Assessment of loss of Po from fish and shrimp by cooking and its effect on dose estimates to humans ingesting seafood.

An experimental study was conducted to assess loss of Po due to cooking fresh seafood, and provide a more realistic and reliable dose estimate that humans may receive from consuming cooked seafood. Fresh fish and shrimp samples from Northern Gulf waters were grilled and boiled to simulate the effect of different cooking methods. Sixteen different species of fish were compared and significant differences in Po concentration in uncooked samples were observed between species (ANOVA I, F = 362.

Po concentration in selected calanoid copepods in the northern Arabian Gulf.

Copepods are the most abundant metazoans, forming a vital food chain link between the primary producers the phytoplankton and fish. This study presents baseline information on the concentration of Po among calanoid copepods isolated from the Kuwait marine area. The concentration of Po in six species of copepod, including Subeucalanus flemingeri, Parvocalanus crassirostis, Acartia pacifica, Calanopia elliptica, Acrocalanus gibber, and Euterpina acutifrons were 151.