Teores de mercúrio em frutos do mar do mercado varejista de Belo Horizonte, MG

Abstract

The objective of this study was to investigate mercury levels in shrimp and mussels purchased in the retail market of Belo Horizonte, MG, Brazil. A total of 126 samples were analyzed, 42 samples for each experimental group (salt water whiteleg shrimp, atlantic seabob and brown mussel) from different regions of Brazil. Mercury levels were quantified by atomic absorption spectrometry of combustion after amalgamation in gold. The samples were compared regarding species, body distribution and cooking time for consumption. The risk to the human population from mercury exposure by consuming these seafood was also estimated. Mercury contents ranged from 0.01 to 0.03 mg/kg for shrimp and mussel, respectively. No sample had mercury levels higher than the limit established by the Brazilian legislation. There was significant statistical difference among species. Significant difference also occurred in whiteleg shrimp for fillet and exoskeleton treatments (p < 0.05), suggesting the affinity of mercury to protein in shrimp (muscle tissue). No significant difference was observed on mercury levels after cooking. The estimate of mercury exposure from seafood consumption showed that this food is safe if consumed in amount suggested in the Food Guide for the Brazilian Population.