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KMID : 0881720170320030211
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 3 p.211 ~ p.216
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A Study on Heavy Metals and Selenium Contents of Seafoods Commonly Consumed in Gyeonggi-Do
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Cho Yoon-Sik
Kim Ki-Cheol
Kim Kyung-A
Kang Suk-Ho
Jung You-Jung
Kwak Shin-Hye
Lee Pil-Suk
Lee Pil-Suk
Lee Woon-Hyung
Moh A-Ra
Yong Kum-Chan
Yoon Mi-Hye
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Abstract
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A total of 100 seafoods commonly consumed in Gyeonggi-do were investigated to determine the concentration of lead (Pb), total mercury (Hg), methyl mercury (MeHg), cadmium (Cd) and selenium (Se). Concentration of heavy metals and selenium was measured by using mercury analyzer, ICP-MS and GC-ECD. The average content (mg/kg) of heavy metals in the seafood samples was as follows; Pb 0.0915 (0.0021-0.4490), Cd 0.0084 (ND- 0.1773), and Hg 0.0412 (0.0013-0.3032). All the levels were below the recommended standards of the MFDS in Pb (0.5 mg/kg), Cd (0.2 mg/kg), Hg (0.5 mg/kg). The methylmercury was detected in the hairtail (0.0677 mg/kg) and cod (0.2941 mg/kg). After the average content of heavy metals in seafood was determined, the exposure assessment for heavy metals was conducted. Relative hazardous levels compared to PTWI were lower than the official standards of the JECFA for Pb (0.97%), Hg (3.42%) Cd (0.45%). In conclusion, the levels presented in this study are presumed to be safe for consumption.
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KEYWORD
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Total Mercury , Lead , Cadmium , Selenium , Seafoods
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