from a mean of 0.02 mg/kg in Indian mackerel to 0.19 mg/kg in shark in both fresh and frozen fish, from 0.02 mg/kg in sardines to 0.18 mg/kg in skipjack tuna in canned fish, and from 0.02 mg/kg in Indian mackerel to 0.79 mg/kg in shark in dried fish. Shellfish contained a slightly higher amount of mercury than fresh or frozen fish with a mean of 0.09 mg/kg. Trophic position, followed by habitat, was the most important factors for variability in mercury concentrations in fish and shellfish. The maximum safe weekly intake (MSWI) values of mercury were significantly higher for herbivores than for carnivores. The MSWI value for total mercury in the case of consuming most (72%) fish species was more than 5 kg; however, the MSWI value was never more than 5 kg in most (66%) shellfish species. Risks were identified upon consumption of 120 g of dried shark when exceeding the provisional tolerable weekly intake threshold (1.6 μ g/kg) for methylmercury. Therefore, fish‐eating populations should reduce the quantity of dried shark to efficiently diminish the exposure to mercury.