(January 2013)
Arsenic is a chemical element found in water, air, food and soil as a naturally occurring substance or due to contamination from human activity.
Arsenic occurs in organic and inorganic forms. The organic forms are of relatively low toxicity while the inorganic forms present a greater hazard. Because both appear naturally in soil and ground water, small amounts are unavoidably found in some food and drinks.
Arsenic compounds were more widely used in the past, for example in pesticides and veterinary drugs, but there are currently no registered uses for food crops or for animal production in Australia and New Zealand. Inorganic arsenic is registered for use in timber preservatives and for controlling termites in timber, and arsenic derivatives are used in herbicides for turfs and lawns, and cotton.
Some seafood and seaweed products can contain high levels of inorganic arsenic. These products include hijiki seaweed, a brown seaweed that is black in appearance and usually comes in shredded form. It is mostly added to other foods such as rice and soups. Hijiki seaweed is not used in sushi products nor as a seaweed wrap.
There are limits in the Food Standards Code for inorganic arsenic in certain foods. A limit of 1mg/kg applies to seaweed and molluscs, while for fish and crustacea inorganic arsenic is not allowed above a level of 2mg/kg.
There are also arsenic limits in the Code for cereals such as rice.
These limits, which are set at levels consistent with protecting public health and safety and which are reasonably achievable, cover the major foods that are likely to contribute to arsenic exposure.
Imported hijiki seaweed is also tested for arsenic (by the Department of Agriculture) as it is considered a risk category food. Due to this classification, 100 per cent of hijiki seaweed consignments are inspected and tested for inorganic arsenic. Hijiki consignments that do not meet the limit for arsenic in the Code cannot be imported.
While there are measures in place to protect people from high levels of arsenic, people who regularly consume high levels of hijiki seaweed, along with other foods that may contain arsenic, such as seafood and rice, may have a higher potential health risk from exposure than the general population.
If you are concerned about your exposure to arsenic, consult a health professional, such as a doctor.
FSANZ regularly monitors levels of contaminants in a range of foods through the Australian Total Diet Study (ATDS) and targeted surveys.
The most recent (23rd) ATDS included testing of total and inorganic arsenic in a range of foods. A similar survey is carried out in New Zealand.
Two of the targeted surveys that have been undertaken relate to the monitoring of inorganic arsenic and iodine in seaweed.
FZANZ will continue to monitor and publish our findings on dietary levels of arsenic, and update our advice if necessary.
Department of Agriculture imported food notice for risk category foods
Monitoring of inorganic arsenic and iodine in seaweed
This fact sheet has been translated into Japanese, Thai, Vietnamese, Mandarin and Cantonese.
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