JavaScript is disabled. Please enable to continue!

Mobile search icon
Food Testing >> Blog >> Testing Mercury in food and food products

Testing Mercury in food and food products

Sidebar Image

Introduction

Mercury contamination in food products, particularly in fish and seafood, poses a significant health risk due to mercury’s toxic effects on the human nervous, immune, and reproductive systems. Monitoring and testing for mercury levels in food are critical for ensuring consumer safety and regulatory compliance. Here’s an overview of mercury in food and the methods used for its detection and quantification.

Sources of mercury in food

  • Seafood: Mercury, the most toxic form of mercury, accumulates in fish, especially in larger predatory species like tuna, swordfish, and shark.
  • Other Food Sources: Mercury can also enter the food chain through contaminated soil and water, affecting agricultural products (though in lower concentrations than seafood).
  • Environmental Contamination: Mercury contamination often arises from industrial activities, such as coal burning, mining, and chemical manufacturing, which release mercury into the atmosphere and water bodies.

Health Implications of Mercury Exposure

Chronic exposure to mercury can lead to neurological damage, particularly in fetuses and young children, impacting cognitive and motor functions. High levels can also affect cardiovascular and immune systems and pose risks for pregnant women.

Importance of Mercury Testing in Foods

Importance

Description

Health Risk Mitigation

Prevents mercury-related health issues, particularly neurotoxicity and developmental harm in children and fetuses.

Regulatory Compliance

It ensures food producers meet legal mercury limits, maintaining food safety and quality standards.

Protection of Sensitive Groups

Safeguards vulnerable groups (e.g., children, pregnant women) from high mercury exposure.

Environmental Monitoring

Tracks contamination sources, aiding in pollution control and environmental protection.

Public Health & Confidence

Boosts consumer trust by ensuring safe food practices and reducing foodborne health risks.

Global Health Initiatives

Supports international efforts like the Minamata Convention to reduce global mercury exposure and environmental harm.

Standards and regulations

European Union (EU): Commission Regulation (EU) 2023/915 on Maximum Levels for Mercury in Foods

On April 25, 2023, the European Commission adopted Regulation (EU) 2023/915, which establishes maximum levels for certain contaminants in food, including mercury. This regulation repeals the previous Regulation (EC) No 1881/2006 and introduces updated limits for various food categories, specifically addressing mercury levels in fishery products and other food items.

Maximum Levels for Mercury

The regulation specifies maximum permissible levels of mercury in different food categories, measured in milligrams per kilogram (mg/kg) of wet weight. The following outlines the key provisions related to mercury:

Category

Description

Mercury Maximum Level (mg/kg)

3.3.1 Fishery Products & Bivalve Molluscs

Mercury limit applies to wet weight. For whole fish, applies to entire fish. For dried/diluted/processed foods, refer to Article 3(1) and (2).

 

3.3.1.1 Crustaceans, Molluscs & General Fish Muscle Meat

Mercury limit applies to crustacean muscle from appendages and abdomen (excludes cephalothorax); for crabs/crab-like species, applies to muscle from appendages. For Pecten maximus, applies to adductor muscle and gonad only.

0.5

3.3.1.2 Specific Fish Species

Higher mercury limit applies to species like tuna, swordfish, shark, marlin, black scabbardfish, etc.

1

3.3.1.3 Cephalopods, Marine Gastropods & Low-Mercury Fish

Mercury limit applies to muscle meat without viscera. Includes fish like anchovy, Atlantic cod, Atlantic herring, salmon, sardine, mackerel, sole, and whiting.

0.3

3.3.2 Food Supplements

Mercury limit applies broadly to all food supplements.

0.1

3.3.3 Salt

Mercury limit applies to all salt used in food.

0.1

The Food Safety and Standards Authority of India (FSSAI) has established Food Safety and Standards Authority of India (FSSAI):

The FSSAI has set specific limits for mercury in food products, with a maximum allowable limit of 0.5 mg/kg for fish and 1 mg/kg for other foods. Additionally, methylmercury is capped at 0.25 mg/kg across all foods

Eurofins role in testing mercury in food and food products

Eurofins plays a significant role in testing for mercury and other heavy metals in food and food products. As a leading global provider of laboratory services, Eurofins offers comprehensive testing solutions that ensure food safety and compliance with regulatory standards.

Key Roles of Eurofins in Mercury Testing

  • Heavy Metals Testing: Eurofins specializes in testing for heavy metals, including mercury, across various food matrices. Their laboratories are equipped to detect low levels of contaminants, which is crucial given the toxic nature of mercury and its potential health impacts.
  • Advanced Detection Methods: The company has pioneered sensitive detection methods for heavy metals, enabling them to achieve some of the lowest detection limits in the industry. This capability is essential for accurately assessing mercury levels in food products, ensuring they meet safety regulations.
  • Global Reach: With numerous laboratories worldwide, Eurofins can provide consistent and reliable testing services to food manufacturers and suppliers across different regions. This global presence helps ensure that food products comply with local and international safety standards regarding mercury content.
  • Regulatory Compliance Support: Eurofins assists clients in navigating the complex regulatory landscape by providing testing services that align with guidelines set by organizations such as the FDA in the United States and EFSA in Europe. This support is vital for companies looking to ensure their products are safe for consumers.
  • Research and Development: Eurofins is involved in ongoing research to improve testing methodologies and develop new techniques for detecting contaminants like mercury. This commitment to innovation helps enhance food safety practices within the industry.