High levels of mercury can damage the nervous system in the human body. Some studies report a link between high consumption of fish by pregnant women and subtle developmental delays in their children. Mercury in fish Mercury occurs naturally in the environment and accumulates in the aquatic food chain, including fish, as methyl-mercury.
All fish contain some methyl-mercury, but most fish in Australian waters have very low mercury levels. Mercury content is not reduced by processing techniques such as canning, freezing or cooking. What fish are high in mercury in Australia? Marine fish that may contain high levels of mercury include shark (flake), ray, broadbill, swordfish, marlin, gemfish, orange roughy (sea perch) and catfish.
Freshwater fish in Queensland that may contain higher levels of mercury include Australian bass, Murray cod, eel and golden perch. Fish that contain high levels of mercury include shark, ray, swordfish, barramundi, gemfish, orange roughy, ling and southern bluefin tuna. Mercury is a naturally occurring element that is found in air, water and food.
The unborn baby is most sensitive to the effects of mercury, particularly during the third and fourth months of gestation. Pregnant women, women planning a pregnancy and young. Are you concerned about mercury in your fish? You're not alone.
With increasing awareness about food safety, understanding mercury levels in different fish species has. Seafood, particularly fish, is the most significant dietary source of mercury. However, mercury concentrations in popular seafood can vary depending on the specific type of fish.
Mercury is a heavy metal and a neurotoxin. Since it can accumulate in the body, it can potentially lead to adverse health effects at high levels of exposure (1). Mercury levels in fish species chart showing safe consumption limits for pregnant women, children, and general public based on EPA testing data.
The Australian Total Diet Survey, conducted by FSANZ in 2011, surveyed the levels of mercury in battered fish fillets, frozen fish portions, tuna canned in brine and cooked prawns, which are some of the most commonly consumed seafood products in Australia. Mercury levels in muscle tissue of freshwater fish between 6 and 20 mg/kg are associated with toxicity (Wiener & Spry 1996). Whole body concentrations between 5 and 10 mg/kg are associated with lethal or sublethal effects.
Mercury & Seafood Mercury occurs naturally in the environment and accumulates in the aquatic food chain, including fish, as methyl.