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Contribution of shellfish consumption to reducing mercury health risk in northern Jiaozhou Bay, China

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Document pages: 8 pages

Abstract: The consumption of fish and marine mammals is an important way for human exposure to mercury. The low mercury content in shellfish poses a low mercury health risk to people who eat shellfish. The purpose of this study is to detect the mercury concentration in different kinds of shellfish and calculate the mercury health risk of traditional residents eating shellfish near the north of Jiaozhou Bay. From April to June 2012, 356 shellfish samples, including 7 species, were collected from 5 different locations in the north of Jiaozhou Bay. The average mercury content of collected shellfish ranged from 0.024   mg kg − 1 to 0.452   mg kg − 1. The mercury content of 44 shellfish samples (12.36 ) exceeded the national limit for pollution-free aquatic products (0.3 )   mg kg − 1) Generally, the viscus had the highest mercury content among all parts of the shellfish. A positive correlation between mercury content and total weight edible part weight was found in most species of the collected shellfish. The results showed that shellfish consumption resulted in the lower risk of mercury exposure to residents based on the calculation of daily intake (DI) and target hazard quotient (THQ).

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