ライフサイエンスコーパス: seafood

1 nation diet (SFGED; FFGED plus nuts and fish/seafood).

2 nd in the breast milk of humans that consume seafood.

3 quality and quality assessment procedures of seafood.

4 uropean countries as an healthy and valuable seafood.

5 tted to humans in undercooked and raw marine seafood.

6 or the determination of Hg in fish and other seafood.

7 rbons (PAHs) via consumption of contaminated seafood.

8 septicemia after consumption of undercooked seafood.

9 ding the presence of anthropogenic debris in seafood.

10 or the determination of Hg in fish and other seafood.

11 commonly generated by spoiled real meat and seafood.

12 legumes, fruit, whole grains, tomatoes, and seafood.

13 ate allergies to Anisakis after ingestion of seafood.

14 f tuna, salmon, high-mercury fish, and other seafood.

15 sumption of contaminated raw or under cooked seafood.

16 oxic mercury species in marine food webs and seafood.

17 ), and human exposure through consumption of seafood.

18 are becoming more frequently associated with seafood.

19 ealth benefits associated with diets high in seafood.

20 ging fisheries, and protecting the safety of seafood.

21 the identity, safety, and sustainability of seafood.

22 n would consume the estimated safe amount of seafood.

23 omic boom" that is increasing the demand for seafood.

24 of plastic quantification techniques used in seafood.

25 is an enteric pathogen found in contaminated seafood.

26 stitute a food safety hazard when present in seafood.

27 e detection limit of 0.3 CFU per 25 g of raw seafood.

28 ates, and algae, many of which are important seafoods.

29 skin prick tests were negative for suspected seafoods.

30 s, chicken without skin, low-fat cheese, and seafood (-0.14 to -0.71 kg; P = 0.01 to P < 0.001).

31 n of road-to-rail terminals accommodate meat/seafood (4.9%) and paper (0.7%), the United States could

32 Overall, consumption of seafood above the recommended limit of 340 g/week was as

33 However, the demand for seafood across the world now exceeds that available from

34 4; 95% CI: 1.09, 1.20; P < 0.001), and other seafood (adjusted OR: 1.12; 95% CI: 1.08, 1.15; P < 0.00

35 nd, therefore, could be employed for routine seafood analysis.

36 re to MeHg is from the consumption of marine seafood and almost 40% is from fresh and canned tuna alo

37 grains, and extra-virgin olive oil with fish/seafood and fermented dairy products.

38 or the determination of Pb, Cd, As and Cu in seafood and fish feed samples by Simultaneous Electrothe

39 ample, including fresh, stored and processed seafood and from any waste of industrial fish processing

40 selenoenzymes, is obtained mainly from meat, seafood and grains.

41 ilar offset in delta(202)Hg between consumed seafood and hair samples from Gulf of Mexico recreationa

42 , to assess and quantify MP contamination of seafood and human uptake from its consumption, suggestin

43 ories to co-consider selenium (Se) levels in seafood and implies that remediating aquatic ecosystems

44 Dietary consumption of seafood and n-3 fatty acids was annually assessed by a f

45 s of the 2 main dietary protein sources lean seafood and nonseafood to modulate fasting and postprand

46 ied: vegetable, fruit, and white rice (VFR); seafood and noodle (SfN); and pasta, cheese, and process

47 it is possible to measure these compounds in seafood and other media, we do not have sufficient infor

48 il) for two representative commodities: meat/seafood and paper articles.

49 the HEI-2010, including whole grains, dairy, seafood and plant proteins, and ratio of unsaturated to

50 ty of studies identified MP contamination in seafood and reported MP content < 1 MP/g, with 26% of st

51 urinary arsenic concentrations by levels of seafood and rice intakes.

