I searched for a lot, but I did not find an answer. How much is the maximum acceptance level of silver (Ag, mg/kg wet weight) in fish or other sea-foods? Or even in other foods?
I think this link provides interesting info:
https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/risk-of-oligodynamic-silver-use-in-food-preservation-and-processing-operations/
Please visit the links below
http://apps.who.int/iris/bitstream/10665/42553/1/9241530448.pdf
https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/risk-of-oligodynamic-silver-use-in-food-preservation-and-processing-operations/
As far as I know, neither EFSA in Europe nor FDA in US have a well established "tolerable daily intake" or "guideline value" for Silver (only based on 1991 USEPA value).
https://cfpub.epa.gov/ncea/iris/iris_documents/documents/subst/0099_summary.pdf
As a consequence, it seems difficult to derive a food-specific limit based on toxicological concern. Not found any. However due to emerging literature about silver toxicity, it could be a topic.
Organic mercury is mercury combined with carbon-containing compounds. A common form of organic mercury is methylmercury which is produced by microorganisms in water and soil, and which accumulates in fish.
ØDimethylmercury is extremely toxic and dangerous to handle. Absorption of doses as low as 0.1 mL can result in severe mercury poisoning.
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