Formation of toxic arsenical in roasted muscles of marine animals

Abstract

Arsenobetaine, an organo-arsenic compound known to be non-toxic, occurs ubiquitously in marine animals. To elucidate the food hygiene safety of the degradation products of arsenobetaine formed on cooking, arsenicals generated by roasting the muscles of the starspotted shark Mustelus manazo and of the red crayfish Panulirus longipes femoristriga were investigated. As a result, both muscle types were found to contain the tetramethylarsonium ion, which is reported to show a higher acute toxicity than dimethylarsinic acid (cacodylic acid) or methanearsonic acid. As a minor compound, arsenate was also detected in the muscle of M. manazo.

Scientific Opinion on Arsenic in Food

“…Additionally, arsenic species can be converted to other arsenicals during food preparation. In general, these changes are not great, but they can be significant after cooking at high temperatures, such as might be reached on the surface of the food during frying or grilling (Hanaoka et al, 2001;Torres-Escribano et al, 2008).…”

Scientific Opinion on Arsenic in Food

“…Additionally, arsenic species can be converted to other arsenicals during food preparation. In general, these changes are not great, but they can be significant after cooking at high temperatures, such as might be reached on the surface of the food during frying or grilling (Hanaoka et al, 2001;Torres-Escribano et al, 2008).…”

Arsenic in your food: potential health hazards from arsenic found in rice

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Organoarsenical Species Contents in Cooked Seafood

“…This might cause, the surface layer of the fish in direct contact with the heating surface, an increase in temperatures high enough to cause thermal decarboxylation of AB. In parallel with this study, Hanaoka et al (17) detected TMA + generated from AB in roasted shark and crayfish.…”

Scientific Opinion on Arsenic in Food

“…Additionally, arsenic species can be converted to other arsenicals during food preparation. In general, these changes are not great, but they can be significant after cooking at high temperatures, such as might be reached on the surface of the food during frying or grilling (Hanaoka et al, 2001;Torres-Escribano et al, 2008).…”

Arsenic in your food: potential health hazards from arsenic found in rice

“……”

Organoarsenical Species Contents in Cooked Seafood

“…This might cause, the surface layer of the fish in direct contact with the heating surface, an increase in temperatures high enough to cause thermal decarboxylation of AB. In parallel with this study, Hanaoka et al (17) detected TMA + generated from AB in roasted shark and crayfish.…”

Scientific Opinion on Arsenic in Food

“…Additionally, arsenic species can be converted to other arsenicals during food preparation. In general, these changes are not great, but they can be significant after cooking at high temperatures, such as might be reached on the surface of the food during frying or grilling (Hanaoka et al, 2001;Torres-Escribano et al, 2008).…”

Arsenic in your food: potential health hazards from arsenic found in rice

“……”

Organoarsenical Species Contents in Cooked Seafood

“…This might cause, the surface layer of the fish in direct contact with the heating surface, an increase in temperatures high enough to cause thermal decarboxylation of AB. In parallel with this study, Hanaoka et al (17) detected TMA + generated from AB in roasted shark and crayfish.…”