Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/1840
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dc.contributor.authorObeid, Pierre J.en_US
dc.contributor.authorKhoury, Bilal Elen_US
dc.contributor.authorBurger, Joanneen_US
dc.contributor.authorAouad, Sameren_US
dc.contributor.authorYounis, Miraen_US
dc.contributor.authorAoun, Amalen_US
dc.contributor.authorNakat, John Elen_US
dc.date.accessioned2020-12-23T09:00:57Z-
dc.date.available2020-12-23T09:00:57Z-
dc.date.issued2011-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/1840-
dc.description.abstractFish is an important constituent of the Lebanese diet. However, very little attention in our area is given to bring awareness regarding the effect of the toxicity of mercury (Hg) mainly through fish consumption. This study aimed to report analytical data on total mercury levels in several fish species for the first time in thirty years and to also made individuals aware of the presence and danger from exposure to mercury through fish consumption. Fish samples were selected from local Lebanese markets and fisheries and included 94 samples of which were fresh, frozen, processed, and canned fish. All values were reported as microgram of mercury per gram of fish based on wet weight. The level of mercury ranged from 0.0190 to 0.5700 μg/g in fresh samples, 0.0059 to 0.0665 μg/g in frozen samples, and 0.0305 to 0.1190 μg/g in canned samples. The data clearly showed that higher levels of mercury were detected in local fresh fish as opposed to other types thus placing consumers at higher risk from mercury exposure. Moreover, the data revealed that Mallifa (yellowstripe barracuda/Sphyraena chrysotaenia), Sargous (white seabream/Diplodus sargus), Ghobbos (bogue/Boops hoops), and shrimp (Penaeus sp.) were among the types containing the highest amounts of mercury. On the other hand, processed fish such as fish fillet, fish burger, small shrimp and crab are found to contain lower levels of mercury and are associated with lower exposure risks to mercury. Lebanese population should therefore, be aware to consume limited amounts of fresh local fish to minimize exposure to mercury.en_US
dc.format.extent5 p.en_US
dc.language.isoengen_US
dc.subjectTotal mercuryen_US
dc.subjectFishen_US
dc.subject.lcshLebanonen_US
dc.titleDetermination and assessment of total mercury levels in local, frozen and canned fish in Lebanonen_US
dc.typeJournal Articleen_US
dc.identifier.doi10.1016/S1001-0742(10)60546-3-
dc.contributor.affiliationDepartment of Chemistryen_US
dc.contributor.affiliationDepartment of Chemistryen_US
dc.contributor.affiliationDepartment of Chemistryen_US
dc.contributor.affiliationDepartment of Chemistryen_US
dc.description.volume23en_US
dc.description.issue9en_US
dc.description.startpage1564en_US
dc.description.endpage1569en_US
dc.date.catalogued2017-11-20-
dc.description.statusPublisheden_US
dc.identifier.ezproxyURLhttp://ezsecureaccess.balamand.edu.lb/login?url=https://doi.org/10.1016/S1001-0742(10)60546-3en_US
dc.identifier.OlibID175088-
dc.relation.ispartoftextJournal of environmental sciencesen_US
dc.provenance.recordsourceOliben_US
crisitem.author.parentorgFaculty of Arts and Sciences-
Appears in Collections:Department of Chemistry
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