Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods

Are pharmaceutical residues in crops a threat to human health?

The application of biosolids, manure, and slurry onto agricultural soils and the growing use of treated wastewater in agriculture result in the introduction of human and veterinary pharmaceuticals to the environment. Once in the soil environment, pharmaceuticals may be taken up by crops, resulting in consequent human exposure to pharmaceutical residues. The potential side effects of pharmaceuticals administered in human medicine are widely documented; however, far less is known regarding the risks that arise from incidental dietary exposure. The aim of this study was to evaluate human exposure to pharmaceutical residues in crops and assess the associated risk to health for a range of pharmaceuticals frequently detected in soils. Estimated concentrations of carbamazepine, oxytetracycline, sulfamethoxazole, trimethoprim, and tetracycline in soil were used in conjunction with plant uptake and crop consumption data to estimate daily exposures to each compound. Exposure concentrations were compared to Acceptable Daily Intakes (ADIs) to determine the level of risk. Generally, exposure concentrations were lower than ADIs. The exceptions were carbamazepine, and trimethoprim and sulfamethoxazole under conservative, worst-case scenarios, where a potential risk to human health was predicted. Future research therefore needs to prioritize investigation into the health effects following exposure to these compounds from consumption of contaminated crops.

Metals on the Menu-Analyzing the Presence, Importance, and Consequences

Metals are integral components of the natural environment, and their presence in the food supply is inevitable and complex. While essential metals such as sodium, potassium, magnesium, calcium, iron, zinc, and copper are crucial for various physiological functions and must be consumed through the diet, others, like lead, mercury, and cadmium, are toxic even at low concentrations and pose serious health risks. This study comprehensively analyzes the presence, importance, and consequences of metals in the food chain. We explore the pathways through which metals enter the food supply, their distribution across different food types, and the associated health implications. By examining current regulatory standards for maximum allowable levels of various metals, we highlight the importance of ensuring food safety and protecting public health. Furthermore, this research underscores the need for continuous monitoring and management of metal content in food, especially as global agricultural and food production practices evolve. Our findings aim to inform dietary recommendations, food fortification strategies, and regulatory policies, ultimately contributing to safer and more nutritionally balanced diets.

Heavy Metal Levels and Cancer Risk Assessments of the Commercial Denis, Sparus aurata Collected from Bardawil Lake and Private Fish Farm Waters as a Cultured Source, Egypt

Heavy metal pollution of natural and cultivated habitats may be caused by agricultural, industrial, and human activities. Fish living in these habitats easily accumulate metals in their organs; for food safety and human health, the heavy metals in fish flesh are of major concern due to the harmful nature of these pollutants even in low quantities. In this study, metals (Iron, Fe; Lead, Pb; Cadmium, Cd; Nickel, Ni; Copper, Cu and Zinc, Zn) in the muscle, liver, intestine, and gill of gilthead seabream (Sparus aurata, Denis is local name) were monitored to determine the contamination levels and to investigate the protective impact of cooking methods on the reduction or mitigation of metal levels. Although the Denis samples exhibited relatively low Pb and Cd levels, most fish samples had elevated levels of Fe and Zn. The examined metals accumulated at the highest level in the liver and gills compared to the other organs. Results showed that cooking methods had a considerable effect on concentrations of metals. However, the levels of metal in S. aurata from various sources were reduced significantly (P < 0.05) by frying, microwave, and grilling cooking, which was ordered in the following sequence as microwave cooking < grilling < frying. The consumption of Denis fish from different sources (wild and cultured) has no negative effects on health, according to a study of health hazards based on indices of carcinogenic and non-carcinogenic. The metal results indicated that different fish sources (wild and cultured) could be acceptable for human consumption. Data hypothesized a positive impact of awareness among the native community.

Human exposure to elements through consumption of raw and cooked fish in an urban region of the central Brazilian Amazon biome: Health risks

Fish is an important source of animal protein for local communities in the Amazon basin, whose food safety must be assured. However, certain potential toxicants elements, can bioaccumulate in fish species, which inhabit anthropogenically polluted waters, ultimately posing a risk to human health. In the present study, the concentrations of nine elements (Al, As, Cd, Cr, Cu, Hg, Ni, Pb and Zn) were determined in raw and cooked samples of eight fish species consumed in Santarém (northern Brazil, Amazon biome). The potential for non- carcinogenic human health risks linked to the consumption of cooked fish were evaluated for adults and children in two different scenarios. Four carnivores, three omnivores and one detritivore, all of them regularly marketed and consumed by the Santarém population, were the target species. The safety reference values set by national and international guidelines for humans, in both raw and cooked preparations, were used. In most cases, the cooking process showed a trend to increase elements concentrations compared to raw samples, however the differences were not significant. Moreover, the risk assessment showed danger for children in relation to Hg from the consumption of fish, in both scenarios evaluated. For adults, in one of the scenarios, there was a health risk associated to Hg as a result of carnivorous fish consumption. In a context of combined exposure to all elements, children were at risk when consuming fish, especially carnivorous and omnivorous species. For adults, the mixture of elements posed a risk to health human only for carnivorous fish consumption. The results reveal an environmental scenario of Hg contamination, which requires monitoring actions to preserve the aquatic biodiversity and human health in the Brazilian Amazon biome.

The association between toxic metals (As, Pb and Cd) exposure and rice cooking methods: A systematic review and meta-analysis

Heavy metal exposure through rice consumption (Oryza sativa L.) is a human health concern. This systematic review and meta-analysis investigated the association between toxic metals exposure and rice cooking methods. Based on the inclusion and exclusion criteria, fifteen studies were selected as eligible for the meta-analysis. Our results showed a significant decrease in the content of arsenic, lead, and cadmium following the cooking rice (WMD= -0.04 mg/kg, 95% CI: -0.05, -0.03, P = 0.000), (WMD = -0.01 mg/kg, 95% CI: -0.01, -0.01, P = 0.000), and (WMD = -0.01 mg/kg, 95% CI: -0.01, -0.00, P = 0.000), respectively. Furthermore, based on the subgroup analysis the overall rank order of cooking methods in the rice was rinsed > parboiling > Kateh > high-pressure, microwave, and steaming. The findings of this meta-analysis indicate the beneficial effects of cooking on reducing arsenic, lead, and cadmium exposure via rice consumption.

