Study of cooking coefficient of five toxic metals in marine fish in China

ObjectiveTo provide data basis for improving the accuracy of food safety risk assessment in China， the cooking coefficients of five toxic metals in marine fish was studied.MethodsBased on the consumption of 19 kinds of marine fish in Guangdong province， samples were divided into steamed， fried， roasted group and a control group （raw fish）. The concentrations of the total mercury， methyl mercury， arsenic， cadmium and lead were determined before and after the cooking process， and the cooking coefficients of five toxic metals were calculated.ResultsThe concentrations of total mercury， methyl mercury， total arsenic and cadmium in fried and roasted fish were significantly higher than those in control group （P