Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7598938 | Food Chemistry | 2014 | 26 Pages |
Abstract
The aim of this work was to determine the mercury and methylmercury content in muscle tissue of chub (Leuciscus cephalus L.), to assess the health risks of eating the fish and to determine the number of fish meat servings that are suitable for weekly consumption. Total mercury concentrations were determined using a single-purpose atomic absorption spectrophotometer AMA 254. Methylmercury concentrations were determined by gas chromatography. The location where the highest total mercury concentrations in fish muscle tissues were found was the Vltava - VraÅany (0.236 ± 0.1001 mg/kgâ1), and the highest methylmercury concentration was found at the Labe - ObÅÃstvà (0.231 ± 0.1056 mg/kgâ1). The conclusion based on the data ascertained is that the locations from which the lowest number of fish meat servings can be eaten are the Vltava - VraÅany and the Labe - ObÅÃstvÃ. The results of this study helped evaluate contamination levels of rivers that flow out of the Czech Republic.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lenka SedláÄková, Kamila KružÃková, ZdeÅka Svobodová,