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Journal articles on the topic 'Food fish'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 January 2023

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1

S., NurSyahirah, and Rozzamri A. "Effects of frying on fish, fish products and frying oil – a review." Food Research 6, no. 5 (September 4, 2022): 14–32. http://dx.doi.org/10.26656/fr.2017.6(5).608.

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Fish and fish products contain important source of nutrient that provides benefits upon consumption. The increasing demand and high utilization of fish have caused a market shift in the fishery industry. Although fish is nutritious, some consumers do not prefer to consume fish in its original form because of its fishy taste, fishy odour and it is highly perishable. To further promote the consumption of fish, the production of fish products and frying are applied to suit consumers’ preferences. Frying is commonly used in various food premises as it changes the characteristics of the fish and fish products, especially the taste and texture. However, the increase in awareness has changed the perception of the consumer as they prefer healthier food in their lifestyle. Despite the increase in awareness, some consumers still prefer fried foods and food products due to their unique sensory properties and texture. To understand the effects of frying on foods, several parameters during frying are studied. Frying temperature, frying cycle, frying time, frying techniques and frying oils used are parameters that could affect the physicochemical and sensory attributes of the fish and fish products. Repetitive frying could cause the formation of toxins and alter the fatty acid content in the fish, fish products and frying oils. This changes the taste and alters the composition of the foods. Meanwhile, different frying times, oil and techniques cause significant changes to the chemical composition, sensory attributes, lipid oxidation, fat content, oil absorption and fatty acid profiles of the fish and fish product. This review aimed to gather information specifically on the changes in fish and fish products upon frying at different frying cycles, time, temperature, oils, and techniques.

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2

Morrow Brown, H., J. Merrett, and T. G. Merrett. "Fish food allergy." Allergy 55, no. 9 (September 2000): 901–2. http://dx.doi.org/10.1034/j.1398-9995.2000.00762.x.

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3

Zein, G. N., A. El-F. El-Bedawey, A. M. El-Sherbiney, and F. M. A. Dawoud. "Studies on fish protein concentrate and fish meal from river Nile bolti fish(Tilapia nilotica)." Food / Nahrung 29, no. 5 (1985): 523–32. http://dx.doi.org/10.1002/food.19850290530.

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4

Cortés-Sánchez, Alejandro de Jesús. "Food, fish and campylobacteriosis." International Journal of Food Studies 9, no. 2 (October 18, 2020): 394–406. http://dx.doi.org/10.7455/ijfs/9.2.2020.a10.

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Food is a necessity of human beings, and the consumption of food is aimed at obtaining energy and nutrients necessary for the growth and proper functioning of the body. However, food can also be a vehicle for various diseases, and the causal agents can have physical, chemical or biological origin with relevance to health due to their incidence, mortality and negative consequences in the population. Bacteria are the main agents of biological origin associated with foodborne diseases. Among these microorganisms are species of the genus Campylobacter, which cause a zoonosis with one of the highest incidences globally, known as Campylobacteriosis. This document provides an overview of foodborne diseases, specifically the causal agents of Campylobacteriosis, including the different measures of control and prevention for this disease in different foods such as poultry, milk, meat, and fish, among others. It also covers the phenomenon of resistance to antimicrobials by these pathogens and the health implications to consumers. The above can generate and maintain safety practices in food production for the protection of public health in different regions around the world.

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5

Burr, Michael L. "Fish Food, Fish Oil and Cardiovascular Disease." Clinical and Experimental Hypertension. Part A: Theory and Practice 14, no. 1-2 (January 1992): 181–92. http://dx.doi.org/10.3109/10641969209036181.

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6

Cortés Sánchez, Alejandro De Jesús, Martha Lorena Guzmán Robles, Rodolfo Garza Torres, Luis Daniel Espinosa Chaurand, and Mayra Diaz Ramirez. "Food Safety, Fish and Listeriosis." Turkish Journal of Agriculture - Food Science and Technology 7, no. 11 (November 23, 2019): 1908. http://dx.doi.org/10.24925/turjaf.v7i11.1908-1916.2888.

