Safety, quality attributes, and health risk assessments of sand smelt fish

This study investigated the nutritional values, microbiological quality, heavy metal content, and their health risk assessment in sand-smelt fish (Atherina boyeri) in Egyptian markets. Fifty samples of sand-smelt fish were obtained from fish markets in Cairo and Giza Governorates. Fish samples were exposed to chemical analysis (protein, fat, moisture, and ash content), deterioration criteria [pH, Total volatile basic nitrogen (TVB-N), Trimethylamine (TMA), Thiobarbituric acid (TBA), Free Fatty Acids (FFA), Acid Number content (AN)], microbial testing (aerobic bacterial count (APC), psychrotrophic, Enterobacteriaceae, total coliforms, faecal coliforms, pseudomonas, and Aeromonas species), determination of heavy metals and their health risk assessment parameters. The study revealed that sand-smelt fish meat is rich in protein (18.53%), and contains a low-fat content (1.70%). Also, it contains reasonable levels of moisture (78.10%) and ash (1.61%). Furthermore, the study found low levels of the total bacterial count, psychrotrophic, Enterobacteriaceae, total coliforms, faecal coliforms, pseudomonas, and Aeromonas species (5.33, 4.56, 3.88, 4.50, 3.75, 2.73, 2.63 log₁₀ CFU/g, respectively), indicating good microbiological quality. Moreover, fish muscles had good shelf life indicators and they met the Egyptian standard specifications in terms of pH, TBVN, TMA, TBA, FFA, and AN (6.27, 15.96 mg/100 g, 8.61 mg/100 g, 0.34 mg MDA/kg, 0.68% as Oleic acid, 1.31 mg NaOH/g, respectively). Regarding heavy metal content (µg/g) in fish meat, lead (1.27), arsenic (0.70), and cadmium (0.27) were detected, their levels were generally low. Mercury levels were below the detectable limits. Target Hazard Quotient (THQ) and Hazard Index (HI) values were below 1, suggesting a low risk of non-carcinogenic effects. Carcinogenic risks were also considered low. Interestingly, sand smelt fish meat can be widely incorporated safely in Egyptian markets due to its high nutritional value, safety, and quality indicators, besides its affordable price. However, continuous monitoring of heavy metal levels is recommended to ensure long-term food safety.