Antibacterial efficacy of chemically and plant-synthesized zinc oxide nanocomposite against Staphylococcus aureus and Escherichia coli inoculated in Tilapia fillet

Aims@#Edible coatings developed from biodegradable materials such as starch and zinc oxide nanoparticles (ZnO-NPS) are efficient antimicrobials that could be used as a food additive to reduce the bacterial load on the food surface. Therefore, this study was aimed to examine the effect of chemical and green synthesized ZnO-NPS with different concentrations on the survival of Escherichia coli and Staphylococcus aureus in fish fillets during chilling storage at 4 ± 1°C.@*Methodology and results@#ZnO-NPS were chemically prepared by mixing zinc acetate dihydrate with sodium hydroxide. Lavandula officinalis was used for the green synthesis of ZnO-NPS. The sterile biodegradable coating containing 2 and 5% of both chemically and green synthesized ZnO-NPS were made using starch, gelatin, xanthan gum and glycerol. Different bacterial cocktail strains of both E. coli and S. aureus were inoculated onto Tilapia fillet samples. The coating solution with different antimicrobials was aseptically spread in Tilapia fillets and examined periodically within two days intervals for the survival of S. aureus and E. coli during chilling at 4 ± 1 °C. Both chemically and plantsynthesized ZnO-NPS reduced the growth of both S. aureus and E. coli by about 3.7 log10 CFU/cm2 of Tilapia fillet. The incorporation of L. officinalis increased the antibacterial activity of ZnO-NPS. Staphylococcus aureus was more sensitive than E. coli for both chemically and plant-synthesized ZnO-NPS. Moreover, zinc oxide biodegradable coating extended the shelf-life of chilled Tilapia fillets by about 4 days.@*Conclusion, significance and impact of study@#The results of the current study demonstrated the incorporation of L. officinalis into ZnO-NPS biodegradable coating which may be promising in reducing microbial growth on food surfaces.

Impact of Climate Change on Microbiological Hazards in Food and Drinking Water in Sweden

Objective and scope: To increase our knowledge on how climate change can affect microbiological food safety in Sweden, during this century, a risk profile was developed. The focus of the report is to identify existing and emerging microbiological hazards (pathogenic microorganisms and toxins) that may be of concern and may affect the safety of food and water consumed in Sweden. Specific issues addressed are how the different stages in the food chain can be affected, and which hazards are most relevant for different food groups. The report is based on published scientific literature and governmental reports. Climate change scenarios: Human emissions of carbon dioxide and other greenhouse gases affect a range of climate-related factors and lead to changes beyond those natural variations that have always occurred. These climate changes are already evident and will, according to various scenarios, continue during the rest of the century. The scenario assessed in the report was RCP8.5. Globally, this means higher annual average temperatures, changing precipitation patterns, reduced access to freshwater in many regions, rising sea levels, and acidification of the oceans. In Sweden, the climate will become warmer compared to today, especially in winter. Rainfall will generally increase, mostly in winter and spring, especially in the northern parts of Sweden. In the southeastern part of the country, increased drought and water shortages are expected. Climate change is also expected to lead to more frequent extreme weather, for instance floods and heat waves. Impact on food safety: A changed climate will have several effects on the environment and society that can affect food safety. Examples of such effects are changing conditions for crop production, livestock production, infrastructure, energy supply, and water availability. Climate change can influence food safety in different ways and through different routes along the entire food chain. Much of the impact occurs at the first stage, primary production, and can then propagate in the rest of the chain. Two scenarios were highlighted in the report, both of which are relevant for all stages of the food chain, although they may be of varying importance depending on the stage and type of operation considered: The first scenario includes the impact on food safety due to a change in the normal conditions with higher average temperature, increased precipitation or drought, and milder winters. The second scenario includes an increased frequency of extreme events such as torrential rains, floods, and dry periods, with potential consequences such as power failures and other disruptions of infrastructure that can have a major impact on the food chain and, in turn, on food safety. Climate change adaptations: In order to address the challenges associated with new “normal conditions”, climate change adaptation is needed in the production chains of food and drinking water. The normal conditions in Sweden may become similar to the current situation in southern Europe. This description of the new potential situation in this scenario is useful for communication purposes, and gives the stakeholders an idea of what adaptation measures may be needed. Additionally, an increased preparedness is needed to prevent and manage extreme events in the second scenario that can lead to an increased occurrence of pathogens and toxins in the raw materials and in drinking and process water as well as to increased frequency of disturbances in infrastructure. To some extent, changed conditions in primary production can be addressed through the application of Good Agricultural Practice and/or certification standards. However, despite these frameworks, the challenges in this first stage of the food chain can be expected to be particularly high. It is more difficult to implement direct management measures here than at later stages of the food chain. There, HACCP-based procedures and PRPs such as good hygiene practices and good production practices have been used with good results. Microbiological hazards: Assessing the impact of climate change on microbiological hazards is complex. This is partly because the changes that will take place are interrelated and can affect our environment in several different ways. It is also due to the fact that the available studies on which the assessment is based vary greatly, both in terms of the hazards that are studied and in terms of scope and methodological designs. Bacteria that are likely to increase in the environment, water, animals, plants, and/or food raw materials due to a changing climate, and for which the level of evidence is considered high, are Bacillus anthracis, Francisella tularensis, Salmonella spp., Shigella spp., and Vibrio spp. Potentially, all food-borne viruses are expected to increase in occurrence due to climate change. However, the level of evidence is intermediate for noroviruses and low for hepatitis A virus and hepatitis E virus. Most parasites will potentially increase in occurrence due to climate change, but the level of evidence is low for most. For Cryptosporidium spp., Giardia intestinalis, and Toxoplasma gondii, the level of evidence is intermediate. Among the mycotoxins, it is estimated that all Fusarium toxins addressed (DON, T2/HT2, ZEN, and fumonisins) will increase, of which the evidence level is highest for DON and fumonisins. Further, aflatoxins are expected to increase with a high level of evidence. In addition to the microbiological hazards listed, several other species of bacteria, viruses, and parasites as well as types of mycotoxins are also considered likely to increase, but due to a lack of data and in some cases conflicting indications, these assessments are uncertain. None of the microbiological hazards discussed in the report have been assessed likely to decrease in occurrence due to climate change. However, it should be noted that some climatic factors may influence microbiological hazards in both positive and negative directions. At the local level, it may thus be the case that certain hazards that have been assessed as potentially increasing instead remain unchanged or even decrease in occurrence. The final outcome also depends on the effectiveness of measures taken to address the challenges of climate change. Microbiological hazards and food groups: The microbiological hazards increasing in importance due to a changing climate are likely to vary for different food groups. The pathogenic microorganisms and toxins judged potentially to increase in occurrence and of relevance in different food groups due to a changed climate have been compiled (Table 1). It has not been possible, on the basis of existing data, to rank the hazards. The assessment suggests that it is of greatest importance to consider which pathways and types of hazards (properties, resistance) may be relevant in the different food groups because the control measures will in most cases be similar for different types of hazards. Capture4.PNG Concluding remarks: Many sources of uncertainty for the assessments were identified. The main sources include knowledge gaps associated with data on the extent to which the climate will impact on microbiological hazards, difficulties in identifying causal relationships based on correlations, knowledge gaps associated with the methodology of carrying out this type of complex assessment against uncertain future scenarios, and knowledge gaps regarding the future climate and its effects. A further contributing uncertainty is knowledge gaps on potential feedback mechanisms between climate change and its effects. Despite the uncertainties, the increased food safety challenges qualitatively identified in this report are considered likely. These challenges are the consequences of the impacts that climate change under the RCP8.5 scenario may have on several of the microbiological hazards in terms of increased or potentially increased occurrence in the environment, water, animals, plants, and/or food raw materials. Conclusions on the change of specific microbiological hazards, the extent of the impact, and the rate of change are subject to significantly greater uncertainty. This is not least because the impact of climate change depends on the accuracy of the climate scenarios and on what measures are put in place. The risk profile is an initial and general compilation of knowledge that can form a basis for further and more detailed studies and activities in the various sectors in the food chain. The complete report can be downloaded from: L 2021 — No 19 — Microbiological hazards (livsmedelsverket.se).

