Icelandic seafood has long been marketed so that emphasis has been placed on its purity and wholesomeness. However, it is not enough to claim that a product is healthy. High-quality and well-defined scientific data on undesirable substances in Icelandic seafood are key factors in demonstrating the status of Icelandic seafood in terms of safety and health. Icelandic food exports also depend on being able to demonstrate their safety, taking into account laws, regulations and market requirements.
During the period 2003-2012, Matís collected data for systematic monitoring of undesirable substances in seafood from the resource, and the results of this monitoring for each year were compiled and published in a report in English. These reports are open to everyone and accessible on Matís' website. This continuous monitoring of contaminants in seafood was seen as an important part of securing Iceland's interests in the export of marine products and the resulting income. In recent years, Matís has not received funding to continue working on this monitoring project, so there has been a break in this important data collection as well as the publication of results in the period 2013-2016. It is therefore particularly gratifying that a service agreement has now been concluded between the Ministry of Employment and the Ministry of Innovation and Matís to resume systematic monitoring of undesirable substances in seafood from the resource.
The project began in March 2017 and aims to take samples of the main key export species of Icelandic seafood and measure the concentration of undesirable substances such as various dioxins, PCBs, pesticides and heavy metals in them. Scientific data of this kind from an independent researcher on the concentration of undesirable substances in seafood is very important in market presentations of seafood for potential buyers and strengthens all marketing work for Icelandic seafood. The data are also used to demonstrate the status of Icelandic seafood in terms of safety and health, as well as in food risk assessments.
Further information is provided by dr. Helga Gunnlaugsdóttir.