CONTENTS
11.1 Sampling 278
11.2 Storage and Preservation 279
11.3 Pretreatment of Samples 280
11.4 Digestion of Samples 281
11.5 Analytical Methods 28211.5.1 Classical Methods 282
11.5.2 Spectrophotometric Method 284
11.5.3 Flame Atomic Absorption SpectroscopyTechniques 285
11.5.4 Electrothermal Atomic Absorption Spectroscopy 286
11.5.5 Inductively Coupled Plasma Methods 287
11.5.6 Electrochemical Methods 28811.5.6.1 Voltammetric Techniques. 288
11.5.6.2 Potentiometric Techniques 28911.5.7 Ion Chromatography 289
11.5.7.1 Other Chromatographic Techniques 29011.5.8 Other Techniques 290
11.5.8.1 Luminescence 290
11.5.8.2 X-Ray Fluorescence Spectrometry 291
11.5.8.3 Neutron Activation Analysis 29111.5.9 The Particular Case of Mercury 291
11.6 Summary 292
Abbreviations 292
References 293Natural waters contamination is a worldwide distributed problem which deserves large
attention not only due to its environmental hazardous effects but also for the risks to the
human health as well as the economical damages it produces. Between the wide diversity
of pollutants affecting water resources heavy metals receive particular concern considering their strong toxicity even at low concentrations.

Heavy Metals, Major Metals, Trace Elements

Bioaccessibility of essential and non-essential metals in commercial shellfish from Western Europe and Asia.

In current human health risk assessment, the maximum acceptable concentrations of contaminants in food are mostly based on the total concentrations. However, the total concentration of contaminants may not always reflect the available amount. Bioaccessibility determination is thus required to improve the risk assessment of contaminants. This study used an in vitro digestion model to assess the bioaccessibility of several trace elements (As, Cd, Cu, Fe, Se, and Zn) in the muscles of two farmed marine fish species (seabass Lateolabrax japonicus and red seabream Pagrosomus major) of different body sizes. The total concentrations and subcellular distributions of these trace elements in fish muscles were also determined. Bioaccessibility of these trace elements was generally high (>45%), and the lowest bioaccessibility was observed for Fe. Cooking processes, including boiling, steaming, frying, and grilling, generally decreased the bioaccessibility of these trace elements, especially for Cu and Zn. The influen...

V. Bragigand

Papers

Estimates of trace metal bioavailability to humans ingesting contaminated oysters