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Bioinorganic Chemistry and Applications
Volume 2015, Article ID 159521, 8 pages
http://dx.doi.org/10.1155/2015/159521
Research Article

Contribution of Shellfish Consumption to Lower Mercury Health Risk for Residents in Northern Jiaozhou Bay, China

College of Resource and Environment, Qingdao Agricultural University, Changcheng Road 700, Qingdao 266109, China

Received 18 January 2015; Revised 9 May 2015; Accepted 12 May 2015

Academic Editor: Francesco P. Fanizzi

Copyright © 2015 Lei Zhang and Lei Zhang. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Fish and marine mammal consumption are an important pathway for human exposure to mercury. The low mercury content in shellfish poses a low mercury health risk to people who consume shellfish. The objectives of this study are to detect mercury concentrations in different species of shellfish and to calculate the mercury health risk from shellfish consumption among traditional residents near northern Jiaozhou Bay. A total of 356 shellfish samples, which comprised 7 species from 5 different places in northern Jiaozhou Bay, were collected from April to June in 2012. The average mercury content in the collected shellfish ranged from 0.024 mgkg−1 to 0.452 mgkg−1. A total of 44 shellfish samples (12.36%) had mercury levels exceeding the national pollution-free aquatic products limit (0.3 mgkg−1). Generally, the viscus had the highest mercury content among all parts of the shellfish. A positive correlation between mercury content and total weight/edible part weight was found in most species of the collected shellfish. The results showed that shellfish consumption resulted in the lower risk of mercury exposure to residents based on the calculation of daily intake (DI) and target hazard quotient (THQ).