REPORT
Prepared by: Cassiea Bollers- Analytical Scientific Officer, Food and Drug Department (GA-FDD)
Activity/Event:
Laboratory Training on Detection of Mercury and Methyl mercury in Fish and Fish Products by CV-AAS and LC-ICPMS
Dates:
3-5, September 2019
Place:
Singapore Food Agency, National Centre for Food Science, Singapore
Objectives:
1. To enhance and improve techniques that are incorporated in the various participant countries when conducting this analysis.
2. To establish a network of participants globally to facilitate information sharing and capacity building in analytical testing.
3. To expose participants to the various standards and specifications of detection limits in fish and fish products for mercury and methylmercury.
Justification
Mercury is a significant toxic environmental pollutant. It can be found in three different forms: metallic element, inorganic salts and organic compounds (methylmercury, ethylmercury). It is the only metal that exists in liquid form at atmospheric temperature and pressure. It is volatile thereby becoming airborne easily and is lightly soluble in water and lipids.
Mercury enters the environment through natural occurrences such as volcanic eruptions, human activities such as coal fired power plants, waste incineration, metal processing and cement processing plants. These activities act as a major contributor of 75% of the 6000 tons of mercury released each year.
Mercury deposited in rivers and seas, is transformed into methylmercury. This accumulates in the tissue of marine animals, becoming increasingly concentrated in the food chain (bio-magnification). This can reach extremely high levels in predatory fishes such as swordfish, tuna and shark.
The need to monitor the levels of mercury and methylmercury in fish and fish products is of utmost importance to public health since the consumption of fish and fish products have begun to gain popularity because of its numerous nutrient content and health benefits.
Participants overview:
• There were six participants at the training. Five of us were from the South American continent while one participant was from the Asian continent;
• Mr. Kinley Dorji – Bhutan
• Ms. Daiane – Brazil
• Ms. Yanina- Chile
• Ms. Magarita Farias- Chile
• Mr. Mauricio Rebollo- Paraguay
Summary – 3 Days Training in Singapore
• Day 1 – Welcome and opening remarks were given by Team Lead of the National Centre for Food Science.
• Participants shared their monitoring programs and regulatory guidelines for Mercury in food and water in their respective countries.
• First lecture was given by Mr. Hag Chun Hiong from Agilent Technologies on “Analysis of Mercury by Atomic Spectrometry”.
• Determination of Mercury in Food and Water-Measurement Techniques, followed by Determination of Mercury in Food and Water-Measurement Techniques- Sample Preparation Techniques were done by Mr. Ivan Ng .
• The session finally concluded with another lecture on International Guidelines for Mercury in Food and Water done by Ms. Yat Yun Wei.
• Day 2 – A Lab Practical Safety Briefing was done to facilitate participants on the procedures that were required to observe while being in the laboratory.
• Sample Preparation for CV-AAS Analysis was conducted by Ms. Ng Wan Ling. Participants were each given a chance to demonstrate their techniques and recommendations were given to better the preparation process.
• Participants were then taken on a laboratory tour of the Singapore Food Agency. Five laboratories were visited:
– Chemical Contaminants Laboratory
– Pesticide Residue Laboratory
– Authenticity Laboratory
– Microbiology Laboratory
– Toxins and Mycotoxins Laboratory
• Day – 3 Mr. Ivan Ng presented on Calibration and Quality Control procedures that should be incorporated when performing the analysis.
• He also presented on Data Analysis-Results Calculation & Reporting for CV-AAS.
• Certificates of participation were issued to participants by Ms. Lystra N. Antoine, CEO, Global Food Safety Partnership. She noted that since the collaborative effort of offering training of this nature, our batch was the first that she got to meet since in times past her visit wasn’t during the periods that the participants were present. She also expressed her commitment in supporting such trainings in the future.
• The final session for the programme concluded with a lecture on Method Validation & Measurement Uncertainty by Mr. Ivan Ng.
Next Steps
• Establish a needs list of reagents and necessary equipment to facilitate the addition of this parameter to current capabilities of the Food Chemistry Laboratory.
• Create and submit Test Method specific to the detection of Mercury in Fish and Fish products to be approved by Quality Management team.
• Sensitize key laboratory personnel on techniques and information received from training.
• Participate in technical training on the use of AAS to facilitate addition of this parameter since training was based on treatment of samples and results generated rather than instrumentation.
• Collaborate with internal and external customers to have regular submission of fish and fish product samples submitted to the laboratory to aid in the efficient addition of this parameter to the laboratory’s current capabilities.
• Introduce a training schedule to facilitate the regular practical engagements necessary to achieve competency in this parameter.
