Surabaya. A suspected food poisoning case affecting dozens of students in West Kalimantan has again raised public questions about the safety of shark meat consumption, especially for children. Twenty-four students and one teacher from Benua Kayong 12 Public Elementary School in Ketapang Regency were reportedly poisoned after eating food from the Free Nutritional Meal Program (MBG).
Responding to this, Health Expert from Muhammadiyah University of Surabaya (UMSurabaya), Dede Nasrullah, provided an explanation regarding the dangers contained in shark meat.
“Shark meat contains a number of dangerous compounds that can have serious health impacts, especially for children who are still growing,” said Dede on Saturday (27/9/25).
Dede explained that one of the main toxins in shark meat is methylmercury, a toxic compound formed from the accumulation of industrial pollutants in the ocean. Methylmercury is known to be one of the most biologically active toxins and can accumulate in the human body.
“Sharks have the highest mercury content compared to other fish, reaching 14 ppm. The impacts are widespread, ranging from central nervous system damage and cardiovascular disease to decreased male fertility, and even neurodegenerative diseases like Alzheimer’s,” he explained.
Furthermore, the Dean of the Faculty of Health Sciences (FIK) at UMSurabaya emphasized that mercury exposure in children can disrupt brain development. Consequently, language skills, memory, concentration, and even fine motor skills can be impaired.
Besides mercury, sharks are also known to store arsenic from the prey they hunt.
“Arsenic is very dangerous because it can damage the lungs and skin, and if it enters the bloodstream, it can trigger the growth of cancer cells. In fact, the highest arsenic content is found in the fins, which are often considered a special delicacy,” he said.
Research from scientists at Southern Cross University in Australia also found arsenic levels in various shark species far exceeding safe consumption limits. The scientists’ recommendation is clear: avoid shark meat whenever possible.
In addition to mercury and arsenic, shark meat also contains high levels of urea. Urea is a nitrogenous waste product excreted through sharks’ skin and helps maintain their body’s balance in saltwater. While non-toxic at certain levels, high levels of urea make shark meat unsuitable for consumption.
Furthermore, a study published in Tropical Conservation Science (2013) also revealed that shark meat contains high levels of lead. Research on various shark species in the Pacific Ocean showed that all specimens were contaminated with lead, with serious risks ranging from headaches and seizures to death.
“The larger and older a shark, the higher the lead accumulation in its body. Therefore, consuming shark meat, especially from large species or its internal organs, is very risky,” added Dede.
The poisoning cases in West Kalimantan are a serious concern for school meal programs. Dede emphasized that providing healthy menus for children must consider food safety.
“Children should not be used as ‘test subjects’ for high-risk food products. The government needs to pay attention to food safety standards to prevent similar cases from recurring,” concluded the Dean of the Faculty of Health Sciences.
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