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Listeria monocytogenes is a food pathogen responsible for listeriosis, a relevant disease in public health worldwide. The genus Listeria spp., corresponds to cosmopolitan bacteria and capable of surviving different adverse conditions, which increases the risk for the food to be contaminated at any stage of the food chain. Fish and fish products are foods of high production level and, due to their chemical or nutritional composition, are highly susceptible to deterioration and contamination by pathogens in their productive chain relating to cases of listeriosis. Derived from the incidence and human mortality due to causative agents of listeriosis, along with their resistance to antimicrobials, they have acquired a greater emphasis on human health, animal health and food industry, resulting in the implementation of safety systems such as good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) system, analytical methods and microbiological criteria, as some of the actions to contribute to the food safety and public health protection. The purpose of this review document is to provide, in a general way, aspects involved in foodborne illnesses, specifically listeriosis and its association with fish as a transmitting food, considering the prevention and control measures of this disease through food. It also includes aspects related to antimicrobial resistance by bacterial isolates obtained from fish, their implications and health risks.

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7

Grove, Dave J. "Food Intake in Fish." Fish and Fisheries 3, no. 2 (June 2002): 138–39. http://dx.doi.org/10.1046/j.1467-2979.2002.00073.x.

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8

Gatlin, Delbert M. "Food Intake in Fish." Aquaculture 210, no. 1-4 (July 2002): 398–400. http://dx.doi.org/10.1016/s0044-8486(02)00066-2.

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9

Tveterås, Sigbjørn, Frank Asche, Marc F. Bellemare, Martin D. Smith, Atle G. Guttormsen, Audun Lem, Kristin Lien, and Stefania Vannuccini. "Fish Is Food - The FAO’s Fish Price Index." PLoS ONE 7, no. 5 (May 8, 2012): e36731. http://dx.doi.org/10.1371/journal.pone.0036731.

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10

Cortés-Sánchez, A. D. J. "Helicobacter pylori, food, fish and tilapia." Food Research 5, no. 2 (February 13, 2021): 18–30. http://dx.doi.org/10.26656/fr.2017.5(2).427.

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Food safety is considered an essential characteristic of food quality and is one that establishes that food, when ingested, will not cause harm to the consumer's health. Foodborne diseases are considered a health problem worldwide due to their incidence and mortality; these diseases have different causal agents of a physical, chemical and biological nature, being the latter mainly related to disease outbreaks where they are included (viruses, bacteria, parasites, and fungi), generally affecting low-income population groups, children, the elderly, pregnant women, and immunosuppressed. This review focused on giving a general description of food-borne diseases, mainly those developed in fish, highly nutritious food that is highly susceptible to deterioration and contamination by various chemical and biological hazards. Among the fish with the highest production for marketing and consumption is tilapia, which can be a vehicle for transmission of various pollutants of biological origin, including Helicobacter pylori, which has been considered an emerging food pathogen with a considerable impact on human health, whose food contamination and infection may be due to different factors such as inadequate hygiene practices at different stages of the food chain, putting the safety of these foods, and/or the health of consumers at risk.

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11

Byrd, George Vernon, and Bibhuti Ranjan Jha. "Relative Growth of Lettuce (Lactuca sativa) and Common Carp (Cyprinus carpio) in Aquaponics with Different Types of Fish Food." Water 14, no. 23 (November 27, 2022): 3870. http://dx.doi.org/10.3390/w14233870.

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Aquaponics has the potential to contribute to food security in urban Nepal, where agricultural land near cities is rapidly being converted for other uses. This system’s use is expanding in Nepal, but the relatively high cost of commercial fish food is a hindrance. As a result, some aquaponics operators are resorting to alternative, less expensive fish foods. Since the primary input of nutrients to the plants grown in aquaponics comes from the fish food, an evaluation of the impact of fish foods on plant and fish growth is needed to help operators evaluate the costs and benefits of commercial compared to alternative fish diets. This study evaluated the growth of lettuce and common carp, the most common species of plant and fish used in aquaponics in Nepal, with three fish diets (commercial fish food, commercial chicken food, and a homemade diet with mustard oil cake and rice bran) at a commercial aquaponics farm with nine identical systems allowing for three replicates of the three fish food treatments. There were no significant differences in the measurements of lettuce growth (stem length, root length, and stem mass) and few differences in nutrient concentrations in leaf tissue. The specific growth rate of the carp fingerlings was lowest for the fish in the systems fed with the homemade diet (0.21) compared to those fed commercial fish food or commercial chicken food (0.31 and 0.28, respectively). These findings suggest that aquaponics operators who have been buying the more expensive commercial fish food with fish meal as its protein source can save 60–95% of the related costs by using commercial chicken food or the homemade diet defined in this study. This could potentially encourage the expansion of aquaponics systems in Nepal.

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12

Mortimer, David. "Fishy food facts: how much fish should we eat?" Significance 4, no. 3 (August 30, 2007): 108–12. http://dx.doi.org/10.1111/j.1740-9713.2007.00242.x.

