2 documents found, page 1 of 1
Methylmercury in fish species used in preparing sashimi : a case study in Brazil.
Paiva, Esther Lima de; Milani, Raquel Fernanda; Boer, Bárbara Sia; Quintaes, Késia Diego; Morgano, Marcelo AntonioThe objective of this work was to determine the organic and total mercury contents in twelve fish species used in preparing sashimi in Japanese restaurants and estimate the exposure to organic mercury due to the consumption of this food. The mercury species were quantified by atomic absorption with thermal decomposition and amalgamation. Total mercury was analyzed directly, whereas organic mercury was quantifie...
Sushi commercialized in Brazil : organic Hg levels and exposure intake evaluation.
Paiva, Esther Lima de; Alves, Jeanne Clécia; Milani, Raquel Fernanda; Boer, Bárbara Sia; Quintaes, Késia Diego; Morgano, Marcelo AntonioThe presence of organic mercury (methylmercury) in tuna, salmon and kani sushis marketed in restaurants specialising in Japanese foods (Campinas, São Paulo, Brazil), was investigated by atomic absorption spectrometer with thermal decomposition and amalgamation. Total mercury was analyzed directly, whilst organic mercury was quantified after a previous extraction with toluene in an acid solution, assisted by mic...