Proof of concept for a passive sampler for monitoring of gaseous elemental mercury in artisanal gold mining.

Mercury emissions from artisanal gold mining operations occurring in roughly 80 developing countries are a major workplace health hazard for millions of people as well as the largest contributor to global mercury pollution. There are no portable, cheap, and rapid methods able to inform workers or health practitioners of mercury exposure on site in remote locations. In this work, a proof of concept for a miniaturized mercury sampler, prepared by the direct reduction of gold into the porous nanostructures of Vycor glass (PVG), is introduced. Mercury retention on the PVG/Au sampler induces significant color changes, due to the formation of Au-Hg amalgam that affects the surface plasmon resonance characteristics of the material. The color change can potentially be quantified by the analysis of pictures obtained with a cell phone camera rapidly and onsite. Laboratory experiments showed the viability of using PVG/Au as passive sampler for monitoring of Hg°. PVG/Au samplers were then deployed in an artisanal and small-scale gold mining (ASGM) operations in Burkina Faso and it was able to indicate personal mercury exposures. The amount of mercury quantified in the samplers for all miners was higher than the current personal exposure limit set by the US Occupational Safety & Health Administration (OSHA).

Preliminary results of mercury levels in raw and cooked seafood and their public health impact.

Mercury is toxic for human health and one of the main routes of exposure is through consumption of contaminated fish and shellfish. The objective of this work was to assess the possible mercury contamination of bivalves (Anomalocardia brasiliana, Lucina pectinata, Callinectes sapidus), crustacean (C. sapidus) and fish (Bagre marinus and Diapterus rhombeus) collected on Salinas da Margarida, BA (Brazil), a region which carciniculture, fishing and shellfish extraction are the most important economic activities. The effect of cooking on Hg concentration in the samples was also studied. The results showed that Hg concentration was generally higher in the cooked samples than in raw samples. This increase can be related to the effect of Hg pre-concentration, formation of complexes involving mercury species and sulfhydryl groups present in tissues and/or loss of water and fat. The highest concentrations were found in B. marinus samples ranging 837.0-1585.3 µg kg(-1), which exceeded those recommended by Brazilian Health Surveillance Agency (ANVISA). In addition, Hg values found in the other samples also suggest the monitoring of the Hg concentrations in seafood consumed from the region.