Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Contents of Heavy Metals in Fishes from the Korean Coasts

한국 연안산 어류의 중금속 함량

  • Mok, Jong-Soo (Food Safety Research Division, National Fisheries Research & Development Institute) ;
  • Shim, Kil-Bo (Aquaculture Environment Research Center, National Fisheries Research & Development Institute) ;
  • Cho, Mi-Ra (Food Safety Research Division, National Fisheries Research & Development Institute) ;
  • Lee, Tae-Seek (Aquaculture Environment Research Center, National Fisheries Research & Development Institute) ;
  • Kim, Ji-Hoe (Aquaculture Environment Research Center, National Fisheries Research & Development Institute)
  • 목종수 (국립수산과학원 식품안전연구과) ;
  • 심길보 (국립수산과학원 양식환경연구센터) ;
  • 조미라 (국립수산과학원 식품안전연구과) ;
  • 이태식 (국립수산과학원 양식환경연구센터) ;
  • 김지회 (국립수산과학원 양식환경연구센터)
  • Published : 2009.04.30

Abstract

We collected 177 fishes representing 53 species of fish from the eastern (Pohang), western (Gunsan), and southern (Tongyeong) coasts of Korea, and measured their heavy metal contents. The mean recoveries of the heavy metals extracted from cod muscle (certified reference material, CRM) were $88.7{\sim}100.6%$. The mean levels of the heavy metals in the samples taken from the edible portion of each fish were high in the order of Zn ($8.981{\pm}4.835{\mu}g/g$), Cu ($0.755{\pm}0.507{\mu}g/g$), and Mn ($0.433{\pm}0.699{\mu}g/g$), which are necessary metals in the human body, and then followed by Cr ($0.206{\pm}0.181{\mu}g/g$), Ni ($0.081{\pm}0.110{\mu}g/g$), Pb ($0.038{\pm}0.046{\mu}g/g$), Cd ($0.017{\pm}0.023{\mu}g/g$). The average daily intakes of the heavy metals by the fishes were as follows: Cd (0.81 ${\mu}g$), Cr (9.98 ${\mu}g$), Cu (36.63 ${\mu}g$), Mn (21.01 ${\mu}g$), Ni (3.93 ${\mu}g$), Pb (1.84 ${\mu}g$) and Zn (435.58 ${\mu}g$). The average weekly intakes of Cd, Cu, Pb and Zn by the fishes were 1.35%, 0.12%, 0.86%, and 0.73% respectively, as compared with PTWI (Provisional Tolerable Weekly Intakes) established by FAO/WHO Expert Committee for Food Safety Evaluation.

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