Abstract:
Mercury is a heavy metal
that presents in the earth`s crust and it is methylated by bacteria
in aquatic environments to methyl mercury (MeHg) in anaerobic conditions.
It is then concentrated by the food chain so predatory fish and other
seafood animals may have the highest levels. Thus, consuming fish and
other seafood lead to human exposure. It generally accepts that seafood
represents one of the major sources of non-occupational mercury exposure
to human. MeHg readily crosses the placenta and the blood-brain barrier
and is neurotoxic. The developing fetal nervous system is especially
sensitive to its effects, and chronic exposure cause Minamata disease
in human. Controlling of methyl mercury in fish and seafood products
is important for public health and there are some responsible organizations
in the world, which are in charge of monitoring and controlling methyl
mercury in fish and seafood products. This article would have a review
of materials and sources of mercury, public health concerns and the
methods of mercury contamination control in fish and seafood products.
Gholam Reza Jahed Khaniki , Inteaz Alli , Ebrahim Nowroozi and Ramin Nabizadeh , 2005. Mercury Contamination in Fish and Public Health
Aspects: A Review. Pakistan Journal of Nutrition, 4: 276-281.
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