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

  • 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.

Abstract

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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Published
2015-02-17
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Original Articles
Supporting Agencies
this paper has been funded by the Italian Board of Health (project no. IZSUM RC005 2011).
Keywords:
Arsenic, Elements speciation, Fishing products, Food safety
Statistics
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How to Cite
Piras, P., Orletti, R., Chessa, G., Carloni, C., Griffoni, F., Palombo, P., & Velieri, F. (2015). Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment. Italian Journal of Food Safety, 4(1). https://doi.org/10.4081/ijfs.2015.4577