TY - JOUR
T1 - Potentially toxic elements (PTES) concentration in anchovy fish sauce from Hormozgan province, Iran
T2 - a probabilistic health risk study
AU - Pasalary, Nafas
AU - Ghaffari, Hamid Reza
AU - Borzoei, Mohammad
AU - Kamari, Zohreh
AU - Mehri, Fereshteh
AU - Fakhri, Yadolah
AU - Mahmudiono, Trias
AU - Mousavi Khaneghah, Amin
N1 - Publisher Copyright:
© 2023 Informa UK Limited, trading as Taylor & Francis Group.
PY - 2023
Y1 - 2023
N2 - The present study was designed to assess the concentration of potentially toxic elements (PTES) in anchovy fish sauce from the Persian Gulf and estimate health risks (non-carcinogenic and carcinogenic risks. In the present study, the concentration of PTES, including Lead (Pb), Iron (Fe), Arsenic (As), Cadmium (Cd), Nickel (Ni), and Copper (Cu) among 60 samples of anchovy fish sauce was measured using an atomic absorption spectrometer (AAS). The probabilistic health risk due to the ingestion of fish sauce content of PTEs was estimated by total target hazard quotient (TTHQ) and Cancer risk (CR) using Monte Carlo Simulation (MCS) model. The rank order of PTEs in anchovy fish sauce based on median concentration was Fe (15.72 mg/kg) > Pb (4.34 mg/kg) > As (0.79 mg/kg) > Cd ( children-girl (0.678) > adults male (0.391) > adults-female (0.208). Also, the rank order of consumers based on CR was Adults-Male (1.54E–04) > Adults-Female (8.47E–05) > Children-Boy (1.74E–05) > Children-Girl (1.63E–05). The probabilistic health risk assessment demonstrated that ingest of anchovy fish sauce does not have a non-cancer risk but can have cancer risk for consumers. Therefore, a continuous monitoring program is recommended to reduce the concentration of PTEs in marine food.
AB - The present study was designed to assess the concentration of potentially toxic elements (PTES) in anchovy fish sauce from the Persian Gulf and estimate health risks (non-carcinogenic and carcinogenic risks. In the present study, the concentration of PTES, including Lead (Pb), Iron (Fe), Arsenic (As), Cadmium (Cd), Nickel (Ni), and Copper (Cu) among 60 samples of anchovy fish sauce was measured using an atomic absorption spectrometer (AAS). The probabilistic health risk due to the ingestion of fish sauce content of PTEs was estimated by total target hazard quotient (TTHQ) and Cancer risk (CR) using Monte Carlo Simulation (MCS) model. The rank order of PTEs in anchovy fish sauce based on median concentration was Fe (15.72 mg/kg) > Pb (4.34 mg/kg) > As (0.79 mg/kg) > Cd ( children-girl (0.678) > adults male (0.391) > adults-female (0.208). Also, the rank order of consumers based on CR was Adults-Male (1.54E–04) > Adults-Female (8.47E–05) > Children-Boy (1.74E–05) > Children-Girl (1.63E–05). The probabilistic health risk assessment demonstrated that ingest of anchovy fish sauce does not have a non-cancer risk but can have cancer risk for consumers. Therefore, a continuous monitoring program is recommended to reduce the concentration of PTEs in marine food.
KW - Anchovy Fish
KW - Monte Carlo Simulation
KW - fish sauce
KW - food safety
KW - potentially toxic elements (PTE)
UR - http://www.scopus.com/inward/record.url?scp=85158987545&partnerID=8YFLogxK
U2 - 10.1080/03067319.2023.2207458
DO - 10.1080/03067319.2023.2207458
M3 - Article
AN - SCOPUS:85158987545
SN - 0306-7319
JO - International Journal of Environmental Analytical Chemistry
JF - International Journal of Environmental Analytical Chemistry
ER -