P26-11 Assessment of the potential consumer risk from repeated consumption of imported tuna and swordfish containing elevated levels of mercury

作者：Anthony T. R. Axon, Djeren Simitdjioglu, S. Johnston, Evan French · 发表于：Toxicology Letters · 年份：2025 · DOI：10.1016/j.toxlet.2025.07.765 · 研究领域：Mercury impact and mitigation studies、Regional Development and Management Studies、Identification and Quantification in Food

International food safety alerts regularly indicate elevated levels of mercury in imported fresh or frozen cuts of tuna and swordfish that are above the maximum permitted level of 1.0 mg/kg [1] . The Food Standards Agency performed an assessment to provide context on the potential consumer risk from consuming these fish, to provide guidance for risk managers. A review of international food safety alerts raised between January 2021 and June 2024 was performed. The maximum level of mercury reported in tuna was found to be 2.96 mg/kg and in swordfish it was 4.27 mg/kg. Consumption data was obtained from the UK National Diet and Nutrition Survey [2] . The highest consumers of tuna (not tinned) were adults (19-64) who consume 1.1 g/kg bw/d. The most sensitive consumer population, with respect to risk from mercury, is pregnant women (and those who may become pregnant in the next year) [3] , who are advised in the UK to limit tuna steak consumption to less than two 140g portions per week [4] . Reliable NDNS consumption data are not available for swordfish owing to low numbers of consumers. Online sources showed that a typical swordfish portion was between 110 and 260g. Pregnant women in the UK are advised not to eat swordfish and the general population is advised to limit consumption to one portion per week 4]. Conservative exposure scenarios were considered to determine the maximum level of mercury that would not result in an exceedance of the relevant TWI for that consumer group, ...