Mercury in UK imported fish and shellfish and UK-farmed fish and their products
2003
Knowles, T.G. | Farrington, D. | Kestin, S.C.
Total mercury concentrations were measured in fish and shellfish and their products imported into the UK and also in UK-produced farmed salmon and trout. Three hundred and thirty-six samples were collected using a two-stage sampling plan. The sample plan was weighted to reflect consumption, but with some bias towards fish that might accumulate higher levels of mercury, such as large predatory fish at the top of the food chain. The highest levels of total mercury were found in billfish (swordfish and marlin) and shark. Mercury concentrations in the five samples of fresh/frozen shark ranged from 1.006 to 2.200 mg kg−1, all above the European Commission limit for the species, and concentrations in 20 samples of fresh/frozen billfish ranged from 0.153 to 2.706 mg kg −1 with 13 samples above the 1.0 mgkg−1 limit for the species. One sample of Antarctic ice fish was collected and had a mercury concentration of 0.664 mgkg−1. The limit for this species was 0.5 mgkg−1. One sample of fresh/frozen tuna out of the 20 collected had a mercury concentration above the limit of 1.0 mgkg−1 (1.5 mg kg−1), but all other fresh tuna samples were well within the regulatory limit (average 0.4 mg kg−1). Mercury concentrations in canned tuna were lower with concentrations on average half that measured in fresh/frozen tuna. Mercury concentrations in UK-farmed salmon and trout were relatively low. The maximum concentration found in 46 samples of fresh/frozen or smoked trout and salmon was 0.103 mgkg−1.
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