HC Deb 29 November 1988 vol 142 c198W
Mr. Alton

To ask the Secretary of State for Health what information he has as to the acceptable level of mercury in fish beyond which they become unfit for human consumption.

Mrs. Currie

There are no specific limits set for levels of mercury in fish for human consumption. However, the Food and Agriculture Organisations and World Health Organisation have jointly set a figure for the provisional tolerable weekly intake of 0.3 mg per kg per week, of which not more than 0.2 mg per kg should be organic mercury. This figure is for total intake from all sources, including fish, and incorporates a very large safety margin.

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