https://doi.org/10.4081/ijfs.2015.4577

Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment

Vol. 4 No. 1 (2015)
Submitted: 16 July 2014
Accepted: 16 October 2014
Published: 17 February 2015
Arsenic, Elements speciation, Fishing products, Food safety
Abstract Views: 1792
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Authors

Pierluigi Piras
pirasp@tiscali.it
Servizio Veterinario di Igiene degli Alimenti di Origine Animale, Azienda Sanitaria Locale n. 7, Regione Autonoma della Sardegna, Carbonia (CI), Italy.
Roberta Orletti
Istituto Zooprofilattico Sperimentale Umbria e Marche, Ancona, Italy.
Giannina Chessa
Istituto Zooprofilattico Sperimentale della Sardegna G. Pegreffi, Sassari, Italy.
Cristiano Carloni
Istituto Zooprofilattico Sperimentale Umbria e Marche, Ancona, Italy.
Francesco Griffoni
Istituto Zooprofilattico Sperimentale Umbria e Marche, Ancona, Italy.
Paolo Palombo
Istituto Zooprofilattico Sperimentale Umbria e Marche, Ancona, Italy.
Francesco Velieri
Istituto Zooprofilattico Sperimentale Umbria e Marche, Ancona, Italy.
The Boi Cerbus lagoon, facing a mining and industrial site in Sardinia (Italy), is an important fishing area for the local population. Previous studies showed high concentrations of total arsenic (Astot) in fish, molluscs and crustaceans sampled in the lagoon, and a possible exceeding of the provisional tolerable weekly intake set by the Joint FAO/WHO Expert Committee on Food Additives by some local consumer groups. However, the percentage of inorganic As (Asinorg) should be known for a correct assessment of potential risk, as its toxicity is much higher than that of the organic forms. Eighty samples of 14 different species of fish, molluscs and crustaceans, sampled in the Boi Cerbus lagoon in 3 different seasons (winter, spring and summer), were analysed for Astot by inductively coupled plasma mass spectrometry (ICP-MS) and Asinorg by high performance liquid chromatography-ICP-MS. All the data obtained from the analysis were statistically processed to evaluate significant differences based on season, taxon and habitat, in preparation for a subsequent risk assessment.

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Supporting Agencies

this paper has been funded by the Italian Board of Health (project no. IZSUM RC005 2011).

How to Cite

1.
Piras P, Orletti R, Chessa G, Carloni C, Griffoni F, Palombo P, Velieri F. Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment. Ital J Food Safety [Internet]. 2015 Feb. 17 [cited 2024 Aug. 18];4(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.4577

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