Rising Mercury Levels in Our Food Is Grave Cause For Concern

Another major problem with mercury is that it accumulates in the environment. Studies from the United Nations suggest that the level of mercury in the upper 100 meters of most marine systems have doubled over the last 100 years. This is because mercury is absorbed by living tissues, and thus bio-accumulates along marine food-chains, which is significant considering some 2.5 billion people – especially in Latin America, Africa, Asia and Oceania – rely on fish consumption as a main source of dietary protein. Microscopic plankton absorbs small amounts of mercury from the surrounding sea water. Such organisms at the base of the food chain are consumed by molluscs, crustaceans or small fish, allowing the mercury levels to become concentrated. These animals are further eaten by squid and larger fish, which are subsequently consumed by top predatory fish (such as sharks, mackerel, tuna, swordfish and marlin – all highly prized by humans), at which point the mercury levels have concentrated and can be dangerously high; and once ingested, around 95% of the element is absorbed by the human body. And this is not the first time that a major mercury poisoning event has entered the marine food-web and devastated coastal human communities
http://www.policymic.com/articles/24004/rising-mercury-levels-in-our-food-is-grave-cause-for-concern