Alergia a frutos do mar: principais desafios na alimentação e soluções desenvolvidas por alunos do curso de nutrição e gastronomia / Seafood allergy: main challenges in their diet and solutions developed by students of the nutrition and gastronomy course

A alergia alimentar caracteriza-se por uma reação adversa a um determinado alimento, envolvendo um mecanismo imunológico. Uma das alergias mais comuns encontradas atualmente é a alergia a frutos do mar, a qual se baseia em uma hipersensibilidade a animais desse grupo. O objetivo desta pesquisa é identificar os desafios expostos na alimentação de alérgicos a frutos do mar e formular soluções para essa população baseadas em alimentos nutricionalmente substitutos. Sendo realizado em três etapas: investigação inicial, construção de conceitos e planejamento de uma ação com orientações nutricionais. De acordo com as dificuldades encontradas na alimentação dessa parcela populacional, realizaram-se diferentes preparações, com nutrientes como ômega-3, proteínas, vitaminas do complexo B, zinco, ferro, potássio, magnésio, iodo e selênio, os quais também são encontrados nos frutos do mar, a fim de evitar possíveis contaminações cruzadas e garantir seu aporte nutricional em alimentos substitutos. Foi possível concluir que os alérgicos aos frutos do mar não apresentam uma interferência significativa em sua qualidade de vida, tendo um impacto nutricional pequeno, visto que por meio da alimentação existem outras fontes, necessitando somente de alguns cuidados no dia a dia em virtude das consequências de uma possível contaminação.

Food allergy is characterized by an adverse reaction to a given food, involving an immunological mechanism. One of the most common allergies currently found is seafood allergy, which is based on hypersensitivity to animals in this group. The objective of this research is to identify the challenges exposed in the feeding of seafood allergies and formulate solutions for this population based on nutritionally substitute foods. Being carried out in 3 stages, initial investigation, construction of concepts and planning of an action with nutritional guidance. According to the difficulties encountered in feeding this portion of the population, different preparations were carried out, with nutrients such as: ômega-3, proteins, B vitamins, zinc, iron, potassium, magnesium, iodine and selenium. Which are also found in seafood. In order to avoid possible cross-contamination and ensure their nutritional intake in substitute foods. It was possible to conclude that seafood allergies do not present a significant interference in their quality of life, having a small nutritional impact, since through food there are other sources, requiring only some care on a daily basis due to the consequences of possible contamination.

Research progress on irradiation of seafood / 中国辐射卫生

This paper summarizes and discusses the research and achievements in the effect of irradiation on extending the shelf life and quality guarantee period of seafood, on the quality of seafood, and on seafood sterilization, and seafood irradiation biological dosimeter study, and defines the concepts related to seafood irradiation. Moreover, we propose that irradiation sterilization on severe acute respiratory syndrome coronavirus 2 of cold-chain seafood and seafood irradiation dose control are the main research content and directions.

