Which substance is commonly linked to mercury poisoning?

Methyl mercury from seafood is commonly linked to mercury poisoning due to the bioaccumulation of this toxic compound in aquatic food chains. Mercury is released into the environment through industrial processes and can settle in water bodies, where it is converted by bacteria into methyl mercury, a more toxic form. Fish and other seafood absorb this methyl mercury from their environment. As larger fish consume smaller fish, the concentration of methyl mercury increases, a phenomenon known as biomagnification. When humans consume contaminated seafood, they can incur high levels of methyl mercury, which accumulates in the body and can lead to serious health issues, including neurological damage and developmental problems in fetuses and young children. Thus, the link between methyl mercury in seafood and mercury poisoning is well-established in toxicology and public health contexts.