This study evaluated lead (Pb) content in mangrove root crabs Goniopsis cruentata and performed a risk assessment based on individual frequency of food consumption of the residents of an estuarine village in Brazil. The Pb content in the raw and two forms of processed crabs were analyzed by graphite furnace atomic absorption spectrometry. Based on consumption by the community, estimates of non-carcinogenic target hazard quotients (THQ) were calculated. The mean (± SD) Pb concentrations in raw tissues were: 0.17 (± 0.36), < 0.012 and 0.05 (± 0.09) mg kg-1 (gills, muscle and hepatopancreas), respectively. In the processed products, the highest levels were found in the traditional stew collected in April (2.84 mg kg-1), surpassing the maximum limit allowed. The THQ for consumption of traditional stew was < 1, classified as negligible risk. The G. cruentata of the Jaguaripe River estuary can be considered a safe food, but cooking should be avoided in lead-glazed pottery.
Keywords: Lead; environmental contamination; estuary; mangrove root crab; pottery; risk assessment.