Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure

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dc.creatorBárbara Silveira Costa
dc.creatorFlávia Beatriz Custódio
dc.creatorValterney Lima Deus
dc.creatorDaniela Chemim de Melo Hoyos
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-04-04T20:24:12Z
dc.date.accessioned2025-09-09T00:36:03Z
dc.date.available2022-04-04T20:24:12Z
dc.date.issued2021-03
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodcont.2020.107669
dc.identifier.issn0956-7135
dc.identifier.urihttps://hdl.handle.net/1843/40746
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Control
dc.rightsAcesso Aberto
dc.subjectCamarão
dc.subjectMexilhão
dc.subjectMercúrio
dc.subjectContaminação
dc.subject.otherSeafood
dc.subject.otherShellfish
dc.subject.otherMollusks
dc.subject.otherCooking
dc.subject.otherRisk assessment
dc.titleMercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
dc.typeArtigo de periódico
local.citation.epage5
local.citation.spage1
local.citation.volume121
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentVET - DEPARTAMENTO DE ZOOTECNIA
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0956713520305855?via%3Dihub

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