ライフサイエンスコーパス: shellfish

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

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

3 hat occurs naturally in estuarine waters and shellfish.

4 cquired from the consumption of contaminated shellfish.

5 and were attributed to seafood, particularly shellfish.

6 nteritis associated with eating contaminated shellfish.

7 independent size diminution in tortoises and shellfish.

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

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

10 bs including commercially important fish and shellfish.

11 through consumption of contaminated fish and shellfish.

12 nvironments and the normal flora of fish and shellfish.

13 pophilic marine biotoxin that accumulates in shellfish.

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

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

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

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

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

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

20 Shellfish allergy is one of the most common food hyperse

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

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

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

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

25 e genetic traits into commercially important shellfish and crustaceans.

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

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

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

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

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

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

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

33 5.19mgkg(-1) for fish, 6.51-85.6mgkg(-1) for shellfish, and 0.004-1.39mgkg(-1) for beverages.

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

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

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

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

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

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

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

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

42 Including shellfish aquaculture in existing nitrogen management pr

43 Shellfish aquaculture is gaining acceptance as a tool to

44 cosystems and the sustainability of fish and shellfish aquaculture.

45 Shellfish are classified into mollusks and crustaceans,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

62 sociations were observed with fried fish and shellfish consumption.

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

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

65 Ingestion of shellfish contaminated with K. brevis produces neurotoxi

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

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

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

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

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

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

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

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

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

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

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

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

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

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

80 reliminary studies using saxitoxin and crude shellfish extracts.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

97 12 along the eastern Adriatic coast from six shellfish harvesting areas (all species) and 13 breeding

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

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

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

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

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

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

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

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

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

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

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

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

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

111 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

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

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

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

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

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

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

118 Arsenic in fish and shellfish is mostly organic.

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

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

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

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

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

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

125 Shellfish may have been crucial to the survival of these

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

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

128 g of azaspiracid equivalents per kilogram of shellfish meat.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

147 Paralytic shellfish poisoning (PSP) toxin monitoring in shellfish

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

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

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

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

152 Paralytic shellfish poisoning is a toxic syndrome described in hum

153 Diarrhea associated with shellfish poisoning is poorly understood.

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

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

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

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

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

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

160 physiology may contribute to the diarrhea of shellfish poisoning.

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

162 neurologic condition referred to as amnesic shellfish poisoning.

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

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

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

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

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

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

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

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

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

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

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

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

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

176 ions of cyclic imine neurotoxins directly in shellfish samples.

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

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

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

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

181 ultiple tropomyosin variants in the analysed shellfish species.

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

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

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

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

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

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

188 Among shellfish, the benthic suspension feeder Rangia cuneata

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

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

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

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

193 ls and assimilation of filtered particles in shellfish tissues.

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

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

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

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

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

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

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

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

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

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

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

205 n testing of shellfish samples for paralytic shellfish toxins.

206 20-fold increase in production of paralytic shellfish toxins.

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

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

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

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

211 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

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

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

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

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

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

217 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

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

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

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

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

222 These shellfish, when destined for human consumption, undergo

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

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

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