Health Risks Associated with Trace Metals in Gilthead Seabream (Sparus aurata) from Copper Alloy and Antifouling-Coated Polymer Nets


YİĞİT M. , Dwyer R., YILMAZ S. , BULUT M. , Ozalp B., BÜYÜKATEŞ Y. , ...Daha Fazla

THALASSAS, cilt.36, ss.95-101, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 36 Konu: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s41208-019-00186-8
  • Dergi Adı: THALASSAS
  • Sayfa Sayıları: ss.95-101

Özet

The aim of the present study was to evaluate risk levels of trace elements in gilthead seabream (Sparus aurata) from conventional polymer nets and copper alloy mesh with reference to hazard levels and maximum allowable limits for human consumption. Bioaccumulation of trace metals in muscle tissues of fish from copper-alloy mesh, and antifoulant-coated net presented elevated levels in the order of Fe(5.76) > Zn(5.56) > Cu(0.53) > Mn(0.28), and Zn(5.20) > Fe(3.97) > Cu(0.56) > Mn(0.26), respectively, compared to the untreated polymer net pen as Zn(3.61) > Fe(3.12) > Cu(0.44) > Mn(0.16) mg/kg wet weight. However, metal levels in fish harvested from all experimental cages did not exceed maximum permitted levels for seafood safety. Target hazard quotients and total hazard indexes, calculated for the evaluation of non-carcinogenic health risks via metal intake through the consumption of possibly contaminated fish, were found lower than "one" (THQ < 1; THI < 1). Maximum allowable consumption levels (kg/day/person) were found in the order of Mn(39.27) > Cu(18.87) > Fe(7.81) > Zn(7.19), Mn(42.31) > Cu(17.86) > Fe(11.34) > Zn(7.69), and Mn(68.75) > Cu(22.73) > Fe(15.96) > Zn(11.08) for fish from copper-alloy mesh, antifoulant-treated net, and untreated polymer net pen, respectively. The results of this study showed that the trace metals in the edible muscle of fish from both copper alloy and antifoulant-coated net pens were below human health risk levels, according to the limits suggested by US Food and Drug Administration and EU Regulations for Seafood Consumption.