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The effect of cooking on mercury bioaccessible contents of predatory fish

✍ Scribed by S. Torres-Escribano; M. Calatayud; A. Ruiz; M.T. De La Flor; V. Devesa; D. Vélez; R. Montoro

Book ID
116923568
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
78 KB
Volume
196
Category
Article
ISSN
0378-4274

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Influence of mercury bioaccessibility on exposure assessment associated with consumption of cooked predatory fish in Spain
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BACKGROUND: Predatory fish tend to accumulate high levels of mercury (Hg). Food safety assessment of these fish has been carried out on the raw product. However, the evaluation of the risk from Hg concentrations in raw fish might be modified if cooking and bioaccessibility (the contaminant fraction