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Type: Artigo de Periódico
Title: Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
Authors: Bárbara Silveira Costa
Flávia Beatriz Custódio
Valterney Lima Deus
Daniela Chemim de Melo Hoyos
Maria Beatriz de Abreu Glória
Abstract: 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 < 0.05). Mercury levels in the muscle were higher than in the exoskeleton. Boiling for up to 4 and 6 min did not affect Hg levels in shrimp and mussels, respectively. The estimated methylmercury (MeHg) mean intake from the consumption of shrimp and mussels (0.04–0.09 μg/kg bw for 3 portions/week consumption) was low, less than 6% of the provisional tolerable weekly intake – PTWI.
Subject: Camarão
language: eng Brasil
Publisher: Universidade Federal de Minas Gerais
Publisher Initials: UFMG
metadata.dc.publisher.department: FAR - DEPARTAMENTO DE ALIMENTOS
Rights: Acesso Aberto
metadata.dc.identifier.doi: 10.1016/j.foodcont.2020.107669
Issue Date: Mar-2021
metadata.dc.relation.ispartof: Food Control
Appears in Collections:Artigo de Periódico

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