Validation of Determination by Icp-Oes Method of Mercury Residual Levels in Meat of Canned Fish Sold in Turkey

Authors : Fatma HEPSAĞ, Tefide KIZILDENIZ

Pages : 45-54

Doi:10.15671/hjbc.778023

View : 23 | Download : 11

Publication Date : 2022-01-05

Article Type : Research Paper

Abstract :This study describes the residual mercury levels in canned fish marketed in Turkey. In total, 375 fish samples were analyzed by Inductive Coupled Plasma Optical Emission Spectrometry insert ignore into journalissuearticles values(ICP OES); for mercury residues. The quantification limit insert ignore into journalissuearticles values(LOQ); from the validation data ranged from 0.008 to 0.043 mg kg-1. Accuracy and precision were evaluated by means of recovery experiments at two concentration levels insert ignore into journalissuearticles values(30, and 50 μg L−1);, obtaining recoveries between 87.5% and 109.3% and coefficient of variation below 10%. Also, the relative standard deviation insert ignore into journalissuearticles values(RSD); ranged from 0.2% to 9%. The expanded measurement uncertainty for mercury ranged from 11.1% to 19.2%. In investigated samples, 4.8% were detected at a detectable level of mercury, but these levels were below the legal limits. With regard to hg level were no significant correlations insert ignore into journalissuearticles values(p < 0.05); between species. According to Turkey`s legislation, none of for example the maximum limit of 1.0 mg g-1 did not exceed the level, but 1.3% exceeded the limit recommended by the Food and Agriculture Organization/World Health Organization insert ignore into journalissuearticles values(0.5 ug g-1);. The reproducibility limits obtained as a result of the validation study were found to be appropriate in accordance with both the NMKL 170 method and the Turkish Food Codex insert ignore into journalissuearticles values(Communiqué No: 2014/2);, as well as the EU Commission Decision 2002/657/EC.
Keywords : Mercury, canned fish, ICP OES, method development