1. Major Contaminants in Wisconsin Fish
Kodey Feiner
Ariana Radke
Trista Payne

2. Two Major Contaminants
PCB
Poly Chlorinated Biphenyls
Mercury (Hg)

3. PCB
Man-made substances used to manufacture electrical transformers, carbonless papers, cutting oils, and hydraulic fluids
Banned in the US in 1977
Slow to break down in the environment

4. PCB cont.
Mostly in Great Lakes and rivers that had high industrial use
PCB is absorbed into fat of the fish
Amount of PCB found in fish depends on species, age, size, fat content, and diet
Larger and older fish will contain more PCB
Fatty fish like carp or catfish will contain more PCB

5. PCB – Effect on Human Health
Women of child bearing age and children under 15 are at higher risk for:
Lower birth weights
Delays in physical development and learning
PCBs may affect reproductive function and the immune system
Also associated with cancer risk

6. Mercury (Hg) Naturally in the environment
Released into the air when rocks erode,volcanoes erupt and soils decompose
Released into the air when power plants burn coal and incinerators burn mercury-containing waste
Airborne mercury enters lakes and rivers by means of rain, snow and runoff.

7. Mercury cont. Found everywhere
Lakes and wetland areas contain bacteria which changes the mercury into a form that is more easily absorbed by fish
Found in walleye, and other large, predatory fish
Fish absorb the Hg from water passing over their gills

8. Hg – Effect on Human Health
Fetuses and children under 15 are most sensitive
Poses a short term health risk to those who eat fish frequently
Human body can eliminate Hg, so you must space out time in between eating these fish.
Hg affects nervous system
Damages to developing brains and ability to learn, as well as behaviour.

9. Ways to Avoid (reduce) Eating Contaminated Fish
Use following advisory
Determine the fish species that you’ve caught.
Measure your fish from the tip of the nose to the end of the tail.
Determine the eating advice for the fish from the following table.

11. Questions?

12. References