Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in Brazil.
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2017
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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.
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Methylmercury, Japanese cuisine, Food quality
Citação
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.