Mercury is a naturally occurring element that is found in air, water and soil. It exists in several forms—elemental (also known as metallic mercury), inorganic and organic. Pure elemental mercury, also called quicksilver, is a silvery liquid metal that easily evaporates, giving off invisible, odorless and toxic vapors.

Mercury cannot be created or destroyed, and exposure to mercury—even small amounts—can cause serious health problems.

Institutional sources of mercury pollution have been identified, and various efforts have been made to reduce the use of mercury-containing equipment and chemicals by hospitals, schools, universities and dental offices. Outreach has also been conducted to educate these institutional users about proper disposal of mercury and mercury-containing equipment and products, as well as effective containment of potential mercury spills.

Make sure you choose the safest fish to eat!

Mercury in waterways can be converted by certain bacteria to more toxic methylmercury, which accumulates in the tissue of fish as it passes over their gills and as they feed on other aquatic organisms. As larger fish eat smaller ones, concentrations of the pollutant increase in the bigger fish, a process known as bioaccumulation. Thus, mercury enters the food chain and becomes concentrated.