52 nalysis of the levels of MP contamination in seafood and to subsequently estimate the annual human up

53 delineate the presence of these compounds in seafoods and to facilitate research in a new era of arse

54 g policies by 70% (+20 kg CO2,e/ton for meat/seafood) and 310% (+30 kg CO2,e/ton for paper) by upgrad

55 E sensitization to mites, pets, cockroaches, seafood, and cheese, respectively, is significantly asso

56 hem, including in water, sediment, wildlife, seafood, and drinking water samples.

57 ich in salad, fruit, vegetables, poultry and seafood, and plain water or tea to drink.

58 ods including F&V, whole grains, nuts/seeds, seafood, and plant oils ("healthy food incentive").

59 Most US adults consume seafood, and the blood mercury concentration is associat

60 ough seafood is a source of dietary mercury, seafood appeared to explain a relatively small proportio

61 catching and commercialisation practices of seafood are adequate, warranting good quality fish and m

62 PAHs, which can accumulate in seafood, are known carcinogens and developmental toxican

63 al compromise is a plant-rich diet with fish/seafood as principal sources of animal food.

64 est minimal risk to public health from these seafoods as a result of the disaster; however, the most

65 ecurity, comes the need to better understand seafood associated diseases.

66 emolyticus is the leading worldwide cause of seafood-associated gastroenteritis, yet little is known

67 mmon marine bacterium and a leading cause of seafood-borne bacterial gastroenteritis worldwide.

68 haemolyticus, the leading cause of bacterial seafood-borne diarrheal disease, we showed that a T3SS e

69 rio parahaemolyticus is the leading cause of seafood-borne diarrheal diseases.

70 parahaemolyticus is the most common cause of seafood-borne gastroenteritis worldwide and a blight on

71 emolyticus is the leading cause of bacterial seafood-borne gastroenteritis worldwide, yet little is k

72 humans, it is the leading cause of bacterial seafood-borne gastroenteritis.

73 is a human pathogen and the leading cause of seafood-borne gastroenteritis.

74 ous threat to consumer trust, reputations of seafood businesses and the sustainability of fishery res

75 ination of citrate, phosphate and sulfite in seafood by capillary zone electrophoresis with indirect

76 out investigations for the authentication of seafood by means of DNA analysis.

77 issible concentrations for toxic elements in seafood by the European food safety authorities, as well

78 Mislabelling makes the efforts of seafood campaigns less effective as does the inclusion o

79 Seafood is part of a healthy diet, but seafood can also contain methyl mercury-a neurotoxin.

80 as the detection of polyphosphate in various seafood categories, by means of high-performance ion-exc

81 r purpose to determine NF metabolites in the seafood category.

82 ional corporations in agriculture, forestry, seafood, cement, minerals and fossil energy cause enviro

83 Seafood certification schemes may help reduce this probl

84 nd dried product of tuna roe (bottarga) is a seafood characteristic of the Mediterranean area and exp

85 the determination of the target analytes in seafood collected from the Bay of Biscay (Southern Franc

86 The following seafood collected in Todos os Santos Bay, Brazil was als

87 Increasing consumer demand for seafood, combined with concern over the health of our oc

88 s americanus) imported live into Europe as a seafood commodity have occasionally been released or esc

89 rd Analysis Critical Control Point system by seafood companies, the number of seafood-related foodbor

90 ) based on frequency of the specific type of seafood consumed (included in the model as continuous va

91 t the monitoring of the Hg concentrations in seafood consumed from the region.

92 licit assumptions of two popular sustainable seafood consumer-based initiatives: (1) seafood is label

93 the foodweb, posing a health threat to human seafood consumers and wildlife in coastal regions worldw

94 10 prompted concern about health risks among seafood consumers exposed to polycyclic aromatic hydroca

95 ds to detect these marine toxins and protect seafood consumers' health is becoming evident.

96 for species that metabolize FOSA, including seafood consuming human populations.