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13

Purnomo, Eko, and Syifara Chika. "POTENSI KERAGAMAN IKAN DI WADUK KEDUNG OMBO SEBAGAI PENYEDIA KEBUTUHAN PANGAN BERKELANJUTAN." Jurnal Biogenerasi 7, no. 1 (February 26, 2022): 99–107. http://dx.doi.org/10.30605/biogenerasi.v7i1.1679.

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The program to build food security can be applied to several aspect such as food safety, food availability, affordability, and food distribution. The program is carried out so that humans can manage natural resources for the availability of food needs in a sustainable manner. One of the most important foods is fish. Fish contains high protein, omega 3 fatty acids, and other nutritional. The purpose of this study was to determine the potential of fish diversity in the Kedung Ombo reservoir as a provider of sustainable food needs. The research method uses survey and literature review. Based on the results of the literature study, it was found that there were 13 types of fish and came from 7 families. The fish species include parrot fish (Oreochromis niloticus), tilapia fish (Oreochromis mossambicus), Catfish (Pangasius sutchi), tawes fish (Barbodes gonionatus) and betutu fish (Oxyeleotris marmorata). In fish farming activities, one of them must be carried out properly, one of which is by paying attention to the concept of inland public waters in a sustainable manner so that its easy for the community to meet their food needs

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14

Mohanty, Bimal Prasanna, Sudhir Barik, Arabinda Mahanty, and Sasmita Mohanty. "Food Safety, Labeling Regulations and Fish Food Authentication." National Academy Science Letters 36, no. 3 (June 2013): 253–58. http://dx.doi.org/10.1007/s40009-013-0139-x.

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15

Lenders, Dirk. "CPF akquiriert Fish Food Polen." Lebensmittel Zeitung 73, no. 36 (2021): 18. http://dx.doi.org/10.51202/0947-7527-2021-36-018-1.

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16

Lenders, Dirk. "CPF akquiriert Fish Food Polen." Lebensmittel Zeitung 73, no. 36 (2021): 18. http://dx.doi.org/10.51202/0947-7527-2021-36-018-1.

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17

KUDA, Takashi, and Toshihiro YANO. "Lactic Fermented Food with Fish." Japanese Journal of Food Microbiology 27, no. 4 (2010): 185–95. http://dx.doi.org/10.5803/jsfm.27.185.

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18

Muir, James F. "Fish, feeds, and food security." Animal Frontiers 3, no. 1 (January 1, 2013): 28–34. http://dx.doi.org/10.2527/af.2013-0005.

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19

Neff, Ellen P. "Fish food & tumor growth." Lab Animal 47, no. 4 (March 26, 2018): 104. http://dx.doi.org/10.1038/s41684-018-0034-7.

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20

Betts, Kellyn S. "Technology Solutions: Improving fish food." Environmental Science & Technology 38, no. 5 (March 2004): 88A—89A. http://dx.doi.org/10.1021/es0404116.

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21

Tidwell, James H., and Geoff L. Allan. "Fish as food: aquaculture's contribution." EMBO reports 2, no. 11 (November 2001): 958–63. http://dx.doi.org/10.1093/embo-reports/kve236.

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22

Panov, Valeriy, Sergey Mustaev, Aleksandr Safonov, Stanislava Safonova, and Anastasia Zolotova. "Influence of free choice of feed on the productive qualities of two-year-old carp (cyprinus carpio l.) in ponds." E3S Web of Conferences 273 (2021): 03004. http://dx.doi.org/10.1051/e3sconf/202127303004.

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The results of research on the effect of feed with different feeding values and organoleptic properties on the productivity of two-year-old carp are presented. Within the same pond, the joint use of demand feeders (feeds with different tastes) makes it possible for fish to choose one of them in response to well-developed chemoreception. Diets of different calories affect the quality of the resulting fish production at different feed consumption. The combination of two feed types within one pond provides fish food savings per gain, despite the higher total consumption. Two-year-old fish give preference to more high-energy fish food. At the same time, fish consume 1/3–1/4 of low-energy food, regardless of the feeding time. The mass of fish consuming only low-energy fish food is 1.7 and 2.6 times less than that of fish consuming only high-energy fish food and fish simultaneously consuming these two foods, respectively. Combined feeding contributes to an increase in the relative muscle mass, primarily in comparison with fish fed only a high-energy diet. Fish-farming biological characteristics indicate higher fish yielding qualities in the case of simultaneous use of two types of feed (K-111 and Karp-38/12). Taste priorities must be considered in aquaculture fish farming.

