| Summary: | Mercury is one of the most dangerous toxic elements. Fresh food is the primary source of Hg exposure for humans. However, since processed foods are also a fundamental part of the food system, continuous monitoring of this contaminant in processed products is necessary to safeguard consumer health. The purpose of this study was to determine the Hg content using a direct mercury analyzer (DMA-80) in different processed food products (beef, pork, poultry, shellfish, and fish species) of EU and non-EU origin purchased in supermarkets and ethnic food shops in Messina (Italy). The results obtained were variable and correlated with the different types of food matrix. Low mercury levels were obtained for beef, pork, and poultry products, ranging from <LOQ for most samples to 3.727 µg/Kg. Higher concentrations were, however, obtained for fish species (9.249–290.211 µg/Kg). The mercury content was below the maximum levels specified in Regulation No 1881/2006 as amended. Percentage of Tolerable Weekly Intake (TWI) values of total Hg were evaluated in accordance with the European Food Safety Authority (EFSA). The results showed that some of the pelagic species of the genus Thunnus thynnus exceeded the TWI values.
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