The fire retardant in the seafood chain
In January 1966, a South African ship caught fire at sea. In port in Bristol, England, after firefighters pried open the smoking container, the conflagration spread and burned for five days. A little over a month later, a Liberian steamship caught fire near Rotterdam, ignited a storage area with barrels of petrol and sank. The month after that, a Danish ship caught fire off Long Beach,…
Read original article on Grist →