97 ge, sex, education, and total energy intake, seafood consumption (>/= 1 meal[s]/week) was significant

98 .75% of the total variation) associated with seafood consumption (white fish, oily fish, and shellfis

99 S adults and to explore the relation between seafood consumption and blood mercury.

100 Habitual natto and/or fermented seafood consumption could support BCFA intakes similar t

101 Seafood consumption during pregnancy is thought to be be

102 The objective was to describe seafood consumption in US adults and to explore the rela

103 concentration increased as the frequency of seafood consumption increased (P < 0.001).

104 Seafood consumption is promoted for its many health bene

105 Seafood consumption is the primary route of methylmercur

106 e this approach for individuals with complex seafood consumption patterns.

107 As seafood consumption shifts from fishery harvests towards

108 Although seafood consumption was also correlated with higher brai

109 Seafood consumption was categorized by type (fish or she

110 In cross-sectional analyses, moderate seafood consumption was correlated with lesser Alzheimer

111 blood mercury concentrations by frequency of seafood consumption were tested.

112 lternate pathways, participants who reported seafood consumption within 2 days before urine collectio

113 In conclusion, seafood consumption, higher housekeeping frequency, and

114 Seafood consumption, obtained from a food-frequency ques

115 Because seafood contains arsenolipids and arsenosugars that meta

116 rldwide distribution of producer species and seafood contaminated with PLTX-like molecules illustrate

117 ous human illness caused by the ingestion of seafood contaminated with saxitoxin and its derivatives

118 Using seafood contamination following the Deepwater Horizon ac

119 air pollution, drinking water contamination, seafood contamination, and ambient air pollution.

120 Seafood could be a promising way to supplement healthy f

121 has great potential to help meet the rising seafood demand driven by human population growth.

122 We calibrated urinary concentrations of non-seafood-derived iAs, DMA, and methylarsonate, as well as

123 el ultrasonic tenderisation technique in raw seafood designed for restaurants and consumers.

124 y-to-prepare foods and Noodles (in soup) and seafood dietary patterns.

125 Methylmercury from seafood, ethylmercury used as a bactericide, inorganic m

126 95% CI: 2.12, 4.95), respectively, among low seafood/fish eaters and 1.13 (95% CI: 0.64, 1.99), 1.29

127 5% CI: 1.18, 3.51), respectively, among high seafood/fish eaters.

128 (<86 g/day) but not among those with a high seafood/fish intake (>/=86 g/day).

129 oking and CHD risk among subjects with a low seafood/fish intake (<86 g/day) but not among those with

130 High seafood/fish intake attenuated the positive association

131 afood/fish intake, light smokers with a high seafood/fish intake had substantially reduced risk of CH

132 Seafood/fish intake has been regarded as a protective fa

133 Compared with heavy smokers with a low seafood/fish intake, light smokers with a high seafood/f

134 ween smoking and risk of CHD are modified by seafood/fish intake, we studied 72,012 Japanese men and

135 The thermally processed seafood flavour produced from eb-SWPH exhibited a roaste

136 sed as the precursor for thermally processed seafood flavour.

137 ee days each, while abstaining from rice and seafood following a three-day washout period.

138 nd is rapidly becoming the primary source of seafood for human diets.

139 More than three billion people rely on seafood for nutrition.

140 and evaluate BPA bioaccessibility in canned seafood for the first time.

141 egically conserve ocean areas while securing seafood for the future.

142 s hypothesized that bioaccessible mercury in seafood forms part of complexes that do not interact wit

143 Seafood fraud - often involving substitution of one spec

144 Species substitution is a form of seafood fraud for the purpose of economic gain.

145 as a valuable tool to provide information on seafood freshness.

146 Seafood from northern Peru was characterized with the hi

147 Results are also presented in seafood from the Mediterranean coast.

148 hoice" species compiled from two sustainable seafood guides had less mislabelling, and when identifie

149 nium and selenium species from different raw seafood has been assessed by using a simulated gastric a

150 sure, the maximum content of these toxins in seafood has been limited by legal regulations worldwide.

