Ahmed, A., Khorshed, M., Kassem, G., Elnawawi, F. (2019). Heavy metal residues (Cadmium, Lead and Mercury) in fish and fishery products. test, 6(1), 33-50. doi: 10.21608/ejfsj.2019.172625
Aya Ahmed; Mona Khorshed; Gehan Kassem; Fathi Elnawawi. "Heavy metal residues (Cadmium, Lead and Mercury) in fish and fishery products". test, 6, 1, 2019, 33-50. doi: 10.21608/ejfsj.2019.172625
Ahmed, A., Khorshed, M., Kassem, G., Elnawawi, F. (2019). 'Heavy metal residues (Cadmium, Lead and Mercury) in fish and fishery products', test, 6(1), pp. 33-50. doi: 10.21608/ejfsj.2019.172625
Ahmed, A., Khorshed, M., Kassem, G., Elnawawi, F. Heavy metal residues (Cadmium, Lead and Mercury) in fish and fishery products. test, 2019; 6(1): 33-50. doi: 10.21608/ejfsj.2019.172625

Heavy metal residues (Cadmium, Lead and Mercury) in fish and fishery products

Egyptian Journal of Food Safety
Article 4, Volume 6, Issue 1, July 2019, Pages 33-50
Document Type: Review Articles
DOI: 10.21608/ejfsj.2019.172625
Authors
Aya Ahmed1; Mona Khorshed2; Gehan Kassem1; Fathi Elnawawi* 1
1Food Hygiene & Control Department, Faculty of veterinary Medicine, Cairo University
2Central Lab of Residue analysis of Pesticides and Heavy Metals in Food, Agriculture Research Center, Ministry of Agriculture
Abstract
Fish is a healthy and high nutritive food. Residues of Cd, Hg, Pb in fish and fishery products can constitute a significant hazard that can’t be removed once it’s formed, in addition to their cumulative effect. Therefor the present study aims to evaluate level of heavy metal residues (Cd, Hg, Pb) in fish and fishery product. Eighty four samples from fresh cat fish (Clariaz gariepines), frozen basa (Pangasius species), Fiesekh, muloha, salted sardine and smoked herring were purchased from different markets in Cairo and Giza governorates and examined for heavy metal residues (Cd, Hg, Pb) by using Inductively coupled plasma optical emission spectrophotometer (ICP-OES).
The obtained results revealed that all fresh and frozen fish samples contain heavy metal residues within permissible limit of EOS (2010), FAO/WHO 2018 and (EC) No 1881/2006 (2012),  while salted sardine showed high level residue for Cd (72%) that exceed the permissible limit for Cadmium(Cd) followed by muloha (36%). The lowest cadmium residue was found in smoked herring and Fiesekh with percentage  of  8%. The highest level of Pb residue was detected in Fiesekh and muloha with percentage of  15% followed by smoked herring that exceed the permissible limit stated by  EOS (2010), FAO/WHO 2018  and (EC) No 1881/2006 (2012).all examined samples of fish and fishery products  showed Mercury (Hg) residues lower than permissible limit stated by EOS (2010), FAO/WHO 2018 and (EC) No 1881/2006 (2012) (0.5mg/kg). Consumption of salted fish with Low heavy metals residues may constitute health hazard to human. 
Keywords
Salted fish; smoked fish; residues; Cadmium; Mercury; Lead
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