Foodstuffs seafood

I.R. Falconer, Measurement of toxins from blue-green algae in water and foodstuffs. In I.R. Falconer (Ed.), Algal Toxins in Seafood and Drinking Water, Academic Press, London, 1993, pp. 165-175. 

The level of As is very low in most foods. The exception is seafood, for example, plaice, which often has an As concentration of >10 mg kg-1. As mentioned above, FAAS is not the first choice for this kind of determination. Dry ashing in combination with HG-AAS is well suited for this purpose and has sufficient detection power for the analysis of concentrations well below 0.05 mg kg-1, levels that can be found in pork and beef. ET-AAS after MW digestion is also suitable for seafood, but lacks the detection power necessary for the analysis of other foodstuffs. Contaminated chemicals can be a problem, and it is advisable to have new batches checked before use. 

Thirty different types of Chinese edible seafood, including brown algae, red algae, fish, crab, shrimp, mussels, oysters, and clams, which are very popular foodstuffs in the Chinese cuisine, were examined for their total content of arsenic as well as its different compounds [146]. 

The dried marine foodstuff used in the present study included seafood (squid, shrimp, bonito, scallop and sardine) and seaweed (wakame, tangle and hijiki), and the extracts were prepared as follows. One gram of each dried foodstuff was immersed in 100 mL of aged seawater, autoclaved at 121°C for 15 min, and filtered through filter paper to remove insoluble particles. The extracts were used for preparing the half-strength SWC medium instead of aged seawater. Amino acids and... 

The concentration of mercury in most foodstuffs is generally below the reported limit of detection, which is usually 20 pg/kg fresh weight [9]. Fish and other seafood products are the primary dietary sources of mercury, and scientists have determined that mercury... 

The average normal daily intake via food is 10-20 pg in most countries. The highest cadmium concentrations are found in some basic foodstuffs such as wheat, rice, liver, kidney and certain seafoods. Drinking water and atmospheric exposure (1-10 ng/m ) are generally of minor importance. Smoking twenty cigarettes a day has been estimated to result in an inhalation of about 3 pg [67]. 

In general, iodine content in foodstuffs is low, usually in the range of 10-200 pg kg fresh mass (Koutras et al., 1985), except for in seafood. Therefore, analytical methods with a sufficiently low detection limit are required for the iodine assay of foodstuffs. The choice of an adequate... 

Arsenic currently exists in most foods because of its wide dispersion into the environment and its past use as a chemical in agriculture. With the exemption of seafood, it is usually present in foodstuffs at a concentration lower than 0.5 mg/kg. According to FAO/WHO the maximiun permissible day consumption uptake level is prescribed at a concentration of 2 xg/kg body weight. Arsenic also exists in all drinkable waters at a concentration varying between 0 and 0.2mg/L. The maximum concentration in drinkable water is 0.01 mg arsenic/L. ... 

Lead <32ngkg (pig) <45ngkg- (rat) Chiidren iess than age 10 years, 2 mg Adults, 120 mg 15-100 ng Seafood, plant foodstuffs grown under high-lead conditions... 

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