engleski

Mercury and selenium concentrations and their molar ratios in commonly consumed wild, farmed, frozen and canned marine fish in Croatia

Fish is a highly valuable staple food and also a main source of mercury (Hg) exposure in the general population. Among trace elements contained in fish, selenium (Se) has potential to sequester Hg and reduce its toxicity. Our study aimed to determine concentrations of total Hg and Se, as well as their molar ratios in muscle tissue of commonly consumed marine fish species in Croatia to evaluate consumer health risk. Based on the EUROFISH survey (2017), six species of fresh and frozen (pilchard, hake), wild and farmed (gilthead seabream, seabass) and canned fish (pilchard, mackerel, tuna) were selected for analysis. Fresh wild specimens from the Adriatic Sea (n = 97) were purchased in fish market, and farmed fish (n = 24), frozen (n = 8) and canned (n = 37) products in supermarkets. Elements were analyzed by ICP-MS. Concentration (in mg/kg wet wt) ranges were 0.009–1.98 for Hg and 0.050–1.09 for Se, with highest Hg obtained in wild gilthead seabream and highest Se in canned tuna. Only in wild gilthead seabream, mean Hg exceeded the European regulatory limit (0.50 mg/kg). Element levels significantly differed between species. In all fish species was obtained mean Se:Hg molar ratio >1, which is considered safe. Given the common intake of two fish servings per week and mean Hg of 0.192 mg/kg, there is no risk of increased dietary Hg exposure except from wild gilthead seabream, which requires systematic Hg monitoring. This study was partially funded by the Croatian Science Foundation (grant HRZZ-IP-2016-06-1998).

Adriatic Sea ; food safety ; molar ratio ; toxic metal ; trace element

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