151 s establishment of their allowance levels in seafood has been prevented by the lack of pure toxins.

152 The consumption of marine mussels as popular seafood has increased steadily over the past decades.

153 ng detection during Ostreopsis blooms and in seafood highlights the need to characterize its toxic ef

154 erstudied, as are specific seafood items and seafood imports from Asia and South America.

155 d analyse 22 species of wild and aquaculture seafood in order to develop a model for future comprehen

156 0, 83.0% +/- 0.7% (+/-SE) of adults consumed seafood in the preceding month.

157 ge of the beneficial nutrient composition of seafood, in particular omega-3 fatty acids, selenium, ta

158 As the global population and its demand for seafood increases more of our fish will come from aquacu

159 aster posed a significant threat to the U.S. seafood industry.

160 e marine environment including biota such as seafood; ingestion from such sources is one of the two m

161 for each participant that no longer reflect seafood intake and can facilitate research about low-to-

162 ation of the associations with self-reported seafood intake and estimated or measured n-3 fatty acids

163 uire confirmation, but suggest that limiting seafood intake during pregnancy may have a limited impac

164 Seafood intake was first measured by a food frequency qu

165 We hypothesized that lean-seafood intake would reduce cardiovascular lipid risk fa

166 ed biomarkers reflected iAs exposure but not seafood intake, we compared urinary arsenic concentratio

167 Self-reported seafood intakes, estimated n-3 polyunsaturated fatty aci

168 fficult in populations with moderate-to-high seafood intakes.

169 els of iAs exposure in populations with high seafood intakes.

170 The lean-seafood intervention prevented the elevated ratio of tot

171 ive to the nonseafood intervention, the lean-seafood intervention reduced fasting (relative differenc

172 The LOQ in seafood is 11 mug palytoxin/kg mussel meat, lower than t

173 Seafood is a highly traded and sought after commodity on

174 However, although seafood is a known source of mercury, little is known ab

175 Farmed seafood is a relatively efficient way to produce protein

176 amnesic shellfish poisoning (ASP) toxins in seafood is a severe and growing threat to human health.

177 Although seafood is a source of dietary mercury, seafood appeared

178 ion of inorganic arsenic (iAs) determined in seafood is dependent on the extraction method.

179 Seafood is highly perishable and has a short shelf-life.

180 able seafood consumer-based initiatives: (1) seafood is labelled correctly, and (2) the recommended s

181 We found that a third of seafood is mislabelled and that over a quarter of all sa

182 Surimi seafood is not currently fortified with dietary fiber, n

183 Surimi seafood is not currently fortified with these nutraceuti

184 Seafood is one of the most traded food commodities in th

185 Seafood is part of a healthy diet, but seafood can also

186 Seafood is particularly susceptible to the substitution

187 Seafood is seen as promising for more sustainable diets.

188 Since seafood is susceptible to decomposition, additives may b

189 suspected to be substantial and pervasive as seafood is the world's most highly traded food commodity

190 genera responsible for human infections from seafood is Vibrio, especially from oysters.

191 The dietary source of n-3 LC-PUFA, fish and seafood, is increasingly provided by aquaculture but usi

192 Mean Hg concentrations for each seafood item were highly variable among studies, spannin

193 are relatively understudied, as are specific seafood items and seafood imports from Asia and South Am

194 m our database and FDA-MP estimates for most seafood items examined.

195 The high variability in Hg in common seafood items has considerable ramifications for public

196 We calculated a grand mean for individual seafood items, based on reported means from individual s

197 of concern and signal the need for enhanced seafood labelling regulations, monitoring and law enforc

198 th a diet avoiding cereals, milk, eggs, fish/seafood, legumes/peanuts, and soy for 6 weeks.

199 ur produced from eb-SWPH exhibited a roasted seafood-like flavouring.

200 the U.S. Food and Drug Administration (FDA) Seafood List.

