الفهرس 
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Abstract
One hundred random samples of fried crab, boiled crab,
fried shrimp, boiled shrimp, grilled tilapia, fried tilapia, grilled
mullet, smoked herring, boiled and fried calamari (10 samples of
each) were collected from different ready to eat seafood
restaurants at Mansoura city, Egypt. The collected samples were
kept in an ice box and transferred directly to the Meat Hygiene
Laboratory, Faculty of Veterinary Medicine, Zagazig University.
The samples were extracted for heavy metals measurement .
Heavy metals measured included, arsenic ,lead, cadmium,
aluminum and mercury
1- Arsenic residues in seafood (As):
1.1.Crustacean
Arsenic residues were ranged from 3.61 to 8.37, 4.22 to
5.92, 4.9 to 10.71 and 3.91 to 8.42 with mean values of 5.41 ±
0.83, 5.12 ± 0.33, 7.04 ± 1.01 and 5.91 ± 0.76 ppm for examined
fried crab, boiled crab, fried shrimp and boiled shrimp,
respectively.
1.2. Fish
The tissue concentrations of arsenic were ranged from 4.35
to 11.14, 4.05 to 9.53, 5.27 to 7.01 and 5.54 to 9.22 ppm with
mean values of 6.98 ± 0.99, 6.71 ± 0.92, 6.23 ± 0.63 and 7.28 ±
0.74 ppm for examined grilled tilapia, fried tilapia, grilled mullet
and smoked herring, respectively.