Mercury bioaccessiblity in freshwater fish species from northern Canada

Indigenous communities in northern Canada rely on locally harvested traditional foods, including fish, which provides them with nutritional, cultural, and social benefits. However, mercury exposure from fish consumption can pose a health risk for populations that consume large amounts of fish with elevated mercury concentrations. The bioaccessiblity of mercury in the tissue of northern Canadian freshwater fish is not yet known. To address this, samples from five commonly consumed freshwater fish species (Lake Trout, Northern Pike, Walleye, Lake Whitefish, and Burbot) caught from lakes in the Northwest Territories and Yukon, Canada were examined. Total mercury concentrations, fatty acid composition, and total mercury bioaccessibility differed significantly among fish species and lakes. Mean total mercury bioaccessibility using an in vitro gastrointestinal model ranged between 56 % and 96 % in muscle tissue across fish species and waterbodies examined and was 39 % in liver tissue from Burbot. Mean total mercury bioaccessibility was much lower (range: 38 % to 42 %) for a subset of samples run through only the gastric phase of the digestion model. Total mercury bioaccessibility was significantly lower (on average 40 % lower) in a subset of samples that were pan-fried in water. Thus, although cooking increased total mercury concentrations in pan-fried fish samples (likely due to moisture loss), bioaccessible concentrations of total mercury were lower (on average 32 % lower). Results from this study contribute to addressing a large knowledge gap in the literature regarding bioaccessibility of total mercury in northern freshwater fish species. To the best of our knowledge, this is the first study to examine mercury bioaccessibility in raw and cooked liver samples from freshwater fish. It also adds to the growing literature indicating that mercury bioaccessibility varies among fish species, locations, and cooking/preparation methods.

Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad (Alosa immaculata)

Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through in vitro digestion method. Hg bioaccessibility varied from 4.31 to nearly 24.95% and the Hg recovery rate varied from 63.44 to 78.74%. Co-ingested garlic and broccoli with pontic shad had a positive effect on decreasing fish Hg bioaccessibility. The antioxidant activity of co-ingested food items was also calculated and correlated with mercury bioaccessibility. These results highlighted a possible positive role of plant-based foods and other food processing techniques in the bioaccessibility reduction of other chemical contaminants found in food sources.

Estimating arsenic biotransfer factors from feed to chicken: a viable approach to animal feed risk assessment

Reliable biotransfer factor (BTF) data are critical for animal-feed studies in human risk assessment. A wide range of BTF values have been reported (0.0015-0.83 d/kg), expressed as the ratio of total arsenic (tAs) concentration (µg/kg) in chicken to daily intake rate (µg/d) of tAs in feed (tAs/tAs). Data on inorganic As (iAs) for chicken meat and tAs concentrations for feed were obtained from our related study. Using the linear regression technique developed in this study, we estimated the BTF as 0.016 d/kg, as iAs/tAs (R² > 0.7702) and 0.55 d/kg as tAs/tAs (R² =  0.9743) for whole chicken meat. From a mass-balance perspective, we suggest that tAs be used as the denominator for the BTF unit. To illustrate our feed-risk assessment method, we analyzed commercial feeds for tAs concentration (n = 79). Consumption data for the general population (n = 2479) were obtained from a Taiwanese total diet study. Bivariate Monte Carlo simulations (n = 10,000) showed that the 95^th percentile (P95) of estimated daily intake (EDI) was 0.002 µg/kg body weight (bw)/d as iAs (< the benchmark dose lower limit of 3.0 µg/kg bw/d). Our results thus show that the commercial chicken feeds assessed in this study are of low health concern for the general Taiwanese population. We discuss the factors that may have affected the assessment, such as the type of animals investigated, type of feeds, feed tested, type of chemical species used for BTF estimation and statistical approach.

Trace elements in Foodstuffs from the Mediterranean Basin-Occurrence, Risk Assessment, Regulations, and Prevention strategies: A review

Trace elements (TEs) are chemical compounds that naturally occur in the earth's crust and in living organisms at low concentrations. Anthropogenic activities can significantly increase the level of TEs in the environment and finally enter the food chain. Toxic TEs like cadmium, lead, arsenic, and mercury have no positive role in a biological system and can cause harmful effects on human health. Ingestion of contaminated food is a typical route of TEs intake by humans. Recent data about the occurrence of TEs in food available in the Mediterranean countries are considered in this review. Analytical methods are also discussed. Furthermore, a discussion of existing international agency regulations will be given. The risk associated with the dietary intake of TEs was estimated by considering consumer exposure and threshold values such as Benchmark dose lower confidence limit and provisional tolerable weekly intake established by the European Food Safety Authority and the Joint FAO/WHO Expert Committee on Food Additives, respectively. Finally, several remediation approaches to minimize TE contamination in foodstuffs were discussed including chemical, biological, biotechnological, and nanotechnological methods. The results of this study proved the occurrence of TEs contamination at high levels in vegetables and fish from some Mediterranean countries. Lead and cadmium are more abundant in foodstuffs than other toxic trace elements. Geographical variations in TE contamination of food crops clearly appear, with a greater risk in developing countries. There is still a need for the regular monitoring of these toxic element levels in food items to ensure consumer protection.

Health risk assessment of methyl mercury from fish consumption in a sample of adult Qatari residents

Fish constitutes an essential source of high-quality protein and is, at the same time, the source of exposure to many hazardous contaminants, namely mercury and methyl mercury (MeHg). This study aims at assessing the risk that MeHg poses to the health of adult Qatari residents through fish consumption. Data on fish consumption were collected using a self-administered online survey composed of three sections that collected information about the fish-eating patterns of the participants. The fish species that were reported to be consumed by ≥ 3% of the respondents were sampled and analyzed for their total mercury (T-Hg) content levels. MeHg concentrations were derived from T-Hg content levels using a scenario-based approach. Disaggregated fish consumption and contamination data were combined using the deterministic approach to estimate MeHg intakes. The average, 75th, and 95th percentiles of the MeHg intake estimates were determined and compared to the tolerable weekly intake (TWI) set by the European Food Safety Agency (EFSA) (1.3 μg·kg^-1·w^-1). All fish samples contained T-Hg at levels ˂ 0.3-0.5 µg/g with a mean value of 0.077 µg/g. The study population had an average fish consumption of 736.0 g/week. The average estimated weekly intakes of MeHg exceeded TWI for some fish consumers including females of childbearing age and those following a high-protein diet. Our study highlights the need to establish regulatory guidelines and dietary advice based on risk/benefit ratio.

