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

Detalhes bibliográficos
Autor(a) principal: Bárbara Silveira Costa
Data de Publicação: 2021
Outros Autores: Flávia Beatriz Custódio, Valterney Lima Deus, Daniela Chemim de Melo Hoyos, Maria Beatriz de Abreu Glória
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40746
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2022-04-04T20:24:12Z2022-04-04T20:24:12Z2021-031211510.1016/j.foodcont.2020.1076690956-7135http://hdl.handle.net/1843/40746CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorSeafood 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.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSVET - DEPARTAMENTO DE ZOOTECNIAFood ControlCamarãoMexilhãoMercúrioContaminaçãoSeafoodShellfishMollusksCookingRisk assessmentMercury in raw and cooked shrimp and mussels and dietary Brazilian exposureinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0956713520305855?via%3DihubBárbara Silveira CostaFlávia Beatriz CustódioValterney Lima DeusDaniela Chemim de Melo HoyosMaria Beatriz de Abreu Glóriaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40746/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALMercury in raw and cooked shrimp and mussels and dietary Brazilian exposure.pdfMercury in raw and cooked shrimp and mussels and dietary Brazilian exposure.pdfapplication/pdf445346https://repositorio.ufmg.br/bitstream/1843/40746/2/Mercury%20in%20raw%20and%20cooked%20shrimp%20and%20mussels%20and%20dietary%20Brazilian%20exposure.pdf7fea17bc89fdb2807c4637e39cd2f711MD521843/407462022-04-04 17:24:12.518oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-04T20:24:12Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
title Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
spellingShingle Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
Bárbara Silveira Costa
Seafood
Shellfish
Mollusks
Cooking
Risk assessment
Camarão
Mexilhão
Mercúrio
Contaminação
title_short Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
title_full Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
title_fullStr Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
title_full_unstemmed Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
title_sort Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
author Bárbara Silveira Costa
author_facet Bárbara Silveira Costa
Flávia Beatriz Custódio
Valterney Lima Deus
Daniela Chemim de Melo Hoyos
Maria Beatriz de Abreu Glória
author_role author
author2 Flávia Beatriz Custódio
Valterney Lima Deus
Daniela Chemim de Melo Hoyos
Maria Beatriz de Abreu Glória
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Bárbara Silveira Costa
Flávia Beatriz Custódio
Valterney Lima Deus
Daniela Chemim de Melo Hoyos
Maria Beatriz de Abreu Glória
dc.subject.por.fl_str_mv Seafood
Shellfish
Mollusks
Cooking
Risk assessment
topic Seafood
Shellfish
Mollusks
Cooking
Risk assessment
Camarão
Mexilhão
Mercúrio
Contaminação
dc.subject.other.pt_BR.fl_str_mv Camarão
Mexilhão
Mercúrio
Contaminação
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2021
dc.date.issued.fl_str_mv 2021-03
dc.date.accessioned.fl_str_mv 2022-04-04T20:24:12Z
dc.date.available.fl_str_mv 2022-04-04T20:24:12Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/40746
dc.identifier.doi.pt_BR.fl_str_mv 10.1016/j.foodcont.2020.107669
dc.identifier.issn.pt_BR.fl_str_mv 0956-7135
identifier_str_mv 10.1016/j.foodcont.2020.107669
0956-7135
url http://hdl.handle.net/1843/40746
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Food Control
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
VET - DEPARTAMENTO DE ZOOTECNIA
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/40746/1/License.txt
https://repositorio.ufmg.br/bitstream/1843/40746/2/Mercury%20in%20raw%20and%20cooked%20shrimp%20and%20mussels%20and%20dietary%20Brazilian%20exposure.pdf
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