Table 3.

Typical mercury levels in food from selected countries.

Food	Mercury Level (µg/kg)	Country	Reference
Milk and dairy products
Cheese	<0.27–1.8	Canada	[62]
Cheese	0.37 ± 0.15	Spain	[63]
Milk	0.25 ± 0.06	Spain	[63]
Milk	<0.13–0.25	Canada	[62]
Meat and eggs
Eggs	0.45 ± 0.16	Spain	[63]
Eggs	0.39–1.5	Canada	[62]
Beef	0.42–1.8	Canada	[62]
Lamb	0.29–2.3	Canada	[62]
Pork	0.68–1.9	Canada	[62]
Red meat	0.54 ± 0.19	Spain	[63]
Fish and seafood
Cuttlefish	34	Spain	[64]
Fish (freshwater)	69–83	Canada	[62]
Fish canned	63–148	Canada	[62]
Prawn	91	Spain	[64]
Sardine (fresh)	80	Spain	[64]
Squid	52	Spain	[64]
Swordfish	1500	Spain	[64]
Tuna (fresh)	680	Spain	[64]
Cereals and grains
Wheat and bran	<0.45–1.4	Canada	[62]
Bread	0.14–0.37	Canada	[62]
Rice	0.57–1.8	Canada	[62]
Vegetable and fruit
Bean	<0.12–0.22	Canada	[62]
Broccoli	0.40–0.67	Canada	[62]
Corn	<0.11–0.21	Canada	[62]
Potatoes	<0.08–0.16	Canada	[62]