Bioaccumulation of metals in common carp (Cyprinus carpio L.) from water bodies of Anatolia (Turkey): a review with implications for fisheries and human food consumption

Vilizzi, Lorenzo; Tarkan, Ali Serhan

Bioaccumulation of metals in common carp (Cyprinus carpio L.) from water bodies of Anatolia (Turkey): a review with implications for fisheries and human food consumption

2016

Vilizzi, Lorenzo | Tarkan, Ali Serhan

Although fish is widely consumed by humans for its nutritional properties, accumulation of heavy metals can pose serious health hazards. Widespread common carp Cyprinus carpio is cultured worldwide and represents an economically important species for fisheries in several countries. These include Turkey, where C. carpio often makes for a large part of the sales of the locally marketed fish and also for a traditional dish. This study provides a review of bioaccumulation of metals in tissues of C. carpio from water bodies of Anatolia and also includes reference to worldwide studies. From 42 water bodies across the region, 27 metals in total were studied, of which Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn were the most widely analysed, mainly in the muscle, liver and gill tissues. Amongst the potentially toxic metals, Cd, Cr and Pb occurred in several water bodies at concentrations not only above maximum allowed limits but also higher relative to other water bodies worldwide, even though As, Hg and Ni were also sometimes present at potentially hazardous concentrations. The essential metals Cu, Fe, Mn, Se and Zn were detected at various concentrations, with the latter two occasionally above limit. All water bodies flagged as having especially critical (i.e. above limit) concentrations of toxic metals supported C. carpio fisheries from highly populated regions, raising concern about food safety and calling for preventative measures. Given the significantly lower bioaccumulation levels in the muscle relative to the liver and gill tissues, it is suggested that consumption of C. carpio as fillets may be safer than after processing into e.g. meat balls and sausages. The limits of 1.0 μg/g for Cr and 1.15 μg/g for Se, currently lacking from the Turkish food safety legislation, are proposed, and it is suggested that a similar meta-analytical approach as adopted in this study may benefit other countries where C. carpio represents an important fisheries resource.

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