Determination of mercury and organic mercury contents in Malaysian seafood

The contents of mercury and organic mercury in various types of seafood from various location in Malaysia were determined by neutron activation analysis. Total mercury was determined by instrumental neutron activation analysis (INAA) whilst organic mercury was determined by INAA after chemical separation. Samples were digested in acid media and into the solution was added copper ion and KBr to release organic mercury compound from sulphur component of the tissue. The organic mercury was then extracted into toluene and then treated with cysteine paper to convert the compound into sub-organo-mercury from. The paper was then transferred into polyethylene vials and irradiated in the MINT TRIGA Reactor. Analytical results of organic mercury in Indian mackerel (Rastrelliger kanagurta), Spanish mackerel (Scomberomurus commersoni), shrimp (Peneaus sp.), squid (Loligo sp.) and cockle (Anadara granosa) is in the range of 45%–94% of the total mercury.