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Table of Contents
Intro
Preface
Acknowledgments
Contents
About the Editor
Part I Source and Distribution of Mercury in Soil and Plant
1 Environmental Mercury Exposure-A Continuing Challenge
1.1 Introduction
1.2 Environmental Mercury Exposure Pathways
1.2.1 Plants
1.2.2 Animals
1.2.3 Humans
1.3 Historical Perspective of Mercury Exposure
1.4 Toxicological Implications
1.4.1 Toxicological Effects in Plants
1.4.2 Toxicological Effects in Animals
1.4.3 Toxicological Effects in Humans
1.5 Why Environmental Mercury Exposure is a Continuous Challenge?
1.5.1 Global Nature of Mercury Pollution
1.5.2 Persistent and Bioaccumulative Nature of Mercury
1.5.3 Multiple Sources of Mercury
1.5.4 Legacy Contamination
1.5.5 Global Trade and Consumption
1.5.6 Reliance on Mercury-Containing Products
1.5.7 Limited Infrastructure and Resources
1.5.8 Complex Regulation and Monitoring Challenges
1.5.9 Lack of Awareness
1.6 Vulnerable Populations
1.7 Regulatory Framework and Guidelines
1.7.1 Minamata Convention on Mercury
1.7.2 Occupational Safety and Health Administration (OSHA)
1.7.3 Environmental Protection Agency (EPA)
1.7.4 World Health Organization (WHO)
1.7.5 Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA)
1.7.6 European Union (EU) Regulations
1.7.7 National Regulations
1.7.8 Safer Alternatives and Best Practices
1.8 Mitigation and Remediation of Mercury Exposure
1.8.1 Emission Controls
1.8.2 Regulations and Bans
1.8.3 Waste Management
1.8.4 Clean-Up of Contaminated Sites
1.8.5 Mercury-Free Gold Mining Practices
1.8.6 Public Awareness and Mass Education
1.8.7 Mercury-Free Alternatives
1.8.8 Fish Consumption Advisories
1.8.9 Health Interventions
1.8.10 Monitoring and Research
1.9 Outlook and Recommendations
References
2 Mercury Contamination in Food-An Overview
2.1 Introduction
2.2 How Does Mercury Come in Food?
2.3 Navigating Mercury Risk in Our Diet: Identifying Foods with Higher Mercury Content
2.4 Mercury in Seafood
2.5 Mercury in Terrestrial Food
2.5.1 Mercury in Cereals
2.5.2 Mercury in Vegetables
2.5.3 Mercury in Fruits
2.5.4 Mercury in Spice
2.6 Mercury in Meat and Meat Products
2.7 Mercury in Dietary Supplements Containing Fish and Animal Oil
2.8 Mercury in Baby Food
2.9 Food Processing and Mercury Level
2.9.1 Reduction of Mercury Levels
2.9.2 Cleaning and Washing
2.9.3 Trimming and Peeling
2.9.4 Cooking Methods
2.9.5 Fermentation
2.9.6 Food Preservation Techniques
2.9.7 Potential for Increase in Mercury Levels
2.9.8 Frying
2.9.9 Mercury-Containing Ingredients
2.9.10 Contamination During Processing
2.10 Monitoring and Regulation of Mercury in Food
2.10.1 Surveillance Programs
2.10.2 Testing and Analysis
Preface
Acknowledgments
Contents
About the Editor
Part I Source and Distribution of Mercury in Soil and Plant
1 Environmental Mercury Exposure-A Continuing Challenge
1.1 Introduction
1.2 Environmental Mercury Exposure Pathways
1.2.1 Plants
1.2.2 Animals
1.2.3 Humans
1.3 Historical Perspective of Mercury Exposure
1.4 Toxicological Implications
1.4.1 Toxicological Effects in Plants
1.4.2 Toxicological Effects in Animals
1.4.3 Toxicological Effects in Humans
1.5 Why Environmental Mercury Exposure is a Continuous Challenge?
1.5.1 Global Nature of Mercury Pollution
1.5.2 Persistent and Bioaccumulative Nature of Mercury
1.5.3 Multiple Sources of Mercury
1.5.4 Legacy Contamination
1.5.5 Global Trade and Consumption
1.5.6 Reliance on Mercury-Containing Products
1.5.7 Limited Infrastructure and Resources
1.5.8 Complex Regulation and Monitoring Challenges
1.5.9 Lack of Awareness
1.6 Vulnerable Populations
1.7 Regulatory Framework and Guidelines
1.7.1 Minamata Convention on Mercury
1.7.2 Occupational Safety and Health Administration (OSHA)
1.7.3 Environmental Protection Agency (EPA)
1.7.4 World Health Organization (WHO)
1.7.5 Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA)
1.7.6 European Union (EU) Regulations
1.7.7 National Regulations
1.7.8 Safer Alternatives and Best Practices
1.8 Mitigation and Remediation of Mercury Exposure
1.8.1 Emission Controls
1.8.2 Regulations and Bans
1.8.3 Waste Management
1.8.4 Clean-Up of Contaminated Sites
1.8.5 Mercury-Free Gold Mining Practices
1.8.6 Public Awareness and Mass Education
1.8.7 Mercury-Free Alternatives
1.8.8 Fish Consumption Advisories
1.8.9 Health Interventions
1.8.10 Monitoring and Research
1.9 Outlook and Recommendations
References
2 Mercury Contamination in Food-An Overview
2.1 Introduction
2.2 How Does Mercury Come in Food?
2.3 Navigating Mercury Risk in Our Diet: Identifying Foods with Higher Mercury Content
2.4 Mercury in Seafood
2.5 Mercury in Terrestrial Food
2.5.1 Mercury in Cereals
2.5.2 Mercury in Vegetables
2.5.3 Mercury in Fruits
2.5.4 Mercury in Spice
2.6 Mercury in Meat and Meat Products
2.7 Mercury in Dietary Supplements Containing Fish and Animal Oil
2.8 Mercury in Baby Food
2.9 Food Processing and Mercury Level
2.9.1 Reduction of Mercury Levels
2.9.2 Cleaning and Washing
2.9.3 Trimming and Peeling
2.9.4 Cooking Methods
2.9.5 Fermentation
2.9.6 Food Preservation Techniques
2.9.7 Potential for Increase in Mercury Levels
2.9.8 Frying
2.9.9 Mercury-Containing Ingredients
2.9.10 Contamination During Processing
2.10 Monitoring and Regulation of Mercury in Food
2.10.1 Surveillance Programs
2.10.2 Testing and Analysis