Mercury Levels in Fijian Seafoods and Potential Health Implications

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34 Result Summary for Total Mercury in Different Fish Steaks # Type of Fish Steaks Diameter of Steak (cm) [Hg] ug/g 129 Marlin Steaks 10
174 Shark Steaks 17 0.84 175 Shark Steaks 7 0.85 176 Shark Steaks 13 0.85 177 Shark Steaks 15 0.84 178 Shark Steaks 16 0.74 179 Shark Steaks 12 0.76 180 Shark Steaks 19 0.57 181 Mahi Mahi Steaks 20 0.05 182 Mahi Mahi Steaks 22 0.11 183 Mahi Mahi Steaks 22 0.07 184 Sail Fish Steaks 25 0.34 185 Sail Fish Steaks 22 0.32 186 Sun Fish Steaks 22 0.78 187 Sun Fish Steaks 21 0.76 188 Sun Fish Steaks 22 0.78 189 Sun Fish Steaks 22 0.61 190 Sun Fish Steaks 31 0.67 191 Black snapper Steaks 27 0.34 192 Black snapper Steaks 19 0.17 193 Skipjack Tuna Steaks 15 0.16 194 Skipjack Tuna Steaks 15 0.11 195 Skipjack Tuna Steaks 12 0.17 196 Skipjack Tuna Steaks 16 0.12 197 Skipjack Tuna Steaks 15 0.19 198 Crab Meat 15 0.06 199 Crab Meat 14 0.03 200 Crab Meat 11 0.07 35
Page 1 and 2: 1 Mercury Levels in Fijian Seafoods
Page 3 and 4: 3 Although a limited amount of anal
Page 5 and 6: 5 When consumed in food, methylmerc
Page 7 and 8: Purpose of the Study 7 The aim of t
Page 9 and 10: Analysis Methods 9 All analyses wer
Page 11 and 12: Results 11 The summary of the resul
Page 13 and 14: [Hg] (mg/kg) 13 Figure 2: Mercury l
Page 15 and 16: 15 which exceeded the 1 mg/kg WHO/F
Page 17 and 18: 17 where they are caught is no sure
Page 19 and 20: 19 Table 5: Levels of mercury for s
Page 21 and 22: Health Implications of Mercury Leve
Page 23 and 24: A Safe Consumption Level (g/week) B
Page 25 and 26: Recommendations 25 1. Further mercu
Page 27 and 28: References 27 ANZFA, (2001). Mercur
Page 29 and 30: 29 Kyle, J.H. and Ghani, N. (1981).
Page 31 and 32: Appendix RESULT SUMMARY FOR TOTAL M
Page 33: 33 92 Barracuda 45 0.41 Suva Market

Mercury Levels in Fijian Seafoods and Potential Health Implications

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