The consumption of shark meat in the Amazon region and its implications for human health and the marine ecosystem
Souza Junior, O. G
Hussey, N. E
Lima, Marcelo de Oliveira
Here, we evaluated the levels of As, Hg, Pb, and Cd in shark meat sold along the Amazon Coast of Brazil and used nitrogen stable isotope values to determine trophic position and to assess element biomagnification. From market samples, a total of 13 species were identified via molecular analysis, including those listed as endangered and vulnerable by the IUCN Red List. Arsenic was present in significantly higher concentrations than all other elements, followed by Hg, with the highest mean concentrations recorded in M. higmani (As: 19.46 ± 8.79 μg/g ww) and C. acronotus (Hg: 1.12 ± 0.68 μg/g ww). Lead and Cd were recorded at much lower levels in all species. The EWI of individual elements were above PTWI for all species when considering Hg, seven species for inorganic arsenic (iAs), and one species for Pb. The weekly consumption of 10 species should be reduced to less than 416.39 g, which is equivalent to the daily estimated fish consumption rate in the region. The mean (±SD) δ15N values of species ranged from 10.7 ± 0.51‰ in M. higmani to 14.2 ± 0.59‰ in C. porosus, indicating feeding over >1 trophic level. Arsenic was negatively correlated with δ15N values, while Hg was positively correlated indicating biodilution and biomagnification, respectively. Our results indicate that the sale and consumption of shark meat will expose consumers to potentially harmful levels of iAs and Hg, as well as contributing to the population decline of species including those that are currently categorized as threatened.
xmlui.dri2xhtml.METS-1.0.item-citationSOUZA-ARAUJO, J. et al. The consumption of shark meat in the Amazon region and its implications for human health and the marine ecosystem. Chemosphere, v. 265, n. xx, p. xx, Feb. 2021.
xmlui.dri2xhtml.METS-1.0.item-decsPrimaryPeixes / anatomia & histologia
Cação (Peixe) / anatomia & histologia
Cação (Peixe) / microbiologia
Carne / análise
Consumo de Alimentos
Contaminação de Alimentos