ライフサイエンスコーパス: shellfish

1 food consumption (white fish, oily fish, and shellfish).

2 (angioedema because of allergic reaction to shellfish).

3 wheat, egg, soy, tree nuts/peanuts, and fish/shellfish).

4 henyls (PCBs) by pelagic and mobile fish and shellfish.

5 nvironments and the normal flora of fish and shellfish.

6 pophilic marine biotoxin that accumulates in shellfish.

7 hat occurs naturally in estuarine waters and shellfish.

8 nd low feed conversion ratios of finfish and shellfish.

9 el for bacterial study within filter-feeding shellfish.

10 cquired from the consumption of contaminated shellfish.

11 ions comparable to body residues in fish and shellfish.

12 and were attributed to seafood, particularly shellfish.

13 nteritis associated with eating contaminated shellfish.

14 independent size diminution in tortoises and shellfish.

15 rom sediments, from the water column or from shellfish.

16 al sources such as sea water, sediments, and shellfish.

17 and 0.82 (0.72, 0.93) (P-trend < 0.0001) for shellfish.

18 hylaxis in the US, followed by tree nuts and shellfish.

19 a and was predictive of PST contamination of shellfish.

20 eening method for the detection of toxins in shellfish.

21 bs including commercially important fish and shellfish.

22 through consumption of contaminated fish and shellfish.

23 (0.04%, 0.02-0.1), fish (0.02%, 0.0-0.1) and shellfish (0.1%, 0.0-0.2).

24 ts (0.9%, 0.6-1.2), fish (1.4%, 0.8-2.0) and shellfish (0.4%, 0.3-0.6).

25 The most common food allergen groups were shellfish (0.9%), fruit or vegetable (0.7%), dairy (0.5%

26 The FAO/INFOODS database on fish and shellfish (aFiSh) is a collection of analytical data fro

27 offers many protein sources, including fish, shellfish, algae, and microbes, which garnered attention

28 The major heat-stable shellfish allergen, tropomyosin, demonstrates immunologi

29 Crustacean (shellfish) allergies are common and potentially severe;

30 Shellfish allergy affects a substantial proportion of US

31 a novel strategy for clinical management of shellfish allergy and is a model for mechanistic studies

32 IgE-mediated shellfish allergy constitutes an important cause of food

33 wide but allergen-specific immunotherapy for shellfish allergy is not yet available.

34 Shellfish allergy is one of the most common food hyperse

35 t it could be clinically relevant in case of shellfish allergy.

36 catch season, habitat, size and part of fish/shellfish analysed) as well as the bibliographic referen

37 ls and pasta, vegetables and pulses, fruits, shellfish and cephalopods, and fish, and the weekly mean

38 rquartile range increment in daily intake of shellfish and cephalopods.

39 iting the development and survival of larval shellfish and contributing to global declines of some bi

40 e genetic traits into commercially important shellfish and crustaceans.

41 ould avoid consumption of raw or undercooked shellfish and exposure of wounds to seawater.

42 ethal and associated with consumption of raw shellfish and exposure of wounds to seawater.

43 pidly identified a similar sequence in known shellfish and insect allergens.

44 rains/flour and rice/noodles; Japanese: fish/shellfish and rice/noodles).

45 d be used as they are applicable to fish and shellfish and the resulting FA values are a continuous f

46 ucing but easily caught tortoises and marine shellfish and, concurrently, climate-independent size di

47 consumption was categorized by type (fish or shellfish) and by frequency of consumption (0, 1-2, 3-4,

48 5.19mgkg(-1) for fish, 6.51-85.6mgkg(-1) for shellfish, and 0.004-1.39mgkg(-1) for beverages.

49 h intake (lean fish, fatty fish, total fish, shellfish, and combined fish and shellfish) was assessed

50 s in implicated vehicles of infection-water, shellfish, and foods contaminated both at their source a

51 onal areas, drinking water, ambient air, and shellfish, and in fresh produce (8/16).

52 as used to evaluate the association of fish, shellfish, and long-chain n-3 fatty acid (in g/d) with r

53 Fish, shellfish, and long-chain n-3 fatty acid intakes were in

54 We examined associations between fish, shellfish, and long-chain n-3 fatty acids and the risk o

55 olymerase chain reaction (PCR) inhibitors in shellfish, and low virus contamination.

