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

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dc.contributor.authorHepsağ, Fatma
dc.contributor.authorKızıldenız, Tefide
dc.date.accessioned2024-11-07T13:15:56Z
dc.date.available2024-11-07T13:15:56Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis 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.
dc.identifier.doi10.15671/hjbc.778023
dc.identifier.endpage54
dc.identifier.issn1303-5002
dc.identifier.issn2687-475X
dc.identifier.issue1
dc.identifier.startpage45
dc.identifier.trdizinid507740
dc.identifier.urihttps://doi.org/10.15671/hjbc.778023
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/507740
dc.identifier.urihttps://hdl.handle.net/11480/11967
dc.identifier.volume50
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofHacettepe Journal of Biology and Chemistry
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectBalıkçılık
dc.subjectKimya
dc.subjectAnalitik
dc.subjectICP-OES
dc.subjectMercury
dc.subjectcanned fish
dc.subjectmethod development
dc.titleValidation of Determination by Icp-Oes Method of Mercury Residual Levels in Meat of Canned Fish Put up for Sale in Turkey
dc.typeArticle

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