Mercury in canned fish from local markets in the Czech Republic
Language English Country England, Great Britain Media print-electronic
Document type Comparative Study, Journal Article
- Keywords
- FAO area, Marine fish, fish muscle, fish species, fishing areas, total mercury,
- MeSH
- Species Specificity MeSH
- Risk Assessment MeSH
- Oceans and Seas MeSH
- Seafood analysis MeSH
- Food, Preserved analysis MeSH
- Mercury analysis MeSH
- Fishes * MeSH
- Muscles chemistry MeSH
- Tuna MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
- Comparative Study MeSH
- Geographicals
- Black Sea MeSH
- Czech Republic MeSH
- Oceans and Seas MeSH
- Mediterranean Sea MeSH
- Names of Substances
- Mercury MeSH
The aim of this survey was to compare total mercury (THg) in canned fish in terms of species and fishing area. A number of 110 samples of canned fish, which were divided by fish species and fishing area, were analysed. The highest THg content in muscle tissue was found in the escolar. In other fish species, the highest level was detected in tuna. Mercury content in tuna differed significantly from mackerel, sardine, and sprat. Mercury content in herring differed significantly from sprat. The order of the fish according to their THg content corresponds to their status in the aquatic food chain. A significant difference was also found between fish caught from the closed Mediterranean and Black Sea and fish caught in the open oceans. In terms of THg content, the results of this study indicate good quality of various species of canned fish caught in worldwide locations.
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