56 A number of food allergies (eg, fish, shellfish, and nuts) are lifelong, without any disease-t

57 Including shellfish aquaculture in existing nitrogen management pr

58 nitrogen reduction services provided by the shellfish aquaculture industry to a municipality.

59 Shellfish aquaculture is gaining acceptance as a tool to

60 Commercial shellfish aquaculture is vulnerable to the impacts of oc

61 -equivalents per kg protein, suggesting that shellfish aquaculture may provide a a low GHG alternativ

62 Shellfish aquaculture removes nitrogen, but the extent a

63 re key to understanding the vulnerability of shellfish aquaculture to contemporary and future environ

64 t global mitigation strategy for sustainable shellfish aquaculture to withstand future climate-driven

65 method for the identification of PST risk in shellfish aquaculture.

66 oses a major threat to marine ecosystems and shellfish aquaculture.

67 cosystems and the sustainability of fish and shellfish aquaculture.

68 ion goals, both with and without established shellfish aquaculture.

69 Shellfish are classified into mollusks and crustaceans,

70 perform rapid and reliable testing to ensure shellfish are safe to eat.

71 e environments, where seawater and molluscan shellfish are the primary vectors of V. vulnificus disea

72 Methanethiol, involved in shellfish aroma, was significantly higher in wines from

73 ters and occurs in high numbers in molluscan shellfish around the world, particularly in warmer month

74 aralytic shellfish poisoning (PSP) toxins in shellfish as an alternative to the increasingly ethicall

75 the use of ShF is not necessary for fish and shellfish as they do not influence fatty acid values sig

76 ion of data compilation specific to fish and shellfish, as well as the uFiSh in terms of its structur

77 logical controls will be important to remove shellfish-associated commensal Vibrio spp. that are path

78 ndings including prior international travel, shellfish-associated diarrhea, living in parasite-endemi

79 availability, sizes and maturation stages of shellfish between two adjacent islands inhabited by diff

80 mens as the primary pathogen associated with shellfish-borne gastroenteritis in the United States.

81 e demonstrate that tool-assisted foraging on shellfish by long-tailed macaques (Macaca fascicularis)

82 a database of Hg concentrations in fish and shellfish common to the U.S. market by aggregating avail

83 gg, wheat, soy, peanut, tree nuts, fish, and shellfish constitutes the majority of food allergy react

84 etails are available to illustrate how these shellfish construct such extensive reef systems.

85 V. vulnificus primary bacteremia due to raw shellfish consumption in a liver transplant recipient.

86 Fish and shellfish consumption was positively associated with PFA

87 Cd, Hg and Pb levels and the human risks of shellfish consumption.

88 sociations were observed with fried fish and shellfish consumption.

89 y blooms of K. brevis through consumption of shellfish contaminated by accumulated brevetoxins (neuro

90 Ingestion of shellfish contaminated with K. brevis produces neurotoxi

91 iated with consumption of raw or undercooked shellfish, contaminated food, and exposure of wounds to

92 spp. can provide early warning of potential shellfish contamination and risks to consumers and so a

93 include milk, eggs, nuts, beef, wheat, fish, shellfish, corn and soy, almost all foods have been impl

94 include milk, eggs, nuts, beef, wheat, fish, shellfish, corn, and soy; however, almost all foods have

95 c bacteria to reduce human pathogens in live shellfish could augment current practices for preharvest

96 0% of IgE-mediated food allergies-crustacean shellfish, dairy, peanut, tree nuts, fin fish, egg, whea

97 onal antibodies in differential detection of shellfish-derived tropomyosin in 11 crustacean and 7 mol

98 ed beverages, citrus, added sugar, red meat, shellfish, desserts, and wine.

99 ng beaches, are filtered and concentrated by shellfish eaten by humans and marine mammals, and infect

100 utaric acid was subsequently detected in all shellfish employed in the study.

101 converting fatty acid (FA) data in fish and shellfish expressed as weight percent of total FA or of

102 applied for the detection of BTX-2 in spiked shellfish extract showing a very high recovery percentag

103 , a region which carciniculture, fishing and shellfish extraction are the most important economic act

104 e absorption maxima at 650 nm, where all the shellfish extracts are transparent.

105 Absorption spectra of a number of shellfish extracts have been obtained and reveal promine

106 reliminary studies using saxitoxin and crude shellfish extracts.

