Summary
Mercury (Hg) in seafood is a major food safety concern, as the neurotoxicant monomethylmercury (MMHg) bioaccumulates in fish and shellfish consumed by people worldwide. In the United States, much of the seafood supply is imported from regions with high Hg emissions, increasing the risk of MMHg exposure for consumers. Elevated MMHg intake is linked to health concerns, including cardiovascular disease and developmental impacts in children, with estimated economic losses exceeding $8 billion annually in the United States. To protect food security and public health, it is critical to understand ho
