Dear Paul
Kees Tijip has cited the European Commission Regulation on mercury limits in some species of fish. You also asked for the directions of regulatory agencies on this matter. In the last few years there have been reviews of the hazard of mercury in foods, including fish, in the USA, the UK, and the EU at least. That of the EU is available at: http://www.efsa.eu.int/science/contam/contam_opinions/259_en.html
The UK review is: Scientific Advisory Committee on Nutrition/ Committee on Toxicity, 2004, Advice on fish consumption: benefits & risks., London: The Stationery Office. ISBN 0 11 243083 X. This report also includes a review of toxicity of dioxins. The report is probably accessible on the internet. A report of the UK FSA might also be of interest: Food Standards Agency, 2003, Mercury in imported fish and shellfish, UK farmed fish and their products (40/03), http://www.foodstandards.gov.uk/science/surveillance/fsis-2003/fsis402003.
Go to http://www.cfsan.fda.gov/seafood1.html for the US FDA's position.
Peter Howgate
----- Original Message -----
From: PDIONPDA@aol.com
To: seafood@ucdavis.edu
Sent: Saturday, September 11, 2004 3:14 PM
Subject: EU Mercury levels
Dear List,
Can anyone out thee in HACCP land help me find the EU acceptable mercury levels in tuna (skipjack, yellowfin, albacore & bluefin), swordfish and shark (mako).
As an added request I would apreciate opinions as to the current direction of the regulatory agencies as well as consumer confidence in current regulations regarding this issue.
Thank you kindly in advance for your response.
Paul Dion
Paul Dion Associates, Inc.
Plymouth, MA 02360
USA
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