Mercury is higher in some tuna species, according to DNA barcoding

New research showing that that mercury levels are higher in some species of tuna could help consumers minimise their consumption of the silvery metal in their sushi and provide a powerful new tool for regulatory organisations. The new research - combining DNA barcoding at that American Museum of Natural History with analysis of mercury content at Rutgers University - is published in Biology Letters early online edition and shows surprisingly that tuna sushi purchased in supermarkets might be healthier than that from restaurants. The sushi made for supermarkets tends to be yellowfin tuna...

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