The Centre for Food Safety announced on April 16 the findings on the mercury content and food safety of fish.
Consultant Doctor (Social Medicine) (Risk Assessment and Communication) of the Centre for Food Safety, Dr. Ho Yuk-yin, said: "The mercury, commonly known as mercury, is a metal element that is commonly found in the environment and is derived from the activities of nature and humans. Mercury is mainly methylmercury. Organic organisms accumulate in the food chain, especially fish. Methylmercury may affect the human nervous system, especially the developing fetus, so the public will pay attention to the methylmercury content of food."
According to the Food Miscellaneous (Metallic Impurities) Regulation, the maximum allowable level of total mercury in foods, including methylmercury, is 0.5ppm (ie, 500 micrograms per kilogram).
The Centre collected 280 samples of fish available for consumption in Hong Kong, including 266 whole fish samples and 14 canned fish samples, involving a total of 89 species. Analysis of total mercury and A Based mercury content. The results showed that with the exception of three gold eyelid samples, the total mercury content of the remaining samples was less than 500 micrograms per kilogram.
The three gold eyelid samples had a total mercury content of 609 micrograms to 1370 micrograms per kilogram, and the methylmercury content was also high, ranging from 509 micrograms to 10.0 micrograms per kilogram.
The total mercury content of all other samples ranged from 3 micrograms to 469 micrograms per kilogram, while the methylmercury content ranged from 3 micrograms to 430 micrograms per kilogram.
In addition to the gold eyelid sample, studies have also found that the average methylmercury content in waves, bamboo sticks and canned longfin tuna samples is relatively high, ranging from 2.05 micrograms to 253 micrograms per kilogram.
In addition, the levels of methylmercury in different types of tuna fish samples, including canned fins, canned yellow fins, canned squid, and whole squid samples, also varied, with an average content ranging from 85 μg to 200 kg/kg. Among the five micrograms, the average methylmercury content of canned longfin tuna was highest.
At present, the Food and Agriculture Organization of the United Nations/World Health Organization Joint Expert Committee on Food Additives (Conference of Experts) has set a tentative weekly tolerable intake of methylmercury at 1.6 micrograms per kilogram of body weight.
According to the study on the methylmercury content of fish samples and the risk assessment study conducted by the Centre for Food Safety (CFS) in 2004, data on the intake of mercury in food by middle school students was estimated by the Center to be a general secondary school student. Methylmercury intake from food does not exceed the tentative weekly tolerable intake (intake is from 31% to 41% of tolerable intake); It is possible to consume methylmercury above the tentative weekly tolerable intake (intake is 94% to 106% of tolerable intake).
Dr Ho said: "The results of this study show that the majority of fish in the market in Hong Kong have low levels of total mercury and methylmercury, but a small percentage of them are high in content. The total amount of methylmercury in fish of different species accounts for the total. The proportion of mercury content is quite different, and in addition, the weekly intake of methylmercury from middle school students with higher intake may be higher than the tentative weekly tolerable intake set by the Expert Committee, so it cannot be ruled out. Base mercury poses health risks."
The CFS recommends that consumers should maintain a balanced diet and avoid partial eclipses. Since fish contain a variety of nutrients required by the body, such as omega-3 fatty acids and high-quality protein, the public should properly eat a variety of fish.
In addition, groups vulnerable to mercury, such as pregnant women, women planning to become pregnant, and young children, should avoid eating large-sized prey or other high-mercury fish, including sharks and swordfish, when selecting fish. Sailfish, goldfish, and tuna fish, especially certain species such as bigeye tuna and bluefin tuna.
The CFS also recommends that the industry should source food from reliable suppliers, store source data properly so that it can be traced back where necessary, and provide information on the fish species of fish and fish products sold.