Risk‐Benefit Analysis of Seafood Consumption: A Review

Abstract: Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low‐fat protein source that provides long‐chain omega‐3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such as methylmercury and persistent organic pollutants, which can have harmful effects on human health and development. In order to limit exposure to contaminants while maximizing the benefits of seafood consumption, a number of quantitative and qualitative risk‐benefit analyses have been conducted for seafood consumption. This review paper provides a brief background on risk‐benefit analysis of foods, followed by a discussion of the risks and benefits associated with fish consumption. Next, risk‐benefit analyses are reviewed in an historical context. While risk‐benefit analysis consists of three main elements (that is, assessment, management, and communication), this review will primarily focus on risk‐benefit assessments. Overall, most studies have found that the benefits far outweigh the risks among the general population, especially when a variety of fish is consumed at least twice per week. However, for certain populations (for example, pregnant women and young children) a more targeted approach is warranted in order to ensure that these groups consume fish that are low in contaminants but high in omega‐3 fatty acids. The potentially harmful unintended consequences of risk‐benefit communication on the general population and certain groups are also discussed.     

Methicillin‐Resistant Staphylococcus aureus in Seafood: Prevalence,Laboratory Detection,Clonal Nature,and Control in Seafood Chain

Methicillin‐resistant Staphylococcus aureus (MRSA), a versatile pathogen bearing multiple virulence determinants, is increasingly being detected in various food‐producing animals, including fish. In addition, it is a potential food poisoning agent. MRSA is not an inherent microbiota of fish; its presence is attributed to pre‐ or postharvest contamination through fish handlers, water, ice, and processing equipment. Several reviews have been written on MRSA in clinical as well as the food animal‐producing sector, but information specific to MRSA in seafood is scant. This review puts forth insights on MRSA detection in seafood, antibiotic resistance, diversity of clones in seafood, and possible control measures in seafood production chain. Emphasis has been given on assessing the variations in the protocols employed for isolation and identification in different food matrices and lay the foundation for researchers to develop optimized procedure.     

DNA‐Based Methods for the Identification of Commercial Fish and Seafood Species

ABSTRACT: The detection of species substitution has become an important topic within the food industry and there is a growing need for rapid, reliable, and reproducible tests to verify species in commercial fish and seafood products. Increases in international trade and global seafood consumption, along with fluctuations in the supply and demand of different fish and seafood species, have resulted in intentional product mislabeling. The effects of species substitution are far‐reaching and include economic fraud, health hazards, and illegal trade of protected species. To improve detection of commercial seafood fraud, a variety of DNA‐based techniques have been developed, including Multiplex PCR, FINS, PCR‐RFLP, PCR‐RAPD, PCR‐AFLP, and PCR‐SSCP, which are all based on polymorphisms in the genetic codes of different species. These techniques have been applied in the differentiation of many types of fish and seafood species, such as gadoids, salmonids, scombroids, and bivalves. Some emerging technologies in this field include the use of real‐time PCR, lab‐on‐a‐chip, and DNA microarray chips. In this review article, the major DNA‐based methods currently employed in the authentication of commercial fish and seafood species are discussed and future trends are highlighted. Examples of commercial applications and the use of online database resources are also considered.     

Assessing the Value and Role of Seafood Traceability from an Entire Value‐Chain Perspective

The traceability practices and systems of 48 separate seafood businesses were assessed as part of an evaluation of 9 global seafood value chains (from catch to point of sale to the consumer). The purpose was to gain insights and provide knowledge about the impact of traceability on improving seafood industry business performance, including reducing waste, and enhancing consumer trust. In addition, the project developed and delivered a tool that can be used by stakeholders that are seeking to better understand the return on investment of implementation of traceability practices and solutions. Using structured and semistructured interviews of over 80 individuals, the research revealed that traceability is more highly valued by businesses, regardless of their size, if they engage more often in highly collaborative activities with their suppliers and customers. A survey in 5 nations about consumer perceptions with regards to seafood and the key factors influencing their purchasing decisions delivered insights into the discrete choices that consumers make when buying seafood products. The consumer survey data were incorporated into a “Discrete Choice Simulator” that others can use to compare and contrast the preferences of consumers in these countries and better understand what factors regarding traceability impact on their buying decisions. The research concluded with several recommendations for businesses, governments, and nongovernment organizations.     

