Mercury and organochlorine exposure from fish consumption in Hong Kong.

@article{Dickman1998MercuryAO,
  title={Mercury and organochlorine exposure from fish consumption in Hong Kong.},
  author={Mike D. Dickman and Kenneth Mei Yee Leung},
  journal={Chemosphere},
  year={1998},
  volume={37 5},
  pages={991-1015}
}
The average person in Hong Kong consumes fish or shellfish four or more times a week averaging about 60 Kg of fish per year. Even though the mean mercury level in store-bought Hong Kong fish was only 0.12 mg/kg, corroborating evidence is presented from numerous studies to support the view that mercury bioaccumulates. By the time a typical Hong Kong male reaches 30 years of age he will have accumulated approximately 4 mg/kg mercury in his hair. By age 60, his hair mercury levels will have… CONTINUE READING