Synthesis and application of quantum dots in detection of environmental contaminants in food: A comprehensive review

Environmental pollutants can accumulate in the human body through the food chain, which may seriously impact human health. Therefore, it is of vital importance to develop quick, simple, accurate and sensitive (respond quickly) technologies to evaluate the concentration of environmental pollutants in food. Quantum dots (QDs)-based fluorescence detection methods have great potential to overcome the shortcomings of traditional detection methods, such as long detection time, cumbersome detection procedures, and low sensitivity. This paper reviews the types and synthesis methods of QDs with a focus on green synthesis and the research progress on rapid detection of environmental pollutants (e.g., heavy metals, pesticides, and antibiotics) in food. Metal-based QDs, carbon-based QDs, and "top-down" and "bottom-up" synthesis methods are discussed in detail. In addition, research progress of QDs in detecting different environmental pollutants in food is discussed, especially, the practical application of these methods is analyzed. Finally, current challenges and future research directions of QDs-based detection technologies are critically discussed. Hydrothermal synthesis of carbon-based QDs with low toxicity from natural materials has a promising future. Research is needed on green synthesis of QDs, direct detection without pre-processing, and simultaneous detection of multiple contaminants. Finally, how to keep the mobile sensor stable, sensitive and easy to store is a hot topic in the future.

Are mercury levels in fishery products appropriate to ensure low risk to high fish-consumption populations?

The main goal of the present study is to determine the sources of methylmercury (MeHg) for high fish-consumption populations with the Portuguese population as showcase, as Portugal is the EU country with the highest fish consumption per capita (2019: 59.91 kg year^-1). Since limited information is available on the effective levels of mercury after culinary treatments, cooked and raw codfish (Gadus morhua), hake (Merluccius merluccius), octopus (Octopus vulgaris), horse mackerel (Trachurus trachurus) and sardine (Sardina pilchardus) were considered. The mercury concentration ranking Hake > Horse mackerel > Codfish > Octopus > Sardine was observed in all situations (cooked and raw samples) for both MeHg and total mercury (T-Hg). The gathered results reinforce the general assumption that the loss of moisture during cooking increases MeHg and T-Hg concentrations in fish, but the idea that MeHg in fish muscle tissue represents the bulk of T-Hg cannot be generalised, as our study determined a MeHg/T-Hg ratio of 0.43 for grilled sardines.

Risk assessment of heavy metals in tuna from Japanese restaurants in the Republic of Korea

Background

Studies on the risk of mercury (Hg) in Korean fishery products focus primarily on total Hg levels as opposed to methylmercury (MeHg) levels. None of the few studies on MeHg in tuna investigated tuna from Japanese restaurants. Few have evaluated lead (Pb), cadmium (Cd) and arsenic (As) in tuna. Thus, this study aimed to conduct a risk assessment by evaluating heavy metal concentrations in tuna from Japanese restaurants.

Methods

Thirty-one tuna samples were collected from Japanese restaurants in the Republic of Korea. They were classified according to region and species. The concentration of heavy metals in the samples was analyzed using the Ministry of Food and Drug Safety Food Code method. The rate of exceedance of maximum residue levels (MRLs) and the risk compared to the provisional tolerable weekly intake (PTWI) set by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (%PTWI) were evaluated for risk assessment.

Results

The mean of MeHg, Pb, Cd and As concentrations were 0.56 ± 1.47 mg/kg, 33.95 ± 3.74 μg/kg, 14.25 ± 2.19 μg/kg and 1.46 ± 1.89 mg/kg, respectively. No sample exceeded the MRLs of Pb and Cd, but 9.7% of the samples exceeded the MRL of MeHg. The %PTWIs of MeHg, Pb, Cd and As were 4.2037, 0.0162, 0.0244 and 1.1627, respectively. The %PTWI of MeHg by age group and sex was highest among men aged 19-29 years (10.6494), followed by men aged 30-49 years (7.2458) and women aged 19-29 years (4.8307).

Conclusions

We found that 3 out of 31 samples exceeded the MRL of MeHg. The %PTWI of MeHg showed significant differences based on age and sex, and the value was likely to exceed a safe level depending on individuals' eating behaviors. Therefore, improved risk management for MeHg is required.

Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle

The current study investigated the effects of various cooking styles (boiling, frying, and steaming) and seasoning methods (home cooking and ready-to-eat commodity) on levels of nine heavy metals in the crayfish (Procambarus clarkii) muscle. The estimated daily intake (EDI), target hazard quotients (THQ), and target cancer risk (TCR) were used to assess the health risk in the crayfish muscle. The results showed that cooking processes significantly increased the concentration of Cu, which raises a potential risk for children (the THQ values > 1). The levels of toxic heavy metals in the ready-to-eat crayfish muscle were significantly higher than those in household cooking. Especially for As, the THQ values rose to 7.1 and 13.2 for adults and children respectively. Therefore, home cooking is safer than ready-to-eat crayfish, and children should consume crayfish within a limited range. The recommended consumption of the cooked abdominal muscle of crayfish should be 257 and 58 g/day, for children (16 kg) and adults (70 kg), respectively.

Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking

Maceration with sodium salts is applied to irmprove water holding capacity in squid-based products. The aim of this work was to determine how the mineral content of squid flesh is affected by maceration and further vacuum-cooking. Atlantic squids (Loligo vulgaris) from two fisheries (FAO areas No. 47 and 34) were sampled. Macrominerals (g/100 g) present in raw flesh were Na, Mg, P, S, K and Ca, while microminerals accounting for >1 mg/kg were Zn, Si, Sr, Fe, Cu, Al and Mn. As a result of maceration (3 + 1.5% w: w NaCl+ Na citrate) and vacuum-cooking (at 65 °C for 20 min), some squid minerals was removed. The levels of Cd and As were reduced by half, while Na content increased from 0.28 to 0.49 g/100 g. Maceration with sodium salts generally led to minerals leaching (except for Na) with the medium. Further cooking produced additional losses of most of the minerals present in macerated squid (except Pb and Cd). Squid microminerals were hardly removed with the cooking juice. The consumption of macerated-cooked squid covered > 10% of the recommended dietary intake for Na, P, Zn, Mg and Mn, while health risks were almost negligible and mainly concerned Cd (up to 14% of the probable tolerable weekly intake). The combination of both treatments involves certain loss of most of the essential minerals but also contributes to reducing toxicological risks related to mineral intake through squid products.

Determination of arsenic in Chinese mitten crabs (Eriocheir sinensis): Effects of cooking and gastrointestinal digestion on food safety

This study used the sexually mature Chinese mitten crabs as the research object, and the total arsenic and six major species were determined by high-performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICP-MS). The influence of three common cooking methods on the forms of arsenic and content in different edible parts of crabs were explored. Furthermore, the bioavailability of arsenic and its different forms in the crabs were studied by in vitro gastrointestinal digestion. Based on the risk assessment of arsenic in gastrointestinal digestion, the results showed that the Target Hazard Quotient (THQ) of arsenic was less than 1, which did not pose a significant health risk, but the risk of carcinogenesis of arsenic can not be ignored. Considering the effects of cooking and gastrointestinal digestion into account, a more realistic estimate of the risk associated with the consumption of Chinese mitten crabs can be deciphered.

