The state health department will test samples of Pacific blue marlin fish jerky after a study published earlier this month in the “Journal of Environmental Health” found that mercury levels in Hawai‘i jerky were five to 28 times federal recommended limits.
High mercury levels in fish have been associated with brain damage in developing fetuses and young children.
While the state said there may be a risk, it also disparaged the findings of the study, which was authored by Jane Hightower, a California physician known for her work on the health threats of mercury in fish.
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