The latest global examination of seafood discovered that fish populations all over the world’s oceans are polluted with commercial and agricultural contaminants, jointly referred to as persistent organic pollutants (POPs).
The research also exposed some great news: levels of these contaminants have been constantly decreasing during the last 30 years.
The investigations, disclosed in the issue of the journal PeerJ, were based upon an examination by Scripps scientists Amro Hamdoun, Lindsay Bonito, and also Stuart Sandin of numerous peer-reviewed writings from 1969-2012.
The contaminants studied mixed aged ‘legacy’ chemical compounds, like DDT and also mercury, along with newer industrialized chemicals, like flame retardants and also coolants.
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