FDA/CFSAN Fish and Fisheries Products Hazards & Controls Guidance: 3rd Ed., Chapter 10

U.S. Food & Drug Administration
Center for Food Safety & Applied Nutrition
FISH AND FISHERIES PRODUCTS
HAZARDS AND CONTROLS GUIDANCE:
Third Edition June 2001

CHAPTER 10 Methyl Mercury
(A Chemical Hazard)

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The draft Fish and Fishery Products Hazards and Controls Guide (February 16, 1994) listed methyl mercury as a potential safety hazard for bonito, halibut, Spanish mackerel, king mackerel, marlin, shark, swordfish, and bluefin tuna. The selection of these species was based on historical data on levels of methyl mercury found in fish consumed in the U.S. The selection was also based on an FDA action level of 1.0 ppm in the edible portion of fish.

While FDA has not changed the 1.0 ppm action level, the agency is re-evaluating it in light of significant new data on the health effects of methyl mercury from consumption of fish. These data have become available since the action level was developed.

When the action level re-evaluation is completed, FDA will, among other things, update this Guide by including advice on how to assess the significance of a potential methyl mercury hazard in fish, and what controls, if any, are necessary to ensure the safety of fish in this regard.

CHAPTER 10

Methyl Mercury (A Chemical Hazard)

Methyl Mercury
(A Chemical Hazard)