Toxic metal exposures from infant diets: Risk prevention strategies for caregivers and health care professionals

Concerns are growing regarding the presence of toxic elements such as arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) in the ingredients and prepared foods for infants and young children. There are few clear, evidence-based, guidelines on the maximum tolerable limits of toxicants in foods and little understanding of toxicant exposure or adverse health effects attributable to dietary exposure. Caregivers are faced with the burden of making decisions about which foods to select, how often to feed them to their children, and what foods to limit. This article reviews the current literature and existing recommendations on dietary exposure to toxic elements in children under 2 years of age, and their health effects in early childhood-focusing on growth, neurodevelopment, and immune function. The article also outlines best practices for healthcare providers to address the concerns of toxic element exposure through the diet in young children. Several foods consistently appear in the literature as potential sources of toxic element exposure. Contaminated drinking and cooking water, including water used to prepare infant formula, could also be a major exposure source. In the absence of stronger evidence on effects of dietary modification, exclusive breastfeeding until six months of age, followed by a diverse diet are some strategies to reduce dietary toxic element exposure while ensuring an adequate and balanced nutrient intake. Healthcare providers can support families by sharing information and encouraging blood Pb testing, the only element for which such testing is currently recommended.

Toxic Metals and Metalloids in Hassawi Brown Rice: Fate during Cooking and Associated Health Risks

Rice has been a dietary staple for centuries, providing vital nutrients to the human body. Brown rice is well known for its nutrient-dense food profile. However, owing to multiple causes (anthropogenic and non-anthropogenic), it can also be a potential source of toxic heavy metals in the diet. Brown Hassawi rice samples were collected from the Al-Ahsa region and analyzed for its content of toxic metals. The results reveal that all the tested metals varied significantly in the brown rice samples, while As and Pb in all three samples exceeded their respective maximum allowable limits (MALs), followed by Cd, which nearly approached the MAL in two samples out of three. Brown rice samples were cooked in rice:water systems, viz., low rice:water ratios (1:2.5, 1:3.5) and high rice:water ratios (1:5, 1:6), along with soaking as a pre-treatment. Soaking was unproductive in removing the heavy metals from the rice, whereas cooking dissipated all metals from the rice, except for Cd, which was statistically non-significant. The high-water cooking of the rice was more effective in the dissipation of metals from the rice as compared to low-water cooking conditions. Through the consumption of rice, the estimated daily intake (EDI) of heavy metals is 162 g per person per day for As, which is above the provisional maximum tolerable daily intake (PMTDI) regardless of cooking circumstances. The hazard risk index (HRI) also highlighted the fact that As can be a potential health hazard to rice consumers in the Al-Ahsa region of Saudi Arabia. These results indicate the potential health risks caused by the consumption of this rice by humans. Regular monitoring is recommended to manage and control elevated concentrations and related health hazards as a result of the use of Hassawi rice contaminated by the accumulation of metals and metalloids.

Bioaccumulation of cd and hg in Muscle of Juvenile Pacific Sharpnose Shark Rhizoprionodon longurio from the SE Gulf of California

In this study, the concentrations of Cd and Hg were measured in muscle of juvenile individuals at an importan fishing ground in southeastern Gulf of California to assess the health risk to human consumers considering elemental levels and rate of shark consumption in NW Mexico. Twenty-eight individuals were sampled in September 2019. Quantification of Hg was made by cold vapor-atomic absorption spectrophotometry, analyses of Cd were made by graphite furnace atomic absorption spectrophotometry. In general, average Hg (1.27 µg g^-1 dry weight) concentrations were higher than Cd (0.059). In comparison to results of Cd and Hg in muscle of several species of genus Rhizoprionodon sp., our reported concentrations were comparable. Maximum permissible limits (Cd 0.5 and Hg 0.5 µg g^-1 wet weight) in fish products for human consumption were not exceeded. Health risk assessment to shark consumers indicated that Hg is of more concern than Cd but no hazards exist.

A critical review on microbes-based treatment strategies for mitigation of toxic pollutants

Contamination of the environment through toxic pollutants poses a key risk to the environment due to irreversible environmental damage(s). Industrialization and urbanization produced harmful elements such as petrochemicals, agrochemicals, pharmaceuticals, nanomaterials, and herbicides that are intentionally or unintentionally released into the water system, threatening biodiversity, the health of animals, and humans. Heavy metals (HMs) in water, for example, can exist in a variety of forms that are inclined by climate features like the presence of various types of organic matter, pH, water system hardness, transformation, and bioavailability. Biological treatment is an important tool for removing toxic contaminants from the ecosystem, and it has piqued the concern of investigators over the centuries. In situ bioremediation such as biosparging, bioventing, biostimulation, bioaugmentation, and phytoremediation and ex-situ bioremediation includes composting, land farming, biopiles, and bioreactors. In the last few years, scientific understanding of microbial relations with particular chemicals has aided in the protection of the environment. Despite intensive studies being carried out on the mitigation of toxic pollutants, there have been limited efforts performed to discuss the solutions to tackle the limitations and approaches for the remediation of heavy metals holistically. This paper summarizes the risk assessment of HMs on aquatic creatures, the environment, humans, and animals. The content of this paper highlights the principles and limitations of microbial remediation to address the technological challenges. The coming prospect and tasks of evaluating the impact of different treatment skills for pollutant remediation have been reviewed in detail. Moreover, genetically engineered microbes have emerged as powerful bioremediation capabilities with significant potential for expelling toxic elements. With appropriate examples, current challenging issues and boundaries related to the deployment of genetically engineered microbes as bioremediation on polluted soils are emphasized.

