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dc.contributor.authorMorgano, Marcelo A.; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-07-11T04:41:51Z-
dc.date.availablePT_Br
dc.date.available2022-07-11T04:41:51Z-
dc.date.copyright-
dc.date.issued2014-
dc.identifierPT_Br
dc.identifier.citationFood Control, Amsterdan, v. 36, p. 24-29, 2014.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/362-
dc.description.abstractThe presence of inorganic contaminants As, Cd, Cr, Hg and Pb was evaluated in 116 samples of muscles of seafood used for sashimi from Japanese restaurants in Campinas, SP, Brazil. Tuna (Thunnus thynnus), salmon (Salmo salar), mullet (Mugil platanus) and octopus (Octopus vulgaris) were the most common seafood species in these restaurants. Samples were digested in a microwave assisted system and the contaminants were determined by inductively coupled plasma (ICP OES). The percentage of samples above the maximum limit permitted by MERCOSUL and European regulations were: As (90% tuna, 48% salmon, 31% mullet and 100% octopus); Cd (61% octopus); Hg (7% tuna); Pb (6% mullet). Octopus and tuna were the sashimi that most contributed to arsenic and mercury intake, respectively. 2013 Elsevier Ltd. All rights reserved.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectSashimipt_BR
dc.subjectSeafood speciespt_BR
dc.titleAs, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposurept_BR
dc.typeArticlept_BR
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