TY  - BOOK
AU  - Ayatallah Abdelrahman Ahmed 
AU  - Fathy Abdelrahman Mousa Elnawawi  , 
AU  - Gehan Mohamed AbdelAziz Kassem , 
AU  - Mona Abdelaziz Khorshed , 
TI  - Heavy metal residues in fish and fishery products / 
PY  - 2019///
CY  - Cairo : 
PB  - Ayatallah Abdelrahman Ahmed , 
KW  - Residues
KW  - Salted fish
KW  - Smoked fish
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control; Issued also as CD
N2  - Fish is a healthy and high nutritive food. Residues of Cd, Hg, Pb in fish and fishery products can constitute a significant hazard due to can{u201F}t be removed once it{u201F}s formed, in addition to (their cumulative effect). Therefore, the present study aims to evaluate level of heavy metal residues (Cd, Hg, Pb) in fish and fishery product. Eighty four samples from fresh cat fish(clariaz gariepines), frozen basa fillet(pangasius species) , fiesekh, muloha, salted sardine and smoked herring were purchased from 7 different markets in Cairo and Giza and examined for heavy metal residues (Cd, Hg, Pb) by using Inductively coupled plasma optical emission spectrophotometer (ICPOES). The obtained results revealed that all fresh and frozen fish samples contain heavy metal residues within permissible limit of EOS (2010), FAO/WHO 2018 and (Ec) No 1881/2006 (2012), while (72%) of salted sardine showed high level residue for Cd that exceed the permissible limit for Cadmium(Cd) followed by muloha (36%) the lowest cadmium residue was found in smoked herring and fiesekh with percentage of 8% .The highest level of Pb residue was detected in fiesekh and muloha with percentage of 15% followed by smoked herring that exceed the permissible limit. All examined samples of fish and fishery products showed Mercury (Hg) residues lower than permissible limit (0.5mg/kg). Concerning to weekly intake heavy metal residues in fishery product Cd in salted sardine and muloha exceed the accepted provisional tolerable weekly intake. On the other hand all metals within permissible limit for accepted provisional tolerable weekly intake. Therefore, consumption of salted sardine and muloha consider health hazard and health problems for consumers. I
UR  - http://172.23.153.220/th.pdf
ER  -