Cadmium levels in food containing crab brown meat: A brief survey from UK retailers

As the brown meat of crabs accumulates cadmium (Cd) to elevated concentrations, the European Commission has recommended consumer advice on the consumption of such seafood products. To supplement available data, 397 samples (including whole crabs and products containing brown crab meat) were collected from UK retailers. Cd concentrations ranged from 0.01 to 26 mg kg −1 wet weight (ww) and mean and median concentrations of 3.4 and 2.8 mg kg−1 were found, respectively. Although there is no regulatory limit for Cd in brown crab meat, mean concentrations were above the permitted maximum of 0.5 mg kg−1 that applies to the white meat component derived from claws and legs. These data will support the UK Food Standards Agency's risk assessment and management measures regarding the consumption of brown crab meat by UK consumers.