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23

Nath, Susanta, Shreya Samanta, and Sudipta Das. "Effectiveness of Chironomid Larvae in Compare to Other Fish Foods on Growth Parameters and Body Protein of Two Economically Important Fishes." Alinteri Journal of Agriculture Sciences 36, no. 2 (July 15, 2021): 147–55. http://dx.doi.org/10.47059/alinteri/v36i2/ajas21128.

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With the increasing human population, the demand for healthy, nutritious but cheap food also increasing day by day. The product of aquaculture mainly fish is more efficient to improve global food security. Along with the seafood, the effort is going on for more production of freshwater fish. For that reason, proper growth and sufficient proximate principles in fish are essential with a low-cost but healthy fish diet. Trichogaster fasciata and, Heteropneustes fossilis were fed with fourth instar larvae of Chironomus striatipennis (F1), dry Tubifex (F2), and granular floating type aquarium fish food (F3) respectively to observe the nutritional effect of different fish meal. Fish fed with F1 showed effective food conversion ratio and specific growth rate in comparison to fish fed on F2 and F3 respectively. The average daily gain was 214.3 % and 47.61% respectively in two fish when fed with F1. Percent gain weight increased from 1.12 (7th day) to 15.03 (28th day) in T. fasciata and 1.497 (7th day) to 8.21 (28th day) in H. fossilis when fed on F1. The result also showed that the protein level was increased steadily in both fishes when fed with F1 in comparison to other foods. It may be concluded that live larvae of Chironomus striatipennis were more effective fish food than dry Tubifex and aquarium fish food. It is a natural organic fish food with a negligible wastage used for fish and keeps the culture medium clean and debris-free with an ecofriendly environment.

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24

Ashraf, Syed Amir, Mohd Adnan, Mitesh Patel, Arif Jamal Siddiqui, Manojkumar Sachidanandan, Mejdi Snoussi, and Sibte Hadi. "Fish-Based Bioactives as Potent Nutraceuticals: Exploring the Therapeutic Perspective of Sustainable Food from the Sea." Marine Drugs 18, no. 5 (May 18, 2020): 265. http://dx.doi.org/10.3390/md18050265.

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Recent developments in nutraceuticals and functional foods have confirmed that bioactive components present in our diet play a major therapeutic role against human diseases. Moreover, there is a huge emphasis on food scientists for identifying and producing foods with better bioactive activity, which can ultimately provide wellness and well-being to human health. Among the several well-known foods with bioactive constituents, fish has always been considered important, due to its rich nutritional values and by-product application in food industries. Nutritionists, food scientists, and other scientific communities have been working jointly to uncover new bioactive molecules that could increase the potential and therapeutic benefits of these bioactive components. Despite the innumerable benefits of fish and known fish bioactive molecules, its use by food or pharmaceutical industries is scarce, and even research on fish-based nutraceuticals is not promising. Therefore, this review focuses on the current information/data available regarding fish bioactive components, its application as nutraceuticals for therapeutic purposes in the treatment of chronic diseases, ethnic issues related to consumption of fish or its by-products. Especial emphasis is given on the utilization of fish wastes and its by-products to fulfill the world demand for cheap dietary supplements specifically for underdeveloped/least developed countries.

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Jiang, Lirong, Huan Ye, Dini Ma, João Rodrigues, Ruilong Sheng, and Douyong Min. "A smartphone-adaptable fluorescent sensing tag for non-contact and visual monitoring of the freshness of fish." Analyst 147, no. 5 (2022): 923–31. http://dx.doi.org/10.1039/d1an02191e.

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26

Boisclair, D., and W. C. Leggett. "Among-Population Variability of Fish Growth: III. Influence of Fish Community." Canadian Journal of Fisheries and Aquatic Sciences 46, no. 9 (September 1, 1989): 1539–50. http://dx.doi.org/10.1139/f89-196.

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We assessed the relationship between in situ fish growth and fish community descriptors in 12 yellow perch (Perca flavescens) populations that exhibited a 1.8 to 10-fold range in growth rates depending on age class. Data on the quantity and quality of food consumed were used to assess the mechanisms by which fish community composition influences in situ growth rates. Among-population variability in growth rates of the 12 perch populations was most strongly and consistently explained by the average density of the total fish community and/or the average density of cyprinids. A multivariate model involving fish average density and perch feeding levels explained 90% of the variance in perch growth. Perch growth rates decreased as fish average density increased (r2 = 0.60) and increased as feeding levels increased (r2 = 0.30). We found no significant relationship between the quantity of food consumed by perch and fish average density. The percent contribution of prey taxonomic groups to perch diet was not related to fish average density. We suggest that nonexploitative interactions (operating through increased activity costs) provides a more credible explanation for the negative relationship between perch growth and fish average density than does exploitative competition (decreased total quantities of food consumed or prey quality).

