DETERMINATION OF MERCURY AND ORGANIC MERCURY CONTENTS IN MALAYSIAN SEAFOOD

?he contents of mercury and organic mercury in various types of seafoo d from various location in Malaysia were determined by neutron activat ion analysis. Total mercury was determined by instrumental neutron act ivation analysis (INAA) whilst organic mercury was determined by INAA after chemical separation, Samples were digested in acid media and int o the solution was added copper ion and KBr to release organic mercury compound from sulphur component of the tissue. The organic mercury wa s then extracted into toluene and then treated with cysteine paper to convert the compound into sub-organo-mercury form. The paper was then transferred into polyethylene vials and irradiated in the MINT TRIGA R eactor, Analytical results of organic mercury in Indian mackerel (Rast relliger kanagurta), Spanish mackerel (Scomberomurus commersoni), shri mp (Peneaus sp.), squid (Loligo sp.) and cockle (Anadara granosa) is i n the range of 45%-94% of the total mercury.