107 daily temperatures in July and August at the shellfish farm did not drop below 15.0 degrees C.

108 are increasingly recognised as challenges to shellfish farms and fisheries.

109 Saxitoxin (STX, 1), a potent neurotoxin from shellfish, first isolated in 1957 (ref. (1)), offers imm

110 INFOODS studied on a dataset of 668 fish and shellfish firstly the impact on their FA and TL content

111 otal seafood intake, specific types of fish, shellfish, fish oil supplements, and risk of persistent

112 Citrus, green vegetables, red meat, shellfish, fish, peanuts, rice, butter, coffee, beer, li

113 These changes threaten established shellfish fisheries and modify a variety of other ecosys

114 ases, particularly with peanut, tree nut and shellfish, food allergy is a lifelong and potentially li

115 The use of shellfish for coastal nitrogen remediation has been prop

116 l soon become the primary source of fish and shellfish for human diets.

117 ng 3,4-dihydroxyphenylalanine (DOPA) used by shellfish for sticking to rocks.

118 d Mo),"fish and fish products" particularly "shellfish" (for Li, Co, Cu, Zn, Se and Mo), "sweeteners,

119 re is no human health risk of consumption of shellfish from Croatian waters.

120 a marine biotoxin reported to accumulate in shellfish from several countries, including eastern Cana

121 levels prescribed by the EU for the fish and shellfish from these areas, in general, should cause no

122 yed for species identification of commercial shellfish from two Mediterranean countries.

123 Magallana) gigas, the most widely cultivated shellfish globally, revealed a nidovirus shown to replic

124 ges, dairy products, fats and oils, fish and shellfish, grains, meat, fruits, and vegetables, and ana

125 For recreation and shellfish-growing waters, surrogate indicators and healt

126 o present a health threat for recreation and shellfish-growing waters.

127 Bronx River Estuary, NY, in waters closed to shellfish harvest due to bacterial contamination.

128 state outbreaks of gastroenteritis linked to shellfish harvested from the Atlantic Ocean.

129 (AZA) poisoning was unknown until 1995 when shellfish harvested in Ireland caused illness manifestin

130 12 along the eastern Adriatic coast from six shellfish harvesting areas (all species) and 13 breeding

131 ermore, we have demonstrated that heating of shellfish has a profound effect on tropomyosin detection

132 ntification of these viruses from implicated shellfish has been difficult due to inefficient recovery

133 enomenon of hyperpigmentation (melanosis) in shellfish has long been attributed to phenoloxidase enzy

134 Global production of farmed fish and shellfish has more than doubled in the past 15 years.

135 rvoir supplies and food (vegetable, fish and shellfish) has created a common phenomenon in eutrophic

136 first time, the biophysical interactions of shellfish hemocyanin with known phenoloxidase inhibitors

137 er nontarget microorganisms, human serum and shellfish homogenate, supporting the potential of detect

138 egg, wheat, soy, peanut, tree nuts, fish and shellfish) in Europe for studies published between 2000

139 rovements to the method of detecting NLVs in shellfish include enhanced processing of virus and shell

140 easier-to-extract resources (fruit and fish/shellfish) increase rapidly during childhood, with adult

141 As the consumption of seafood and shellfish increases around the world, so is the incidenc

142 od sector, and microplastic contamination of shellfish increasingly demonstrated, understanding any r

143 Notably, the rise in shellfish industries contributes to tons of shellfish wa

144 marine dinoflagellates significantly impact shellfish industries worldwide.

145 The global bivalve shellfish industry makes up 25% of aquaculture, is worth

146 004), and 1.07 (95% CI: 0.99, 1.16) for fish/shellfish intake (P for trend = 0.12).