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27

Vdovenko, N. M., and L. M. Sokol. "APPLIED BASIS OF FISH POLICY EFFECT TO PUBLIC FOOD PROVIDING." SCIENTIFIC BULLETIN OF POLISSIA 2, no. 1(9) (2017): 202–7. http://dx.doi.org/10.25140/2410-9576-2017-2-1(9)-202-207.

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28

Cortés-Sánchez, A. D. J. "Clostridium perfringens in foods and fish." Regulatory Mechanisms in Biosystems 9, no. 1 (February 28, 2018): 112–17. http://dx.doi.org/10.15421/021816.

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Foodborne diseases are considered an important public health problem at a global level due to their levels of incidence and mortality as well as their negative consequences in economic and social aspects. Foodborne diseases are defined as those that are generated by the ingestion of food and water contaminated by chemical or biological agents commonly affecting health at the level of the gastrointestinal system. Among the risks and dangers to health from food are the diseases caused by Clostridium perfringens, a common bacterium which inhabits water, soil, vegetables, fish, the gastrointestinal system of human and animals and of course foods. The importance of this bacterium in health and food lies both in its cosmopolitan distribution, ability to generate heat-resistant spores and food poisoning, which makes control and prevention actions indispensable along the food chain. This article presents a general description of foodborne diseases, including those caused by consumption of food, such as fish, derived from contamination by C. perfringens; likewise, the actions and recommendations undertaken around the world for the prevention and control of these diseases are shown, including aspects related to the antimicrobial resistance phenomenon and its impact on public health.

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29

Taylor, S. L., J. L. Kabourek, and S. L. Hefle. "Fish Allergy: Fish and Products Thereof." Journal of Food Science 69, no. 8 (October 2004): R175—R180. http://dx.doi.org/10.1111/j.1750-3841.2004.tb18022.x.

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30

Cortés-Sánchez, Alejandro De Jesús, Luis Daniel Espinosa-Chaurand, Mayra Díaz-Ramirez, and Erika Torres-Ochoa. "Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia." Scientific World Journal 2021 (September 21, 2021): 1–10. http://dx.doi.org/10.1155/2021/3119958.

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Fish and fish products are considered a fundamental part of the human diet due to their high nutritional value. Food-borne diseases are considered a major public health challenge worldwide due to their incidence, associated mortality, and negative economic repercussions. Food safety is the guarantee that foods will not cause harm to the health of those who consume them, and it is a fundamental property of food quality. Food safety can be at risk of being lost at any stage of the food chain if the food is contaminated by pathogenic microorganisms. Many diverse bacteria are present in the environment and as part of the microbiota of food that can be transmitted to humans during the handling and consumption of food. Plesiomonas shigelloides has been mainly associated with outbreaks of gastrointestinal diseases due to the consumption of fish. This bacterium inhabits the environment and aquatic animals and is associated with the microbiota of fish such as tilapia, a fish of importance in fishing, aquaculture, commercialization, and consumption worldwide. The purpose of this document is to provide, through a bibliographic review of databases (Scopus, Web of Science, and Google Scholar, among others), a general informative perspective on food-borne diseases and, in particular, the consumption of fish and tilapia. Diseases derived from contamination by Plesiomonas shigelloides are included, and control and prevention actions and sanitary regulations for fishery products established in several countries around the world are discussed to promote the safety of foods of aquatic origin intended for human consumption and to protect public health.

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31

KOVAČEVIĆ, JOVANA, LORRAINE F. McINTYRE, SARAH B. HENDERSON, and TOM KOSATSKY. "Occurrence and Distribution of Listeria Species in Facilities Producing Ready-to-Eat Foods in British Columbia, Canada." Journal of Food Protection 75, no. 2 (February 1, 2012): 216–24. http://dx.doi.org/10.4315/0362-028x.jfp-11-300.

