DLSU Senior High School Research Congress Conference Proceedings
Document Type
Paper Presentation
Research Advisor (Last Name, First Name, Middle Initial)
Gurtiza, Jhon Albert D.
Abstract/Executive Summary
Once declared biologically dead, the Pasig River now shows signs of aquatic life but remains heavily polluted with heavy metals like lead (Pb), which accumulate in fish and pose health risks. Despite this, many communities still rely on the river for food, particularly tilapia. This study addresses public health concerns by evaluating whether common cooking methods—frying, grilling, and steaming can reduce Pb levels in tilapia (Oreochromis niloticus) from the Pasig River to safe levels for consumption. A total of 107 tilapia samples were collected from Barangay Hulo, Mandaluyong City. The fish were cleaned, grouped, and cooked for 25 minutes using the three methods. Pb levels in raw and cooked fish were measured using Atomic Absorption Spectrometry (AAS) and compared to the FDA’s safety limit of 0.3 parts per million (ppm). Raw tilapia had high Pb levels (mean: 2.49 ppm), exceeding the limit. Although cooking reduced Pb content, cooked samples of steaming (1.67 ppm), frying (1.77 ppm), and grilling (2.02 ppm) still exceeded the 0.3 ppm limit. These results show that tilapia from the Pasig River remains unsafe to eat even after cooking. This highlights the need for urgent environmental policies and stricter regulation of industrial waste disposal to reduce river pollution. Through regular water monitoring and spreading awareness, communities can be informed about the health risks of consuming contaminated fish. Future research should explore other cooking methods and investigate additional heavy metals to improve public health protection and food safety.
Keywords
cooking methods, food safety, lead contamination, Pasig River, tilapia