Rtuť
Rtuť
- Fish meat, particularly tuna, swordfish, cod, whiting and pike were identified as the most important contributors of methylmercury exposure in Europe for all age groups, with the addition of hake for children. Exposure in women of child-bearing age was especially considered and found not to be different from adults in general. Exposure through food in high and frequent fish consumers was in general some two-fold higher than for the total population.
- www.efsa.europa.eu/en/press/news/121220
- Synonyma, chemické vlastnosti, různé formy rtuti a jejích sloučenín
- Cyklus, šíření a chenické reakce rtuti v přírodě
- Patofyziologie rtuti, následky a symptomy po expozici rtuti
- Zdroje kontaminace rtutí / rtuťovými sloučeninami
- Toxicitu při expozici rtute zvyšuje
- Toxicitu rtuti snižují
- Metody, postupy, měření vč. laboratorního
- Hladiny, limity, normy koncentrací a obsahů
- Literatura