A study of mercury contamination in Caribbean seafood has revealed that while most fish are safe to eat, nearly a third of samples tested exceeded recommended safety thresholds, raising concerns about potential health risks for consumers.
The extensive research, analyzing over 1,600 fish and aquatic invertebrate samples collected between 2005 and 2023, provides crucial insights into regional seafood safety. Dr Linroy Christian, Director of the Department of Analytical Services (DAS), highlighted both encouraging findings and areas of concern.
“The good thing is that 55 percent of the samples tested well within a very good guideline,” Dr Christian said. “However, 26 percent exceeded the 0.46 microgram-per-gram guideline as a choice to avoid and consistent with adverse health effects. So almost a third of the samples are at a level that you should avoid eating them due to the higher risk of adverse human health effects.”
The study revealed significant regional variations in mercury contamination across the Caribbean. Fish from Dominica showed the lowest levels of mercury contamination, while samples from Honduras and Guatemala demonstrated the highest concentrations. Antigua and Barbuda’s seafood fell somewhere in the middle of this spectrum.
“If you look from Dominica to Honduras, it went from lowest to highest,” Dr Christian said. “Dominica, the fish from Dominica probably are the best of the bunch. Antigua is almost middle way, and the fish from Honduras and Guatemala, the fish from the South American shelf and Central America tested the worst.”
While the findings for Antigua and Barbuda are generally positive, Dr Christian emphasized the need for additional research. “Most of the samples from in our jurisdiction were okay, but if you look at the upper end of that [range], some of them came fairly close and we need to probably collect more samples in Antigua.”
The study’s findings are particularly significant for certain populations. Pregnant women, infants, and young children are especially vulnerable to the effects of mercury exposure, which can lead to neurological impairments and other health issues. Some species, including sharks, may pose higher risks when consumed frequently.
“Some species may be a problem for you to consume more than two or three times a week,” Dr Christian cautioned.
The research signals the importance of developing targeted consumption guidelines and conducting more localized studies.
