Mercury poisoning from seafood has become a growing concern globally, with adverse health effects on humans and ecosystems. While natural sources of mercury exist, such as volcanic activity, a significant contributor to this issue is the chemical industry.

Mercury is released into the environment through various chemical manufacturing processes, including the production of chlorine, caustic soda, and batteries. When released into the atmosphere, mercury can eventually find its way into water bodies, where it transforms into highly toxic methylmercury, accumulating in fish and shellfish.

Chemical companies must take responsibility for their role in this crisis and implement stricter pollution control measures. They can invest in cleaner production technologies, reduce mercury emissions, and improve waste disposal practices. Regulatory bodies should enforce stringent standards and monitor compliance to protect both human health and aquatic ecosystems.

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Consumers can also play a part by choosing seafood from sustainable sources and supporting companies with responsible environmental practices. By addressing the issue of mercury pollution at its source, we can reduce the risk of mercury poisoning from seafood and safeguard our health and the environment.