Research Information System
REGIONAL STUDIES IN MARINE SCIENCE, vol.97, 2026 (SCI-Expanded, Scopus)
This study presents a comprehensive assessment of metal concentrations and bacterial loads in pelagic and demersal seafood samples collected from the Sea of Marmara following widespread mucilage formation observed in 2021, focusing on the evaluation of potential health risks for adults and children. In this study, the effects of salting (soaking in a 3% NaCl solution for 1 h) and cooking (heating in a 1200 W microwave oven for 5 min) applied to seafood before consumption were analyzed on bacterial load and macro and microelement levels. Brining and cooking processes significantly reduced the total coliform and Escherichia coli in the examined seafood; however, it was determined that cooking was the most effective method for mitigating microbial risk. However, it was determined that these processes were insufficient in eliminating metal contamination for safely consumption of seafood. The elevated concentrations of cadmium (Cd), and selenium (Se) observed in all seafood samples may pose a significant risk to consumer health. Cadmium concentrations in the muscle tissue of seafood samples ranged from 1.08 to 1.61 mg/kg(-1) dw in pelagic fish species, whereas higher levels, ranging from 1.72 to 5.59 mg/kg(-1) dw, were observed in demersal seafood species. Selenium (Se) concentrations in the muscle tissues of seafood samples ranged from 6.99 to 8.63 mg/kg(-1) dw in pelagic fish species and 7.27-9.42 mg/kg(-1) dw in demersal seafood species. The concentrations of cadmium in seafood samples were higher than the recommended level and may pose a significant health risk to adults and children.