Meh. For most of us we don't eat enough of the stuff to accumulate dangerous levels. The article clearly delved into those eating pla ra for decades. I'll continue to eat it because it's an integral part of many dishes and the frequency with which I eat it doesn't concern me.

Several other things:

1) Since when is pla som molded into egg shapes? I've always had it as a small fermented fish (whole) served with shallots and dried chillies*. Absolutely delicious. But what they describe sounds more like naem.

2) Your text ปลาดิบ is pla dip, not pla ra: ปลาร้า.

*There could be sub-regional varieties of preparation that I'm not familiar with.