147 s/d; 95% CI, 0.18-0.34 servings/d) (fish and shellfish intake also increased slightly) and to decreas

148 ociation was found between combined fish and shellfish intake and incident T2D per quartile (adjusted

149 An inverse association between fish and shellfish intake and T2D in women was found.

150 In men, only the association between shellfish intake and T2D was significant.

151 total mortality associated with weekly fish/shellfish intake was observed in the study population (r

152 94 (0.74, 1.17) (P for trend = 0.50) and for shellfish intake were 1.00, 0.93 (0.76, 1.12), 0.70 (0.5

153 ings suggest that lean fish, total fish, and shellfish intakes are not associated with incident diabe

154 Total fish, lean fish, and shellfish intakes separately were also not associated wi

155 elationships of red meat, poultry, fish, and shellfish intakes, as well as heme iron intake, with the

156 ore analytical and detailed data of fish and shellfish into future food composition tables and databa

157 onsumption of tuna fish, light-meat fish, or shellfish is associated with a lower risk of developing

158 The presence of these toxins in shellfish is considered an important health threat and t

159 hellfish poisoning (PSP) toxin monitoring in shellfish is currently performed using the international

160 Arsenic in fish and shellfish is mostly organic.

161 The release of hatchery-propagated fish and shellfish is occurring on a global scale, but the geneti

162 ingle or multiple strains found in molluscan shellfish, is unknown.

163 ology, and (ii) they collected tortoises and shellfish less intensively than later people, probably b

164 lity was between 6.1 and 15.2% for different shellfish matrices.

165 physistoxin-1 (DTX-1), DTX-2, and DTX-3 from shellfish matrix.

166 OA) and its structurally related toxins from shellfish matrix.

167 icotinic acetylcholine receptors directly in shellfish matrixes with high sensitivity and reproducibi

168 Shellfish may have been crucial to the survival of these

169 Fish (finfish or shellfish) may have health benefits and also contain con

170 pirolide C in the range of 10-6000 mug/kg of shellfish meat, displaying a higher sensitivity and wide

171 g of azaspiracid equivalents per kilogram of shellfish meat.

172 of saxitoxin equivalents (STX eq) per kg of shellfish meat.

173 y limits of 800 mug STX-diHCl equivalents/kg shellfish meat.

174 mmercially and ecologically valuable bivalve shellfish (Mercenaria mercenaria and Argopecten irradian

175 ion on two species of North Atlantic bivalve shellfish, Mercenaria mercenaria and Argopecten irradian

176 Four species of shellfish (Mytilus galloprovincialis, Ostrea edulis, Chl

177 rtant contributors of vitamin D: finfish and shellfish, naturally occurring sources, and fortified fo

178 esence of anthropogenic debris in fishes and shellfish on sale for human consumption.

179 sahexaenoic acid, and nonfried fish, but not shellfish or fried fish, may be beneficial in the primar

180 ss in humans who ingest toxic filter-feeding shellfish or inhale toxic aerosols.

181 nce of climatic regulation of domoic acid in shellfish over the past 20 y in the Northern California

182 rns of pathogen spread, focusing on fish and shellfish pathogens.

183 50% of baseline values) of legumes, fish and shellfish, peanuts, tree nuts, vegetables, soy foods, an

184 factors, men who consumed >or=200 g of fish/shellfish per week had a relative risk of 0.41 (95% conf

185 Because consumer preferences for raw live shellfish persist, biological approaches for promoting m

186 An asymmetric synthesis of the paralytic shellfish poison (PSP), (+)-gonyautoxin 3, is described.

187 rheic shellfish poisoning (DSP), and amnesic shellfish poisoning (ASP) toxins in seafood is a severe

188 ralytic shellfish poisoning (PSP), diarrheic shellfish poisoning (DSP), and amnesic shellfish poisoni

189 taminated with K. brevis produces neurotoxic shellfish poisoning (NSP) in humans.

190 illness clinically described as neurological shellfish poisoning (NSP).

191 guanidinium neurotoxin that causes paralytic shellfish poisoning (PSP) by blocking voltage-gated sodi

192 Paralytic shellfish poisoning (PSP) is a serious human illness cau

193 Paralytic shellfish poisoning (PSP) toxin monitoring in shellfish

194 osensor assay for the detection of paralytic shellfish poisoning (PSP) toxins in shellfish as an alte

195 The presence of paralytic shellfish poisoning (PSP), diarrheic shellfish poisoning

196 afood carrying these toxins causes paralytic shellfish poisoning (PSP).

