Residual contents and health risk assessment of mercury, lead and cadmium in sardine and mackerel from the Mediterranean Sea Coast, Egypt

Two hundred fish samples comprising 100 each of European sardine (Sardina pilchardus) and Atlantic mackerel (Scomber Scombrus) collected from the Mediterranean Sea Coast, Egypt, were evaluated for their residual contents of mercury (Hg), lead (Pb) and cadmium (Cd) along with the potential risks posed by residual metal content on consumer health. The mean concentrations (ug/g wet weight) of Hg, Pb and Cd in raw sardine were 0.272, 0.194, and 0.0471, respectively, while the corresponding values in raw mackerel were 0.413, 0.252, and 0.0392, respectively. 12, 10 and 6% of raw sardine and 26, 14 and 10 % of raw mackerel samples tested exceed the permissible limit for Hg, Pb, and Cd, respectively. Grilling in an electric oven at 220 degrees C for 20 min did not induce significant difference either in Hg or Cd concentrations between raw and grilled fish of both species analyzed, while Pb level increased significantly after mackerel grilling (raw vs. grilled: 0.252 vs. 0.363 mu g/g wet wt). Nevertheless, the estimated daily intakes (EDI), Target Hazard Quotient (THQ) as well as Hazard index (HI) of the three metals in cooked samples were below their approved limits and indicating no health risk for general consumers from consumption of such fish.

Automated summary

The study evaluated the residual metal content and potential health risks posed by consumption of European sardine and Atlantic mackerel samples collected from the Mediterranean Sea Coast, Egypt. Results showed a significant increase in lead content after grilling mackerel, but the estimated daily intakes of the three metals in cooked fish samples were below approved limits, indicating no health risks for general consumers.