Heavy Metals Residues in Fish Meat: Review

Abstract

Metals with a high density are known as heavy metals in the food chain that has gradually accumulated. To sustain various physiological acts, certain metals (Fe, I, Co, Zn, Cu, Mn, Se) are essential and then are commonly added into animal feed as dietary additives. Metals such as (As, Cd, F, Pb, Hg) are not necessary have been connected with the most serious heavy metal risks to human health. Fish eating is recommended because fish is a simple and safe food and contains omega-3 fatty acids can protect from cardiovascular diseases. It may also contain unnecessary elements, such as heavy metals. However, there are certain toxic effects that may result from the high amounts of heavy metals. Some heavy metals, such as cadmium, lead, mercury is not vital to animals, and their concentration in the body over a long period of time may cause significant disease or death, also may be affect the human health. Both natural and human causes, such as industrial processes, chemical fertilizers, and pesticides used in agriculture, can lead to heavy metal poisoning of food. In addition to the rapid growth due to their nutritional values, the consumption of fish has increased worldwide. Since it accumulates, fish muscle absorbs significant quantities of heavy metals and then transfers by bioaccumulation and biomagnifications. That explains why fish are frequently employed as markers of heavy metal contamination in aquatic ecosystems. Many techniques have been used for the detection of heavy metal concentration the most used is the Atomic Absorption Spectrophotometer and inductively coupled plasma-mass spectrometry (ICP-OES). This review reveals the definition of heavy metals in fish and the effect of toxic metals on human health condition