Effect of Different Garlic Preparations on Testosterone, Thyroid Hormones, and Some Serum Trace Elements in Rats

Garlic is a house-available vegetable which is widely used for its spicy and medicinal benefits. Impact of different preparations on testosterone, thyroid hormones, and blood micro and trace elements were studied. Eight groups of male albino rats were selected including control group and other seven groups administered different doses of different garlic preparations by oral gavages for 1 month. At the end of the experiment, blood samples were collected for determination of serum hormones by radioimmunoassay, serum micro and trace elements by inductively coupled plasma-optical emission spectrometry (ICP-OES), and testes tissues for histological examination. All treated groups with different garlic preparations revealed a highly significant decrease of testosterone level in rats as compared to control which confirmed with histological changes. Increase of thyroid hormones in some groups was seen. Hypokalemia and hypernatremia effect was recorded due to garlic treatments. Calcium, magnesium, selenium, zinc, manganese, iron, cadmium, lead, silicon, molybdenum, germanium, barium, boron, niobium, and aluminum levels showed alterations in different preparations groups. On the other hand, insignificant changes of strontium, chromium, cesium, and the nickel serum levels were noted. Interestingly, although all garlic preparations have negative effects on serum testosterone level and testicular tissues, some garlic preparations have different effects on blood elements. Consequently, it infers that the usage of different garlic preparations must abide benefit/risk assessment to avoid unexpected health issues.

A ten-year monitoring of essential and non-essential elements in the dolphinfish Coryphaena hippurus from the southern Gulf of California

The concentrations of As, Cd, Cu, Pb and Zn were measured in muscle tissue of Coryphaena hippurus captured in the southern Gulf of California to determine inter-annual variations and their relation with environmental parameters for the period 2006-2015; additionally, health risk to consumers was assessed according to levels of studied elements and rate of fish consumption in northwest Mexico. During 2014 and 2015 the levels of As, Cd, Cu, and Zn were significantly lower than the rest of the years; in the case of As, it was also significantly lower in 2010. Oceanic Niño Index was negatively correlated with Zn concentrations in fish, while sea surface temperature was negatively correlated with Zn, Pb and Cd concentrations in dolphinfish. The simultaneous occurrence of the analyzed elements in muscle of dolphinfish indicated that health effects on consumers are not likely to occur; nevertheless, fishermen with elevated fish consumption might be at risk.

Health risk assessment of arsenic and some heavy metals in the edible crab (Portunus trituberculatus) collected from Hangzhou Bay, China

In 2018, 108 swimming crabs (P. trituberculatus) were collected from the local market in Zhoushan. Each crab was separated into huang (the edible lipid portion) and meat groups and prepared according to different cooking methods. In most uncooked samples the levels of seven trace metals; mercury, cadmium, lead, zinc, copper, chromium and arsenic were higher in huang than in meat. Cadmium and total arsenic concentrations exceeded the maximum safe residue levels for China. Risk assessments revealed that only the cadmium levels in huang samples posed a toxicological risk to consumers, and uncooked huang were of carcinogenic concern. Cooking methods eliminated the carcinogenic risk and reduced the toxicological risk in huang by approximately 20%. These results show that the seven trace metals identified in P. trituberculatus from Hangzhou bay do not pose a safety concern for consumption of the meat or of the complete crab, after conventional cooking.

Chemical hazards in smoked meat and fish

This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this review. The smoking process was described and five hazards mostly found in smoked fish and meat were presented. The heat-induced compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and nitrosamines were found in smoked fish and meat. Other hazards such as biogenic amines and heavy metals were also present in smoked fish and meat. The levels of these hazards reported from the literature exceeded the maximal limits of European Union. A brief description of risk assessment methodology applicable to such toxic compounds and risk assessment examples was also presented in this review. As most of the hazards reported in this review are toxic and even carcinogenic to humans, actions should be addressed to reduce their presence in food to protect consumer health and to prevent public health issue.

Dietary Exposure of the Taiwan Population to Mercury Content in Various Seafood Assessed by a Total Diet Study

This paper examines the health risks of exposure to methylmercury (MeHg) through the consumption of mercury-contaminated seafood in Taiwan, based on the total diet study (TDS) method. Samples of seafood (n = 140) were purchased at fishing harbors or supermarkets and classified into seven categories (pelagic fish, inshore fish, farmed fish, shellfish, cephalopods, crustaceans, and algae). For each sample, we analyzed raw and cooked versions and compared the concentration difference. Total mercury (THg) was detected at the highest rate and in the highest concentrations in pelagic fish, followed by inshore fish and other farmed fish. The average concentration of THg was higher after cooking. In a 75th percentile scenario, the hazard indices for children aged 1 to 3 years and children aged 4 to 6 years were higher than 100% of the provisional tolerable weekly intake. Taking into consideration the risk assessment results, MeHg concentrations, and the nutritional composition of fish, we have provided weekly consumption advisories for children aged 1 to 3 years, children aged 4 to 6 years, and childbearing women aged 19 to 49 years. The weekly consumption advisories for childbearing women are 35 g/week of pelagic fish and 245 g/week of inshore fish based on the risk results from MeHg and the potential benefits from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) intake.

Heavy Metals and Human Health: Possible Exposure Pathways and the Competition for Protein Binding Sites

Heavy metals enter the human body through the gastrointestinal tract, skin, or via inhalation. Toxic metals have proven to be a major threat to human health, mostly because of their ability to cause membrane and DNA damage, and to perturb protein function and enzyme activity. These metals disturb native proteins’ functions by binding to free thiols or other functional groups, catalyzing the oxidation of amino acid side chains, perturbing protein folding, and/or displacing essential metal ions in enzymes. The review shows the physiological and biochemical effects of selected toxic metals interactions with proteins and enzymes. As environmental contamination by heavy metals is one of the most significant global problems, some detoxification strategies are also mentioned.

Relative contribution of rice and fish consumption to bioaccessibility-corrected health risks for urban residents in eastern China

There are global concerns about dietary exposure to metal(loid)s in foods. However, little is known about the relative contribution of rice versus fish to multiple metal(loid) exposure for the general population, especially in Asia where rice and fish are major food sources. We compared relative contributions of rice and fish consumption to multi-metal(loid) exposure on the city-scale (Nanjing) and province-scale in China. The effects of ingestion rate, metal(loid) level, and bioaccessibility were examined to calculate modeled risk from Cu, Zn, total As (TAs), inorganic As (iAs), Se, Cd, Pb, and methylmercury (MeHg). Metal(loid) levels in rice and fish samples collected from Nanjing City were generally low, except iAs. Metal(loid) bioaccessibilities in fish were higher than those in rice, except Se. Calculated carcinogenic risks induced by iAs intake (indicated by increased lifetime cancer risk, ILCR) were above the acceptable level (1 0 ^-4) in Nanjing City (median: 3 × 10^-4 for female and 4 × 10^-4 for male) and nine provinces (1.4 × 10^-4 to 5.9 × 10^-4) in China. Rice consumption accounted for 85.0% to 99.8% of carcinogenic risk. The non-carcinogenic hazard quotients (HQ) for single metals and hazard index (HI) for multi-metal exposure were < 1 in all cases, indicating of their slight non-carcinogen health effects associated. In Guangdong and Jiangsu provinces, results showed that rice and fish intake contributed similarly to the HI (i.e., 42.6% vs 57.4% in Guangdong and 54.6% vs 45.4% in Jiangsu). Sensitivity analysis indicated that carcinogenic risk was most sensitive to rice ingestion rate and rice iAs levels, while non-carcinogenic hazard (i.e., HQ and HI) was most sensitive to ingestion rate of fish and rice, and Cu concentration in rice. Our results suggest that rice is more important than fish for human dietary metal(loid) exposure risk in China, and carcinogenic risk from iAs exposure in rice requires particular attention.

