ARSENIC SPECIATION IN MANUFACTURED SEAFOOD PRODUCTS

The literature on the speciation of arsenic (As) in seafoods was criti cally reviewed. Most research has been directed toward fresh seafood p roducts with few papers dealing with As speciation in manufactured sea foods. Predictions concerning As species made on the basis of fresh se afood products cannot be extrapolated to manufactured seafoods. Theref ore, due to the numerous species of As, the scarcity of data concernin g their presence in foods, the transformations each species may underg o during industrial processing and cooking, and the lack of legislatio n on permitted As levels in seafood products, As species in manufactur ed seafood products need to be determined and quantified.