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In British Columbia (BC), Canada, food processing facilities licensed under provincial authority are not required to sample for Listeria monocytogenes in food products or processing environments. In 2009, we conducted a survey of dairy, fish, and meat facilities under BC authority to estimate the prevalence of Listeria spp. and L. monocytogenes in ready-to-eat (RTE) foods and production environments. From August to October, 250 RTE food samples and 258 swabs from the food processing environments of 43 facilities were collected. Standard culture methods were applied to both food samples and swabs. Of swabs collected from all 258 environmental surfaces, 15% were positive for Listeria spp. Significantly (P < 0.001) more fish facilities than dairy and meat facilities had food contact surfaces contaminated with Listeria spp. L. monocytogenes was found in RTE foods from fish facilities alone (5 of 12); in all five of the fish facilities with contaminated product, one or more environmental swabs were also positive for L. monocytogenes. The results suggest that while control of L. monocytogenes in BC-inspected dairy and meat facilities is effective in limiting food contamination, there is a need for provincial inspectors to initiate improved monitoring and management of contamination by L. monocytogenes in RTE fish processing facilities.

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Sukandar, Dadang. "MAKANAN TABU DI BANJAR JAWA BARAT." Jurnal Gizi dan Pangan 1, no. 1 (March 13, 2007): 51. http://dx.doi.org/10.25182/jgp.2006.1.1.51-56.

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<p class="MsoNormal" style="margin: 0cm 12.45pt 6pt 17.85pt; text-align: justify; text-indent: 26.95pt;"><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">Food taboo in Indonesia is still a problem because there are many taboo foods. As consequences, pregnant mother, lactating mother and children do not eat the taboo foods so that it can reduce their food intake and finally it can decrease their nutritional status. Objectives of this study are 1) to identify taboo foods and 2) to identify reasons of taboo foods and 3) to improve basic nutrition knowledge through training on food and nutrition. Study was conducted in Banjar West Java from December 2005 to November 2006. A sample size 92 households was drawn randomly from household population of size 482. The household of population is farmer household who are beneficiary of Special Program for Food Security, Food and Agriculture Organization. Data were analyzed quantitatively and qualitatively and presented in one way table. Results show that groups which had a large number of food taboo were pregnant women group and lactating mother group. There are 35 taboo foods for pregnant women and 24 taboo foods for lactating mother. Some taboo foods for pregnant women are ambon banana, bee, bee egg, cat fish, coconut plus red sugar, eel, coffee, bogo fish, fishing fish, gabus fish, gnetum gnemon and its leaf, ice, jack fruit, kind of jack fruit (kulur), kind of leaf (leaf of so), etc. Some taboo foods for lactating mother are banana, bean sprout, beverage made with such droplets, cucumber, eel, egg, fat food, fish, hot food, ice, innards of gurami, jack fruit, kind of cake (serabi), kind of fruit (kulur), kind of jack fruit (sukun), etc. After attending training, the knowledge on nutrition and food of the farmers increase significantly, therefore it is hoped that their knowledge can reduce their believe of the food taboo.</span></p>

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33

Cortés-Sánchez, Alejandro De Jesús. "About Clostridium botulinum, Fish and Tilapia." Modern Applied Science 15, no. 3 (April 8, 2021): 1. http://dx.doi.org/10.5539/mas.v15n3p1.

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Fish and products are considered a food of nutritional quality that constituents a part of the human diet, produced and commercialized worldwide. Tilapia is one of the main fish for aquaculture production destined for human consumption in different presentations: refrigerated, frozen, fillet, cured, canned, among others. Fish, in addition to being a highly nutritious food, is also sensitive to deterioration and contamination along the food chain, being able to be contaminated mainly by microorganisms that are casual agents of consumer illnesses. Clostridium botulinum and spores can contaminate foods such as fish and products whose germination, growth and generation of botulinum toxin puts the health of consumers at high risk of acquiring botulism disease, which is of importance in public health due to its incidence and high fatality rate. This review describes in a general way the aspects related to fish and tilapia, foodborne diseases such as botulism, the causal agent, in addition to sanitary regulation, control and prevention of contamination of food products to protect food safety, and consumer’s health.

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34

Dawson, Paul, Wesam Al-Jeddawi, and Nanne Remington. "Effect of Freezing on the Shelf Life of Salmon." International Journal of Food Science 2018 (August 12, 2018): 1–12. http://dx.doi.org/10.1155/2018/1686121.

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Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.

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35

Sommer, U., E. Charalampous, M. Scotti, and M. Moustaka-Gouni. "Big fish eat small fish: implications for food chain length?" Community Ecology 19, no. 2 (December 2018): 107–15. http://dx.doi.org/10.1556/168.2018.19.2.2.

