Mercury in Sushi

Yikes -- from the International Herald Tribune comes this story:

Tests find hazardous levels of mercury in tuna sushi in New York
Recent laboratory tests performed for The New York Times found so much mercury in tuna sushi that a regular diet of even two or three pieces a week at some restaurants could be a health hazard for the average adult, based on guidelines set out by the Environmental Protection Agency.

Eight of the 44 pieces of sushi The Times purchased from local restaurants and stores in October had mercury levels so high that the Food and Drug Administration could take legal action to remove the fish from the market.

Although all the samples were gathered in New York City, experts believe similar results would be observed elsewhere. "Mercury levels in bluefin are likely to be very high, regardless of location," said Tim Fitzgerald, a marine scientist for Environmental Defense, an advocacy group that works to protect the environment and improve human health. Most of the stores and restaurants in the survey said the tuna The Times had sampled was bluefin.

And a bit more:

Scientists who performed the analysis for The New York Times said they had been "frankly surprised" at the results and had run the tests several times to be sure there was no mistake in the levels of methylmercury, a form of mercury tied to health problems.

"No one should eat a meal of tuna with mercury levels like those found in the restaurant samples, more than about once every three weeks," said Dr. Michael Gochfeld, professor of Environmental and Occupational Medicine at the Robert Wood Johnson Medical School in Piscataway, New Jersey, who analyzed the sushi for the Times with Dr. Joanna Burger, professor of life sciences at Rutgers University.

The work was done at the Environmental and Occupational Health Sciences Institute, in Piscataway, New Jersey, a partnership between Rutgers and the Robert Wood Johnson Medical School. Gochfeld is a former chairman of the New Jersey Mercury Task Force. He also treats patients with mercury poisoning.

More than half of the restaurants and stores surveyed sold sushi with so much mercury that eating just six pieces a week would exceed the amount the Environmental Protection Agency says can be safely consumed by an adult of average weight, which the agency defines as 154 pounds, 70 kilograms. People weighing less are advised to consume even less mercury.

The article mentioned that several of the restaurants had been contacted and were surprised that their fish had so much mercury. A bit of a surprise needless to say...