Effect of Traditional Cooking Method on the Heavy Metal Content of Four Selected Farmed Carp Species And Assessment of Possible Human Health Risk

The present study was conducted to evaluate the effect of traditional Bengal culinary practice on heavy metal content four carp species (Labeo rohita, Catla catla, Cirrhinus cirrhosus, and Hypophthalmichthys molitrix). Fish samples were collected from seven different farms located in Rajshahi district Bangladesh. processed cooked a currying method concentrations five metals (Pb, Co, Cr, Cd, Ni) assessed raw fish using flame atomic spectrophotometer. Heavy significantly reduced with few exceptions. pollution index (MPI) indicated that most amount lost C. cirrhosus followed by H. molitrix, L catla. Pb abundant consumed tested Ni, Cr respectively. Health risk (HRI) target hazard quotient (THQ) revealed individual intake does not pose any threat human health. However, (HI) accumulated suggested long-term consuming contaminated could collectively lead possible non-carcinogenic health complexities. Additionally, HI also implied highest degree is associated consumption molitrix least L. rohita.
 Vol. 9, No. 3, December 2022: 367-376