Mercury content in Chilean fish and estimated intake levels.

  title={Mercury content in Chilean fish and estimated intake levels.},
  author={Sandra Cort{\'e}s and Antonia Fortt},
  journal={Food additives and contaminants},
  volume={24 9},
The intake of fish products is a major public health concern due to possible methyl mercury exposure, which is especially toxic to the human nervous system. This pilot study (n = 46) was designed to determine mercury concentrations in fish products for national consumption (Chilean jack mackerel, hake, Chilean mussel, tuna) and for export (salmon, Patagonian toothfish, swordfish, southern hake), and to estimate the exposure of the general population. The fish products were collected from… CONTINUE READING
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