Incidence of hepatitis A and hepatitis E viruses and norovirus and rotavirus in fish and shrimp samples caught from the Persian Gulf / [Incidência de vírus da hepatite A e hepatite E e norovírus e rotavírus em amostras de peixes e camarões capturados no Golfo Pérsico]

Foodborne viruses including hepatitis A virus (HAV), norovirus (NoV), rotavirus (RoV) and hepatitis E virus (HEV) are easily transmitted through contaminated seafoods. The current research was done to assess the incidence of RoV, NoV GI and GII,hAV and hEV in fish and shrimp samples caught from the Persian Gulf, Iran. Three-hundred and twenty fish and shrimp samples were collected. The presence of foodborne viruses were assessed by the real-time PCR. Forty-nine out of 320 (15.31%) fish and shrimp samples were positive for foodborne viruses. Distribution of hAV, NoV GI and NoV GII amongst all studied samples were 0.93%, 5.93% and 8.43%, respectively. hEV and RoV viruses were not found in studied samples. Parastromateus niger and Scomberomorus commerson fish and Penaeus monodon shrimp were the most frequently contaminated samples. Simultaneous incidence of hAV and NoV GI and hAV and NoV GII were 0.31% and 0.93%, respectively. Distribution of foodborne viruses in samples collected through spring, summer, autumn and winter seasons were 14.28%, 9.33%, 11.76% and 24.44%, respectively. Findings revealed that the incidence of foodborne viruses was significantly associated with seafood species and also season of sampling.(AU)

Vírus transmitidos por alimentos, incluindo hepatite A (HAV), norovírus (NoV), rotavírus (RoV) e hepatite E (HEV) são facilmente transmitidos através de frutos do mar contaminados. Esta pesquisa foi realizada para avaliar a incidência de RoV, NoV GI e GII, hAV e hEV em amostras de peixes e camarões capturadas no Golfo Pérsico, Irã. Foram coletadas 300 amostras de peixes e camarões. A presença de vírus transmitidos por alimentos foi avaliada por PCR em tempo real. Quarenta e nove das 320 amostras de peixes e camarões (15,31%) foram positivas para vírus transmitidos por alimentos. A distribuição de hAV, NoV GI e NoV GII entre as amostras estudadas foi 0,93%, 5,93% e 8,43%, respectivamente. Os vírus hEV e RoV não foram encontrados nas amostras estudadas. Os peixes Parastromateus niger e Scomberomorus commerson e o camarão Penaeus monodon foram as amostras mais frequentemente contaminadas. A incidência simultânea de hAV e NoV GI, e hAV e NoV GII foi de 0,31% e 0,93%, respectivamente. A distribuição dos vírus transmitidos por alimentos nas amostras coletadas na primavera, verão, outono e inverno foi de 14,28%, 9,33%, 11,76% e 24,44%, respectivamente. Os resultados demonstram que a incidência de vírus transmitidos por alimentos foi significativamente associada às espécies de frutos do mar e também à época da amostragem.(AU)

Investigation on 90Sr level in offshore seawater and seafood therein around Sanmen nuclear power plant site and assessment of committed effective dose from 2015 to 2019 / 中华放射医学与防护杂志

Objective:To investigate and analyze the radioactivity level of 90Sr in offshore seawater and seafood therein around Sanmen nuclear power plant (NPP) and to estimate the annual committed effective dose to local population from ingestion of 90Sr in seafood from 2015 to 2019. Methods:From 2015 to 2019, the offshore seawater and 3 kinds of marine products grown locally in Sanmen and consumed by local residents were collected for measurement of the level of 90Sr radioactivity. The committed effective doses to the local population were estimated based on monitoring result and consumption data on seafood in Zhejiang offshore. Results:The radioactivity concentrations of 90Sr ranged from 2.4 to 4.1 mBq/L in the seawater, close to the natural radioacrive background level and from 6.7×10 -2 to 1.3 Bq/kg in seafood, lower than the standard values specified in the "Limited concentrations of radioactive materials in foods" (GB 14882-94). Annual committed effective dose to the local population from 90Sr attributable to consumption of seafood in Sanmen County from 2015 to 2019 were 2.2×10 -4-4.2×10 -4mSv, respectively, far lower than the worldwide committed effective dose result ing from internal exposure. Conclusions:From 2015 to 2019, the radioactivity concentration of 90Sr in seawater and seafood are stable, with neglectable dose burden to the local population.

Contamination and antimicrobial resistance of Vibrio parahaemolyticus isolated from seafood in a place of Zhejiang Province / 上海预防医学

Objective:To understand the contamination and antimicrobial resistance of Vibrio parahaemolyticus in seafood sold in a place of Zhejiang Province， and to provide basic data for the prevention and control of food-borne diseases caused by V. parahaemolyticus. Methods:V. parahaemolyticus was isolated and identified from seafood according to GB 4789.7—2013 method. The virulence genes were identified by real-time fluorescent PCR， and the antimicrobial sensitivity test was performed by Kirby-Bauer method. Results:V. parahaemolyticus was isolated from 55 of 210 seafood samples. The detection rate was 26.19%， and the detection rates of different species were quite different. None of the 55 isolates contained virulence genes tdh and trh， while all isolates have species-specific genes tlh and toxR. Most isolates were resistant to ampicillin and amoxicillin， with the same antimicrobial resistance rate of 96.36%. All isolates were fully sensitive to ampicillin/sulbactam， tetracycline， ciprofloxacin， levofloxacin， loxacin and chloramphenicol. Conclusion:V. parahaemolyticus contamination is common in sold seafood. The antimicrobial resistance of the isolates has reached a certain level. Monitoring of the pollution status of V. parahaemolyticus in seafood should be strengthened and the aquaculture and clinical use of antibiotics should be standardized.