Influence of culinary treatment on the concentration and on the bioavailability of cadmium, chromium, copper, and lead in seafood

BACKGROUND

Seafood present important advantages for human nutrition, but it can also accumulate high levels of toxic and potentially toxic elements. Culinary treatments could influence seafood chemical element content and element bioavailability. In this study, the influence of culinary treatments on the total concentration and on the bioavailability of Cd, Cr, Cu and Pb in shark, shrimp, squid, oyster, and scallop was assessed.

METHODS

Boiling, frying, and sautéing with or without seasonings (salt, lemon juice and garlic) were evaluated. Total concentration and bioavailability of Cd, Cr, Cu and Pb in seafood after all these culinary treatments were compared with those in uncooked samples. Analytes were determined by triple-quadrupole inductively coupled plasma mass spectrometry (ICP-MS/MS). An alternative to express the results avoiding underestimated or overestimated values was proposed.

RESULTS

The analytes concentration in seafood without culinary treatment varied from 0.0030 μg g^-1 (shrimp) to 0.338 μg g^-1 (oyster) for Cd; 0.010 μg g^-1 (squid) to 0.036 μg g^-1 (oyster) for Cr; 0.088 μg g^-1 (scallop) to 8.63 μg g^-1 (oyster) for Cu, and < 0.005 μg g^-1 (shrimp, squid and oyster) to 0.020 μg g^-1 (shark) for Pb. Only Cd (in scallop) was influenced by culinary treatments (reduction from 37 to 53 % after boiling, frying, and sautéing). Bioavailability percentage varied from 11% (oyster) for Cd; 18% (oyster) to 41% (shark) for Cr; 6% (shark) for Cu, and 8% (oyster) for Pb. Bioavailability percentage was not influenced by culinary treatments.

CONCLUSION

Cadmium concentration was reduced in scallop after some culinary treatments (reduction o 37-53% after boiling, frying, and sautéing), but bioavailability percentage was not influenced. The employed analytical method was adequate for the purpose, presenting import results for food safety assessment about the influence of culinary treatments on metals concentration and bioavailability in seafood.

Toxic Mechanisms of Five Heavy Metals: Mercury, Lead, Chromium, Cadmium, and Arsenic

The industrial activities of the last century have caused massive increases in human exposure to heavy metals. Mercury, lead, chromium, cadmium, and arsenic have been the most common heavy metals that induced human poisonings. Here, we reviewed the mechanistic action of these heavy metals according to the available animal and human studies. Acute or chronic poisonings may occur following exposure through water, air, and food. Bioaccumulation of these heavy metals leads to a diversity of toxic effects on a variety of body tissues and organs. Heavy metals disrupt cellular events including growth, proliferation, differentiation, damage-repairing processes, and apoptosis. Comparison of the mechanisms of action reveals similar pathways for these metals to induce toxicity including ROS generation, weakening of the antioxidant defense, enzyme inactivation, and oxidative stress. On the other hand, some of them have selective binding to specific macromolecules. The interaction of lead with aminolevulinic acid dehydratase and ferrochelatase is within this context. Reactions of other heavy metals with certain proteins were discussed as well. Some toxic metals including chromium, cadmium, and arsenic cause genomic instability. Defects in DNA repair following the induction of oxidative stress and DNA damage by the three metals have been considered as the cause of their carcinogenicity. Even with the current knowledge of hazards of heavy metals, the incidence of poisoning remains considerable and requires preventive and effective treatment. The application of chelation therapy for the management of metal poisoning could be another aspect of heavy metals to be reviewed in the future.

Concentrations and Health Risk Assessment of Metallic Trace Elements in Ready-to-Eat Braised and Flamed Chickens in Burkina Faso

Braised and flamed chickens known as "poulet bicyclette" are famous and popular street food in Burkina Faso. Although they are important sources of a wide range of essential trace elements for humans, they can also contain toxic metals. The aim of the study was to assess the concentrations and health risk of metallic trace elements (Ag, Cr, Cu, Mn, Fe, Co, Zn, Ni, Cd, Pb) in ready-to-eat braised and flamed chickens in Burkina Faso. The concentrations and health risk assessment were estimated by atomic absorption spectrometry and hazard quotient method, respectively. The concentrations of Cu (3.12 mg kg^-1), Fe (20.17 mg kg^-1), and Ni (0.22 mg kg^-1) were about 2 times higher in flamed chickens than in braised ones. Cd (0.45 mg kg^-1) and Cr (2.50 mg kg^-1) were 2 to 5 times more concentrated in braised chickens than flamed chickens. Pb was found in 72.72% of braised chicken and 62.06% of flamed chicken samples, above the maximum limit set by the JECFA. The daily intakes of Cu, Mn, Fe, and Zn contributed for less than 2% to the recommended daily intakes set by the Institute of Medicine of USA for both males and females, whereas Cr contributed for more than 20% from braised chicken. The estimated monthly intakes of Cd represented about 1.92-4.06% of the provisional tolerable monthly intake of Cd set by FAO/WHO. A non-cancer risk estimated as hazard index has been recorded at the maximum level of consumption for female consumer group for flamed chicken (HI = 2.14). The estimated cancer index risk in this study is below the reference value (10^-4) set by the United States Environmental Protection Agency (US EPA).

A review of chemical and microbial contamination in food: What are the threats to a circular food system?

