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Analytical problems in mercury analysis of seafood
A Bortoli1, M Gerotto, M Marchiori
1Presidio Multizonale di Prevenzione, Sezione Chimico Ambientale, Venice, Italy.
Annali Dell'Istituto Superiore Di Sanita
|January 1, 1995
Summary
Seafood is a major source of mercury. This study found no significant mercury differences in fish parts but noted variations between wet digestion methods for mercury analysis.
Area of Science:
- Environmental Science
- Food Safety
- Analytical Chemistry
Background:
- Seafood is a primary dietary source of mercury exposure for humans.
- Accurate mercury analysis in seafood is crucial for public health and regulatory purposes.
Purpose of the Study:
- To assess mercury levels in different fish tissue portions.
- To evaluate mercury analysis methods in seafood through interlaboratory proficiency tests.
- To compare different wet digestion techniques for mercury determination.
Main Methods:
- Two interlaboratory proficiency tests involving 37 and 29 laboratories respectively.
- Analysis of mercury concentrations in top, central, and bottom portions of 28 fish.
- Comparison of microwave oven and quartz vessel reflux wet digestion methods for 11 fish samples.
Main Results:
- No significant differences in mercury concentrations were found between different fish muscle tissue portions.
- A systematic difference was observed between mercury results obtained using microwave oven and quartz vessel wet digestion methods.
Conclusions:
- Fish tissue homogeneity supports consistent mercury analysis regardless of sampling location within the edible muscle.
- The choice of wet digestion method can significantly impact mercury analysis results in seafood, necessitating method validation.