Seafood Allergy: Causes, Prevention Modalities, and Treatment Guidelines in the Indian Scenario

Seafood allergy is a hypersensitivity disorder with growing prevalence. Allergy to shellfish is among the leading cause of food allergyin adults, and the most common cause of food allergic emergency department visits. Seafood allergy is immunologic response toproteins in these foods and include IgE antibody-mediated allergy. Allergies can occur at any age but are common in adults andadolescents than in children. While figures vary from country to country, approximately 1–2% of the adult population and <1% ofchildren are affected. In most patients tolerance develops to food antigens, however, when tolerance fails to develop, hypersensitivityreaction occurs. Food allergy affects up to 8% of the children below 5 years of age and approximately 3.5% in the general population.Adults with shellfish allergies should be aware of how to use this on themselves or their child if child is suspected shellfish allergy.It is also recommended for such individuals to wear medical alert bracelet necklace or carry USB drive so that health care workercan be aware of their condition in emergency. Effective and accurate diagnostic workup is essential for clinicians and patients. Thisarticle summarizes about seafood allergy cause, diagnostic approaches, and management in case of life-threatening emergencies.

Relationship between seafood consumption and bisphenol A exposure: the Second Korean National Environmental Health Survey (KoNEHS 2012–2014)

BACKGROUND: This study aimed to identify the relationship between exposure to bisphenol A (BPA) and seafood consumption using a nationally representative data of the general Korean population.METHODS: This study was conducted on 5,402 adults aged 19 years and older (2,488 men, 2,914 women) based on the second Korean National Environmental Health Survey (2012–2014). We stratified the data according to gender and analyzed urinary BPA concentrations in terms of sociodemographic characteristics, health behavior, dietary factor, and seafood consumption. In the high and low BPA exposure groups, the odds ratios (ORs) were calculated using logistic regression analysis according to the top 75th percentile concentration.RESULTS: In men, large fish and tuna and other seafood categories had significantly higher ORs before and after adjustment in the group who consumed seafood more than once a week than in the group who rarely consumed seafood, with an adjusted value of 1.97 (95% confidence interval [CI]: 1.12–3.48) and 1.74 (95% CI: 1.10–2.75), respectively. In the shellfish category, the unadjusted OR was 1.61 (95% CI: 1.00–2.59), which was significantly higher in the group who consumed seafood more than once a week than in the group who rarely consumed seafood. However, the OR after adjusting for the variables was not statistically significant. In women, the frequency of seafood consumption and the concentration of urinary BPA were not significantly associated.CONCLUSIONS: BPA concentration was higher in men who frequently consumed large fish and tuna, shellfish and other seafood in this study.

Resistencia antimicrobiana en bacterias aisladas de pescados y mariscos / Antimicrobial resistance in bacteria isolated in fish and shellfish

RESUMEN Introducción: El alarmante incremento de la resistencia bacteriana frente a los antibióticos constituye uno de los mayores problemas en Salud Pública. Las bacterias de ambientes acuáticos pueden transferir genes de resistencia antimicrobiana a otras bacterias, incluyendo las patógenas para el hombre, lo cual constituye un riesgo. Objetivo: Determinar la resistencia a los antimicrobianos en aislamientos bacterianos de pescados y mariscos. Materiales y métodos: Se analizaron 154 aislamientos bacterianos en pescados y mariscos en el Laboratorio de Microbiología del Instituto Nacional de Higiene Epidemiología y Microbiología. La susceptibilidad antimicrobiana, se determinó mediante el método de difusión con discos (Bauer-Kirby), según la normativa del Clinical and Laboratory Standards Institute. El análisis de los resultados se realizó mediante el programa WHONET 5.6. Resultados: Se Identificó resistencia en dos cepas de Salmonella y seis de E. coli, la resistencia se expresó con mayor frecuencia para para la ampicilina y la tetraciclina. En Staphylococcus se determinó un patrón de multirresistencia para el cloranfenicol, la eritromicina y la tetraciclina. Vibrio cholerae fue el género con mayor aislamiento en pescados y mariscos, las cepas resistentes fueron más frecuentes en ostiones y pescados de aguas dulces. Conclusiones: Se determinaron los mayores porcentajes de resistencia para la ampicilina y la tetraciclina en el total de los microorganismos estudiados. El ostión se consideró el producto de mayor riesgo de diseminación de bacterias resistentes a los antimicrobianos.

ABSTRACT Introduction: The alarming increase of antibiotics resistance in bacteria is one of the greatest problems in Public Health. Bacteria in aquatic environments can transfer antimicrobial resistance genes to other bacteria, including pathogenic bacteria for humans, which is a health risk. Objective: To determine the antimicrobial resistance in bacterial isolates from fish and shellfish. Materials and methods: A total of 154 bacterial isolates were analyzed in fish and shellfish in the microbiology laboratory of the National Institute of Hygiene, Epidemiology and Microbiology. Antimicrobial susceptibility was determined by the Kirby- Bauer disc diffusion method according to the regulations of the Clinical and Laboratory Standards Institute. The analysis of the results was carried out by the WHONET 5.6 program. Results: Resistance was identified in two strains of Salmonella and six ones of Escherichia coli, the resistance to ampicillin and tetracycline was higher. A multiresistance pattern was identified in multiresistant staphylococcus to chloramphenicol, erythromycin and tetracycline. Vibrio cholerae was the most frequent genus found in fish and shellfish; resistant strains were more frequent in oysters and freshwater fish. Conclusions: The highest percentages of resistance were determined for ampicillin and tetracycline in the total of microorganisms studied. The oyster was considered the greatest risk product of dissemination of antimicrobial-resistant bacteria.

