Arsenic in cooked seafood products: Study on the effect of cooking on total and inorganic arsenic contents

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 4132-4140

  Devesa, V ^a   Macho, M L ^b   Jalon M ^b   Urieta, I ^b   Munoz O ^a   Suner M A ^a   Lopez F ^a   Velez D ^a   Montoro, R ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Departamento de Sanidad   (Spain)

Author keywords

Arsenic; Cooking; Hydride generation atomic absorption spectrometry; Inorganic arsenic; Seafood

Indexed keywords

ARSENIC;

ANIMAL; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; COOKING; FOOD CONTAMINATION; FOOD HANDLING; MOLLUSC; SEA FOOD; SPAIN; SQUID; WORLD HEALTH ORGANIZATION;

ANIMALS; ARSENIC; COOKERY; FOOD CONTAMINATION; FOOD HANDLING; SEAFOOD; SPECTROPHOTOMETRY, ATOMIC;

ANCHOA; ANIMALIA; BIVALVIA; CEPHALOPODA; CRUSTACEA; EQUUS CABALLUS; GADUS MORHUA; MOLLUSCA; REXEA SOLANDRI; TRACHURUS TRACHURUS;

EID: 0034844784     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010274l     Document Type: Article

References (32)

1. Arsenic: A paradoxical human carcinogen
2. Presence and distribution of arsenical species in beers
3. Arsenic in marine organisms: Chemical forms and toxicological aspects
4. FDA Total Diet Study, July 1986-April 1991, dietary intakes of pesticides, select elements, and other chemicals
5. Survey of arsenic in Total Diet food composites and estimation of the dietary intake of arsenic by Canadian adults and children
6. Dietary exposure estimates of 30 elements from the UK Total Diet Study
7. Evaluation of certain food additives and contaminants
8. Arsenic speciation in scallops
9. A market basket survey of inorganic arsenic in food
10. Total and inorganic arsenic in fresh and processed fish products
11. Estimation of target hazard quotients and potential health risk from metals by consumption of seafood in Taiwan
12. Effects of processing on heavy metal content of foods
13. Trace elements in crayfish: Regional differences and changes induced by cooking
14. The effect of cooking on the content of heavy metals in fish (Tilapia nilotica)
15. Ion-exchange separation of eight arsenic compounds by high-performance liquid chromatography-UV decomposition-hydride generation-atomic fluorescence spectrometry and stability test for food treatment procedures
16. Kinetic study of transformations of arsenic species during heat treatment
17. Effect of cooking temperatures on chemical changes in species of organic arsenic in seafood
18. Metales Pesados y Arsénico
19. Optimization of the solubilization, extraction and determination of inorganic arsenic in seafood products by acid digestion, solvent extraction and hydride generation atomic absorption spectrometry
20. Monomethylarsonic and dimethylarsinic acid contents in seafood products
21. Total and inorganic arsenic in the fauna of the Guadalquivir estuary: Environmental and human health implications
22. Migration of arsenobetaine from canned seafood to brine
23. Arsenic contents in some Malaysian vegetables
24. Rapid and quantitative release, separation and determination of inorganic arsenic [As (III) + As (V)] in seafood products by microwave-assisted distillation and hydride generation atomic absorption spectrometry
25. Liberation and analysis of protein-bound arsenicals
26. Food surveillance in the Basque country (Spain) I. The design of a total diet study
27. Encuesta de Presupuestos familiares 1990-91