Document Type : Original Article
Authors
1
Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, 11884 Cairo, Egypt
2
Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, 11884 Cairo, Egypt
3
Fish Production Department, Faculty of Agriculture, Al-Azhar University 11884, Cairo, Egypt
4
Fats and Oils Department, National Research Centre, 12622 Dokki, Cairo, Egypt
5
Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Sadat Branch, Menofia, Egypt
Abstract
Tilapia stands among the most widely consumed fish, yet the threat of heavy metal (HM) contamination from human activities poses serious risks to both aquatic life and public health. This study investigates the levels of key heavy metals—lead (Pb), cadmium (Cd), nickel (Ni), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), and chromium (Cr)—in water and Nile tilapia harvested from two major aquaculture regions in Egypt. Additionally, we explore the effectiveness of a simple 10-minute soaking treatment using a chelating solution of ascorbic acid, citric acid, and acetic acid in reducing HM residues in fish muscle. Our findings reveal that, while most HM concentrations in water samples were within WHO limits (with the exception of Fe and Cd at one site), Pb levels in all fish samples exceeded FAO/WHO safety thresholds (ranging from 0.3885 to 0.6835 mg/kg). Remarkably, the chelating treatment significantly reduced HM residues in fish, with reductions of up to 97% for Zn, 89% for Fe, 82% for Ni, and substantial decreases for other metals. These results highlight the potential of chelating acid solutions as a practical and effective method to enhance the safety of tilapia for consumers, supporting sustainable aquaculture practices in Egypt.
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