Validation of Determination by Icp-Oes Method of Mercury Residual Levels in Meat of Canned Fish Put up for Sale in Turkey

Küçük Resim Yok

Tarih

2022

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

This study describes the residual mercury levels in canned fish marketed in Turkey. In total, 375 fish samples were analyzed by Inductive Coupled Plasma Optical Emission Spectrometry (ICP OES) for mercury residues. The quantification limit (LOQ) from the validation data ranged from 0.008 to 0.043 mg kg-1. Accuracy and precision were evaluated by means of recovery experiments at two concentration levels (30, and 50 mg kg-1), obtaining recoveries between 87.5% and 109.3% and coefficient of variation below 10%. Also, the relative standard deviation (RSD) ranged from 0.2% to 9%. The expanded measurement uncertainty for mercury ranged from 11.1% to 19.2%. In investigated samples, 4.8% were detected at a detectable level of mercury, but these levels were below the legal limits. With regard to hg level were no significant correlations (p < 0.05) between species. According to Turkey’s legislation, none of for example the maximum limit of 1.0 mg kg-1 did exceed the level, but 1.3% exceeded the limit recommended by the Food and Agriculture Organization/World Health Organization (0.5 mg kg-1). The reproducibility limits obtained as a result of the validation study were found to be appropriate in accordance with both the NMKL 170 method and the Turkish Food Codex (Communiqué No: 2014/2), as well as the EU Commission Decision 2002/657/EC.

Açıklama

Anahtar Kelimeler

Balıkçılık, Kimya, Analitik, ICP-OES, Mercury, canned fish, method development

Kaynak

Hacettepe Journal of Biology and Chemistry

WoS Q Değeri

Scopus Q Değeri

Cilt

50

Sayı

1

Künye