Last updated on 18 September 2013
Tackling cadmium in crabs
The Food Standards Agency has organised a working group to look at ways to reduce cadmium levels in brown meat from crabs through different processing methods. The group will develop guidance for the crab processing industry to achieve this reduction of levels. The first meeting will take place in October.
The working group has been set up, following a request from the European Commission for each European Union member state to produce guidance on the consumption of brown meat from crabs, as it can contain high levels of cadmium.
Alongside the FSA, representatives from the following organisations will be part of the working group:
- British Retail Consortium
- C&N Chambers
- Killibegs Fishermen’s Association
- National Federation of Fishermen’s Organisations
- Natural History Museum
- Orkney Fishermen’s Society
- Seafood & Eat It
- Shellfish Association of Great Britain
- The Blue Sea Food Company
- The Fishmongers’ Company
- Venture Seafoods
- Young’s Seafood
The FSA commissioned a survey of cadmium in brown meat from crabs and related products to better understand this issue for the UK and to ensure data is up to date.
The survey found that cadmium concentrations in these products varies widely. Therefore it is not possible to advise consumers how much brown meat from crabs they can eat.
In the light of this study the FSA will not be changing Government advice on fish and shellfish consumption. This advice can be found on the NHS Choices website via the 'External sites' link.
More about the heavy metal cadmium and the FSA research can be found via the link below.