Proximate composition of several macroalgae from the coast of Salinas Bay, Ecuador / Composición proximal de varias macroalgas de la costa de Bahía Salinas, Ecuador

Abstract Seaweeds are accessible and important marine organisms found in coastal zones, which have shown their nutritive potential as food or additive. These organisms are relatively abundant in the coastline of Ecuador, but their biochemical composition has not been adequately studied. Therefore, the aim of this research was to evaluate the proximate composition of seven seaweeds (four red, two brown, and one green) collected from Salinas Bay, Ecuador, as a contribution to the knowledge of the nutritional potential of these organisms that belong to this region. Moisture, ash, fat, fiber and protein contents were determined by standard protocols, while carbohydrates were obtained by difference. Energetic content (or caloric profile) was calculated according to the contributions of macromolecules (fats, proteins and carbohydrates). The parameters in highest proportion found in all species were carbohydrates (32.2-45.5 %) and minerals (or ash, 25.8-36.7 %), which play a significant role in human nutrition and the food industry. Furthermore, protein, fiber, and fat contents were relatively low, with values around 4.7-8.0 %, 0.9-5.0 %, and 0.3-3.0 %, respectively, indicating these organisms are a good option as healthy food. According to statistical analysis (ANOVA), each nutritive parameter was significantly different among the species (P < 0.05). Results indicate edible seaweeds from Ecuador have potential as nutritious food that could offer between 1 500-2 000 kcal kg-1, which is higher than many common vegetables.(AU)

Resumen Las macroalgas marinas son organismos accesibles e importantes de las zonas costeras, los cuales han mostrado su potencial como alimentos o aditivos nutritivos. En la línea costera de Ecuador estos organismos son relativamente abundantes, pero su composición bioquímica no ha sido estudiada adecuadamente. En consecuencia, el objetivo de esta investigación fue evaluar la composición proximal de siete especies de macroalgas (cuatro rojas, dos pardas y una verde) que fueron recolectadas en la Bahía de Salinas, Ecuador, como una contribución al conocimiento del potencial nutricional de estos organismos pertenecientes a esta región. Los contenidos de humedad, cenizas, grasa, fibra y proteínas fueron determinadas mediante protocolos estándares, mientras que el contenido de carbohidrato fue obtenido por diferencia. El contenido energético (o perfil calórico) de las macroalgas fue calculado de acuerdo con las contribuciones de las macromoléculas (grasas, proteínas y carbohidratos). Los parámetros encontrados en mayor proporción en todas las especies fueron: carbohidratos (32.2-45.5 %) y minerales (o cenizas, 25.8-36.7 %), los cuales tienen importancia en la nutrición humana y la industria alimentaria. Además, los contenidos de proteína, fibra y grasa fueron relativamente bajos, encontrando valores alrededor de 4.7-8.0, 0.9-5.0, y 0.3-3.0 %, respectivamente, indicando que estos organismos son una buena y saludable opción como alimento. De acuerdo con el análisis estadístico (ANOVA), cada parámetro nutritivo fue significativamente diferente entre especies (P < 0.05). Los resultados indican que las algas comestibles de Ecuador tienen potencial como alimento nutritivo que pueden ofrecer entre 1 500-2 000 kcal kg-1, un aporte energético un poco mayor que muchos vegetales comunes.(AU)

Seafood Consumption and Blood Cadmium Level of Respondents along the Coastal Area of Melaka, Malaysia

Abstract@#Introduction: Eating seafood has become a major health concern for many people due to the present of heavy metal especially cadmium (Cd). Cd can accumulate in the body and disrupt the normal cellular processes which will eventually lead to organ damage. This study aims to determine the seafood consumption pattern and blood cadmium (BCd) as well as the association between these two variables among respondents living along the coastal area of Melaka. Methods: Pretested questionnaires were used to collect background and food frequency intake from coastal villagers through convenient sampling method. Venous blood samples were analysed by using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) for BCd determination. Results: A total of 63 respondents who 54% were female with median age of 34 years old provided complete data in this study. The most frequently consumed seafood and its product were shrimp paste (31.5%) followed by mackerel (13.6%), hardtail-scad (6.2%), flatfish (4.5%) and fish ball (4.0). All blood samples showed the present of Cd with median (IQR) = 0.076 (0.1) μg/L and ranged between 0.007 to 1.284 μg/L. The finding showed no association between frequently consumed seafood and low BCd of the respondents. On the other hand, gender was found to be significantly associated with the BCd. Conclusion: Seafood consumption pattern was not significantly associated with BCd which suggests that frequent seafood consumption may not contribute much to BCd level among the respondents as well as it may indicates safe consumption of these seafood available in the study location.

