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The concentrations of Lead (Pb) in muscles of flathead mullet (Mugil cephalus) collected from Bocca di Magra, La Spezia (Ligurian Sea, Mediterranean Sea, Italy), were determined after microwave digestion by atomic absorption spectrometry and electrothermal atomisation (ETA-AAS). The average Pb concentration was 0.082 ppm and the levels varied in the following ranges: 0.020-0.240 ppm. None of the 63 tested samples exceeded the European regulatory limits fixed by 1881/2006/UE and 420/2011/UE. The estimated weekly intakes by humans were also evaluated for possible consumers healthy risks. Pb concentrations in fish muscles were in 59% of cases higher than Provisional Tolerable Weekly Intake (PTWI) set by JECFA (Joint FAO/WHO Expert Committee on Food Additives) in 1993 and corresponding to 0.025 mg/kg body weight. In fact, in 37 out of 63 analysed samples the Pb level was higher than 0.06 mg/kg.

The aim of this study was to evaluate mercury and selenium distribution in different portions (exoskeleton, white meat and brown meat) of Norway lobster (Nephrops norvegicus). Some samples were also analysed as whole specimens. The same portions were also examined after boiling, in order to observe if this cooking practice could affect mercury and selenium concentrations. The highest mercury concentrations were detected in white meat, exceeding in all cases the maximum levels established by European legislation. The brown meat reported the highest selenium concentrations. In all boiled samples, mercury levels showed a statistically significant increase compared to raw portions. On the contrary, selenium concentrations detected in boiled samples of white meat, brown meat and whole specimen showed a statistically significant decrease compared to the corresponding raw samples. These results indicate that boiling modifies mercury and selenium concentrations. The high mercury levels detected represent a possible risk for consumers, and the publication and diffusion of specific advisories concerning seafood consumption is recommended.

Contaminants like heavy metals could remain in milk and its by-products if forage used for ruminant nutrition is contaminated with high levels of these elements. In EU maximum levels (LMR)are established only for lead in milk. In Russia limits have been fixed for different heavy metals in milk and dairy products; for this reason exporting countries, including Italy, have to demonstrate the conformity of their products to the expected limits. IZSPLV analysed 18 cheese samples to research lead, cadmium, arsenic and mercury. All samples were negative and could be exported toRussia.

Mercury levels in 61 complete pet feed containing fish were evaluated. In five samples a mercury content exceeding the maximum residues level (0.4 mg/kg) was detected. The statistical evaluation didn’t show a significant correlation between the percentage of fish in feedingstuffs and the contamination level.

In the period between 2005 and 2008 was carried out a survey on 252 samples of raw bovine milk collected in Turin departement to certain levels of contamination by heavy metals (Cd, Cr, Fe, Hg, Pb, Zn), PCB and organophosphorus and organochlorine pesticides. These results argue that the levels of heavy metals, PCB and pesticides are well below what is expected by the European legislation and that the situation is under control and that raw milk meets the hygiene requirements for human health.