Methylmercury is one of the chemicals that poses the greatest threat to global public health. People ingest methylmercury by eating fish, but how does the mercury end up in the fish? A new study shows that the concentrations of so-called thiols in the water control how available methylmercury is to living organisms.
For methylmercury to enter the food web, it must be absorbed from the water by organisms and the uptake takes place primarily by phytoplankton. This results in a dramatic enrichment, where the levels of methylmercury can increase by a factor of 10,000 to 100,000. However, there is a great deal of variation between different aquatic environments, and it has so far been unclear what controls the process and why the variation is so large.