Methyl mercury concentrations in seafood collected from Zhoushan Islands, Zhejiang, China, and their potential health risk for the fishing community: Capsule: Methyl mercury in seafood causes potential health risk

Abstract

Seafood is an important exposure route for mercury, especially methyl mercury (MeHg). Therefore, we quantified MeHg concentrations in 69 species of seafood including fish, crustaceans and mollusks collected from Zhoushan Islands, China. MeHg concentrations ranged from <0.0020–0.2098 µg/g and did not exceed the threshold limit of 1 µg/g in all sampled species, However, MeHg concentrations significantly differed among fish species (0.0085–0.2098 mg kg−1), crustaceans (<0.002–0.0221 mg kg−1) and mollusks (<0.002–0.1389 mg kg−1). The trophic magnification factor (TMF) was determined on the basis of the trophic level (TL). The TL values for fish, crustaceans and mollusks were above 3 when the TMF values were >1. The daily dietary intake and hazard quotient for MeHg were calculated to estimate exposure and health risk through seafood consumption by local inhabitants. The calculated HQ was lower than 1, thus indicating that the exposure was below the risk threshold of related chronic diseases. However, higher MeHg concentrations in fish species such as Scoliodon sorrakowah and Auxis thazard are concerning and may pose health risk through continuous consumption by local inhabitants.