Mercury In Fish

@article{Kawaguchi1998MercuryIF,
  title={Mercury In Fish},
  author={Takeshi Kawaguchi},
  journal={Obstetrics \& Gynecology},
  year={1998},
  volume={115},
  pages={1077-1078}
}
  • T. Kawaguchi
  • Published 23 January 1998
  • Environmental Science
  • Obstetrics & Gynecology
Recent news articles about mercury in fish may lead some patients to seek more information from their healthcare providers. For most Americans, seafood is the major source of exposure to mercury.1 The mercury in seafood is in the form of methylmercury, a potential neurotoxin formed by the organification of elemental mercury by marine microorganisms like plankton, which are then consumed by aquatic animals and concentrated up the food chain. 

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It is determined that fish, piscivorous birds, and other wildlife are at risk of Hg toxicity, and a large disparity in data quantity between North and Latin America is observed.

Total Mercury Concentration of Wild Caught Fish Purchased from Grocery Stores: A Potential Public Health Concern

Methylmercury is a highly toxic organic compound that bioaccumulates and biomagnifies in the human body when absorbed by the gastrointestinal tract after ingestion.1 Thus, monitoring methylmercury

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Fish are an important food and economic source in the Amazon region. However, several researches report high levels of mercury, mainly methylmercury (MeHg), in these animals. MeHg is capable of

Mercury Accumulation in Food Chain of Fish, Crab and Sea Bird from

There was a positive correlation between mercury concentrations in fish, crab and birds species with size of its food items, and higher mercury levels in tissues of female species because they are larger and can eat larger food items were seen.
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