There is a lot of attention on contaminants in seafood. What seafood is safe to eat?
Properly handling and preparing seafood are precautions that consumers, suppliers, retailers, and restaurateurs alike can take to ensure the safety of seafood. Much of the attention surrounding seafood and human health, however, has to do with toxic contaminants – most notably methyl mercuryand PCBs – present in certain seafood products before they enter the supply chain. These contaminants, largely produced through human activities, make their way into our rivers, lakes, and ocean, eventually finding their way into fish and other marine life. How much of these toxins accumulates in the human body, and the risks posed by this accumulation, greatly depends on the gender and age of the person consuming seafood, what types of seafood he/she consumes and the frequency of consumption. The most at-risk groups are young children, pregnant or nursing women, and persons with compromised immune systems. The good news is that there are many healthy choices. Species that are lower on the food chai
