Use este identificador para citar ou linkar para este item: http://www.repositorio.ufop.br/handle/123456789/9057
Título: Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in Brazil.
Autor(es): Alves, Jeanne Clécia
Paiva, Esther Lima de
Milani, Raquel Fernanda
Bearzoti, Eduardo
Morgano, Marcelo Antonio
Quintaes, Késia Diego
Palavras-chave: Methylmercury
Japanese cuisine
Food quality
Data do documento: 2017
Referência: ALVES, J. C. et al. Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in Brazil. Disponível em: <http://www.tandfonline.com/doi/full/10.1080/03601234.2017.1293451?scroll=top&needAccess=true>. Acesso em: 29 ago. 2017.
Resumo: Although fish is a healthy alternative for meat, it can be a vehicle for mercury (Hg), including in its most toxic organic form, methylmercury (MeHg). The objective of the present study was to estimate the risk to human health caused by the consumption of sushi and sashimi as commercialized by Japanese food restaurants in the city of Campinas (SP, Brazil). The total Hg content was determined by atomic absorption spectrometry with thermal decomposition and amalgamation, and the MeHg content calculated considering that 90% of the total Hg is in the organic form. The health risk was estimated from the values for the provisional tolerable weekly ingestion (PTWI) by both adults and children. The mean concentrations for total Hg were: 147.99, 6.13, and 3.42 mg kg¡1 in the tuna, kani, and salmon sushi samples, respectively, and 589.09, 85.09, and 11.38 mg kg¡1 in the tuna, octopus and salmon sashimi samples, respectively. The tuna samples showed the highest Hg concentrations. One portion of tuna sashimi exceeded the PTWI value for MeHg established for children and adults. The estimate of risk for human health indicated that the level of toxicity depended on the type of fish and size of the portion consumed.
URI: http://www.repositorio.ufop.br/handle/123456789/9057
Link para o artigo: http://www.tandfonline.com/doi/full/10.1080/03601234.2017.1293451?scroll=top&needAccess=true
ISSN: 15324109
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