Risk assessment of mercury and methyl mercury intake via sardine and swordfish consumption in Algeria

Abstract

Total mercury (Hg) and methylmercury (MeHg) concentrations in the flesh of sardine (Sardina pilchardus) and swordfish (Xiphias gladius) fished in three Algerian coasts were determined by a direct mercury analyzer (DMA). We also assessed the risk to which the consumer was exposed to by calculating the estimated daily intakes (EDIs), target hazard quotient (THQ) and hazard index (HI). The average concentrations of Hg and MeHg in the flesh of sardine were similar (0.04 mg/kg wet weight) and in swordfish were 0.61 mg/kg wet weight; 0.57 mg/kg wet weight, respectively. These concentrations have not surpassed the thresholds set by the Algerian and European regulations. The estimated daily intakes for Hg and MeHg were similar in sardine (0.0064 μg/kg/day) and were 0.098 μg/kg/day and 0.092 μg/kg/day for Hg and MeHg, respectively, in swordfish. These values did not exceed the provisional tolerable weekly intake (PTWI) established by the European Food Safety Authority (EFSA) and by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The target hazard quotient (THQ) and the hazard index (HI) calculated were < 1. Consequently, consumption of these fishes does not pose any risk for the adult groups of the Algerian population regarding mercury, and methylmercury studied.

­­­­Exposure Assessment of Methyl Mercury from Consumption of Fish and Seafood in Peninsular Malaysia

“…Level of meHg reported in Algerian small pelagic sh, (sardine, Sardina pilchardus) (0.04 mg/kg WW) is similar to levels from this study. However, in bigger pelagic (sword sh (Xiphias gladius); 0.57 mg/kg ww), its level is higher by nearly ten times (Mehouel et al 2019). Similarly, in Taiwan meHg level in sword sh was reported to be ve times higher (0.28mg/kg of meHg) (Hsi et al 2019).…”

“…This was contributed from the consumption of demersal sh and cephalopods, thus indicating the non-acceptable level of non-carcinogenic adverse health effects.Gonalez & Mendez-Armenta 2008). Mercury (Hg) exist mainly in different forms, an elemental mercury (HgO), inorganic mercury (Hg + , Hg 2+ ) and organic mercury (MeHg + , EtHg + PhHg + , and so on) (Mehouel et al 2019). In sh and seafood, it often found in an organic form of meHg as this compound is…”

“…Gonalez & Mendez-Armenta 2008). Mercury (Hg) exist mainly in different forms, an elemental mercury (HgO), inorganic mercury (Hg + , Hg 2+ ) and organic mercury (MeHg + , EtHg + PhHg + , and so on) (Mehouel et al 2019). In sh and seafood, it often found in an organic form of meHg as this compound is…”

Exposure Assessment of methyl mercury from consumption of fish and seafood in Peninsular Malaysia

“…Fish and seafood are a good source of energy and proteins, as well as key nutrients like minerals and vitamins, and they have a lot of health benefits (Mehouel et al 2019;Barone et al 2015). It also contains eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs), which are vital unsaturated fatty acids linked to excellent health (Barone et al 2015;Larsen et al 2011;McManus et al 2011).…”

“…Fish consumption, on the other hand, is the most prevalent way for humans to be exposed to mercury, which is released into the environment by both natural and human sources (Mehouel et al 2019). Mercury (Hg) exists mainly in different forms, an elemental mercury (HgO), inorganic mercury (Hg + , Hg 2+ ), and organic mercury (MeHg + , EtHg + PhHg + , and so on) (Mehouel et al 2019). In fish and seafood, often found is an organic form of meHg as this compound is predominant (Mehouel et al 2019;Morgano et al 2011;Burger 2009).…”