Mercury

Mercury is a chemical element that can also exist in a liquid form and is found in natural concentrations or through pollution in food sources, especially in seafood.
Books and Materials on Mercury in Fish in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for resources available to persons interested in information on mercury food safety.

Search AGRICOLA for resources

ARS Publications - Mercury

Agricultural Research Service (United States Department of Agriculture).

Search for publications published and maintained by the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA), that deal with mercury.

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PubMED Journal Citation on Mercury in Fish

National Library of Medicine (National Institute of Health [United States Department of Health and Human Services]).

Searchable database for journal citations available to persons interested in information on mercury food safety.

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Center for Food Safety and Applied Nutrition (Food and Drug Administration [United States Department of Health and Human Services]).

Tables of mercury levels in commercial fish and shellfish documented for the period 1990-2012. These foods are divided base on high or low expected levels of mercury.

Canadian Medical Association Journal (Volume 167, Issue 8, October 2002).

Discusses what mercury is and provides information on testing for mercury in canned tuna as well as other related topics.