Smoked fish qualitative organoleptic parameters (color, smell, texture and taste) quantitative proximate (protein ash content salt mineral: Ca, Iron, Mg, Zn in ash) of two species (Ethmalosa fimbriata Pseudotolithus elongatus) smoked traditional modern ovens with wood from mangrove (Rhizophora racemosa) tropical forest (Sacoglottis gabonensis Albizia glaberrina) Douala-Edea Atlantic coast, Came...

Finding evidence of anisakidosis requires invasive methods. We have developed a serological assay based on the detection of an immunoglobulin E (IgE) specifically directed against Ani s 1 protein, a major parasite allergen of Anisakis simplex, which has shown a high level of accuracy in the diagnosis of anisakidosis. We used this tool to determine the prevalence of anti-Ani s 1 IgE in dyspeptic...

Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equivalent quantity (TEQ) expressed in μg kg-1. The results show a s...

The objective of this study was to identify the dominant bacterial flora linked hygiene dried and smoked fish in different geographical locations determine presence pesticide residues on processed fish. Fish species were listed collected. ecology from northern zone Cameroon probed using a molecular technique employing variable regions 16S rDNA profiles generated by PCR-DGGE (Polymerase Chain Re...

This study was designed to evaluate the hypothesis that some of the Listeria monocytogenes subtypes associated with foods, specifically smoked fish, may have an attenuated ability to cause human disease. We tested this hypothesis by using two different approaches: (i) comparison of molecular subtypes found among 117 isolates from smoked fish, raw materials, fish in process, and processing envir...

food-borne botulism is one of the dangerous food poisonings in human in the world. the specimens of 115 patients (serum and stool) with clinical symptoms of botulism, who were inpatient and outpatient were collected at some medical centers in tehran and other areas of iran, between april 1984 to august 1994. in this survey, specimens of 73 patients showed the toxin and spore of c.botulinum. clo...

Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smo...