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KMID : 0881720190340060562
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 6 p.562 ~ p.570
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A Study on Heavy Metal and Selenium Levels in Dried Seafoods
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Kwon Hye-Jung
Kim Ki-Cheol
Kim Kyung-A
Kim Young-Su
Kang Suk-Ho
Kwak Shin-Hye
Kang Kyung-Ja
Lee Pil-Suk
Lee Pil-Suk
Cho Wook-Hyun
Moh A-Ra
Park Yong-Bae
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Abstract
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The heavy metal concentrations in dried seafoods commonly consumed in Gyeonggi-do were analyzed. Concentrations of lead (Pb), cadmium (Cd), mercury (Hg) and selenium (Se) were measured in 95 samples with an inductively-coupled plasma-mass spectrometer (ICP-MS) and an Hg analyzer. The average concentration [mean±SD(minimum-maximum) mg/kg] of heavy metals were as follows: Pb 0.062±0.071(0.002-0.428), Cd 0.083±0.100(0.004-0.540), Hg 0.012±0.012(N.D-0.054) and Se 0.839±0.371(0.362-2.124). All the levels were below the recommended standards of the MFDS (Ministry of Food and Drug Safety). In the comparison of heavy metal content by anchovy size, it was shown that mercury was significantly higher in large anchovy (P<0.05). Selenium levels were found to differ significantly in small anchovy and large anchovy (P<0.05). Pb, Cd and Hg were significantly higher in Tiger prawn among shrimp (P<0.05). The heavy metal and selenium levels of anchovy and shad were highest in the intestine. However, the heavy metal and selenium levels of shrimp were highest in the head. In addition, weekly (monthly) intake of mercury and cadmium from dried seafoods was found to be 0.712% and 2.978% of PTW(M)I (Provisional Tolerable Weekly(Monthly) Intake) respectively. Therefore, it was found that dried seafoods were safe for consumption.
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KEYWORD
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Dried seafoods, Heavy metals, Selenium, PTWI
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