Produtos de pescado elaborados com resíduos de arrasto: análise físico-química, microbiológica e toxicológica / Fish products made from trawl fishery waste: physical, chemical, microbiologic, and toxicological analysis

Na pesca de arrasto, são inúmeras as espécies de peixe capturadas acidentalmente, compostas, em sua maioria, de espécimes de pequeno tamanho e baixo valor comercial, os quais recebem o nome de rejeito de pesca. O presente trabalho teve como objetivo o desenvolvimento de dois produtos, almôndega e quibe de peixe, tendo como matéria- prima espécies consideradas capturas acidentais na modalidade de pesca de arrasto realizada no litoral do Rio de Janeiro. A identificação taxonômica das espécies teve como resultado as espécies pargo (Pagrus pagrus), castanha (Umbrina sp.), olho-de-cão (Priacanthus arenatus), congro-negro (Conger sp.), congro-rosa (Genypterus brasiliensis) e peixe-sapo (Lophius gastrophysus). A matéria seca percentual na polpa foi de 31,20±1,30%, no quibe e na almôndega crus; os valores foram de 37,90±1,10 e 32,10±1,10, respectivamente. Nos produtos assados, os resultados foram 33,40±1,20 para o quibe e 34,20±1,00 para a almôndega. Os teores de cinzas na polpa foram 1,5% para o quibe e a almôndega crus; os valores de cinzas foram de 2,55±0,05 e 1,47±0,05, respectivamente. Para os produtos assados, os resultados foram 1,87±0,05 para o quibe e 1,92±0,05 para a almôndega. Os teores de lipídeos aferidos na polpa foram de 4,80±0,30%. Com relação ao quibe e à almôndega crus, o percentual de lipídeos foi de 4,20±0,80 e 4,20±0,60, respectivamente. Para os produtos assados, foi de 4,50±0,60 para o quibe e 4,40±0,60 para a almôndega. A proteína bruta apresentou, na polpa, um índice de 15,60±1,04%. Com relação ao quibe e à almôndega crus, 17,80±2,16 e 14,90±2,12, respectivamente. Para os produtos assados, 15,10±2,10 em ambos. Os compostos nitrogenados solúveis, formadores do NNP, apresentaram valores de 285mg NNP/100g de polpa de pescado crua, 291mg NNP/100g no quibe cru e 294mg NNP/100g na almôndega crua. Os resultados da contagem total de psicrotróficos mantiveram-se abaixo de log 7,0UFC/g, para contagem padrão em placas de microrganismos aeróbicos. Não foi constatada a presença de coliformes fecais Salmonella e Staphylococcus aureus. Também não foram detectados níveis de histamina e compostos à base de enxofre nas amostras.(AU)

Seafood products represent an important source of proteins and minerals as well as polyunsaturated fatty acids. However, its consumption in Brazil is very low in comparison to other kinds of meat. This may due to lack of skill in its preparation, making immensurable the importance of the search for new ways to market it, such as ready-made or semi-ready to serve products. The trawl fishery method often accidentally captures a variety of species, composed basically of low commercial value and size. Such catches are called "second-hand catch". With this in mind, this paper has as its main objective de development of two products: fish meatball and kibe, using what is considered accidental catches in the trawl fishery industry done on Rio de Janeiro's offshore as the raw material. The taxonomic identification of the species resulted in the species, Red porgy (Pagrus pagrus), Argentine croaker (Umbrina sp.), Atlantic bigeye (Priacanthus arenatus), Black cusk-eel (Conger sp.), Cusk-eel (Genypterus brasiliensis) and Blackfin goosefish (Lophius gastrophysus). The dry material of the raw product was 31.20±1.30%, in the raw meatball and kibbeh the values was 37.90±1.10 and 32.10±1.10, respectively, in the baked product the results was 33.40±1.20 and 34.20±1.00 (kibbeh and meatball). The ash content in the pulp was 1.5%, for the raw kibbeh and meatball, the amounts of ash were 2.55±0.05 and 1.47±0.05, respectively. For baked goods results were 1.87±0.05 for the kibbeh and 1.92±0.05 for the meatball. The measured lipid levels in the pulp was 4.80±0.30%. In respect, raw kibbeh and meatball, the percentage of lipids were 4.20±0.80 and 4.20±0.60, respectively. For baked goods was 4.50±0.60 for the kibbeh and 4.40±0.60 for the meatball. The protein level presented in the raw material was 15.60±1.04%, to the raw kibbeh and meatball was 17.80±2.16 and 14.90±2.12 and for the baked goods 15.10±2.10 both. Soluble nitrogen compounds shows values of 285mg/100g in the raw material, in the kibbeh NNP 291mg/100g and the meatball NNP 294mg/100g. The results of the total count of psychotropic remained below 7.0 log CFU/g, for standard count of aerobic microorganism plates. Fecal coliform bacteria, Salmonella, and Staphylococcus aureus were not present . The levels of histamine and sulfur basic compounds (H2S) were not detected in the samples.(AU)

Self-reported prevalence of clinical features of allergy to nuts and seeds, and seafood in university students

BACKGROUND: In developing countries, there is a lack of epidemiological information related to food hypersensitivity, including nuts and seafood. OBJECTIVE: The aim was to determine the prevalence of allergic reactions and clinical manifestations associated with the consumption of nuts and seeds or seafood in university students. METHODS: We designed an observational cross-sectional study. A structured questionnaire was applied to Mexican university students to identify allergic reactions associated with the consumption of nuts and seeds, and seafood. RESULTS: A sample of 1,200 students was included; mean age of 19.7 ± 1.7 years. Prevalence of symptoms associated with the consumption of nuts and seeds, and seafood were 2.8% (33 of 1,200) and 3.5% (42 of 1,200) respectively. The main clinical manifestations were abdominal pain (63.6% in nuts and seeds), flushing (50% in seafood), and pharyngeal oppression (19% in seafood). Prevalence of perceived, probable and systemic allergy to nuts and seeds was 2.8% (95% confidence interval [CI], 2.5%–3.0%), 0.8% (95% CI, 0.3%–1.3%) and 0.2% (95% CI, 0%–0.4%) respectively. On the other hand, the prevalence (perceived, probable, and systemic) associated with seafood consumption was 3.5% (95% CI, 2.5%–4.5%), 1.8% (95% CI, 1.0%–2.5%), and 0.5% (95% CI, 0.1%–0.9%). Walnut and shrimp were the most frequently reported foods. CONCLUSION: For every 100 Mexican university students, approximately 3 or 4 perceived to have allergy attributed to the consumption of some nuts and seeds or seafood, while 1 or 2 students would have a probable reaction to this same type of food. Walnut and shrimp would be causing the higher quantity of food allergic reactions.