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Cashion, Tim, Frédéric Le Manach, Dirk Zeller, and Daniel Pauly. "Most fish destined for fishmeal production are food-grade fish." Fish and Fisheries 18, no. 5 (February 13, 2017): 837–44. http://dx.doi.org/10.1111/faf.12209.

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Power, Aoife, and Daniel Cozzolino. "How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy." Applied Sciences 10, no. 12 (June 17, 2020): 4150. http://dx.doi.org/10.3390/app10124150.

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Food authenticity, traceability and provenance are emerging issues of major concern for consumers, industries and regulatory bodies worldwide. In addition, both food safety and security are an intrinsic component of food quality where the above issues are key in modern traceability and management systems. It has been reported that substitution of a high-quality species by less expensive ones might be a frequent practice in seafood products such as fish and shellfish. In this type of products, the source (e.g., origin) and identification of the species are complex. Although different countries have implemented strict regulations and labelling protocols, these issues still are of concern. This article briefly reviews some of the most recent applications of vibrational spectroscopy (near and mid infrared, Raman) combined with chemometrics to target some of these issues in the seafood and fish industries.

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Han, Byung-Wook, Seong-Gil Ji, Jae-Seok Kwon, Jae-Geun Goo, Kyung-Tae Kang, Seong-Joon Jee, Shin-Ho Park, Min-Soo Heu, and Jin-Soo Kim. "Food Component Characteristics of Fish Frames as Basic Ingredients of Fish Gomtang." Journal of the Korean Society of Food Science and Nutrition 36, no. 11 (November 30, 2007): 1417–24. http://dx.doi.org/10.3746/jkfn.2007.36.11.1417.

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Purba, Rasita, and Hidir Efendi. "PROVIDING SUPPLEMENTARY FOOD TO NUTRITIONAL CHILDREN AND APPLICATION OF FOOD PROCESSING PROCESS TECHNOLOGY AND ECONOMIC EMPOWERMENT." Journal of Community Research and Service 6, no. 1 (January 28, 2022): 48. http://dx.doi.org/10.24114/jcrs.v6i1.32795.

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Abstract— Fish has good potential to overcome malnutrition problems such as lack of energy and protein (PEM), lack of vitamin A, disorders due to lack of iodine, and nutritional anemia, while tempeh-based formulas can shorten the duration of acute diarrhea and accelerate weight gain after suffering from one illness. episodes of acute diarrhea. Tempe and fish are easier to digest because of their high content of free fatty acids, peptides, and amino acids. The objectives of this IbM activity are (1) the design of more spin machines, (2) the production of forte cookies and fish meal cookies, (3) the production of various processed fish, packaging, and nutritional status. Specific targets to be achieved; There are variations of PMT Toddlers to improve the nutritional status of toddlers, production of processed fish through the application of food processing technology, packaging, and economic empowerment of fishing communities. The approach method used is the method of education, production training, business management training, design, and assistance. The results of this IbM program activity are more spin machines with a drying capacity of 10 kg/30 minutes, additional food products (PMT) for toddlers in the form of forte cookies, fish flour cookies, and various processed fish products. Conclusion: Organoleptic tests for taste, aroma, texture, and color, showed positive responses from IbM partners and participants, as well as responses from local people who tasted the product. The nutritional knowledge of the cadres is good (87.3%), making forte and fish meal (91%), making various kinds of processed fish (91.6%). The nutritional status of children under five is still under the category of malnutrition (36%). Selling processed fish products is still (28%). The production of a variety of processed fish products will be an opportunity for new entrepreneurs for posyandu cadres and fishing communities to increase the income of fishing communities.

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KOSKAR, JULIA, TOOMAS KRAMARENKO, KADRIN MEREMÄE, MAIU KUNINGAS, JELENA SÕGEL, MIHKEL MÄESAAR, DEA ANTON, MERIKE LILLENBERG, and MATI ROASTO. "Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia." Journal of Food Protection 82, no. 4 (March 25, 2019): 597–604. http://dx.doi.org/10.4315/0362-028x.jfp-18-383.

