Distribution and health risk assessment of multiple elements in canned aquatic products from southeast China

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2025-03-01 DOI:10.1016/j.foodcont.2025.111270

Hai-Tao Shen , Xiao-Dong Pan , Lu-Nan Cao , Jian-Long Han

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Abstract

Concern on heavy metal pollution in canned aquatic products has been increasing. We analyzed 11 elements in 365 canned aquatic products collected from Zhejiang Province, southeast China and performed a risk assessment using target hazard quotient (THQ) and hazard index (HI). The mean concentrations of Hg, As, Pb, and Cd (main toxic elements) were 0.023, 0.742, 0.081, and 0.070 mg/kg wet weight, respectively. Strong positive correlation with their concentrations in canned aquatic products were found in Mn-Ni (r = 0.68), Cu-Ni (r = 0.60), and Al-Mn (r = 0.60). Elemental detection frequencies and levels varied depending on the type of species and sampling months. Exposure risk assessment showed that the THQs of different groups (children, adolescents, and adults) were all less than 1, indicating lower health risks. The THQ value of Cd accounted for over 50% of the all THQs. At high exposure level (P95), HI was equal to or greater than 1, which showed a possible health risk.

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中国东南地区水产品罐头中多种元素的分布及健康风险评估

水产品罐头重金属污染问题日益引起人们的关注。采用目标危害商（THQ）和危害指数（HI）对浙江省365种水产品罐头中的11种元素进行了分析。主要有毒元素Hg、As、Pb和Cd的平均浓度分别为0.023、0.742、0.081和0.070 mg/kg湿重。Mn-Ni （r = 0.68）、Cu-Ni （r = 0.60）和Al-Mn （r = 0.60）与罐头水产品中它们的浓度呈正相关。元素检测频率和水平因物种类型和采样月份而异。暴露风险评估显示，不同人群（儿童、青少年和成人）的thq均小于1，健康风险较低。Cd的THQ值占所有THQ值的50%以上。在高暴露水平（P95）时，HI等于或大于1，表明可能存在健康风险。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.