Testing Cadmium in sea foods

Introduction

Cadmium is a toxic heavy metal naturally present in the environment but often concentrated in aquatic ecosystems due to industrial pollution, agricultural runoff, and atmospheric deposition. Seafood—especially shellfish, cephalopods, and certain fish species—is particularly prone to cadmium accumulation, making its monitoring critical for food safety.

Sources of Cadmium in Seafood

Industrial Discharges: Mining, smelting, and manufacturing processes can release cadmium into water bodies.
Agricultural Runoff: Fertilizers and pesticides containing cadmium may leach into rivers and oceans.
Atmospheric Deposition: Emissions from fossil fuel combustion and waste incineration settle in marine environments.

Cadmium-Prone Seafood Species

Bivalve Molluscs: Oysters, mussels, clams – high bioaccumulation due to filter-feeding behaviour
Crustaceans: Crabs, prawns – cadmium often concentrated in digestive glands
Cephalopods: Squid, octopus – elevated levels found in internal organs

Health Risks of Cadmium Exposure

Kidney Damage: Long-term accumulation affects renal function
Bone Degradation: Interferes with calcium metabolism, leading to osteoporosis
Carcinogenicity: Classified by IARC as a Group 1 human carcinogen

Concerns in the Food Industry

Global Trade Restrictions: Exporters face batch rejections if cadmium exceeds limits
Species and Origin Variability: Cadmium content varies widely depending on species, age, and water source
Processing Impact: Cooking and processing may not reduce cadmium content significantly

Testing Methods for cadmium in sea foods

Method	Description	Use
Atomic Absorption Spectroscopy (AAS)	Detects gas-phase atoms by light absorption.	Accurate for trace elements like cadmium.
Inductively Coupled Plasma Mass Spectrometry (ICP-MS)	Detects metals at low concentrations.	Suitable for low detection limits.
Graphite Furnace Atomic Absorption Spectrometry (GFAAS)	Uses a high-temperature graphite furnace.	Ideal for low cadmium concentrations.

Importance of testing cadmium in sea foods

Importance of Testing	Description
Public Health Protection	Tests minimize health risks like kidney damage, bone diseases, and cancer from cadmium.
Regulatory Compliance	Ensures seafood meets safety standards set by the EU, FDA, FSSAI, etc., regarding cadmium levels.
Consumer Confidence	Safe products enhance trust and reliability among consumers.
Market Access	Compliance with heavy metal regulations opens up international markets.
Environmental Monitoring	Identifies pollution sources and assesses marine ecosystem health.
Food Industry Reputation	Low contaminant levels bolster the seafood industry’s credibility.
Economic Impact	Reduces losses from recalls and market rejections linked to cadmium contamination.

Standards and regulations

European union

The European Union has established maximum levels for cadmium in seafood through Commission Regulation (EC) No 1881/2006, as amended by Commission Regulation (EU) No 488/201428. The current maximum permitted levels are:

Seafood Type	Maximum Permitted Level (mg/kg wet weight)
Muscle meat of most fish	0.05
Muscle meat of mackerel	0.1
Muscle meat of bullet tuna	0.15
Muscle meat of anchovy, swordfish, sardine	0.25
Crustaceans (excluding brown crab meat)	0.5
Bivalve molluscs	1
Cephalopods (without viscera)	1

FSSAI

The Food Safety and Standards Authority of India (FSSAI) has established regulations for cadmium levels in seafood products through the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, which have been amended over time. Here are the current FSSAI standards for cadmium in seafood:

Sea food Type	Maximum Permitted Level (mg/kg wet weight)
Fish	0.3
Crustaceans	0.5
Cephalopods	2
Bivalve Molluscs	2

https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Contaminants_Regulations_20_08_2020.pdf

Eurofins Testing Services for Cadmium in Seafood

Eurofins offers advanced analytical services to ensure seafood safety, regulatory compliance, and consumer confidence. Their comprehensive services include:

Cadmium quantification using ICP-MS and AAS: Precision analysis in raw, cooked, or processed seafood products to detect trace levels and ensure regulatory compliance.
Multi-element screening: Simultaneous testing for heavy metals such as arsenic, mercury, lead, and tin, supporting comprehensive contaminant risk assessment.
Essential mineral analysis: Testing for beneficial nutrients like zinc, selenium, iodine, and calcium to support nutritional labelling and product value.
Microbiological testing: Screening for Salmonella, Listeria monocytogenes, and total viable counts to assess overall seafood safety.
Sampling protocol support: Guidance for representative and statistically valid sampling across production lots, batches, or species.
Label verification and regulatory compliance: Cross-checking nutritional and contaminant declarations with regional and international standards (FSSAI, EFSA, FDA, Codex).
Shelf-life and storage studies: Monitoring stability and potential migration of metals during product storage under various environmental conditions.
Residue and contaminant analysis: Detection of persistent organic pollutants (POPs) like PCBs, dioxins, and pesticide residues where applicable.

Eurofins' global network of accredited laboratories helps seafood exporters, processors, and brands meet evolving regulatory demands and deliver clean, compliant, and high-quality seafood to the global market. ** for heavy metal migration and stability