Current Barriers to Large‐scale Interoperability of Traceability Technology in the Seafood Sector

Interoperability is a critical component of full‐chain digital traceability, but is almost nonexistent in the seafood industry. Using both quantitative and qualitative methodology, this study explores the barriers impeding progress toward large‐scale interoperability among digital traceability systems in the seafood sector from the perspectives of seafood companies, technology vendors, and supply chains as a whole. We highlight lessons from recent research and field work focused on implementing traceability across full supply chains and make some recommendations for next steps in terms of overcoming challenges and scaling current efforts.     

Application of DNA‐Based Methods to Identify Fish and Seafood Substitution on the Commercial Market

ABSTRACT: Fish and seafood substitution has become an important concern in domestic and international marketplaces, in part due to increased international trade, per capita seafood consumption, and production of processed foods. In many cases, seafood substitution is a form of economic deception, where highly prized species are substituted with those of lesser value. To prevent illegal species substitution, a number of DNA‐based methods have been developed to detect fish and seafood species in commercial products. These methods, along with common gene targets, have been reviewed previously in this journal. The current article is meant to build upon earlier discussions by providing a comprehensive review of the application of these DNA‐based methods to the discovery of fish and seafood substitution on the commercial market. Popular food uses, potential substitution cases, and peer‐reviewed research articles published to date are discussed for all major species groups of concern, including flatfish, gadoids, scombroids, salmonids, percoids, sturgeons, sharks, eels, and bivalves. The use of DNA‐based methods to monitor commercial whale meat products is also reviewed.     

HACCP在禽肉、水产品加工中的应用

<正> HACCP作为一种新型的食品安全预防控制体系,已在全球范围内得到了广泛的应用,并被验证为至今为止最为有效的食品安全控制方法。纵观HACCP的发展历程,由于禽肉和水产品的风险较高在美国率先立法,强制在这些行业贯彻HACCP体系。 HACCP的新颖与先进之处在于它不是以往以检验为目的的传统型控制方法,而是以预防性为出发点,通过对食品链全过程危害的分析、识别和控制,达到最终有效控制食品安全的目的。     

美味挪威海产——挪威海产厨师邀请赛北京赛区比赛作品选登

煎三文鱼配藏红花汁杜岳/制作原料:三文鱼150克,土豆沙拉200克,藏红花1克,淡奶油100克,盐5克,胡椒粉5克,白兰地5克,香料1克,红葡萄酒1杯。制法:将三文鱼改刀切成三角形用香料腌制,腌半个小时后用煎锅煎制七成熟,藏红花汁加淡奶油煮开,加盐、胡椒粉备用,将土豆沙拉垫底,将煎好的三文鱼放在边上淋白兰地浇藏红花汁配红酒即可。煎烤挪威鲱鱼徐建琪/制作主料:挪威鲱鱼。辅料:北极贝,南瓜,土豆,黑蘑菇,芦笋,香叶,蛋皮,羊肚菌,紫皮洋葱,黄绿西葫芦,薄荷叶。调料:雪利酒,红酒,莳萝,蟹壳,奶油,虾壳,番茄酱,百里香,欧芹,柠檬汁。制法:1、用白醋、芥末…     

精致美味八宝饭

加拿大拥有世界上最长的海岸线,长达244000公里,占全世界海岸线总长的四分之一,如果完全延展开,它可以绕赤道六圈以上.加拿大淡水面积超过755,000平方公里,占全世界淡水面积16%,世界上14个最大的湖泊中,有4个化于加拿大境内.     

