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Determination and assessment of total mercury levels in local, frozen and canned fish in Lebanon

Journal of Environmental Sciences 2011年第9期23卷 1564-1569页

作者： Pierre J Obeid Bilal El-Khoury joanne burger Samer Aouad Mira Younis Amal Aoun John Hanna El-Nakat University of Balamand Faculty of SciencesDepartment of Chemistry Nelson Biological Laboratory Division of Life SciencesRutgers University

Fish is an important constituent of the Lebanese ***,very little attention in our area is given to bring awareness regarding the effect of the toxicity of mercury （Hg） mainly through fish *** study aimed to report analytical data on total mercury levels in several fish species for the first time in thirty years and to also made individuals aware of the presence and danger from exposure to mercury through fish *** samples were selected from local Lebanese markets and fisheries and included 94 samples of which were fresh,frozen,processed,and canned *** values were reported as microgram of mercury per gram of fish based on wet *** level of mercury ranged from 0.0190 to 0.5700 μg/g in fresh samples,0.0059 to 0.0665 μg/g in frozen samples,and 0.0305 to 0.1190 μg/g in canned *** data clearly showed that higher levels of mercury were detected in local fresh fish as opposed to other types thus placing consumers at higher risk from mercury ***,the data revealed that Mallifa （yellowstripe barracuda/Sphyraena chrysotaenia）,Sargous （white seabream/Diplodus sargus）,Ghobbos （bogue/Boops boops）,and shrimp （Penaeus sp.） were among the types containing the highest amounts of *** the other hand,processed fish such as fish fillet,fish burger,small shrimp and crab are found to contain lower levels of mercury and are associated with lower exposure risks to *** population should therefore,be aware to consume limited amounts of fresh local fish to minimize exposure to mercury.

关键词： total mercury fish Lebanon

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