6533b82cfe1ef96bd12901e4
RESEARCH PRODUCT
Mercury in fish products: what’s the best for consumers between bluefin tuna and yellowfin tuna?
Gianluigi Maria Lo DicoVita GiacconeSalvatore V. GiofrèNicola CiceroAntonio VellaVincenzo ArizzaGaetano CammilleriFrancesca GiuntaVincenzo FerrantelliMirella VazzanaGiuseppe Giangrossosubject
Yellowfin tunachemistry.chemical_elementFood ContaminationPlant ScienceRisk Assessment01 natural sciencesBiochemistryAnalytical Chemistrybluefin tuna; fish products; heavy metals; Mercury; mercury direct analyser; yellowfin tuna; Analytical Chemistry; Biochemistry; Plant Science; Organic ChemistryPlant scienceMediterranean seaFish Productsfish productMediterranean SeaAnimalsHumansAtlantic OceanbiologyMercury in fishTuna010405 organic chemistryMusclesOrganic Chemistrymercury direct analyseryellowfin tunafood and beveragesHeavy metalsEnvironmental ExposureMercuryheavy metalbiology.organism_classificationFish products0104 chemical sciencesMercury (element)Fishery010404 medicinal & biomolecular chemistrychemistrybluefin tunaEnvironmental scienceTunahuman activitiesFood AnalysisWater Pollutants Chemicaldescription
A total of 205 bluefin and yellowfin tuna samples were examined for mercury detection in order to verify possible differences and have a detailed risk assessment of the two tuna species. The results showed significant higher mercury concentration in muscle tissue of bluefin tuna respect yellowfin tuna (p < 0.001) with mean concentration of 0.84 mg/kg and maximum value of 1.94 mg/kg. These differences can be due the different biological and ecological aspects of the two tuna species and to different oceanographic aspects between Atlantic Ocean and Mediterranean sea. The results obtained in this study suggest an advisable containment of the sources of pollution and further studies on the closed-loop farming of bluefin tuna, in order to ensure the product safety.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-04-01 |