Tocopherols in Seafood and Aquaculture Products

Fish products contain various nutritionally beneficial components, namely, ω3-polyunsaturated fatty acids (ω3-PUFA), minerals, and vitamins. Particularly, tocopherols (α-, β-, γ-, and δ-tocopherol) can be provided by seafood and aquaculture products. Hence, this review shows the various aspects of tocopherols in seafood and aquaculture products. For tocopherol determination in these products, HPLC methods coupled with diode array detection in the UV area of the spectrum or fluorescence detection have been shown as sensitive and accurate. These newest methods have helped in understanding tocopherols fate upon ingestion by seafood organisms. Tocopherols pass through the intestinal mucosa mainly by the same passive diffusion mechanism as fats. After absorption, the transport mechanism is thought to consist of two loops. The first loop is dietary, including chylomicrons and fatty acids bound to carrier protein, transporting lipids mainly to the liver. The other is the transport from the liver to tissues and storage sites. Moreover, tocopherol levels in fish organisms correlate with diet levels, being adjusted in fish body depending on diet concentration. For farmed fish species, insufficient levels of tocopherols in the diet can lead to poor growth performance or to nutritional disease. The tocopherol quantity needed as a feed supplement depends on various factors, such as the vitamer mixture, the lipid level and source, the method of diet preparation, and the feed storage conditions. Other ingredients in diet may be of great importance, it has been proposed that α-tocopherol may behave as a prooxidant synergist at higher concentrations when prooxidants such as transition metals are present. However, the antioxidant action of tocopherols outweighs this prooxidant effect, provided that adequate conditions are used. In fact, muscle-based foods containing higher levels of tocopherol show, for instance, higher lipid stability. Besides, tocopherols are important not only from the nutritional point of view but also from the physiological one, since they are involved in many metabolic processes in the human organism. Moreover, synergistic interactions with selenium and ascorbic acid have been reported. It deserves attention that there is evidence tocopherols taken with food can prevent heart disease, while no such evidence was found for α-tocopherol as supplement. From this perspective, eating fish is advisable, since, for instance, a 100 g serving of salmon may provide nearly 14% of recommended dietary allowance.     

水产品与HACCP管理

自从八十年代HACCP体系在美国形成之后,HACCP体系经过不断发展和完善,已越来越得到世界各国的认可。通过对HACCP原理等认证过程的描述,使我们对HACCP在水产方面的管理有更进一步的认识。美国对国内外生产厂家都进行严格的HACCP检查认证。这就要求中国等发展中国家的企业进行必要的投资,引入HACCP安全保障体系,以期进入国际市场。     

名师手下的特色海鲜肴与蟹宴

美极泰椒瑶柱烧海参 原料：自发海参500克，瑶柱、泰椒各5克。     

海中美味——牡蛎

关于牡蛎,印象最深的还是中学时读莫泊桑小说《我的叔叔于勒》中关于吃牡蛎的一段描写:"她们用一阵优雅的姿态吃起来,一面用一块精美的手帕托起了牡蛎,一面又向前伸着嘴巴免得在裙袍上留下痕迹.随后她们用一个很迅速的小动作喝了牡蛎的汁子,就把壳子扔到了海面去."很多年过去了,对于小说中那些女士吃牡蛎的优雅姿态依然记忆犹新,同时,牡蛎这种食物也随之藏入脑海,从她们吃牡蛎的姿态上就可以想见牡蛎的鲜美.     

如东海鲜的烹制方法

海鲜产品食用前要进行一定的处理,常用的烹调方法有白灼、红烧、滑炒、烩、清蒸、煎、铁板、生炝、炸等,相同的海鲜亦可采用不同的制作方法.如东海鲜原料资源丰富,选料注重鲜活,烹调技法注重突出原料本味,成品菜肴以鲜为核心,因而以味道鲜美著称.     

即食海鲜调味酱的研制

以牡蛎酶解液和虾头虾壳为主要材料,研制一款即食海鲜调味酱。通过单因素试验和正交试验考察各因素对调味酱感官的影响,并对最优产品进行氨基酸测定。试验结果表明即食海鲜调味酱的最佳配方为:虾油15%、酱油5%、大蒜粉2%、白砂糖1%、鸡精0.5%、黑胡椒粉1.5%、姜粉1.5%、料酒5%、新鲜辣椒2.5%、虾头虾壳15%、黄原胶0.2%、牡蛎酶解液6%。所得调味酱营养丰富,咸淡适中,鲜味突出,色泽亮丽,组织均匀,具有浓郁油炸虾的香味和牡蛎特有的海鲜风味。经测定调味酱中含有丰富的氨基酸,其中鲜味氨基酸占比为66.29%,甜味氨基酸占比为18.34%。     

Instrumental Analysis of Seafood Composition

Seafood products such as fish, crabs, shrimp and the aqueous solution from oysters, were analyzed for volatiles content by direct gas chromatography and mass spectrometry. Compounds were detected and identified which appear to be associated with freshness quality of the products. The data obtained suggests that the changing composition attending storage of seafood products can be effectively and rapidly analyzed by objective instrumental means.     

Specific Heat of Selected Fresh Seafood

The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi-empirical model based on the additive model, which included an extra term for the fraction of bound water and interaction between the phases, improved specific heat predictions based on composition.