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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Sushi commercialized in Brazil: Organic Hg levels and exposure intake evaluation

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Author(s):
de Paiva, Esther Lima [1] ; Alves, Jeanne Clecia [2] ; Milani, Raquel Fernanda [1] ; Boer, Barbara Sia [1] ; Quintaes, Kesia Diego [2] ; Morgano, Marcelo Antonio [1]
Total Authors: 6
Affiliation:
[1] Inst Food Technol ITAL, POB 139, BR-13070178 Campinas, SP - Brazil
[2] Fed Univ Ouro Preto UPOP, Sch Nutr, BR-35400000 Ouro Preto, MG - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD CONTROL; v. 69, p. 115-123, NOV 2016.
Web of Science Citations: 7
Abstract

The presence of organic mercury (methylmercury) in tuna, salmon and kani sushis marketed in restaurants specialising in Japanese foods (Campinas, Sao Paulo, Brazil), was investigated by atomic absorption spectrometer with thermal decomposition and amalgamation. Total mercury was analyzed directly, whilst organic mercury was quantified after a previous extraction with toluene in an acid solution, assisted by microwaves. Under these analytical conditions there was no interconversion between the inorganic and organic mercury. High sensitivity was observed for organic mercury, with limits of detection and quantification of 2.0 and 6.6 mu g kg(-1). The organic mercury contents ranged from 12 to 583 mu g kg(-1), 6.6 to 8.2 mu g kg(-1) and no detected values, for the tuna, kani and salmon sushi, respectively. The mean proportion of organic Hg/total Hg for tuna sushi was 88%, indicating that the most toxic form of mercury, organic Hg, predominate in this food. The estimated exposure to methylmercury was made by taking into account the Provisional Tolerable Weekly Intake (PTWI 1.6 mu g/kg) considering the daily consumption of 150 g and 20 g per adults (60 kg) and children (15 kg), respectively. Our results demonstrated that the consumption of tuna sushi may exceed 100% of PTWI. (C) 2016 Elsevier Ltd. All rights reserved. (AU)