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Food Safety Alert: Mercury Contamination in Shark-Related Items
On November 14, 2025, a significant food safety incident was reported involving mercury contamination in shark-related items. This alert has been issued following findings from the food safety information center in Spain, which highlighted the potential risks associated with the consumption of these products.
Mercury is a toxic heavy metal that can accumulate in the bodies of marine animals, particularly larger species such as sharks. The presence of mercury in food products poses serious health risks to consumers, including neurological and developmental issues, especially in vulnerable populations such as pregnant women and young children.
As a precautionary measure, consumers are advised to avoid purchasing or consuming any shark-related items until further notice. Regulatory agencies are actively investigating the source of contamination and will implement necessary controls to ensure the safety of food products in the market.
It is crucial for consumers to stay informed about food safety alerts and to adhere to guidelines provided by health authorities. Always check for updates regarding the safety of seafood and other products, and report any concerns to local food safety officials.
For more information on food safety practices and guidelines, please refer to official food safety resources.
- Incident: Mercury Contamination has been detected in Shark-Related Items.
- Date: 2025-11-14
- Product: Shark-Related Items
- Market: Available to SGS Digicomply users only. Explore the platform (for enterprises, no individual plans)
- Origin of issue: Spain
- Hazard: Available to SGS Digicomply users only. Explore the platform (for enterprises, no individual plans)
- Incident Category: Control
- Hazard Category: Contaminants
- Source: Informační centrum bezpečnosti potravin
For more detailed information about this and other similar incidents, with access to filtering options, historical data, and trend analysis, try the SGS Digicomply Food Safety Software.
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