Mercury is a toxic trace metal found in seafood products owing to its bioaccumulative and ubiquitous nature. Seafood and fish are frequently consumed, being necessary to assess its human health risk. Accordingly, this study quantified total mercury in samples of canned tuna in water from supermarkets in the Metropolitan District of Quito in Ecuador, in order to ensure that Hg content is within the maximum limits stablished in national and international regulations. Total mercury levels were measured through cold vapor atomic fluorescence spectrophotometry. Three of the most consumed tuna brands in Ecuador were analyzed, coded as A, B, and C, according to the price at which they are sold in the market (A < B < C). Results indicated that mean total mercury in different tuna brands were within the permissible limits. Total mercury concentrations were 0.14 ± 0.11 mg kg; 0.41 ± 0.42 mg kg; and 0.25 ± 0.22 mg kg for brands A, B, and C, respectively. However, for brand B the potential non-carcinogenic risk of mercury for consumers exceeded the threshold limit (> 1). When considering the highest total mercury content to which Ecuadorian population is exposed through the consumption of brand A, B, and C, the recommended weekly intake for children and adults were: A: 63 g and 306 g; B: 12 g and 57 g; C: 30 g and 144 g, respectively.
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| http://dx.doi.org/10.1038/s41598-024-79430-y | DOI Listing |
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