Contaminations in Wild and Farmed Fish and Influence of Traditional Cooking Methods

Due to the increasing concern of consumers about farmed fish contamination, in this study, different wild and species (Nile tilapia (Oreochromis niloticus), gray mullet (Mugil cephalus), thin lip (Liza ramada) commonly consumed Egypt, were chemically analyzed for presence heavy metals, antibiotics, polycyclic aromatic hydrocarbons, organochlorine pesticides residues, hormones microbiologically evaluated total counts aerobic coliform bacteria. Moreover, influence traditional cooking methods (i.e., grilling, frying, baking) on these parameters estimated. The results revealed that hydrocarbons not detected species. However, metals; cadmium, lead, nickel, cobalt, zinc, mercury) found ranges 0.014-0.35, 0.064-0.358, 0.027- 0.875, 0.058-0.750, 0160-1.345 0.062-0.426 mg/kg, respectively. In addition, residues (p,p1 -DDE, p,p1 -DDT, Chlorpyrifos) studied samples ranged between 0.02-2.13 mg/kg marine sites only. thermal treatments via grilling most effective method followed by baking decrease metals concentrations Also, all pesticide antibiotics decreased methods. Generally, significantly (p<0.05) bacterial count treated %. frying was decreasing counts. neither Escherichia coli nor Vibrio spp samples. seemed be suitable contaminants. Consequently, Ismailia Governorate, safe human consumption. Periodical monitoring pollutants is highly recommended ensure consumer protection.