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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40746
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dc.creatorBárbara Silveira Costapt_BR
dc.creatorFlávia Beatriz Custódiopt_BR
dc.creatorValterney Lima Deuspt_BR
dc.creatorDaniela Chemim de Melo Hoyospt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2022-04-04T20:24:12Z-
dc.date.available2022-04-04T20:24:12Z-
dc.date.issued2021-03-
dc.citation.volume121pt_BR
dc.citation.spage1pt_BR
dc.citation.epage5pt_BR
dc.identifier.doi10.1016/j.foodcont.2020.107669pt_BR
dc.identifier.issn0956-7135pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40746-
dc.description.resumoSeafood 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentVET - DEPARTAMENTO DE ZOOTECNIApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Controlpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectSeafoodpt_BR
dc.subjectShellfishpt_BR
dc.subjectMolluskspt_BR
dc.subjectCookingpt_BR
dc.subjectRisk assessmentpt_BR
dc.subject.otherCamarãopt_BR
dc.subject.otherMexilhãopt_BR
dc.subject.otherMercúriopt_BR
dc.subject.otherContaminaçãopt_BR
dc.titleMercury in raw and cooked shrimp and mussels and dietary Brazilian exposurept_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0956713520305855?via%3Dihubpt_BR
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