AIMS To investigate the effect of processing treatments on the destruction of white spot syndrome virus (WSSV) DNA in WSSV-infected farmed shrimps (Penaeus monodon). METHODS AND RESULTS The presence of WSSV was tested by single step and nested polymerase chain reaction (PCR). The primers 1s5 & 1a16 and IK1 & IK2 were used for the single step PCR and primers IK1 & IK2-IK3 & IK4 were used for t...

Proteomic approaches have been used to identify the main proteins present in processing by-products generated by the canning tuna-industry, as well as in by-products derived from filleting of skeletal red muscle of fresh tuna. Following fractionation by using an ammonium sulphate precipitation method, three proteins (tropomyosin, haemoglobin and the stress-shock protein ubiquitin) were identifi...

David Graddol talks to three people with very different professional relationships to global English: Tom McArthur, Editor of English Today and the Oxford Companion to the English Language, David Flack, Senior Creative Director of MTV Asia, and Julian Amey, Director General of Canning House. In these three interviews, Tom McArthur takes a global view of English, David Flack assesses English in ...

Histamine is the most important chemical hazards in fish and fishery products, where it is the main cause of histamine poisoning. The HACCP approach offers the advantage of in process control of histamine formation. This avoids the need for large scale terminal analysis of finished products which is time consuming and beyond the capabilities of many small canneries. In HACCP system, most monito...

the University of Richmond. Paper prepared for the “Symposium on Population Change and Economic Development,” co-sponsored by The Rockefeller Foundation, The United Nations Population Fund, and The Packard Foundation, held at the Bellagio Center, Lake Como, Italy, November 2 6, 1998. We have benefitted from feedback by the Symposium participants, as well as specific suggestions by Nancy Birdsal...