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KMID : 0380620100420030269
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 3 p.269 ~ p.276
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Monitoring Total Mercury and Methylmercury in Mainly Consumed Aquatic Foods
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Joo Hyun-Jin
Noh Mi-Jung
Yoo Ji-Heon
Jang Young-Mi
Park Jong-Seok
Kang Myoung-Hee
Kim Mi-Hye
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Abstract
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Total mercury and methylmercury concentrations were determined in 15 commonly consumed aquatic food species using total mercury analyzer and gas chromatography with electron capture detector. The mean total mercury and ethylmercury concentrations (mg/kg) were 0.088 and 0.034 in mackerel, 0.061 and 0.016 in hair tail, 0.030 and 0.005 in yellow croaker, 0.032 and 0.008 in Alaska pollock, 0.059 and 0.023 in eastern catfish, 0.110 and 0.045 in snakehead, 0.030 and 0.011 in Japanese common squid, 0.026 and 0.009 in common octopus, 0.035 and 0.008 in swimming crab, 0.009 and not detected (ND) in oyster, 0.011 and ND in shortneck clam, 0.008 and ND in mussel, 0.018 and ND in sea mustard, 0.007 and ND in nori, and 0.019 and ND in sea tangle, respectively. The total weekly dietary intakes of total mercury and methylmercury were estimated, respectively, using food consumption data from diet surveys and the concentrations of total mercury and methylmercury from this study. They were 0.178 μg/kg body weight (b.w.)/week (3.57% of provisional tolerable weekly intake (PTWI)) and 0.052 μg/kg b.w./week (3.34% of PTWI) respectively, and all were within their respective PTWI set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, considering that the main contributor to mercury intake in the diet is aquatic foods and that the 15 aquatic food species examined in this study are highly consumed, it is concluded that the mercury levels in the foods measured in this study do not present a concern for consumer health.
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KEYWORD
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total mercury, methylmercury, aquatic food, total mercury analyzer, gas chromatography, provisional tolerable weekly intake
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