As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure

Detalhes bibliográficos
Autor(a) principal: Morgano, Marcelo A.; et al.
Data de Publicação: 2014
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/362
Resumo: The presence of inorganic contaminants As, Cd, Cr, Hg and Pb was evaluated in 116 samples of muscles of seafood used for sashimi from Japanese restaurants in Campinas, SP, Brazil. Tuna (Thunnus thynnus), salmon (Salmo salar), mullet (Mugil platanus) and octopus (Octopus vulgaris) were the most common seafood species in these restaurants. Samples were digested in a microwave assisted system and the contaminants were determined by inductively coupled plasma (ICP OES). The percentage of samples above the maximum limit permitted by MERCOSUL and European regulations were: As (90% tuna, 48% salmon, 31% mullet and 100% octopus); Cd (61% octopus); Hg (7% tuna); Pb (6% mullet). Octopus and tuna were the sashimi that most contributed to arsenic and mercury intake, respectively. 2013 Elsevier Ltd. All rights reserved.
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spelling As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposureSashimiSeafood speciesThe presence of inorganic contaminants As, Cd, Cr, Hg and Pb was evaluated in 116 samples of muscles of seafood used for sashimi from Japanese restaurants in Campinas, SP, Brazil. Tuna (Thunnus thynnus), salmon (Salmo salar), mullet (Mugil platanus) and octopus (Octopus vulgaris) were the most common seafood species in these restaurants. Samples were digested in a microwave assisted system and the contaminants were determined by inductively coupled plasma (ICP OES). The percentage of samples above the maximum limit permitted by MERCOSUL and European regulations were: As (90% tuna, 48% salmon, 31% mullet and 100% octopus); Cd (61% octopus); Hg (7% tuna); Pb (6% mullet). Octopus and tuna were the sashimi that most contributed to arsenic and mercury intake, respectively. 2013 Elsevier Ltd. All rights reserved.Morgano, Marcelo A.; et al.2022-07-11T04:41:51Z2022-07-11T04:41:51Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Control, Amsterdan, v. 36, p. 24-29, 2014.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/362reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-07-11T04:41:51Zoai:http://repositorio.ital.sp.gov.br:123456789/362Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-07-11T04:41:51Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
title As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
spellingShingle As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
Morgano, Marcelo A.; et al.
Sashimi
Seafood species
title_short As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
title_full As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
title_fullStr As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
title_full_unstemmed As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
title_sort As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
author Morgano, Marcelo A.; et al.
author_facet Morgano, Marcelo A.; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Morgano, Marcelo A.; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Sashimi
Seafood species
topic Sashimi
Seafood species
description The presence of inorganic contaminants As, Cd, Cr, Hg and Pb was evaluated in 116 samples of muscles of seafood used for sashimi from Japanese restaurants in Campinas, SP, Brazil. Tuna (Thunnus thynnus), salmon (Salmo salar), mullet (Mugil platanus) and octopus (Octopus vulgaris) were the most common seafood species in these restaurants. Samples were digested in a microwave assisted system and the contaminants were determined by inductively coupled plasma (ICP OES). The percentage of samples above the maximum limit permitted by MERCOSUL and European regulations were: As (90% tuna, 48% salmon, 31% mullet and 100% octopus); Cd (61% octopus); Hg (7% tuna); Pb (6% mullet). Octopus and tuna were the sashimi that most contributed to arsenic and mercury intake, respectively. 2013 Elsevier Ltd. All rights reserved.
publishDate 2014
dc.date.none.fl_str_mv




2014
2022-07-11T04:41:51Z
2022-07-11T04:41:51Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv Food Control, Amsterdan, v. 36, p. 24-29, 2014.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/362
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Food Control, Amsterdan, v. 36, p. 24-29, 2014.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/362
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dc.language.iso.fl_str_mv eng
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instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
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repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
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