201 biota as well as bioaccumulation in fish and seafood, making it necessary to develop methodologies to

202 ome improvement in the transparency of local seafood marketing compared to previous studies, the resu

203 seafood traceability and promote sustainable seafood markets using one of the world's most highly pri

204 s produce sharp predictions about changes in seafood markets.

205 TBARS) assay to determine lipid oxidation in seafood may be inaccurate for samples containing krill o

206 ere positively correlated with the number of seafood meals consumed per week (rho = 0.16; P = .02).

207 animal foods (animal fat, dairy, eggs, fish/seafood, meat).

208 le grains, red and processed meats, fish and seafood, milk, and total energy.

209 Negative outcomes from seafood mislabeling are suspected to be substantial and

210 , which increase the uncertainty surrounding seafood mislabeling consequences.

211 Over the past decade, seafood mislabeling has been increasingly documented, ra

212 evidence that enabling conditions exist for seafood mislabeling in the United States (US) to lead to

213 oastal waters and asymptomatically colonizes seafood, most commonly oysters.

214 ounds or following ingestion of contaminated seafood, most infamously oysters.

215 m and it was applied for an 8 years study in seafood (n=202) and fish feeds (n=275) from the Greek ma

216 tion of nuts/seeds ($81; 95% CI $74-$86) and seafood omega-3 fats ($76; 95% CI $70-$83), and the lowe

217 5%), high processed meats (57766; 8.2%), low seafood omega-3 fats (54626; 7.8%), low vegetables (5341

218 ened beverages (SSBs), polyunsaturated fats, seafood omega-3 fats, and sodium.

219 r-sweetened beverages, polyunsaturated fats, seafood omega-3 fats, sodium).

220 Diets low in seafood omega-3 polyunsaturated fatty acids (PUFAs) are

221 ces (60% of total dietary proteins from lean-seafood or nonseafood sources for 4 wk).

222 ate) in the edible portion of five different seafood organisms: oysters, prawns, squid, crabs, and sa

223 animal foods (animal fats, dairy, eggs, fish/seafood, poultry/red meat, miscellaneous animal-based fo

224 whole grains; nuts, legumes, and seeds; and seafood (preterm birth, only), and lower in red and proc

225 They improve water holding capacity of the seafood, preventing biochemical/physical changes during

226 rsion of chitinous bio waste associated with seafood processing, etc.

227 der to guarantee authentic seafood products, seafood processors and traders must perform self-checks

228 ns in humans are derived from consumption of seafood produce and from water exposure.

229 We describe how we engaged with large seafood producers to coproduce a global science-business

230 s should be considered for studies regarding seafood product authenticity.

231 labelling and a recent meta-analysis of 4500 seafood product tests from 51 publications found an aver

232 culture's substantial contribution to global seafood production and its growing significance in recen

233 forts aimed to improve the sustainability of seafood production have generated important progress, pr

234 ves with demand scenarios to estimate future seafood production.

235 inor value can take place, since in a lot of seafood products , is not possible the assignation to a

236 termination of 9 synthetic musk compounds in seafood products by combining the quick, easy, cheap, ef

237 The method was tested on seven seafood products covering both a wide concentration rang

238 idate the species identity of 1402 certified seafood products derived from 27 species across 18 count

239 od was applied to quantify musk compounds in seafood products from the European southwest coast (oyst

240 In order to guarantee authentic seafood products, seafood processors and traders must pe

241 y for the detection of ling (Molva molva) in seafood products.

242 gold standard for species authentication of seafood products.

243 depth understanding as to which nutrients in seafood provide benefit is required to permit the produc

244 rporated into the films and their effects on seafood quality attributes.

245 er validation, the method was applied for 24 seafood real samples.

246 Vibrio vulnificus is the leading cause of seafood-related death in the United States due to its ab

247 This pathogen is responsible for over 95% of seafood-related deaths in the United States, and carries

248 t system by seafood companies, the number of seafood-related foodborne illnesses has increased.

