Content of Toxic and Essential Metals in Canned Mussels Commonly Consumed in Tenerife, Canary Islands, Spain

Abstract

Concentrations of three toxic heavy metals (Hg, Pb, Cd) and six essential heavy metals (Fe, Zn, Mn, Cr, Cu, Ni) were determined in mussel conserves (Mytilus galloprovincialis, Bivalvia, Mollusca) consumed habitually by individuals in Tenerife (Canary Islands, Spain). A total of 600 samples were analyzed, corresponding to six different commercial brands and four different processing types: pickled sauce (mixture of olive oil, vinegar, red pepper, laurel, and salt), coquille St. Jacques sauce (coquille St. Jacques broth), nature (water and salt), and bionature (water, salt, and soluble vegetal fiber). Samples were collected weekly from markets in Santa Cruz de Tenerife during a 12-month period. All values for toxic metals were lower than the permitted maximum for human consumption as proscribed in European Community Directive 2001/22/CE (1,000 μg/kg wet weight for Pb and Cd) and European Community Decision 93/351/EEC (500 μg/kg wet weight for Hg). For the six essential heavy metals, mussels are a very good source, contributing high percentages of the recommended daily allowance.