|Weighing samples at BGS Keyworth|
What contaminants should we be worried about?
The methodFirst of all I set off to the supermarkets, re-usable bags in hand, to purchase an array of fish ranging from haddock to the river cobbler. Back in the lab after a lot of chopping, mashing, drying and grinding I had reduced the fillets to fishy powders. This was offish-ially very smelly work and I was definitely not the most popular around campus that week. I then headed to the Direct Mercury Analyser at BGS to quantify the amount of mercury present in each fish. The brilliant team at BGS Keyworth also carried out ICP-MS analysis to determine other elemental contaminants. Using molecular techniques I identified which fish contained pathogenic bacterial DNA. A simple validated test revealed if any of the fish contained antibiotic residues.
|From L-R: Fish powders ready for analysis; Antibiotic residue detection in tilapia fish (fish 26-30)|