Production, storage, and destination of seafood industry waste in five states of Brazil / Produção, armazenagem e destinação do resíduo da industrialização de pescado em cinco estados brasileiros

Large quantities of waste are generated throughout the seafood supply chain. Although this material has a great potential for use (e.g. pharmaceutical industry, animal feed production), if not managed properly it represents an environmental risk. In order to meet the volume, destination, and method of storage of waste of Brazilian seafood supply chain, we got information from 29 companies that have Official Veterinary Inspection (SIF). After the industrialization of seafood only 44% on average of the total raw material is used for human consumption and 59.2% of the unused portion is discarded in landfill.(AU)

Grandes quantidades de resíduo são geradas ao longo da cadeia produtiva do pescado. Embora este material apresente um grande potencial de aproveitamento (e.g. indústria farmacêutica, produção de ração), se não for corretamente destinado, representa risco ambiental. A fim de conhecer o volume, a destinação e o método de armazenamento do resíduo produzido pela indústria do pescado no Brasil, 29 empresas de processamento de pescado, sob Serviço de Inspeção Federal (SIF), foram estudadas em todo o país. Identificou-se que cerca de 44% do total produzido é matériaprima utilizada para consumo humano, e 59,2% representa resíduo sem finalidade útil, descartado em lixões.(AU)

An investigation on lead, cadmium and methylmercury in seafood of Zhoushan City / 预防医学

Objective To analysis status of lead,cadmium and methylmercury residue in commercially available seafood during 2013-2015 in Zhoushan area.Methods During the period of 2013 to 2015,3 kinds of 1 134 seafood samples from representative farmer market in four districts of Zhoushan were collected to detect the lead,cadmium and methylmereury residue in seafish,mollusks and shellfish.Kruskal-Wallis rank-sum test were used to compare the difference of heavy metal residue in different years of seafood and exact propability were used to evaluate the difference of edible safety in different years.Results Of 1 134 seafood samples,the content of lead,cadmium and methylmereury was 0.011 5-0.555,0.0003-0.328,ND-0.302 mg/kg,respectively.The over-standard rate of lead in 2013 and 2015 were 0.79％ and 0.53％,found in five samples of seafish and shellfish,and the over-standard rate of cadmium in 2013 was 0.79％,found in three samples of seafish.Methylmercury residue in seafood wsa not found exceed the standard.Conclusion The contamination of lead,cadmium and methylmercury residue in commercially available seafood during 2013-2015 in Zhoushan area was in low level,but the content of lead and cadmium in seafood was over-standard.We should pay more attention to the lead content in shellfish,and lead and cadmium content in sea fish.

Determination of tetrodotoxin in nassarius and shellfish by hydrophilic liquid chromatography-tandem mass spectrometer coupled with dispersive solid phase extraction / 中国食品卫生杂志

Objective In order to analyze of poisoning causes,a new method was established utilizing hydrophilic liquid chromatography-tandem triple quadrupole mass spectrometer (HILIC-MS/MS) coupled with dispersive solid phase extraction for rapid qualitative and quantitative analysis of tetrodotoxin in nassarius and shellfish.Methods Sample (1.0 g) was extracted with 0.1％ acetic acid in boiling water bath,purified by dispersive solid phase extraction with 50 mg hydrophilic-lipophilic balance (HLB),5 mg graphitized carbon black (GCB) and protein precipitation with acetonitrile,and then filtered through a polytetrafluoroethylene (PTFE) membrane.The analytes were separated on a HILIC column,and detected in selected reaction monitoring (SRM) mode via positive electrospray ionization.The matrix matching and external standard method was used for quantification.Results Tetrodotoxin showed good linearity in the concentration range between 2.0 and 40.0 ng/ml,the correlation coefficient was higher than 0.999.The detection limit of tetrodotoxin in seafood was 10.0 pg/kg.The rates of recovery varied between 74.2％ and 87.9％ with relative standard deviations from 2.3％ to 9.1％ at spiked concentrations of 25,100 and 200 pg/kg.The proposed method was applied in the detection of tetrodotoxin in shellfish and nassarius from coastal cities of Zhejiang Province.Conclusion The method was accurate,fast,easy to operate,which could meet the requirements of public health emergency testing or routine testing.

