Fish is a desirable component of a diet because of its high nutritive value and sensory qualities. However, fish consumption is still low in many countries. The aim of this study was to assess the content of Pb, Cd, Hg, As, Ni and Cr in the meat of freshwater fish and quantitative changes after processing (smoking or marinating). Moreover, the exposure of consumers to heavy metals by eating a portion (100 g) of the examined products was estimated as well as the safe amounts (comparing to the maximum limit - ML and as the Benchmark Dose Lover Confidence limits - BMDL) of processed fish for two population groups. The research material consisted of 3 species, i.e. common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykkis) and northern pike (Esox lucius). The content of heavy metals (except for mercury) was determined in samples of fresh as well as processed fish, using inductively coupled plasma optical emission spectrometry (ICP-OES). In turn, for the determination of mercury, an AMA-254 Advanced Mercury Analyzer was used. Nickel and chromium in all the samples were below limits of detection. The study revealed a relatively safe content (below MLs) of heavy metals in almost all fish samples, except for the cadmium concentration in fresh and smoked common carp as well as in marinated rainbow trout. The calculated intakes of these contaminants through consumption of one portion of the examined fish products were all below BMDLs and Tolerable Weekly Intakes (PTWI or TWI).

23.1.2018