Mercury (Hg) was determined in Thunnus albacares canned in oil (from 7 to 10 samples per brand) and water (from 5 to 10 samples per brand) of five leading brands in Mexico in 2008. Potential health risk was estimated on the basis of Hg concentration and rate (1.43 kg year(-1)per capita) of tuna consumption in Mexico. Highest Hg concentrations were 0.51 ± 0.26 and 0.40 ± 0.24 μ gg(-1) dry weight...

Material and methods 105 children with a diagnosis of type I allergy to fish, based on history, specific IgE (sIgE, CAP) to codfish (f3) and skin prick tests (SPT) with commercial fish extracts, are included so far. All children undergo open food challenges (OFC) with canned tuna, fresh swordfish or fresh tuna in order to evaluate whether these fishes are tolerated or not by fish allergic child...

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...

BACKGROUND Despite general agreement about the toxicity of methylmercury (MeHg), fish consumption advice remains controversial. Concerns have been raised that negative messages will steer people away from fish and omega-3 fatty acid (FA) benefits. One approach is to provide advice for individual species that highlights beneficial fish while cautioning against riskier fish. OBJECTIVES Our goal...

Protein Efficiency Ratio (PER) is the most widely used method for determining protein quality. The studies involved a few category of products as raw materials namely poultry products, beef burger products, fish and fish products, soy products and palm kernel cake in animal diet preparation were compiled to compare the data. Data from the proximate analysis showed that protein content in soy pr...

in this study, the effect of different sterilization treatments (115, 120 and 130 ° c, with same sterilization value) was evaluated on the chemical composition and lipid quality of canned silver carp. after sterilization, moisture and fat content were decreased and the amounts of protein and ash were increased, although significant differences due to the different thermal treatments were not ob...