Determination of some heavy metal residues in salted and smoked fishes

Fish contamination with heavy metals and its relationship to public health have a considerable concern in the last few years, so the concentrations of some heavy metals in salted and smoked fishes were determined. A total of 60 ready to eat samples, 30 each of salted sardine and smoked herring samples were randomly purchased from different shops at Alexandria Governorate - Egypt, and analysed for their flesh content of lead [Pb], cadmium [Cd], mercury [Hg] and copper [Cu] by using Atomic Absorption Spectrophotometer [A.A.S.]. Results revealed that the mean values +/- S.E. of Pb, Cd, Hg and Cu residues in fish flesh were 0.275 +/- 0.044; 0.081 +/- 0.003; 0.222 +/- 0.026 and 6:992 +/- 0.472 p.p.m [wet weight], respectively in salted sardine and 0.145 +/- 0.017; 0.070 +/- 1003; 0.158 +/- 0.018 and 7.877 +/- 0.484 p.p.m [wet weight], respectively in smoked herring fishes. The present results were evaluated according to the permissible limits of FAO/WHO [1992] and E.S.S. No. 2360 issued by Egyptian Organization for Standardization and Quality Control [E.O.S.Q.C.] [1993] and also compared with the limits of some other countries. The preventive measures which lead to have safe salted and smoked fishes fit for human consumption were discussed. Also, careful periodical analysis of fresh, salted and smoked fishes should be performed to evaluate their load of heavy metals to avoid their hazards to human