Balancing conservation, traditional cuisine and pollution: case study of the stingray Hypanus berthalutzae in Pernambuco, Brazil.

Abstract

Fish is an important food item in the diet of humans, whereas it is also a major source of exposure to toxic chemicals. Persistent organic pollutants (POPs) and mercury (Hg) are known to have hotspots of contamination across the coast of Pernambuco, Brazil. This study investigated organochlorines and Hg in muscle samples from respectively 17 and 14 individuals of the stingray Hypanus berthalutzae - a fishing resource used to prepare a traditional dish in the local cuisine. DDTs, HCHs and mirex were not detected in the samples. Mean concentrations of PCBs, CHLs and total Hg were 0.032, 0.004 and 60 ng g-1 wet weight (ww), respectively. Ecological and biological parameters are important factors in the bioaccumulation of pollutants in fish. Although the concentrations of POPs and Hg do not present a health risk to consumers in general, they may pose a health risk to certain groups such as children and people who eat H. berthalutzae daily. This paper is relevant for the conservation of an endemic stingray species widely consumed in northeastern Brazil and classified as vulnerable in terms of risk of extinction.