STANDARDIZATION OF POTENTIALLY TOXIC ELEMENTS CONTENT IN FISH AND SEAFOOD PRODUCTS: COMPARATIVE ANALYSIS OF INTERNATIONAL STANDARDS AND DSTU
Abstract
The problem of providing the Ukrainian population with quality and safe fishery products is considered. A comparative analysis of the requirements for the content of heavy metals in the EU Commission Regulation and national standards of Ukraine was carried out. Differences in the requirements of the maximum permissible levels of the main pollutants, namely mercury and arsenic, in fish and seafood, as well as objects that are subject to mandatory control for their content in the specified technical regulations, have been established. The results show a comparison of the national standards of Ukraine with the requirements for fish products in the EU and China made it possible to note that the permissible mercury content in fishery products in DSTU does not exceed the regulations in these countries. At the same time, for arsenic, permissible concentrations in DSTU exceed European and Chinese concentrations by 10 times, which is unacceptable. Such a situation is extremely negative, exposing the domestic consumer to the danger of receiving low-quality and dangerous food products from domestic producers, and, the possibility of importing into the country fish products that are considered dangerous according to foreign standards, but which do not violate national standards. The consumption of fish and seafood does not pose a serious health problem in the case of a normal consumption rate. However, frequent consumption of fish products can have negative health consequences due to the content of potentially toxic elements, in particular, heavy metals. These recommendations are especially important for pregnant women, children and the elderly, usually advised to stick to a diet and eat fish, as salmon, tuna, several times a week. The conclusion is made about the need for speedy implementation of international food safety requirements in Ukraine's national standard; editing the standards, taking into account the risks to consumers’ health with potentially toxic elements mixtures contamination; strengthening control over compliance with technical regulations when using fish and seafood, including in restaurants.
References
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