BACKGROUND Seafood is part of a healthy diet, but seafood can also contain methyl mercury-a neurotoxin. OBJECTIVE The objective was to describe seafood consumption in US adults and to explore the relation between seafood consumption and blood mercury. DESIGN Seafood consumption, obtained from a food-frequency questionnaire, and blood mercury data were available for 10,673 adults who partici...

Within the discussion around sustainable diets, seafood consumption is still a relatively neglected field. This article discusses relevant behaviours consumers can perform to consume seafood sustainably. The predictive power of intention, descriptive social norms, trust, awareness and pro-environmental attitudes are theoretically discussed and statistically tested across two studies in regards ...

to promote and changing the dietary pattern of any population data collection regarding that society is the first priority, therefore, the situation of seafood consumption in rasht population was studied. the total number of 500 questionnaires were distributed & completed according to stratified random sampling in the year 2013(1392). cochran's test was used to calculate the samples bulk. ...

Background: Mercury (Hg) is a toxic metal that presents public health risks through fish consumption. A major source of uncertainty in evaluating harmful exposure is inadequate knowledge of Hg concentrations in commercially important seafood. Objectives: We examine patterns, variability and knowledge gaps of Hg in common commercial seafood items in the U.S. and compare seafood Hg concentrations...

Background: Vibrio parahaemolyticus is one of the most common causes of seafood-borne illnesses in Korea, either directly or indirectly, by consuming infected seafood. Many studies have demonstrated the antibiotic susceptibility profile of V. parahaemolyticus. This strain has developed multiple antibiotic resistance, which has raised serious public health and economic concerns. This article rev...

Monitoring food safety is essential for protecting the health and safety of consumers. Conventional methods used are time consuming and laborious, requiring anywhere from three to seven days to obtain results. Thus, better monitoring methods are required. In this study, a laminated lab-on-paper chip was developed, and its use for the screening of ready-to-eat seafood was demonstrated. The assay...

in preparing this report. We also thank the scientists in government public health agencies who provided information and inspiration for this report. Center for Science in the Public Interest (CSPI) is a non-profit organization based in Washington, DC. Since 1971, CSPI has been working to improve the public's health, largely through its work on nutrition and food-safety issues. CSPI is supporte...

Seafood is part of a healthful diet, but seafood consumption is not risk-free. Seafood is responsible for an important proportion of food-borne illnesses and outbreaks in the United States. Seafood-associated infections are caused by a variety of bacteria, viruses, and parasites; this diverse group of pathogens results in a wide variety of clinical syndromes, each with its own epidemiology. Som...

World food prices hit an all-time high in February 2011 and are still almost two and a half times those of 2000. Although three billion people worldwide use seafood as a key source of animal protein, the Food and Agriculture Organization (FAO) of the United Nations-which compiles prices for other major food categories-has not tracked seafood prices. We fill this gap by developing an index of gl...

Seafood consumption is in constant increase since 1960s. Though, there is diversity in seafood consumption worldwide (per capita/per year). The increase tendency of seafood consumption in the Europe can be predicted by the fact that average seafood intake among European population is around 7 kg/per year, while recommended amount is 14.5 kg.