Assessment of essential elements and chemical contaminants in thirteen fish species from the Bay Aratu, Bahia, Brasil / Avaliação de elementos químicos essenciais e contaminantes em treze espécies de peixes da Baía de Aratu, Bahia, Brasil

Abstract Concentrations of ten elements (Cd, Cr, Cu, Fe, Ni, Pb, Se, Sr, V and Zn) were determinate in muscle tissues of 13 fish species from Aratu Bay, Bahia, Brazil by inductively coupled plasma optical emission spectrometry. The accuracy and precision of our results were checked by using two certified reference materials: BCR-422 cod muscle and SRM 1566b oyster tissue. The average trace element concentrations in the fish species varied in the following ranges, in μg g–1: 0.03-0.8 for Cr; 2.0-33.7 for Cu, 2.4-135.1 for Fe, 1.6-25.6 for Se; 1.6-35.1 for Sr; and 2.8-40.5 for Zn. The Diaptereus rhombeus (carapeba) specie presented the highest concentrations of Se, Cu and Fe. Chromium and Se were present at levels above the limit of tolerance allowed by the National Agency of Sanitary Vigilance (ANVISA). The results were also evaluated using the multivariate analysis techniques: principal component analysis (PCA) and hierarchical cluster analysis (HCA).

Resumo Foram determinadas as concentrações de dez elementos (Cd, Cr, Cu, Fe, Ni, Pb, Se, Sr, V and Zn) em tecidos de músculos de treze espécies de peixes da Baía de Aratu, Bahia, Brasil, utilizando a espectrometria de emissão ótica com plasma indutivamente acoplado. A precisão e exatidão dos resultados foram analisadas utilizando dois materiais de referência certificada: BCR-422 cod muscle e o SRM 1566b oyster tissue. A concentração média dos elementos traço nas espécies de peixes variaram nas seguintes faixas, em μg g−1: Cr = 0,03-0,8; Cu = 2,0-33,7, Fe = 2,4-135,1, Se = 1,6-25,6; Sr = 1,6-35,1; Zn = 2.8-40.5. A espécie Diaptereus rhombeus (carapeba) apresentou as maiores concentrações de Se, Cu e Fe. Cromo e Se apresentaram níveis acima do limite de tolerância estabelecido pela Agência Nacional de Vigilância Sanitária (ANVISA). Os resultados ainda foram avaliados usando técnicas de análises multivariadas: análise de componente principal (PCA) e análise de agrupamento hierárquico (HCA).

Evaluación del crecimiento y la sobrevivencia de ostra japonesa (Cassostrea gigas) en cultivos desarrollados en Meanguera del Golfo, departamento de La Unión, El Salvador / evaluation of growth and survival of japanese oyster (Cassostrea gigas) in crops grown in Meanguera del Golfo, department of La Unión, El Salvador

La Escuela Especializada en Ingeniería ITCA-FEPADE Centro Regional MEGATEC La Unión, a través de la carrera "Técnico en Manejo Integrado de Recursos Costero Marinos, con especialidad en Acuicultura y Pesquería" y en coordinación con el Centro de Desa- rrollo de la Pesca y la Acuicultura (CENDEPESCA), se desarrolló el proyecto de investigación aplicada para determinar el crecimiento y sobre vivencia en cultivos de Ostra Japonesa, con la finalidad de buscar y proponer alternativas de cultivo a los productores acuícolas del municipio de Meanguera del Golfo, departamento de La Unión. Para la implementación de este proyecto de investigación, se realizó una siembra de 7,000 semillas de ostras, que fueron colocadas suspendidas en la columna de agua de un sistema de cultivo constituido por un Long Line y linternas de 5 pisos cada una. Al final del periodo de cultivo se cosecharon organismos con tamaño promedio de 5.5 cm, con una sobre vivencia del 7%. El mayor depredador encontrado fue el caracol (Cymatium wiegmanni) y el rango de temperaturas durante este periodo de cultivo fue de 30.1 y 30.5 °C.

The Specialized School in Engineering ITCA-FEPADE, regional Centre MEGATEC in La Unión, through its career "Technician in Integrated Control Coastal marine resources, with an aquaculture and fishery emphasis" and in conjunction with The Development of Fishing and Aquaculture Center (CENDEPESCA), implemented an applied research project to determine the growth and survival in Japanese oyster farming so as to find and propose farming alternatives to aquaculture producers from the municipality of Meanguera del Golfo, departamento de la Unión. To implement this research project, 7,000 oysters were farmed and placed hanging from the water column of a farming system made up of a Long line and flashlights of 5 levels each. By the end of the farming period, organisms with an average size of 5.5 cm were harvested with a 7% survival chance. The main oyster predator found was the (Cymatium wiegmanni) snail, and the temperature range during the farming period was between 30.1 and 30.5 °C.

A dynamic research on the content of intrinsic formaldehyde in 7 species of sea-food in Zhejiang Province / 预防医学

Objective Toinvestigatethecontentofintrinsicformaldehydeinsea-food,soastoprovideascientificbasis forestablishingthecriteriaforformaldehyderesidueinsea-foods.Methods Atotalof266samplesofvarioussea-foods were collected from 3 representative coastal regions in Zhejiang Province.The content of intrinsic formaldehyde was examined at pre-determined gradients based on different storage temperature and time.A total of 825 test results were collected.All samples were carefully protected against contamination of exogenous formaldehyde in the process from collectiontoexamination.Results Theconcentrationofformaldehyderangedbetween10.40and223.80,0.08and3.50, 0.08 and 1 4.20,0.08 and 2.89,0.25 and 1 1.02,0.1 2 and 2.61 ,0.08 and 2.37 mg/kg for Bombay duck,yellow croaker,squid,hairtail,inkfish,octopus,and shrimp respectively.The intrinsic formaldehyde content varied between different sea -foods,and also between different individuals of a same species.Meanwhile,storage time significantly influencedintrinsicformaldehydecontentofsea-foods.Conclusion Sea-foodscontainedcertainamountofintrinsic formaldehyde.The national standard which requires zero content of formaldehyde in marine products needs further discussion.