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Arsenic Speciation in Manufactured Seafood Products

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The literature on the speciation of arsenic (As) in seafoods was critically reviewed. Most research has been directed toward fresh seafood products with few papers dealing with As speciation in manufactured seafoods. Predictions concerning As species made on the basis of fresh seafood products cannot be extrapolated to manufactured seafoods. Therefore, due to the numerous species of As, the scarcity of data concerning their presence in foods, the transformations each species may undergo during industrial processing and cooking, and the lack of legislation on permitted As levels in seafood products, As species in manufactured seafood products need to be determined and quantified.

Document Type: Review Article

Affiliations: Departamento de Conservacióny Calidad de los Alimentos, lnstituto de Agroquímicay Tecnología de Alimentos (CSIC), Apdo. Correos 73, 46100 Burjassot, Valencia, Spain

Publication date: September 1, 1998

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