Heavy metal residues (Cadmium, Lead and Mercury) in fish and fishery products

Document Type : Review Articles

Authors

1 Food Hygiene & Control Department, Faculty of veterinary Medicine, Cairo University

2 Central Lab of Residue analysis of Pesticides and Heavy Metals in Food, Agriculture Research Center, Ministry of Agriculture

Abstract

Fish is a healthy and high nutritive food. Residues of Cd, Hg, Pb in fish and fishery products can constitute a significant hazard that can’t be removed once it’s formed, in addition to their cumulative effect. Therefor the present study aims to evaluate level of heavy metal residues (Cd, Hg, Pb) in fish and fishery product. Eighty four samples from fresh cat fish (Clariaz gariepines), frozen basa (Pangasius species), Fiesekh, muloha, salted sardine and smoked herring were purchased from different markets in Cairo and Giza governorates and examined for heavy metal residues (Cd, Hg, Pb) by using Inductively coupled plasma optical emission spectrophotometer (ICP-OES).
The obtained results revealed that all fresh and frozen fish samples contain heavy metal residues within permissible limit of EOS (2010), FAO/WHO 2018 and (EC) No 1881/2006 (2012),  while salted sardine showed high level residue for Cd (72%) that exceed the permissible limit for Cadmium(Cd) followed by muloha (36%). The lowest cadmium residue was found in smoked herring and Fiesekh with percentage  of  8%. The highest level of Pb residue was detected in Fiesekh and muloha with percentage of  15% followed by smoked herring that exceed the permissible limit stated by  EOS (2010), FAO/WHO 2018  and (EC) No 1881/2006 (2012).all examined samples of fish and fishery products  showed Mercury (Hg) residues lower than permissible limit stated by EOS (2010), FAO/WHO 2018 and (EC) No 1881/2006 (2012) (0.5mg/kg). Consumption of salted fish with Low heavy metals residues may constitute health hazard to human. 

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