197 the toxic effects associated with paralytic shellfish poisoning and allow for their detection throug

198 are potent neurotoxins that cause neurotoxic shellfish poisoning and respiratory illness in humans, a

199 fundyense) is the leading cause of Paralytic Shellfish Poisoning in North and South America, Europe,

200 Paralytic shellfish poisoning is a toxic syndrome described in hum

201 Diarrhea associated with shellfish poisoning is poorly understood.

202 sms of certain metabolites such as paralytic shellfish poisoning toxins and polyether toxins are also

203 mnesic shellfish poisoning toxins, paralytic shellfish poisoning toxins, and diarrhetic shellfish poi

204 the primary marine biotoxin groups: amnesic shellfish poisoning toxins, paralytic shellfish poisonin

205 c shellfish poisoning toxins, and diarrhetic shellfish poisoning toxins.

206 nated by accumulated brevetoxins (neurotoxic shellfish poisoning) or from aerosolized brevetoxins in

207 ic acid, the toxin responsible for diarrheic shellfish poisoning, does not stimulate Cl- secretion bu

208 kainate and domoate, which cause excitotoxic shellfish poisoning, induce nondesensitizing responses a

209 mmonly associated with oceanic red tides and shellfish poisoning, is a potent inhibitor of electrical

210 usly associated with red tides and paralytic shellfish poisoning, is described.

211 neurologic condition referred to as amnesic shellfish poisoning.

212 physiology may contribute to the diarrhea of shellfish poisoning.

213 toxin-related illnesses, such as cholera and shellfish poisoning.

214 The paralytic shellfish poisons are a collection of guanidine-containi

215 ibe the de novo synthesis of three paralytic shellfish poisons, gonyautoxin 2, gonyautoxin 3, and 11,

216 ible for mass-mortality events in commercial shellfish populations.

217 d the size and population density of coastal shellfish: previously it was thought that overharvesting

218 p size, they enter a feedback loop - driving shellfish prey size down with attendant changes in the t

219 o the continued success of abalone and other shellfish production, and these mitigation efforts shoul

220 climatic changes during occupation, relative shellfish proportions and sizes remain similar, suggesti

221 irect on-site monitoring of the seawater and shellfish quality.

222 snacks toward plant-based foods and fish and shellfish, questioning acceptability.

223 ine environment is key to better controlling shellfish-related NoV gastroenteritis.

224 the Late Pleistocene epoch, and the abundant shellfish remains recovered from them, has led to a domi

225 f 0.25-3.5 muM in buffer and 0.25-1.5 muM in shellfish sample.

226 buffer and 2.0 mug g(-1) wet weight (w/w) in shellfish sample.

227 c debris was also found in 33% of individual shellfish sampled.

228 hores with similar absorptions in testing of shellfish samples for paralytic shellfish toxins.

229 this study a multidetection method to screen shellfish samples for the presence of these toxins simul

230 ish include enhanced processing of virus and shellfish samples, application of nested PCR and nucleot

231 ions of cyclic imine neurotoxins directly in shellfish samples.

232 ponent of the in vivo response to MTX during shellfish seafood poisoning.

233 arming constitutes the largest volume of the shellfish sector in Ireland.

234 ic associations indicating that contaminated shellfish serve as the vehicle for NLV transmission.

235 eanut, tree nut, cow's milk, egg, soy, fish, shellfish, sesame, mustard and celery.

236 arly indicated that limpet, an underutilized shellfish source can benefit the food industry to make n

237 utritional quality indices compared to other shellfish species, apart from the EPA + DHA index values

238 ic shellfish toxins (PSTs) from a variety of shellfish species, at concentrations relevant to regulat

239 ultiple tropomyosin variants in the analysed shellfish species.

240 to changes in the availability of different shellfish species.

241 and waters in protecting vulnerable fish and shellfish species.

242 ational plant (e.g., kelp) and animal (e.g., shellfish) species.

243 also all other sterols, including plant and shellfish sterols from the intestine.

244 also all other sterols, including plant and shellfish sterols from the intestine.

245 sterols, including cholesterol and plant and shellfish sterols, and (b) impaired ability to excrete s

246 e bacterium that contaminates filter-feeding shellfish such as oysters.

247 ruits and vegetables, whole grains, fish and shellfish, sugar-sweetened beverages, and sodium).

248 ruits and vegetables, whole grains, fish and shellfish, sugar-sweetened beverages, and sodium; second

249 Among shellfish, the benthic suspension feeder Rangia cuneata

250 t likely given abundant and easily harvested shellfish there as indicated by huge ancient oyster shel

251 global presence of microplastics in fish and shellfish, this study demonstrates a novel pathway by wh

252 n in coastal waters where it concentrates in shellfish through filter feeding.

