Food Quality

Departments: Mercury Determination in Fish by Cold Vapor Atomic Fluorescence Spectroscopy

Mercury is a toxic element with harmful effects that are well documented and understood. The consumption of fish is the primary source of mercury absorption for the general public. Because fish can bio-accumulate mercury, unacceptably high levels of mercury appear in fish taken from pristine waters. Fish tissue sometimes can be more than 100,000 times more concentrated in mercury than their indigenous waters.