The present study investigated the bioaccumulation of metals in raw, heat treated -and sterilized Rapa whelk, and evaluated the consumer risks for human consumption. All of the metals, with the exception of Mn, were found to be lower than the permissible FAO standards. A remarkable amount of metal was released into the boiling water (Al, Cr, Cu, Fe, Hg, Pb, Sb, Se, Zn) after heat treatment and hypochlorite solution (Al, As, Cu, Hg, Mn, Pb, Se, Zn). After sterilization, the levels for As, Mo, Cd, Sb, Cr, Zn, Se, Cu, and Hg in Rapa whelk were reduced by 47.4%, 40.1%, 24.9%, 20.3%, 17.5%, 4.5%, 3.6%, 0.93%, and 0.68%, respectively. The metals in Rapa whelk exposed to hypochlorite immersion were found to be below permissible upper limits. The target hazard quotients for the non-carcinogenic risks of consuming sterilized Rapa whelk were below “1” (THQ<1), showing “no potential health risks” for adult men, women and children when consuming sterilized Rapa whelk. Indeed, Rapa whelk could be a good source of Cr, Cu, Fe, Mn, Mo, Se, and Zn to meet the daily recommended quantities in food, when consumed regularly. However, the cancer risks of As, Cd, Ni, and Pb proved to be over “acceptable levels”; hence, the safe consumption limits determined in this study are advisable when consuming Rapa whelk.
Ethics approval is not applicable for this study. Written informed consent was obtained from all participants in the study.
Sadiklar Seafood Processing Company (Dikmen - Sinop, Türkiye) is gratefully acknowledged for providing logistic and facility support in experimental treatments of Rapa whelk samples. Special thanks to Sinop University for the use of laboratory and research facilities in this study.
Primary Language | English |
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Subjects | Fisheries Technologies |
Journal Section | Makaleler |
Authors | |
Publication Date | July 23, 2024 |
Submission Date | October 12, 2023 |
Acceptance Date | January 25, 2024 |
Published in Issue | Year 2024 Volume: 30 Issue: 3 |
Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).