253 ce optical biosensor to detect PSP toxins in shellfish tissue below regulatory levels was examined.

254 polychlorinated biphenyl (PCB) congeners in shellfish tissue, a group of national metrology institut

255 ls and assimilation of filtered particles in shellfish tissues.

256 The use of shellfish to reduce eutrophication has been proposed, bu

257 ml and, after accumulation in filter-feeding shellfish, to poison human consumers.

258 te haplosporidian and paramyxid parasites of shellfish (together comprising the Ascetosporea) are not

259 aluated as visible sensors for the paralytic shellfish toxin saxitoxin.

260 nella via sxtA, a gene involved in Paralytic Shellfish Toxin synthesis, may be a promising approach,

261 Maitotoxin (MTX) is a potent shellfish toxin widely used as an in vitro tool for incr

262 The shellfish toxin, okadaic acid (OA), is a potent tumor pr

263 clams, cockles) nor interference from other shellfish toxins (domoic acid, okadaic acid group).

264 lidated for the rapid screening of paralytic shellfish toxins (PSTs) from a variety of shellfish spec

265 Paralytic shellfish toxins (PSTs) produced by marine dinoflagellat

266 The periodate oxidation of paralytic shellfish toxins (PSTs) was demonstrated, overcoming the

267 es involved in the biosynthesis of paralytic shellfish toxins (PSTs), SxtT and GxtA, adding to the sh

268 producers of the potent neurotoxic paralytic shellfish toxins that can enter the food web and ultimat

269 t uses a high affinity antibody to paralytic shellfish toxins with a detection signal generated via a

270 n testing of shellfish samples for paralytic shellfish toxins.

271 20-fold increase in production of paralytic shellfish toxins.

272 s study offers the first comparable study of shellfish traceability in these Mediterranean markets.

273 lergenic food introduction (milk, egg, fish, shellfish, tree nuts, wheat, peanuts, and soya) during i

274 le and publish a user databases for fish and shellfish (uFiSh), considering the following main object

275 last 6,000 years when intensified intertidal shellfish usage resulted in the accumulation of substant

276 from the digestive tracts of fish and whole shellfish using a 10% KOH solution and quantified under

277 rategy is the identification and breeding of shellfish varieties exhibiting resilience to acidificati

278 ts will be important to help 'climate proof' shellfish ventures.

279 gg, wheat, soy, peanut, tree nuts, fish, and shellfish was 0.6% (0.5-0.8), 0.2% (0.2-0.3), 0.1% (0.01

280 being warned about the hazard of eating raw shellfish was available for 8; of these, only 1 case was

281 hile allergy to peanut, tree nuts, fish, and shellfish was more common among the older ones.

282 Fish and shellfish was the food group in which more PFASs were de

283 total fish, shellfish, and combined fish and shellfish) was assessed by country-specific dietary ques

284 shellfish industries contributes to tons of shellfish waste composed of up to 58% chitin.

285 The HPLC analysis of chitinase degraded shellfish waste reveals a major amino acid profile compo

286 The shellfish waste which contains half of the amount of chi

287 l hazards and health issues particularly the shellfish wastes.

288 rospective data suggest that eating fish and shellfish weekly reduces the risk of fatal myocardial in

289 9 (0.78, 1.01) (P for trend = 0.003) and for shellfish were 1.00, 0.91 (0.82, 1.01), 0.79 (0.71, 0.89

290 gg, wheat, soy, peanut, tree nuts, fish, and shellfish were 6.0% (95% confidence interval: 5.7-6.4),

291 er intakes of tuna fish, light-meat fish and shellfish were associated with lower risk.

292 product forms, and some lower-cost fish and shellfish were high in n-3 PUFAs, calcium, iron, seleniu

293 ine, iodine-containing contrast material, or shellfish were identified and their injection histories

294 All fish and shellfish were identified to species where possible.

295 A region of Irish coastline was selected and shellfish were sampled and tested for AZA using mass spe

296 eported associations, such as consumption of shellfish, were not observed.

297 These shellfish, when destined for human consumption, undergo

298 o vulnificus, a water-born species common in shellfish which causes septicemia in immunocompromised i

299 es to peanut, tree nut, sesame, fish, and/or shellfish, which were confirmed by baseline double-blind

300 Other food products, such as shellfish, with greater historical precedent for real or