A study has revealed that tuna from the Pacific Ocean, one of the world’s most consumed seafood products, exposes humans to toxic methylmercury.
The global ocean has an important influence on tuna mercury concentrations, specifically in relation to varying concentrations in the water column. However, detectable mercury stemming from anthropogenic origins is leading to enhanced tuna mercury levels as well.
Advancements in food technology and innovation the agricultural industry will aid in reducing human exposure to mercury content in seafood