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The influence of industrial-scale canning on cadmium and lead levels in sardines and anchovies from commercial fishing centres of the Mediterranean Sea

The current study encompassed a survey on the levels of toxic trace elements in two highly consumed fish species in commercial fishing centres of western, central and eastern Mediterranean Sea. A Zeeman GTA-AAS graphite furnace atomic absorption spectrometry system was used throughout the study. Toxicological evaluation of the samples revealed a low Cd content in the raw samples, ranging between 0.003 and 0.027 mg kg−1. Pb presented significantly higher values, from 0.037 to 0.297 mg kg−1, occasionally reaching the limit of 0.3 mg kg−1. Heavy metal levels were particularly higher in bones, thus raising queries about the safe consumption of fish intended to be eaten as a whole, a very common practice for small fish and canned products. The influence of industrial-scale canning showed that canning enhanced heavy metal levels by 35%–80%. The effect of canning depended on metal type and reduction of moisture loss after the steam-roasting step of the canning procedure.