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Mercury levels in Fijian seafoods and potential health implications
Author(s):Kumar, M., Mosley, L., Aalbersberg, B.
Publisher: USP Institute of Applied Science
Year: 2004
Notes: Report prepared for the World Health Organization.
Held at: USP
ASFA Subject(s): Bioaccumulation, Poisonous fish, Epidemiology, Public health, Fish fillets, Canned products, Seafood, Mercury
Abstract: Seafoods are a significant part of the diet of most Pacific Islanders. Some types of seafoods, however, can contain very high levels of mercury since it accumulates in the food chain. Large predatory fish such as marlin, swordfish, shark and tuna typically have the highest levels of mercury. This poses health risks when these species are consumed by humans (particularly pregnant women). This study measured the total mercury content in the edible tissues of 200 samples of different types of seafood (whole fish, fish steaks and canned fish) consumed in Fiji. In some of the large predatory species (marlin and swordfish) the mercury content exceeded the FAO/WHO Codex Alimentarius guideline of 1 mg/kg. A positive correlation between mercury levels and the length of yellowfin tuna was noted, but not for albacore tuna. Smaller fish, shellfish and canned fish had average levels below the guidelines. Safe consumption levels of the large predatory species are given and further studies are recommended.
Control No.: 00013817.nul
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