食品伙伴網(wǎng)訊 據(jù)歐盟食品安全局（EFSA）消息，應(yīng)歐盟委員會的要求，12月20日歐盟食品安全局就食品中的無機(jī)汞和甲基汞對人體的健康風(fēng)險(xiǎn)發(fā)布了意見。歐盟食品安全局對無機(jī)汞與甲基汞的毒性，以及食品添加劑專家委員會（JECFA） 制定的關(guān)于無機(jī)汞與甲基汞的暫行每周攝入量規(guī)定進(jìn)行了評估。

    部分原文報(bào)道如下：

    Following a request from the European Commission, the EFSA Panel on Contaminants in the Food Chain （CONTAM Panel） was asked to deliver a scientific opinion on the risks to human health related to the presence of inorganic mercury and methylmercury in food. The Panel was asked to consider new developments regarding the toxicity of inorganic mercury and methylmercury since the last opinion of the European Food Safety Authority （EFSA） of 24 February 2004 and to evaluate whether the provisional tolerable weekly intakes （PTWIs） established by the Joint FAO/WHO Expert Committee on Food Additives （JECFA） of 1.6 ?g/kg body weight （b.w.） for methylmercury and of 4 ?g/kg b.w. for inorganic mercury were considered appropriate. The CONTAM Panel was also asked to assess human dietary exposure, taking into account specific sensitive groups and to consider the non-dietary sources of exposure to mercury species.

    Mercury is a metal that is released into the environment from both natural and anthropogenic sources. Once released, mercury undergoes a series of complex transformations and cycles between atmosphere, ocean and land. The three chemical forms of mercury are （i） elemental or metallic mercury （Hg0）， （ii） inorganic mercury （mercurous （Hg22+） and mercuric （Hg2+） cations） and （iii） organic mercury. Methylmercury is by far the most common form of organic mercury in the food chain.

    原文鏈接：<http://www.efsa.europa.eu/en/efsajournal/pub/2985.htm>