Mercury concentration in muscle, bellyfat and liver from Oreochromis niloticus and Lates niloticus consumed in Lake Albert fishing communities in Uganda.

Without surveillance studies on mercury (Hg) levels in predominant fish species and parts eaten in a fishing community, the FAO/WHO guidelines might be surpassed, hence health risk. A monitoring study in a developing country with 29 Oreochromis niloticus (Nile tilapia) and 34 Lates niloticus (Nile perch) from landing sites provided muscle, bellyfat and liver samples for Mercury detection using Inductive Couple Plasma-optical emission spectroscopy. The study shows that fish eaten in the fishing community are small with fewer risks from mercury. Tilapia accumulated more mercury in muscle and liver than Nile perch. Fish consumed has mercury levels higher than FAO/WHO guidelines, and the bellyfat of Nile perch bioaccumulated more mercury than Tilapia. Based on the above, it is clear that some fish species should not be eaten by the vulnerable groups due to levels of Hg found in the muscle and bellyfat. This research will serve as a base for future studies, sensitization campaigns and policy design on mercury uptake through fish in fishing communities of developing countries.

Perceptions about mercury and lead in fish consumed in Lake Albert fishing communities Uganda.

Fish consumption is a lifestyle in fishing communities influenced by individual and communal perceptions. However, information about individual perceptions about fish consumption in the vulnerable fishing community in a developing country is lacking. Without this study, the benefits of fish consumption in a vulnerable community may not be realized. Data collection was executed using key informant interviews and survey structured questionnaires. The key informants include fisheries, community development, veterinary, community and environmental officers. The household heads were the respondents. The Qualitative data was organized and queried using QSR Nvivo 10 and quantitative data analyzed with SPSS version 22. The perceived benefits of eating fish are health, income, nutrition and manhood. The perceived risks are Stigma and ill health. The factors increasing fish consumption are heedless of fish consumption benefits (p = 0.041) and household size i.e. number of adults more than seven (p = 0.020). Those decreasing are methods of preparation of fish i.e. boiling and frying (p = 0.019 and p = 0.010) and oblivious about organizations dealing with fishing activities (p = 0.029). An awareness campaign is needed to demystify the health benefits and fallacies of fish consumption. The knowledge on individual perceptions associated with fish consumption will increase fish consumption but with fewer risks.