This chapter describes the growth in seafood production and trade and the main factors causing these developments. We then review the leading economic research on the international seafood trade and markets with a focus on interactions of markets and the management of fisheries and aquaculture. Specific examples include the relationship between fisheries management institutions and internationa...

High pressure processing (HPP) allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HPP to reduce microbial loads has shown great potential in the meat, poultry and seafood industry. HPP has proven to be a promising technology, and industrial HPP applications have grown rapidly, especially in the stabilization of readyto-eat meats and cur...

1 Selected tandem mass spectrometry (MS/MS) ion monitoring (SMIM) is the most 2 suitable scanning mode to detect known peptides in complex samples when an ion-trap 3 mass spectrometer is the instrument used for the analysis. In this mode, the MS detector 4 is programmed to perform continuous MS/MS scans on one or more selected 5 precursors, either during a selected time interval, or along the w...

Scombroid poisoning, also called histamine fish poisoning, is an allergy-like form of food poisoning that continues to be a major problem in seafood safety. The exact role of histamine in scombroid poisoning is not straightforward. Deviations from the expected dose-response have led to the advancement of various possible mechanisms of toxicity, none of them proven. Histamine action levels are u...

Environmental Health Perspectives • volume 120 | number 2 | February 2012 A 55 Food Additives (JECFA), which considered but did not include naphthalene among geno toxic and carcino genic PAHs evaluated (FAO/WHO 2006). Although well intentioned, the LOC values suggested by Rotkin-Ellman et al. (2012) do not appear to take into account the natural background occurrence of PAHs in foods in many ca...

The work was aimed to study the microbial quality of the seafood sold in the domestic markets and incidence of Vibrio parahaemolyticus. Samples comprising of shellfish, finfish, and cephalopods were collected from various fish markets in and around Cochin. Presumed V. parahaemolyticus were identified by standard biochemical tests, and further confirmed by polymerase chain reaction targeting spe...

BACKGROUND AND OBJECTIVES Children with atopic dermatitis (AD) have a higher risk for development of food allergies. The objective of this study was to examine incidence of food allergy development in infants with AD and the predictive value of food-antigen-specific immunoglobulin E measurements. METHODS This trial examined the long-term safety and efficacy of pimecrolimus cream 1% in >1000 i...

This study was aimed for the detection of Vibrio parahaemolyticus by biochemical and molecular methods in seafood samples collected from the markets of Cochin located at the southwest coast of India. A total of seventy-two V. parahaemolyticus cultures were isolated by selecting sucrose and cellobiose non-fermenting colonies. All the biochemically confirmed strains were found to have 368-bp toxR...

Mercury exposure through the consumption of fish and shellfish represents a significant public health concern in the United States. Recent research has demonstrated higher seafood consumption and subsequent increased risk of methylmercury exposure among subpopulations living in coastal areas. The identification of high concentrations of total mercury in blood and skin among resident Atlantic bo...

Listeriosis is caused by the food-borne pathogen Listeria monocytogenes, which can be found in seafood and processing plants. To evaluate the risk to human health associated with seafood production in New Zealand, multi-virulence-locus sequence typing (MVLST) was used to define the sequence types (STs) of 31 L. monocytogenes isolates collected from seafood-processing plants, 15 from processed f...