Biocontrol of Heavy Metal Residues in Fish Fillets Using Lactobacillus rhamnosus

Heavy metal contamination in fish poses significant health risks to consumers. Monitoring and mitigating these contaminants are crucial for food safety. A total of 100 fish samples, including Tilapia, Catfish, Mackerel, and Sardine (twenty-five of each), were obtained from various retails. The levels of mercury, lead, and cadmium were measured using atomic spectrophotometry. Mackerel exhibited the highest contamination levels, with mean values of 1.51, 0.82, 0.31 mg/kg for mercury, lead and for cadmium respectively followed by Catfish, Sardine and finally Tilapia type fish. The interaction with Lactobacillus rhamnosus resulted in significant reductions in mercury, lead, and cadmium levels by 62.2%, 85%, and 74%, respectively, within 24 hours. Regular monitoring for the levels of heavy metals in aquatic environments and organisms along with the safe disposal of industrial waste are highly recommended. Lactobacillus rhamnosus shows promise as a bioremediation agent to reduce the accumulation of heavy metals in the fish tissues, warranting further researches on their impacts on aquatic life. Additionally. An experimental study was carried out to investigate Lactobacillus rhamnosus (107 CFU/ml) degradation effect on mercury, cadmium, and lead levels in treated fish samples over 24 hr. This investigation aimed to assess the levels of mercury, cadmium and lead in various fish species from Dakahlia Governorate, Egypt, and to evaluate the potential of Lactobacillus rhamnosus in reducing these heavy metals in fish tissues.