title: Levels of Cadmium in White and Brown Meat of Warty Crab (Eriphia verrucosa).
abstract: European Union regulations that establish the maximum cadmium (Cd) levels for crab take into account only concentrations found in crab muscle (white meat), mainly from appendages; therefore, other organs and tissues (brown meat) are excluded. The objective of the present study was to evaluate Cd levels in both white and brown crab meat, in order to achieve a more complete assessment of health risk related to human consumption of warty crab. Microwave digestion and atomic absorption spectrometry were used to determine Cd concentrations in warty crab (Eriphia verrucosa) samples collected from the southern Tyrrhenian Sea in Italy. Cd concentrations in all samples of white crab meat were found to be very low (below the limit of quantification), although brown crab meat showed significantly higher Cd concentrations (up to 5.629 mg/kg wet weight; mean value, 1.465 mg/kg). Thus, the consumption of brown meat, common among certain populations of the Mediterranean region, where whole crustaceans are traditionally eaten, substantially increased Cd intake, resulting in alarmingly high estimated weekly intake values.
authors.affiliation: Department of Veterinary Medicine and Animal Production, Division of Toxicology, University of Naples Federico II, Via Delpino 1, 80137 Naples, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Ariano
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Via Nazionale 121, 84012 Angri, Salerno, Italy.
authors.forename: A Lo
authors.initials: AL
authors.lastname: Voi
authors.affiliation: Department of Veterinary Medicine and Animal Production, Division of Toxicology, University of Naples Federico II, Via Delpino 1, 80137 Naples, Italy.
authors.forename: M
authors.initials: M
authors.lastname: D'Ambola
authors.affiliation: Department of Veterinary Medicine and Animal Production, Division of Toxicology, University of Naples Federico II, Via Delpino 1, 80137 Naples, Italy.
authors.forename: R
authors.initials: R
authors.lastname: Marrone
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Via Nazionale 121, 84012 Angri, Salerno, Italy.
authors.forename: D
authors.initials: D
authors.lastname: Cacace
authors.affiliation: Department of Veterinary Medicine and Animal Production, Division of Toxicology, University of Naples Federico II, Via Delpino 1, 80137 Naples, Italy. lorella.severino@unina.it.
authors.forename: L
authors.initials: L
authors.lastname: Severino
mesh_terms: D000818:Animals; D003386:Brachyura; D002104:Cadmium / Q000032:analysis*; D005062:European Union; D005506:Food Contamination / Q000032:analysis*; D019649:Food Industry; D007558:Italy; D057230:Limit of Detection; D008297:Male; D008460:Meat / Q000032:analysis; D008872:Microwaves; D009132:Muscles / Q000187:drug effects*; D018570:Risk Assessment; D012758:Shellfish / Q000032:analysis*; D013054:Spectrophotometry, Atomic
chemical_list: D002104:Cadmium