A circular food system is one in which food waste is processed to recover plant nutrients and returned to the soil to enable the production of more food, rather than being diverted to landfill or incineration. The approach may be used to reduce energy and water use in food production and contribute to the sustainability of the system. Anaerobic digestion and composting are common food waste treatment technologies used to stabilize waste and produce residual materials that can replenish the soil, thus contributing to a circular food system. This approach can only be deemed safe and feasible, however, if food waste is uncontaminated or any contaminants are destroyed during treatment. This review brings together information on several contaminant classes at different stages of the food supply chain, their possible sources, and their fates during composting and digestion. The main aim is to identify factors that could impede the transition towards a safe, reliable and efficient circular food system. We investigated heavy metals, halogenated organic compounds, foodborne pathogens and antibiotic resistance genes (ARGs) in the food system and their fates during digestion and composting. Production and processing stages were identified as major entry points for these classes of contaminants. Heavy metals and foodborne pathogens pose less risk in a circular system than halogenated organics or antibiotic resistance. Given the diversity of properties among halogenated organic compounds, there is conflicting evidence about their fate during treatment. There are relatively few studies on the fate of ARGs during treatment, and these have produced variable results, indicating a need for more research to clarify their fate in the final products. Repeated land application of contaminated food waste residuals can increase the risk of accumulation and jeopardize the safety of a circular food system. Thus, careful management of the system and research into the fate of the contaminants during treatment is needed.

Risk Assessment for Oral Bioaccessibility of Lead and Cadmium in the Potato Growing in Smelter-Impacted Soil

Smelting activities are an important source of heavy metals in soil. More seriously, oral ingestion of crops growing in contaminated soil potentially cause harmful effects on human health. The main purpose of this study is to apply the in vitro model (PBET) and Monte Carlo Simulation (MSC) to the health risk assessment process in order to more accurately and realistically evaluate health risks of residents eating contaminated potato. Results indicated in the raw and cooked potato, the bioaccessibility of Pb was 65.9% and 74.5%, and that of Cd was 79.6% and 61.7%, respectively. Additionally, the bioaccessible hazard quotient (BHQ) was less than the permitted level except for the BHQ of Pb for children. This indicated there wasn't potential non-carcinogenic risk for most potato-consumers but the dietary exposure risk for local children cannot be neglected. Sensitivity analysis showed that the bioaccessibility and ingestion rate appeared decisive with respect to potentially deleterious health effects.

Dietary exposure assessment of methylmercury and polyunsaturated fatty acids in saltwater fish and processed foods among Taiwanese women of child-bearing age and children: A novel core food-matching approach

Saltwater fish is rich in health-promoting polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Excessive fish intake may also cause health hazards due to methylmercury (MeHg). A novel dose estimation method was proposed in this study to improve the quality of food matching by considering the usage ratio of cooking and processing methods in sampling design. In total, 39 table-ready samples were specified according to 2-3 common cooking methods, and MeHg and total mercury (THg) were analyzed. The results showed that mercury was detected in 20 samples (LOD = 0.01 μg/g). High MeHg samples included fried-Spanish mackerel (1.23 μg/g), non-cooked shredded swordfish (0.325 μg/g), pan-fried Spanish mackerel (0.248 μg/g), and non-cooked shredded salmon (0.208 μg/g). Consumption data (n = 166,911) were obtained from 24-h recalls in the 2005-2008 Nutrition and Health Surveys in Taiwan (NAHSIT). The average whole-group estimated daily intake (EDI_WG) was 0.018 (7.9% tolerable daily intake, TDI) for women of child-bearing age and 0.031 μg/day per kg body weight (13.6% TDI) for children. However, 95th percentile values (P95) of 90.4% TDI and 185% TDI were estimated for the two consumer-only populations, which have raised public health concerns. The ratio of % TDI to % daily reference intake (% DRI) was used as a risk-benefit (R/B) indicator. The top 4 R/B foods were: tuna sashimi (0.089 and 0.14), non-cooked shredded swordfish (0.033 and 0.052), fried-Spanish mackerel (0.027 and 0.043) and deep-fried fish balls (0.022 and 0.035) in the two perspective populations.

Assessment of Rice Marketed in Iran with Emphasis on Toxic and Essential Elements; Effect of Different Cooking Methods

Rice is one of the most valuable nutrients in the diet of most people in the world. The aim of this study was to evaluate the effect of various pre-cooking (washing, soaking) and cooking processes (traditional and rinse) of rice on the amount of toxic and essential elements in the various brands of rice in Iran and assessing human health risks from their carcinogenic and non-carcinogenic effects. For this purpose, totally, 144 sample sizes were examined from three brand (Iranian (n = 48), Pakistani (n = 48), and Indian (n = 48)) in order to the amount of toxic and essential elements using inductively coupled plasma-optical emission spectrometry. The results showed that pre-cooking processes such as washing and soaking in the rinse method were significantly effective in removal toxic metals than the traditional method, so that the most changes were observed for potassium and aluminum metals. The estimated daily intakes of copper, magnesium, manganese, iron, and zinc in different cooking methods were 1.19-1.2%, 0.29-0.32%, 1.01-1.23%, 0.4-0.98%, and 0.9-1.32%, respectively. The Monte Carlo simulation results showed that the rank order of toxic metals of cooked rice based on target hazard quotients value was arsenic > chromium > cadmium > mercury > lead > aluminum, respectively. The result of cancer risk probability was lower than the safe risk limits (1E-4), representing no remarkable cancer risk probability that was due to ingestion of rice for adults and children in Iran. According to the this results, it is recommended to use the rinse method due to further reduction of metals especially toxic metals for rice samples, although the amount of essential elements was also removed by this method.

Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried, and oven baked fillets. Iodine was determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and mercury by atomic absorption spectrophotometry with Direct Mercury Analyzer (DMA-80). Thawing of the cod resulted on average in a 12% loss of iodine to the thawing water. Boiling significantly decreased the total content of iodine per slice of cod fillet corresponding to the concentration of iodine found in the boiling water. Pan-frying and oven-baking did not cause any significant changes of the total iodine content per slice of cod fillet, although iodine content per 100 g increased due to weight reduction of the cod slices from evaporation of water during preparation. For mercury, we found minimal changes of the different cooking methods. In summary, the findings in our study show that boiling had the greatest effect on the iodine content in the cod fillets. Type of cooking method should be specified in food composition databases as this in turn may influence estimation of iodine intake.

Multiple metal(loid)s bioaccessibility from cooked seafood and health risk assessment

Seafood has been generally considered to be the main diet exposure source of metal(loid)s. We evaluated health risk of mercury (Hg), arsenic (As), cadmium (Cd), lead (Pb), chromium (Cr), nickel (Ni), copper (Cu), and zinc (Zn) through consumption of cooked seafood based on bioaccessibility, which was obtained by physiologically based extraction test method. Results showed that cooking practices could decrease metal(loid)s concentration from seafood (by 6.0-45.7%). Metal(loid)s release from seafood in this study followed the descending order of Hg > Zn > Ni > Cd > Pb > As > Cu > Cr. On average, cooking lowered the bioaccessibility of As, Hg, Cd, Pb, Ni, Cr, Cu, and Zn by 15.2, 26.1, 30.9, 30.7, 25.7, 31.2, 17.6, and 22.4%, respectively. Health risk calculation results showed that Cr, Ni, and Zn in seafood species in this study were within the human health benefits range. Hg, Cd, Pb, and Cu exposure from cooked seafood was within the safe dose. However, we found that there is a potential of having cancer (especially bladder and lung cancer) for people exposure to iAs from seafood based on bioaccessible contents the first time.

