@article{
 title = {Concentration and exposure assessment of mercury in commercial fish and other seafood marketed in Oman.},
 type = {article},
 year = {2013},
 identifiers = {[object Object]},
 keywords = {No},
 pages = {T1082-90},
 volume = {78},
 websites = {http://www.ncbi.nlm.nih.gov/pubmed/23701530},
 month = {7},
 id = {1de7a716-2c2a-3cb2-8a0b-ca7c52b71f20},
 created = {2015-12-07T16:01:29.000Z},
 accessed = {2014-10-06},
 file_attached = {true},
 profile_id = {4be96f33-3552-34b9-957d-b4b76d40f085},
 group_id = {3addd0f7-d578-34d3-be80-24022cc062a1},
 last_modified = {2017-03-14T12:29:49.371Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 notes = {Fish and shellfish species belonging to 31 taxa (Table 1) of fresh, frozen, canned, dried, and smoked fish and fish products of different varieties were collected from January 2007 to June 2011 from fish-landing centers, seafood factories, canning factories, dry-fish markets, and supermarkets. -- Wide variety of origins, source of fish unknown - Not appropriate for GBMS},
 folder_uuids = {4246fe96-2389-417f-9056-527e16d7e71c},
 private_publication = {false},
 abstract = {The results of this study present analytical data of the mercury levels in several fish and shellfish species to create awareness among individuals of the risks associated with consuming fish contaminated with mercury. Mercury concentrations varied from a mean of 0.02 mg/kg in Indian mackerel to 0.19 mg/kg in shark in both fresh and frozen fish, from 0.02 mg/kg in sardines to 0.18 mg/kg in skipjack tuna in canned fish, and from 0.02 mg/kg in Indian mackerel to 0.79 mg/kg in shark in dried fish. Shellfish contained a slightly higher amount of mercury than fresh or frozen fish with a mean of 0.09 mg/kg. Trophic position, followed by habitat, was the most important factors for variability in mercury concentrations in fish and shellfish. The maximum safe weekly intake (MSWI) values of mercury were significantly higher for herbivores than for carnivores. The MSWI value for total mercury in the case of consuming most (72%) fish species was more than 5 kg; however, the MSWI value was never more than 5 kg in most (66%) shellfish species. Risks were identified upon consumption of 120 g of dried shark when exceeding the provisional tolerable weekly intake threshold (1.6 μg/kg) for methylmercury. Therefore, fish-eating populations should reduce the quantity of dried shark to efficiently diminish the exposure to mercury.},
 bibtype = {article},
 author = {Al-Mughairi, Sabra and Yesudhason, Poulose and Al-Busaidi, Moza and Al-Waili, Aaliah and Al-Rahbi, Waleed a K and Al-Mazrooei, Nashwa and Al-Habsi, Saoud H},
 journal = {Journal of food science},
 number = {7}
}

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Mercury concentrations varied from a mean of 0.02 mg/kg in Indian mackerel to 0.19 mg/kg in shark in both fresh and frozen fish, from 0.02 mg/kg in sardines to 0.18 mg/kg in skipjack tuna in canned fish, and from 0.02 mg/kg in Indian mackerel to 0.79 mg/kg in shark in dried fish. Shellfish contained a slightly higher amount of mercury than fresh or frozen fish with a mean of 0.09 mg/kg. Trophic position, followed by habitat, was the most important factors for variability in mercury concentrations in fish and shellfish. The maximum safe weekly intake (MSWI) values of mercury were significantly higher for herbivores than for carnivores. The MSWI value for total mercury in the case of consuming most (72%) fish species was more than 5 kg; however, the MSWI value was never more than 5 kg in most (66%) shellfish species. Risks were identified upon consumption of 120 g of dried shark when exceeding the provisional tolerable weekly intake threshold (1.6 μg/kg) for methylmercury. Therefore, fish-eating populations should reduce the quantity of dried shark to efficiently diminish the exposure to mercury.","bibtype":"article","author":"Al-Mughairi, Sabra and Yesudhason, Poulose and Al-Busaidi, Moza and Al-Waili, Aaliah and Al-Rahbi, Waleed a K and Al-Mazrooei, Nashwa and Al-Habsi, Saoud H","journal":"Journal of food science","number":"7","bibtex":"@article{\n title = {Concentration and exposure assessment of mercury in commercial fish and other seafood marketed in Oman.},\n type = {article},\n year = {2013},\n identifiers = {[object Object]},\n keywords = {No},\n pages = {T1082-90},\n volume = {78},\n websites = {http://www.ncbi.nlm.nih.gov/pubmed/23701530},\n month = {7},\n id = {1de7a716-2c2a-3cb2-8a0b-ca7c52b71f20},\n created = {2015-12-07T16:01:29.000Z},\n accessed = {2014-10-06},\n file_attached = {true},\n profile_id = {4be96f33-3552-34b9-957d-b4b76d40f085},\n group_id = {3addd0f7-d578-34d3-be80-24022cc062a1},\n last_modified = {2017-03-14T12:29:49.371Z},\n read = {false},\n starred = {false},\n authored = {false},\n confirmed = {true},\n hidden = {false},\n notes = {Fish and shellfish species belonging to 31 taxa (Table 1) of fresh, frozen, canned, dried, and smoked fish and fish products of different varieties were collected from January 2007 to June 2011 from fish-landing centers, seafood factories, canning factories, dry-fish markets, and supermarkets. -- Wide variety of origins, source of fish unknown - Not appropriate for GBMS},\n folder_uuids = {4246fe96-2389-417f-9056-527e16d7e71c},\n private_publication = {false},\n abstract = {The results of this study present analytical data of the mercury levels in several fish and shellfish species to create awareness among individuals of the risks associated with consuming fish contaminated with mercury. 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