Mitigating the impact of mercury contaminants in fish and other seafood-A review

Mercury (Hg) is a well-known toxicant which enters the marine environment by both natural and anthropogenic sources. Consumption of fish and other seafood that contain methylmercury (MeHg) is a leading source of Hg exposure in humans. Considerable efforts have been made to mitigate the Hg presence and reduce its risks to humans. In this review the acknowledged methods of mitigation are summarized such as regulation and maximum allowable limits, and culinary treatments. In addition, selected industrial level trials are reviewed, and studies on Hg intoxication and the protective effects of the essential trace element, selenium (Se), are discussed. In view of the available literature, Hg reduction in fish and other seafood on a large industrial scale still is largely unsuccessful. Hence, more research and further attempts are necessary in order to better mitigate the Hg problem in fish and other seafood products.