الفهرس | Only 14 pages are availabe for public view |
Abstract One hundred random samples of fried crab, boiled crab, fried shrimp, boiled shrimp, grilled tilapia, fried tilapia, grilled mullet, smoked herring, boiled and fried calamari (10 samples of each) were collected from different ready to eat seafood restaurants at Mansoura city, Egypt. The collected samples were kept in an ice box and transferred directly to the Meat Hygiene Laboratory, Faculty of Veterinary Medicine, Zagazig University. The samples were extracted for heavy metals measurement . Heavy metals measured included, arsenic ,lead, cadmium, aluminum and mercury 1- Arsenic residues in seafood (As): 1.1.Crustacean Arsenic residues were ranged from 3.61 to 8.37, 4.22 to 5.92, 4.9 to 10.71 and 3.91 to 8.42 with mean values of 5.41 ± 0.83, 5.12 ± 0.33, 7.04 ± 1.01 and 5.91 ± 0.76 ppm for examined fried crab, boiled crab, fried shrimp and boiled shrimp, respectively. 1.2. Fish The tissue concentrations of arsenic were ranged from 4.35 to 11.14, 4.05 to 9.53, 5.27 to 7.01 and 5.54 to 9.22 ppm with mean values of 6.98 ± 0.99, 6.71 ± 0.92, 6.23 ± 0.63 and 7.28 ± 0.74 ppm for examined grilled tilapia, fried tilapia, grilled mullet and smoked herring, respectively. |