Mercury is a highly toxic element that threatens both human health and the environment, with its toxicity varying by species, which possesses bioaccumulation and persistence. Common exposure sources include farm produce, aquatic products, and other foods. Therefore, understanding the mercury contamination in food for ensuring food safety, preventing mercury poisoning, and safeguarding human health and the ecological environment. This review summarizes mercury's presence in food, its sources, health hazards, current pollution status, limit standards and preventive and control measures. It also discusses common detection techniques for mercury speciation in food and anticipates the future developments in mercury speciation analysis, aiming to provide technical guidance for preventing and controlling mercury pollution and for screening and detecting mercury content in food.
Zhiqiang Chen and Ye He
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