In contrast to other toxic heavy metals, the amount of mercury entering the environment has been rising in recent decades, due in large part to expanding use of fossil fuels. Airborne elemental mercury gets deposited into the oceans where microbial processes oxidize it to methylmercury, which bioaccumulates in fish. Mercury is known to be harmful to human health and consumption of fish is the primary source of human exposure. This study presents mercury concentration measurements of the top three sea foods consumed in the United States: shrimp, canned tuna (albacore), and salmon. Samples of cold and warm water shrimp varieties, solid white and chunk light canned tuna brands in both oil and water, and wild caught, as well as farm raised salmon were obtained from grocery stores. Samples were tested for total mercury content using Thermal Decomposition and Amalgamation coupled with Atomic Absorption Spectroscopy. Concentrations of mercury were found in μg/kg (ppb), and are reported as the mean ± error (1s) followed by the range in parentheses. Cold and warm water shrimp were found to be 9.5 ± 0.8 (5.0 – 18.3), and 8.3 ± 1.0 (4.5 – 21.8) respectively; solid white canned tuna in water and oil 305.0 ± 11.2 (250.7 – 388.7), and 313.8 ± 5.3 (224.7 – 428.6); chunk light canned tuna in water and oil 76.0 ± 3.4 (14.2 – 330.8), and 59.8 ± 4.2 (20.9 – 234.5); salmon, 7.3 ± 0.8 (4.4 – 12.5), and 47.5 ± 1.6 (32.5 – 75.6), for farmed and wild caught, respectively. Mean mercury is calculated per serving for each of the types of seafood studied, and compared to recommended daily limits. The environmental and health implications of this are discussed.

Determination of total mercury in the top three consumed seafood products of the United States

249th National Meeting (2015)

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