{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T11:22:38Z","timestamp":1790853758672,"version":"4.1.0"},"reference-count":30,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2011,2,28]],"date-time":"2011-02-28T00:00:00Z","timestamp":1298851200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2011,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p><jats:bold>BACKGROUND:<\/jats:bold> Predatory fish tend to accumulate high levels of mercury (Hg). Food safety assessment of these fish has been carried out on the raw product. However, the evaluation of the risk from Hg concentrations in raw fish might be modified if cooking and bioaccessibility (the contaminant fraction that solubilises from its matrix during gastrointestinal digestion and becomes available for intestinal absorption) were taken into account. Data on Hg bioaccessibility in raw predatory fish sold in Spain are scarce and no research on Hg bioaccessibility in cooked fish is available. The aim of the present study was to evaluate Hg bioaccessibility in various kinds of cooked predatory fish sold in Spain to estimate their health risk.<\/jats:p><jats:p><jats:bold>RESULTS:<\/jats:bold> Both Hg and bioaccessible Hg concentrations were analysed in raw and cooked fish (swordfish, tope shark, bonito and tuna). There were no changes in Hg concentrations during cooking. However, Hg bioaccessibility decreased significantly after cooking (42 \u00b1 26% in raw fish and 26 \u00b1 16% in cooked fish), thus reducing in swordfish and tope shark the Hg concentration to which the human organism would be exposed.<\/jats:p><jats:p><jats:bold>CONCLUSION:<\/jats:bold> In future, cooking and bioaccessibility should be considered in risk assessment of Hg concentrations in predatory fish. Copyright \u00a9 2011 Society of Chemical Industry<\/jats:p>","DOI":"10.1002\/jsfa.4241","type":"journal-article","created":{"date-parts":[[2011,3,1]],"date-time":"2011-03-01T14:51:43Z","timestamp":1298991103000},"page":"981-986","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":45,"title":["Influence of mercury bioaccessibility on exposure assessment associated with consumption of cooked predatory fish in Spain"],"prefix":"10.1002","volume":"91","author":[{"given":"Silvia","family":"Torres\u2010Escribano","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio","family":"Ruiz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laura","family":"Barrios","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dinoraz","family":"V\u00e9lez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rosa","family":"Montoro","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2011,2,28]]},"reference":[{"key":"e_1_2_6_2_2","unstructured":"EFSA (European Food Safety Authority) Opinion of the Scientific Panel on Contaminants in the Food Chain on a request from the Commission related to mercury and methylmercury in food. [Online]. (2004). Available:http:\/\/www.efsa.europa.eu\/[October 2010]."},{"key":"e_1_2_6_3_2","series-title":"IARC Monographs on the Evaluation of Carcinogenic Risks to Humans","volume-title":"Overall Evaluations of Carcinogenicity to Humans","author":"IARC (International Agency for Cancer Research)","year":"1993"},{"key":"e_1_2_6_4_2","unstructured":"WHO (World Health Organization) Guidance for identifying populations at risk from mercury exposure. [Online]. UNEP Chemicals Branch and WHO Department of Food Safety Zoonoses and Foodborne Diseases Geneva (2008). Available:http:\/\/www.who.int\/en\/[October 2010]."},{"key":"e_1_2_6_5_2","unstructured":"USFDA (US Food and Drug Administration) What you need to know about mercury in fish and shellfish. [Online]. (2004). Available:http:\/\/www.fda.gov\/[October 2010]."},{"key":"e_1_2_6_6_2","unstructured":"WHO (World Health Organization) Joint FAO\/WHO Expert Committee on Food Additives (JEFCA) Seventy\u2010second Meeting Rome 16\u201325 February 2010. Summary and conclusions. [Online]. (2010). Available:http:\/\/www.who.int\/foodsafety\/chem\/summary72_rev.pdf[October 2010]."},{"key":"e_1_2_6_7_2","first-page":"6","article-title":"Commission Regulation (EC) No. 629\/2008 of 2 July 2008 amending Regulation (EC) No. 1881\/2006 setting maximum levels for certain contaminants in foodstuffs","volume":"173","author":"EC (European Commission)","year":"2008","journal-title":"Off J Eur Union"},{"key":"e_1_2_6_8_2","first-page":"288","article-title":"Inefficacy of cooking methods on mercury reduction from shark","volume":"51","author":"Chicourel EL","year":"2001","journal-title":"Arch Latinoam Nutr"},{"key":"e_1_2_6_9_2","first-page":"119","article-title":"Effects of commonly used cooking practices on total mercury concentration in fish and their impact on exposure assessments","volume":"7","author":"Morgan S","year":"1997","journal-title":"J Expo Anal Environ Epidemiol"},{"key":"e_1_2_6_10_2","doi-asserted-by":"publisher","DOI":"10.1080\/15287390306382"},{"key":"e_1_2_6_11_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf802411q"},{"key":"e_1_2_6_12_2","doi-asserted-by":"publisher","DOI":"10.1385\/BTER:104:3:193"},{"key":"e_1_2_6_13_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf0610110"},{"key":"e_1_2_6_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2007.04.014"},{"key":"e_1_2_6_15_2","doi-asserted-by":"publisher","DOI":"10.1080\/19393210802236935"},{"key":"e_1_2_6_16_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2007.12.024"},{"key":"e_1_2_6_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2004.08.007"},{"key":"e_1_2_6_18_2","doi-asserted-by":"publisher","DOI":"10.1007\/s12011-007-8007-5"},{"key":"e_1_2_6_19_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.05.030"},{"key":"e_1_2_6_20_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2004.09.039"},{"key":"e_1_2_6_21_2","doi-asserted-by":"publisher","DOI":"10.1080\/19440040903365272"},{"key":"e_1_2_6_22_2","doi-asserted-by":"publisher","DOI":"10.1002\/aoc.732"},{"key":"e_1_2_6_23_2","volume-title":"SAS\/STAT 9.2 User's Guide","author":"SAS","year":"2008"},{"key":"e_1_2_6_24_2","first-page":"5","article-title":"Commission Regulation (EC) No. 1881\/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs","volume":"364","author":"EC (European Commission)","year":"2006","journal-title":"Off J Eur Union"},{"key":"e_1_2_6_25_2","unstructured":"EFSA (European Food Safety Authority) The Rapid Alert System for Food and Feed (RASFF). [Online]. (2010). Available:https:\/\/webgate.ec.europa.eu\/rasff\u2010window\/portal\/[October 2010]."},{"key":"e_1_2_6_26_2","doi-asserted-by":"publisher","DOI":"10.1080\/19393210802236893"},{"key":"e_1_2_6_27_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf030453y"},{"key":"e_1_2_6_28_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tox.2007.02.016"},{"key":"e_1_2_6_29_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2008.01.041"},{"key":"e_1_2_6_30_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ecoenv.2008.10.009"},{"key":"e_1_2_6_31_2","unstructured":"CSN (Consejo de Seguridad Nuclear) Estudios sobre dietas y h\u00e1bitos alimentarios en la poblaci\u00f3n espa\u00f1ola. Colecci\u00f3n de documentos CSN.Referencia Doc. 05.01(2002)."}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.4241","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.4241","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.4241","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T10:08:49Z","timestamp":1760868529000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.4241"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011,2,28]]},"references-count":30,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2011,4]]}},"alternative-id":["10.1002\/jsfa.4241"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.4241","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2011,2,28]]},"assertion":[{"value":"2010-06-20","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2010-10-22","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2011-02-28","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}