Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health

Table 5

Comparison of obtained data on the content of elements in fish and in canned meat and fish with data from the literature and with the maximum acceptable residual level.

Concentration (mg kg^−1 product)
Element	Experimental data	Literature data	Maximum acceptable residual level
Canned meat
Hg	0.00001–0.00007	0.001–2 [52]; 0.125 in d.w. [46]; <LOQ-0.840, <LOQ-0.900, <LOQ-0.980, <LOQ-1.220, [65]	—
As	0.002–0.003	< LOQ [66]	0.20 [67]
Cd	<LOQ-0.02731	1 [66]; 4.08 d.w. [46]; 0.06–0.27 (mean 0.60) and 0.06–0.10 (mean 0.08) [47]; 0.020–0.220 [45]; <LOQ-0.110, <LOQ-0.100, <LOQ-0.090 [65]	0.05 [26], 0.50 [68]
Pb	0.013–0.395	4–4.20 [66]; 15.43 in d.w. [46]; 0.53–2.07 (mean 1.3) 0.52–1.19 (mean 0.85) [47]; 0.15–2.06 [45]; <LOQ-1.14, <LOQ-0.630, <LOQ-0.830 [65]	0.10 [26], 0.50 [26], 0.50 [69], [70]
Sn	0.005–0.174	<LOQ-6.220, <LOQ-6.350, <LOQ-5.280, <LOQ-5.460 [65]	200 [26], 250 [71]
Fish and canned fish
Hg	0.00610–0.07840	0.043–0.253 [16]; 0.18–0.86 [41]; 0.053–0.7396, 0.0195–0.0489 [18]; 0.07–0.22 [72]; <LOQ-1.14 [17]; 0.0001–0.0003 [52]; 0.0378–0.5243 [73]; 0.60–0.62 [74]; 0.088–0.410, [43]; 0.005–1.17 [39], 0.140–0.327 in d.w. [75], 0.094–0.466 [76], 0.16–0.53 [77]	0.50 and 1.0 (tuna) [26]
As	0.359–1.481	0.0369–0.2618 [16]; <LOQ-1 [66]; 0.49–25.26 [35]; <LOQ-1.72, <LOQ-0.15 [18]; 1.03–1.41 [72], 0.004–0.073 in d.w. [75], 0.105–0.333 [76], 0.003–0.08 [77]	4 [67]
Cd	0.0033–0.0754	0.0046–0.0720 [16]; 0.002–0.07 [78]; 1.00–1.80 [66]; 0.08–0.66 [41]; 0.0–53.9 [18]; 0.019 [79]; <LOQ-0.09 [17]; 0.08 [36]; 0.0032–0.0834 [73]; 0.020–0.025 [74]; <LOQ-0.007 [39]; 0.03–0.12 [37]; <LOQ-0.18 [40]; 0.19–17.05 [80], 0.008–0.191 in d.w. [75], 0.021–0.082 [76], 0.01–0.21 [77]	0.050 and 0.10 (sardine, tuna) [26]
Pb	0.011–0.296	0.0126–0.0726 [16]; 0.007–0.51 [78]; 3–4.60, 3.60–4.00 [66]; 0.14–0.92 [41]; 0.02–1.37 [35]; 0.0–31.1 [18]; 0.11 [79]; <LOQ-4.13 [17]; 0.10 [36]; <LOQ-3.19, 0.35–2.10, 0.25–1.51 in d.w. [42]; 0.0043–0.0856 [73]; 0.011–0.089 [74]; 0.058–0.168 [43]; 0.07–0.32, 0.04–0.32 [39]; 0.18–0.38 [37]; 0.05–0.34 [40]; 0.12–78.42 [80], 0.014–1.518 in d.w. [75], 0.019–0.084 [76], 0.048–1.30 [77]	0.30 [26]
Sn	0.018–1.362	0.023–13.108 [78]; 0.14–4.03 [35]; 0.15–6.34 [40]; 0.04–28.7 [18]	200 [26]

Data for the fish tissues.