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|Type:||Artigo de periódico|
|Title:||Determination Of Benzo(a)pyrene In Fish Products [determinação De Benzo(a)pireno Em Pescados]|
De Figueiredo Toledo M.C.
Rojo De Camargo M.C.
|Abstract:||In the present study samples of fresh and processed fish, shrimp, mussels and crab meat commercialized in the metropolitan area of Campinas (SP), Brazil were analysed for benzo (a)pyrene (B(a)P). The methodology involved extraction with n-hexane, clean-up on Sep-Pak silica plus and determination by High Performance Liquid Chromatography with a Fluorescence Detector. B(a)P was detected in all samples analysed (n=35) at levels ranging from to 0.03 a 4.54 μg/kg. The highest content of B(a)P was found in smoked products (mean level=2.5 μg/kg) and mussels (mean level=2.4 μg/kg). In view of the carcinogenic potential of this widely distributed contaminant and the importance of seafood in the daily diet of fisherman communities, a monitoring program should be initiated to identify and control the source of contamination of seafood by B(a)P. © 2006 SBCTA.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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