A photo from open sources
Harvard researchers study how mercury changes in seafood depending on the ongoing global global warming.
Findings proved disappointing, global climate change leads to an increase in toxic mercury in seafood, including cod and tuna.
Scientists have discovered that 80% of the toxic mercury that gets into the atmosphere, and then into the ocean, is absorbed by microorganisms, and after deposited in larger marine life. In the future, these seafood gets to our table.
Almost all modern technologies that uses people in the fishing industry lead to a change in diet nutrition of other fish species, which ultimately leads to an increase seafood content of mercury.
According to scientists, from 1970 to 2000, the concentration of toxic substances in cod caught off the coast of the United States grew by 23%. IN the current trend continues.
Andrey Vetrov
Climate
