نتایج جستجو برای: seafood safety
تعداد نتایج: 265992 فیلتر نتایج به سال:
BACKGROUND Seafood (fish and shellfish) is an excellent source of several essential nutrients for pregnant and lactating women. A short food frequency questionnaire (FFQ) that can be used to quantitatively estimate seafood consumption would be a valuable tool to assess seafood consumption in this group. Currently there is no such validated FFQ in Norway. OBJECTIVE The objective of this study ...
Following the 2010 Deepwater Horizon oil spill, petroleum-related compounds and chemical dispersants were detected in the waters of the Gulf of Mexico. As a result, there was concern about the risk to human health through consumption of contaminated seafood in the region. Federal and Gulf Coast State agencies worked together on a sampling plan and analytical protocols to determine whether seafo...
Seafood stands out as an important protein source for human nutrition. Providing food safety, increasing production and processing, preventing nutrient losses, preserving the quality of food, extending shelf life have gained importance. Thus, use additives has been a technological must. Turmeric (Curcuma longa L., Zingiberaceae) is obtained from root Curcuma plant, fiber plant ginger family. It...
BACKGROUND Po²¹⁰ can be accumulated in various environmental materials, including marine organisms, and contributes to the dose of natural radiation in seafood. The concentration of this radionuclide in the marine environment can be influenced by the operation of a coal burning power plant but existing studies regarding this issue are not well documented. Therefore, the aim of this study was to...
Women who eat too much shellfish before pregnancy, particularly crabs and lobsters, may increase their chance of having babies who are small for their gestational age (SGA), report French scientists in an article posted online 24 October 2007 ahead of print in Environmental Health. Eating fish, however, seems to have the opposite effect. The findings further fuel the debate over how much and wh...
This article describes the different types of marine toxins and their toxic effects, and reviews the bio/analytical techniques for their detection, putting special emphasis to biosensors. Important health concerns have recently appeared around shellfish (diarrheic, paralytic, amnesic, neurologic and azaspiracid) and fish (ciguatera and puffer) poisonings produced by different types of phycotoxi...
The use of community-based participatory research (CBPR) methods to conduct environmental exposure assessments provides valuable insight about disparities in seafood consumption and contaminant exposure. Ninety-five community-specific seafood consumption surveys were administered to low-income African-American women (ages 16-49) residing in the Southeast community of Newport News, VA, USA, for ...
Vibrio parahaemolyticus, a halophilic seafood-borne pathogen, is one of the 12 known pathogenic species of the genus Vibrio. The halophile is one of the major bacterial causes of food-borne illness that affects people who consume raw or improperly cooked seafood. This bacterium was first identified from the intestinal contents of a victim of food poisoning who had consumed half-dried sardines c...
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