Mercury in Fish - Safe fish consumption
January 12, 2021 at 5:09 PM
Fish is an excellent source of protein, essential omega-3 fatty acids, iodine, important vitamins and is low in saturated fat. But it can contain mercury – which can be harmful at high levels. Although mercury is present at low levels in most fish, there is no need for anyone (including pregnant and breastfeeding women) to stop eating fish altogether.
Food Standards Australia New Zealand (FSANZ) have recently updated their Mercury in Fish brochure which provides advice for consumers on safe fish consumption.
You can review and download the brochure here.
Tags: Mercury in Fish
Safe fish consumption
Category: News
Categories
Tags
listeria online trainingcustom Food Control Planfresh produce sanitationweights and measurescrisis management guidelinesGuidelines for National ProgrammesKombucha food safetyFood Regulations 2015Safe fish consumptionHamburger meat cookingFood FraudHemp seed food labellingListeria swabbingFSANZ Food Allergen PortalSushi guidelinespre-op inspectionsNew Product DevelopmentMicrobiological reference criteriaallergen labellingMicrobiological Limits in FoodStandards for food premisesFood safety and Covid 19metal detector functionalityweights and measursCalculate sanitiserrare or lightly cooked meat guidelinesImported Food Risk AdviceFood safety training resourcesforeign object auditsTemplate FCPfood standards code indexfish processingNovel foodsListeria testing of ready to eat foodsFood Act 2014 exemptionsUCFM GuidelinesFood Safety postersfood contact packagingJob VacancyFood safety cultureFSSC 22000Pregnancy warning labels on alcoholmodified atmosphere packingHepatitis in frozen berriesAlcohol labelling guideHACCP trainingSelf supply watersous vide for foodserviceFurther Processing guidelinesAlcohol in kombuchaMisrepresentationFood safety and pregnancyCoronavirus and food safetyraw milk safetyFood Allergen PortalTemplate Food Control PlanLaboratory training coursesHPPPregnancy warning labelsfood defencelabel reviewsRMP template formsHeat treatments for meat and seafoodFood Safety Culture resourcesEating safely when pregnantsalami food safety guidelinesFood Act 2014 resourcescarbon monoxide in fish processingMeat smokingCountry of Origin labelling for foodpreserving food with acidsWSMP templateraw milkNational Programmefood safety roleDietary Supplements requirementsPrivate Labelcarbon monoxideAssured Food Safety new websiteImported forzen berriesE coli 0157 RMP resourcesfood safety auditorapricot kernels and food safetyListeria monocytogenes in ready to eat foodsPathogen swabbingFCP evaluationHealth Star RatingFood processing criteriaEgg labellingfood packagingTotal Diet SurveyConcentration and DryingFood premises requirementsFood labellingAcidificationFood Notice for Food Control Plans and National Programmes Food Safety training coursesEnvironmental swabbingFood labelingFood allergensglazed seafood weightsFood safety and CoronavirusHemp seed can be sold as foodirradiated foodHot holding meat and seafoodNational Programme guidanceFood allergenHousehold RefrigeratorsNutrition Panel Calculatoralcohol warning labelsFood Fraud Toolkitcontrol of Hepatits A in berriesIntentional SubstitutionImported Foodsfood traceabilityCoronavirusFood Recall ProceduresListeria guidelinesDehydrating foodsFood Standards Code revisionMy Food Plangluten freeshelfe life guidelinesPet FoodNPDreview of food traceability practicesHACCP podcastAllergen managementListeria samplingfood safety programme templatesFood fermentationHepatitis Apart time food safety roleCooking meat and seafoodfood safety updatesWinemakers Food Safety TemplateWhich microbiological limits do I useCalculating alcohol in brewed soft drinksCross contamination E coli 0157Food business registrationImported Food made with fortified ingredientsFood Control Plan evaluationpreservatives in meatHPP for milkSalami manufactureNational Programme guidelinesLupinFood Safety Buddy magazineFood safety governanceFood Safety ToolkitHurdle TechnologyMaking food for animalsFood safety trendsDrying fruits and vegetables for food safetyListeria Outbreak Rock MelonFood Safety data captureListeria monocytogenes in ready to eat foodFood Recallsfood industry crisis managementFree Listeria training modulefood weights and measuresInternal Audit trainingStarting a Food businessFeeding food waste to pigsalcoholic beverages composition requirementsFront of pack labellingImported foodTop 5 Food Safety Topicshow to determine shelf life of foodssulphites in meatWater activity seminarvacuum packingbrix pH and water activityListeria trainingFoodRecall templateHigh Pressure Processingfood and botulism riskDomestic fridgesStorage of meat and seafoodfood legislation updatessous videListeria outbreakcontract food safety specialistFood Safety Watchx ray detector functionalitySummary of Changes to Food Standards CodeHepatitis A in frozen berriesFood Act 2014Covid 19 implications for food manufacturingCommercial sterilisationLabelling of irradiated foodFood Protection ForumFood Safety Assessment KombuchaFood Recall guidelinesFood Standards Code Mercury in FishAcidifying FoodCustomise Your National ProgrammeHome based food businessesfood allergen labellingSignificant amendments to Food Control PlansFood recall Risk ManagementCOVID 19Egg shelf lifeOffice administrator positionPreparing food industry sanitisersFood Safety Assessor positionshelf life determinationhydrogen cyanide and apricot kernelsNovel food processing technologiesBacterial levels in foodFermenting vegetablesfood preservationNational ProgrammesMilk allergen in dark chocolatesale of raw milkStandard 1.6.1 Listeria testing