Other Environmental Health Issues
Arsenic in Soil

Arsenic occurs naturally in soil. These background levels in soil are usually harmless. It was also present in old pesticides and is therefore found particularly in soils of old orchards and well water. Naturally occurring arsenic in food accounts for most of our arsenic intake. Another source of arsenic is pressure treated lumber. This is especially found in decking planks which when burned, pose a risk to human health. Children can also ingest arsenic from soil by playing and putting dirty hands in their mouths. Older children and adults swallow soil by eating or smoking without washing their hands.

Health effects of Arsenic

Strategies to Reduce Arsenic Exposure
E. coli Contamination

There is no increase of E. coli related illnesses in Rhode Island. However, it is important to advise the public on how to avoid exposure to this bacteria. Most illness related to E. coli comes from eating undercooked, contaminated ground beef.

 

 How to Avoid E. coli Contamination
  • Wash hands frequently to reduce risk of spreading infection.
  • Cook all ground beef or hamburger thoroughly.
  • Avoid cross-contamination of food by juices of raw meats.
  • Children 12 and under may not be served undercooked hamburgers in Rhode Island restaurants.
  • Consume only pasteurized dairy products.
Dioxin in Fish & Soil

A source of dioxin-contaminated fish is the Woonasquatucket River. The Department of Health recommends avoiding direct exposure to dioxin-contaminated soil and never eating fish caught from the Woonasquatucket River. EPA warned people who lived in North Providence to avoid contact with the contaminated soil. Previously, the EPA found unsafe levels of dioxin in fish caught in the river. Investigating further, they found very high levels of dioxin in river sediment deposited behind dams in North Providence. EPA plans to conduct additional testing to characterize the areas impacted by dioxin. Low exposure is not associated with disease. Moderate exposure may be associated with the non-specific cancers. High, prolonged exposure can cause chloracne, liver damage and other effects.

It is advised to wash hands thoroughly after contact with contaminated fish and to avoid contact with the sediments in rivers.

 

Mercury in Fish

Mercury, in sufficient quantities, is toxic especially to the nervous system. Small amounts of mercury are soluble in bodies of water. In water, bacteria convert mercury to methyl mercury, a more toxic form. Methyl mercury binds tightly to the proteins in fish tissue absorbed through their gills and food. In areas where there is industrial mercury pollution, the levels in the fish can be elevated. In only a few species do methyl mercury levels reach the FDA limit for human consumption of 1ppm, most frequently in large predatory fish, such as shark and swordfish. Eating commercially available fish should not be a problem. The FDA’s 1 ppm limit has set for commercial fish is considerably lower than levels of methyl mercury in fish that have caused illness.
Resources & Contacts
  • Department of Health Family Health Information Line, 1-800-942-7434
  • Office of Environmental Health Risk Assessment, 222-4948
  • FDA Seafood Hotline, 1-800-FDA-4010