Inorganic arsenic: The concentration of inorganic arsenic is not affected by the canning process, and its concentration in the final product will reflect the concentration in the raw materials. As described for chilled/frozen whole fish and fillets above, the likelihood of adverse health effects due to inorganic arsenic is considered low.
Mercury: Concentrations of methylmercury are unaffected by canning, although for tuna, different species are used for canning, so canned tuna typically has lower levels of mercury than tuna sold fresh. Other fish species associated with high mercury levels (for example, shark, orange roughy) are not normally canned. Concentrations in the final product will reflect concentrations in the raw materials. At the time of the review of metal contaminants in food [7], ANZFA concluded that median level consumers of fish were unlikely to exceed the PTWI for mercury. However, frequent consumers of fish might exceed the PTWI if all their consumption was of predatory or long-lived fish species. FSANZ has reviewed its risk assessment of mercury due to JECFA’s recent lowering of the PTWI [61], and has issued an updated advisory statement concerning consumption of fish by pregnant women and those considering becoming pregnant.