249 sults may have considerable implications for seafood safety.

250 TTXs detection will contribute to guarantee seafood safety.

251 on techniques and develop and apply a simple seafood sample cleanup, extraction, and quantitative ana

252 The total and iAs concentration in 22 seafood samples and RMs ranged between 0.27-35.2 and 0.0

253 lid-phase for arsenic speciation analysis in seafood samples by ICP-MS.

254 verall, the levels of PAHs in all the tested seafood samples collected within one-year period after t

255 tection of V. cholerae O139 in various fresh seafood samples could be accomplished with similar sensi

256 g to determine the taxonomic identity of 449 seafood samples from markets and restaurants and analyse

257 arsenocholine (AC)) in Brazilian and Spanish seafood samples is reported.

258 extraction methods were evaluated for three seafood samples to test whether the concentration of ino

259 h an evident potential to detect Tpm in real seafood samples.

260 emical biosensor for the detection of Tpm in seafood samples.

261 agents, anxiolytics and human indicators) in seafood samples.

262 g essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the hi

263 Meat products and seafood showed contamination levels not significant with

264 and the dominance of arsenobetaine (AB) from seafood sources.

265 ed to lower levels of MeHg from a variety of seafood sources.

266 a for Australia's >400 commercially produced seafood species a pilot study was undertaken to collect

267 Biodiversity of the seafood species analyzed was greater in Egypt, with nine

268 Bioaccessibility varied between seafood species and elements.

269 ted in raw and cooked commercially available seafood species from European markets.

270 remaining major edible commercial Australian seafood species include: choice of samples and nutrients

271 ng of PCR products for the authentication of seafood species is time-consuming and requires advanced

272 Five seafood species were analysed using this method, and sev

273 2020 for all studies reporting MP content in seafood species.

274 (phthalate monoesters) from highly consumed seafood species.

275 ate (NO(3)(-)) in the edible part of diverse seafood species.

276 mong the most sensitive sensors for meat and seafood spoilage.

277 many impacts on marine ecosystems, including seafood stock impoverishment, benthos mortality, and sed

278 consumption have analyzed the association by seafood subtype.

279 y purification step from fresh and processed seafood, suitable for any PCR analysis.

280 unreported and unregulated (IUU) fishing and seafood supply chain fraud are multifaceted problems tha

281 , a rising concern over the vulnerability of seafood supply chains to species mislabelling and fraud

282 In adults consuming seafood, the blood mercury concentration increased as th

283 fants aged 12 months who did not eat fish or seafood, the geometric mean total urinary As concentrati

284 isms and, because they occur in many popular seafoods, their human metabolism and toxicology.

285 ntroduces the first direct immunoassay for a seafood toxin, specifically TTX.

286 uced in this paper could be applied to other seafood toxins, as well as to a wide range of low molecu

287 es trade data analyses can support effective seafood traceability and promote sustainable seafood mar

288 roximation is suitable to assess the correct seafood traceability of the products elaborated from the

289 ent one of the most insidious impediments to seafood traceability, and suggest that widely used harmo

290 data could provide a reliable tool to ensure seafood traceability.

291 racking of improvements or deteriorations in seafood trading practices is challenging without a consi

292 tion and quantification of NF metabolites in seafood using LC-MS/MS and validated the method accordin

293 Alaska pollock surimi seafood was developed with salt substitute and fortified

294 e verified for all food types tested and for seafood when using indirect photometry and ion chromatog

295 Trimethylamine-oxide (TMAO) is present in seafood which is considered to be beneficial for health.

296 positive for A. simplex but negative for the seafoods, which he ingested on the day of the above epis

297 se of fish fillets or other highly processed seafood with external morphological characteristics (e.g

298 The method was validated for seafood with high and low lipid contents.

299 algae that can cause fish kills, contaminate seafood with toxins, form unsightly scums, or detrimenta

300 ociated with the consumption of contaminated seafood, with a growing number of infections reported ov