Cooking methods affect the intake of per- and polyfluoroalkyl substances (PFASs) from grass carp

Consumption of fish is one of the predominant sources of human exposure to per- and polyfluoroalkyl substances (PFASs). In this study, the effect of various cooking methods (boiling, steaming, grilling and frying) on the levels of PFASs in fish muscle and the intake of PFASs was explored by using grass carp collected from Tangxun Lake, Wuhan, China. Perfluorooctane sulfonate (PFOS) was the predominant PFASs in raw fish fillets, with the concentrations ranging from 59.6 to 136 ng/g ww, followed by perfluorobutane sulfonate (PFBS) (7.73-51.9 ng/g ww). The concentrations of long-chain PFASs in fish increased after cooking, while those of short-chain PFASs decreased. The amounts of PFASs in the cooked fish fillets decreased except PFOS. Short-chain PFASs, including PFBS and perfluoroheptanoic acid (PFHpA), were dominant in cooking juice. The highest amounts of PFBS in the juices were observed after boiling and frying, even higher than those in cooked fish fillets, suggesting that the release of short-chain PFASs to the cooking juices could not be neglected. Based on these results, the intake of short-chain PFASs amount through cooked fish fillets slightly decreased, but the intake of PFOS amount increased. However, consumption of cooking juice (fish soup) could increase the exposure risk of PFBS. Comprehensively considering the increase of PFOS and decrease of total PFASs, boiling may be the relatively better method to cook fish. As PFASs are ubiquitous and inevitable in aquatic food, it is thus important to choose appropriate cooking processes and dietary habits for reducing the intake of different PFASs from fish.

Transgenic merA and merB expression reduces mercury contamination in vegetables and grains grown in mercury-contaminated soil

Arabidopsis, tobacco, tomato and rice with merA/merB expressed reduced mercury concentration of leaves, fruits or grains. These mercury-breathing plants produce agricultural products with acceptable levels of mercury from contaminated soil. Mercury contamination in plant food products can cause serious health risks to consumers. Transgenic approaches to enhance mercury phytoremediation have been accomplished with expression of bacterial merA and merB genes to convert toxic organic mercury to less toxic elemental mercury. However, little is known whether these genes can be used to produce safe foods from plants grown on mercury-contaminated land. We have used Arabidopsis and tobacco as model plants for leafy vegetables, and tomato and rice as representative fruit and grain crops to investigate whether merA and merB expression allows for production of safe foods from mercury-contaminated soils. Our results show that grown on heavily contaminated land with mercury, merA and merB expressing transgenic plants can produce vegetables, fruits and grains safe for human and animal consumption, while the wild-type plants cannot. The merA and merB transgenic plants can also efficiently remove mercury from soil. With increasing mercury contamination problems for the agricultural land worldwide, the use of the merA and merB genes can help produce safe food from mercury-polluted land and also remediate contaminated soils.

Variation of different metabolites and heavy metals in Oryza sativa L., related to chronic kidney disease of unknown etiology in Sri Lanka

Chronic Kidney Disease of Unknown Etiology (CKDu) is a serious health problem in Sri Lanka. This disease is especially seen among lowland rice cultivators. Chemical stress factors such as pesticides and heavy metals can change the chemical composition and quantities of various metabolites in plants. Therefore, in this study phenolic compounds, free amino acid content and Chromium, Cadmium, Lead contents of rice grains were determined in CKDu prevalent areas. Furthermore, Chromium, Cadmium and Lead contents of cooked rice in CKDu prevalent areas were determined because they still use well water for cooking purposes and none of studies have been conducted to investigate the heavy metal contents of cooked rice. The total flavonoid contents of rice grains in highly CKDu affected areas are comparatively lower and has a significant negative correlation with Cadmium and Chromium contents in rice grains (P < 0.05). The Chromium, Cadmium and Lead contents of raw rice have been reduced during cooking process. Therefore, these heavy metal contents in cooking water are not sufficient to increase those heavy metal contents in cooked rice. However, the weekly intake of Chromium through cooked rice in CKDu prevalent area is higher than Povisional Tolerable Weekly Intake (PTWI) and weekly intake of Cadmium can exceed the PTWI with other foods rich with Cadmium. Therefore, this study suggested that total flavonoid content in rice grains is a important variation factor of CKDu prevalence and the chronic intake of Chromium and Cadmium contents may result kidney failure.

Comparative study of raw and cooked farmed sea bass (Lates calcarifer) in relation to metal content and its estimated human health risk

Metallic contamination in seafood, especially fish, has been of increasing concern to human health. Moreover, with increasing dependency on farmed fish for fish resources, the metallic contamination in them is still questionable. This study aimed to investigate the effects of cooking (steaming) on heavy metal concentration in farmed fish and to estimate its potential human health risk. Farmed sea basses (Lates calcarifer) from Setiu Lagoon were used to study the difference in metal uptake through human consumption of raw and cooked (steamed) fish samples. Selected heavy metals, namely copper (Cu), zinc (Zn), arsenic (As), cadmium (Cd), mercury (Hg) and lead (Pb), were measured using ICP-MS following Teflon bomb closed digestion of the fish samples. Cooking of the fish muscle by steaming was applied to investigate if cooking changes the concentration of heavy metals. Mercury and As were found accumulated more notably in the fish muscle, though only Hg was found to show significant (p > 0.05) increase when L. calcarifer is cooked. The amount of As in the fish muscle throughout its growth can be potentially harmful to humans, with the highest averaged concentration at 3.29 ± 0.65 mg/kg dw. above the standard set by the Malaysian Food Regulation (1985) of >1 mg/kg. All the other heavy metals were at relatively safe concentrations well below the standard set by both national and international guidelines. The PTWI per individual of L. calcarifer for As was at 0.84 mg/kg bw., which indicated that the amount of this fish safe for consumption without any adverse effect is 170 g/week. Therefore, long-term intake of these fish may pose a risk to human health due to the relatively higher Hg and As concentration found in these fishes.