Mercury content in Chilean fish and estimated intake levels

• Main Authors: Cortes, Sandra, Fortt, Antonia
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2007
• Subjects: mercury; Chemistry; Applied; Food Science & Technology; Toxicology; Hake; Isi; Patagonian Toothfish
• Online Access: https://repositorio.uchile.cl/handle/2250/127484

Publicación ISI The intake of fish products is a major public health concern due to possible methyl mercury exposure, which is especially toxic to the human nervous system. This pilot study (n = 46) was designed to determine mercury concentrations in fish products for national consumption ( Chilean jack mackerel, hake, Chilean mussel, tuna) and for export ( salmon, Patagonian toothfish, swordfish, southern hake), and to estimate the exposure of the general population. The fish products were collected from markets in Talcahuano, Puerto Montt and Santiago. Samples were analyzed at the National Environmental Center by cold vapor atomic absorption spectrophotometry. Mercury levels in swordfish and one canned tuna sample exceeded levels prescribed by national and international standards. The remaining two export products ( Patagonian toothfish, also known as Chilean sea bass, and salmon) complied with international limits, which are more demanding than Chilean regulations. Theoretical estimates of mercury intake varied from 0.08 to 3.8 mu g kg(-1) bw day(-1) for high fish consumers, exceeding the provisional tolerable intake for tuna, Chilean seabass, Chilean jack mackerel and swordfish. This group appears to be at the greatest risk from mercury contamination among the Chilean population.