Mercury levels in Nile perch fillets in processing industries in Uganda.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED Food additives & contaminants. Part B, Surveillance Pub Date : 2024-09-01 Epub Date: 2024-05-09 DOI:10.1080/19393210.2024.2345327

Mathew Mwebaze Kasiiku, Andrew Tamale

引用次数: 0

Abstract

Mercury levels of Nile perch fillets to be exported from selected fish processing industries in Uganda were determined by hot digestion in strong acids, followed by analysing the extracts with Inductive Coupled Plasma-Mass Spectroscopy (ICP-MS). There was a clear link between atmospheric mercury and methylmercury accumulation in fish tissues, thus exposing a possible threat for human health. A quantitative cross-sectional study design was undertaken from two fish processing factories around Kampala city. Simple random sampling was utilised where ten fish products were picked for analysis. The results obtained from the analysis of samples from both factories presented mercury levels far below the FAO/WHO guideline level of 0.5 mg/kg for mercury in fish. The mercury levels for both factories were higher than the oral daily recommended dose of 0.001 mg/kg body weight for the vulnerable population raising eyebrows for the general population, since fish is a major contributor to mercury intake for consumers.

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乌干达加工业尼罗河鲈鱼片中的汞含量。

通过在强酸中进行热消化，然后用电感耦合等离子体质谱仪（ICP-MS）对提取物进行分析，确定了乌干达选定鱼类加工业出口的尼罗河鲈鱼片的汞含量。大气中的汞与鱼类组织中甲基汞的积累之间存在着明显的联系，因此可能对人类健康造成威胁。研究人员对坎帕拉市附近的两家鱼类加工厂进行了横断面定量研究。研究采用了简单随机抽样的方法，选取了 10 种鱼类产品进行分析。对两家工厂样品的分析结果显示，汞含量远远低于粮农组织/世卫组织规定的鱼类汞含量 0.5 毫克/千克的指导水平。由于鱼类是消费者摄入汞的主要来源，因此两家工厂的汞含量都高于每日口服建议剂量（0.001 毫克/公斤体重），这引起了普通民众的关注。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.

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