Morshdy et al. 2023 — Lead, cadmium, arsenic, and mercury in four types of salted fish from Zagazig, Egypt
This study analyzed Pb, Cd, As, and Hg in 80 samples of four types of traditionally salted fish — salted sardine, feseikh (salted mullet/fesikh), sahlia (keeled mullet), and salted smoked herrings — retailed in Zagazig, Egypt. All four metals were detected in most sample types; mercury was not found in salted herrings only. Herrings showed the highest Pb and Cd residuals, followed by sardine, feseikh, and sahlia. Feseikh had the highest As concentration, followed by sardine, herrings, and sahlia. Sardine, feseikh, and sahlia contained mercury in that order. Several samples exceeded maximum allowable limits. Despite elevated concentrations, HQ and HI values based on computed daily intakes did not indicate apparent non-cancer risk for this consumption pattern. DORM-3 certified reference material was used for analytical QC.
Key numbers
- n = 80 (20 samples per species/type: sardine, feseikh, sahlia, herrings)
- Pb and Cd highest in herrings; sardine second
- As highest in feseikh; followed by sardine, herrings, sahlia
- Hg: present in sardine, feseikh, sahlia; not detected in herrings
- Multiple samples exceed Egyptian and international maximum allowable limits
- HQ and HI < 1 based on Egyptian consumption scenarios
- Method: AAS with graphite furnace for Pb/Cd/As; cold vapor AAS for Hg
- Reference material: DORM-3 (fish muscle certified reference material)
- Journal: Open Veterinary Journal (OVJ)
Methods (brief)
Acid digestion followed by atomic absorption spectrometry (AAS) with graphite furnace for Pb, Cd, As; cold vapor AAS for Hg. DORM-3 certified reference material used for QC. n=80 total (20 per type). Retail market survey, Zagazig, Egypt.
Implications
Certification: Salted/fermented fish products carry elevated levels of Pb, Cd, As, and Hg relative to fresh fish baselines; the salting and fermentation process concentrates residues on a dry-weight basis. Egyptian traditional fish products (feseikh, sahlia) are distinct product categories with their own contamination profiles. Courses: Illustrates how traditional preservation methods (salting, smoking) affect heavy metal concentrations in processed fish; comparison across four product types is pedagogically valuable. App: Processed/salted fish carries higher per-serving heavy metal load than fresh fish; feseikh and similar fermented fish products warrant specific contamination entries. Microbiome: Not applicable.