The Centre for Food Safety study has found that the level of mercury in three alfonsino fish samples ranges from 609 to 1,370 micrograms per kilogram. The study revealed that the legal limit is 500 microgram and the samples were also found to contain a higher level of methylmercury, ranging from 509 micrograms per kilogram to 1,010.
Dr Ho Yuk-yin, the centre’s Community Medicine Consultant, informed that the study covered 280 fish samples, including 266 whole fish and 14 canned fish of 89 species found in the local market. The study found that the Mercury levels in the samples ranged from three to 469 micrograms per kilogram. The levels of methylmercury detected ranged from three to 430.
As per the investigation the levels of methymercury in yellowback seabream, yellowtail barracuda, and caned albacore tuna, also ranges from 205 to 253 micrograms per kilogram. According to Dr Ho the recent study reveals that most of the fish available on the Hong Kong market have relatively low levels of total mercury and methylmercury, while a small proportion contain higher levels.
It is recommended to the consumers to have a variety of fish as it contains many essential nutrients such as omega-3 fatty acids and high-quality proteins.
