Preliminary Results Of Mercury Levels In Raw And Cooked Seafood And Their Public Health Impact

dc.creatorCosta
dc.creatorFernanda do N.; Korn
dc.creatorMaria Gracas A.; Brito
dc.creatorGeysa B.; Ferlin
dc.creatorStacy; Fostier
dc.creatorAnne H.
dc.date2016-FEB
dc.date2016-06-07T13:37:10Z
dc.date2016-06-07T13:37:10Z
dc.date.accessioned2018-03-29T01:52:20Z
dc.date.available2018-03-29T01:52:20Z
dc.identifier
dc.identifierPreliminary Results Of Mercury Levels In Raw And Cooked Seafood And Their Public Health Impact. Elsevier Sci Ltd, v. 192, p. 837-841 FEB-2016.
dc.identifier0308-8146
dc.identifierWOS:000362304500106
dc.identifier10.1016/j.foodchem.2015.07.081
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0308814615011140
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/244432
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1308130
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionMercury is toxic for human health and one of the main routes of exposure is through consumption of contaminated fish and shellfish. The objective of this work was to assess the possible mercury contamination of bivalves (Anomalocardia brasiliana, Lucina pectinata, Callinectes sapidus), crustacean (C sapidus) and fish (Bagre marinus and Diapterus rhombeus) collected on Salinas da Margarida, BA (Brazil), a region which carciniculture, fishing and shellfish extraction are the most important economic activities. The effect of cooking on Hg concentration in the samples was also studied. The results showed that Hg concentration was generally higher in the cooked samples than in raw samples. This increase can be related to the effect of Hg pre-concentration, formation of complexes involving mercury species and sulfhydryl groups present in tissues and/or loss of water and fat. The highest concentrations were found in B. rnarinus samples ranging 837.0-1585.3 mu g kg(-1), which exceeded those recommended by Brazilian Health Surveillance Agency (ANVISA). In addition, Hg values found in the other samples also suggest the monitoring of the Hg concentrations in seafood consumed from the region. (C) 2015 Elsevier Ltd. All rights reserved.
dc.description192
dc.description
dc.description
dc.description837
dc.description841
dc.descriptionFundacao de Amparo a Pesquisa do Estado da Bahia (FAPESB)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionGroup of Research in Analytical Chemistry (GPQA)
dc.descriptionGroup of Spectrometry, Sample Preparation and Mechanization (GEPAM)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCI LTD
dc.publisher
dc.publisherOXFORD
dc.relationFOOD CHEMISTRY
dc.rightsembargo
dc.sourceWOS
dc.subjectOrganic Mercury
dc.subjectFish
dc.subjectBiomagnification
dc.subjectSelenium
dc.subjectTuna
dc.subjectWeb
dc.titlePreliminary Results Of Mercury Levels In Raw And Cooked Seafood And Their Public Health Impact
dc.typeArtículos de revistas


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