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Mercury in Seafood

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000222199
Format Type: PDF eBook
File Size: 0.2 MB
Reproduction Date: Available via World Wide Web.
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Title: Mercury in Seafood  
Author: Food and Agriculture Organization of the United Nations
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao


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Agriculture Organization Of The United Nations, F. A. (n.d.). Mercury in Seafood. Retrieved from

Nutrition Reference Publication

Electronic reproduction.

Excerpt: Hazard identification Based on an acute mercury food poisoning that occurred in Japan during the 1950s, it is known that high levels of dietary mercury in seafood cause measurable deficits in the mental and physical development of young children exposed during gestation. Low levels of mercury are naturally present in the environment and in all foods. Inorganic mercury is poorly absorbed via the diet but, in aquatic environments, bacteria can convert inorganic mercury to Methyl mercury which is readily absorbed by the human body. Methyl mercury is accumulated in aquatic food chains, so all fish contain small amounts of Methyl mercury in their muscle tissue. Predatory fish or mammals such as whales at the top of the food web have the largest amounts.


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