Poaching of endangered species in Mediterranean Sea: Alopias vulpinus.

A thresher shark poached by fishermen in the stretch of sea between the island of Ponza and the coast of Terracina (Lazio, Central Italy, Mediterranean Sea) and confiscated by the Italian health authorities was evaluated for the presence of chemical contaminants. Hg mean concentration of 2.1 mg kg-1 was found in muscle; speciation analysis confirmed it was almost in the toxic organic form of MeHg (2.0 mg kg-1). The Se:Hg molar ratio was <1 not protective against the toxic effect of Hg. 137Cs was detected at a mean concentration of 0.53 Bq kg-1, and 40K, radioisotope of natural origin was found at 91 Bq kg-1. Dioxins and PCBs were found in the common thresher shark at mean concentrations of 0.012 and 0.088 pg TEQ-WHO g-1 w.w. while NDL PCBs at 4.5 ng g-1 w.w., lower than limits set by European Regulation. The major concern is constituted by the presence of Hg twice the maximum limit set by EU Regulation, then the consumption of thresher shark flesh should be strongly discouraged.

Contamination of different portions of raw and boiled specimens of Norway lobster by mercury and selenium.

The aim of this study was to evaluate mercury and selenium distribution in different portions (exoskeleton, white meat and brown meat) of Norway lobster (Nephrops norvegicus). Some samples were also analysed as whole specimens. The same portions were also examined after boiling, in order to observe if this cooking practice could affect mercury and selenium concentrations. The highest mercury concentrations were detected in white meat, exceeding in all cases the maximum levels established by European legislation. The brown meat reported the highest selenium concentrations. In all boiled samples, mercury levels showed a statistically significant increase compared to raw portions. On the contrary, selenium concentrations detected in boiled samples of white meat, brown meat and whole specimen showed a statistically significant decrease compared to the corresponding raw samples. These results indicate that boiling modifies mercury and selenium concentrations. The high mercury levels detected represent a possible risk for consumers, and the publication and diffusion of specific advisories concerning seafood consumption is recommended.