Mercury and histamine in fishery products

Council Directive 91/493 lays down the health conditions for the production and placing on the market of fishery products. Chapter V of that Directive contains, among other things, maximum limits for histamine in certain fish species and instructions for checking that these limits are not exceeded. That chapter also makes provision for the establishment of limits for the presence in fish of contaminants from the aquatic environment. 

Commission Decision 93/351 lays down maximum limits for mercury in fishery products and methods of sampling and analysis to check compliance with these limits. This Decision was made after consulting the Standing Veterinary Committee. The mean total mercury content of the edible parts of fishery products must not exceed 0.5 mg/kg of fresh weight. However, this average limit is increased to 1 mg/kg fresh weight for the edible parts of certain 

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