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ABSTRACT The prevalence and numbers of Listeria monocytogenes in various categories of ready-to-eat (RTE) food products taken from retail outlets and food industries over a 5-year period are presented. A total of 30,016 RTE food samples were analyzed for L. monocytogenes prevalence, and 3.6% were found to be positive. The highest prevalence was found for RTE fish and fish products (11.6%), especially for lightly salted and cold-smoked fish products. The overall prevalence of L. monocytogenes in other food categories was low, within the range of 0 to 3.9%. In addition, 14,342 RTE food samples were analyzed to determine the numbers of L. monocytogenes. A food safety criterion of 100 CFU/g was exceeded for 0.3% of RTE food samples. Samples most often exceeding the legal safety limit were from the RTE salted and cold-smoked fish product categories. High prevalence, 28.6 and 26.5%, respectively, and high numbers of L. monocytogenes among salted fish and cold-smoked fish products indicate a risk of listeriosis, especially for susceptible risk groups. The results of the current study can be used at both the national and the international levels to update the perception of the L. monocytogenes risk deriving from RTE foods. HIGHLIGHTS

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Figueiredo, Bruno Renaly Souza, Gabrielle Joanne Medeiros Araujo, Márcio Joaquim da Silva, and Elvio Sergio Figueredo Medeiros. "Implications of low food availability on resource partitioning among three species of Cichlidae (Pisces: Perciformes) in a Brazilian semi-arid reservoir." Acta Limnologica Brasiliensia 27, no. 1 (March 2015): 93–104. http://dx.doi.org/10.1590/s2179-975x3314.

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AimResource partitioning has been recognized as a major driver affecting fish communities, with the potential to reduce interespecific competition. This is the result of differences in feeding apparatuses and feeding mode, location of the fish species in the water column and swimming ability, as well as type and size of prey and its availability. The present study surveys a highly limited aquatic system in semi-arid Brazil with regard to habitat and food availability, with very low diversity of fish, and poor in underwater habitat structures and prey, with the objective of understanding resource partitioning among fish species under such conditions.MethodsThree species of Cichlidae (Pisces: Perciformes) were sampled during the dry and wet seasons and had their stomach contents analyzed to evaluate food consumption. The resource partition among fish species was evaluated based on Pianka’s niche overlap index and tested for significance against null models.ResultsIt was observed a low overlap among the study species in food resource use, with individuals tending to specialize to select some food items. This is likely the result of low natural variation in abundance of specific food items associated with fish preferences (both morphological and behavioral).ConclusionsThese results support evidence that, in Brazilian semi-arid aquatic systems, coexistence of fish species seems to be enhanced by the partition of food items at specific trophic levels. Within this context, flow variability would have a key hole in fish coexistence by promoting a high diversity of aquatic habitat elements available for colonization of fish and their prey. Furthermore, food resources available to fish play an important role in this dynamics since prey foods are expected to vary in abundance as the habitat changes.

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Turunen, Anu W., Satu Männistö, Anna L. Suominen, Pekka Tiittanen, and Pia K. Verkasalo. "Fish consumption in relation to other foods in the diet." British Journal of Nutrition 106, no. 10 (June 8, 2011): 1570–80. http://dx.doi.org/10.1017/s0007114511002029.

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Our aim was to investigate whether fish consumption is associated with the consumption of other healthy foods. The study population consisted of 2605 men and 3199 women from the nationally representative Health 2000 survey and 114 professional fishermen and 114 fishermen's wives (the Fishermen substudy) in Finland. Dietary data were collected using a calibrated (i.e. determined to have relative validity) FFQ. Model-adjusted means for food consumption and P values for linear trend were calculated across fish consumption tertiles. Those with the highest fish consumption had the highest consumption of vegetables, fruit and berries, potatoes, oil and wine even after adjusting for other food groups. The consumption of red meat and sausages had a tendency to decrease across fish consumption tertiles but the associations were inconsistent in the study populations. In conclusion, fish consumption had a positive linear association with the consumption of some other healthy foods such as vegetables, fruit, berries, and oil both in the general population of Finland and in a population with high fish consumption. Additional adjustment for other food groups had a clear effect on some of the studied associations. Therefore, when evaluating the health effects of fish consumption, confounding by other foods characterising a healthy diet needs to be considered.

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Dantas, Natalie Marinho, Geni Rodrigues Sampaio, Fernanda Silva Ferreira, Tatiana da Silva Labre, Elizabeth Aparecida Ferraz da Silva Torres, and Tatiana Saldanha. "Cholesterol Oxidation in Fish and Fish Products." Journal of Food Science 80, no. 12 (November 10, 2015): R2627—R2639. http://dx.doi.org/10.1111/1750-3841.13124.

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El-Sahn, M. A., Ayyat M. M. Youssef, and Y. G. Moharram. "Edible products from pelagic bissaria (Atherina mochon) fish." Food / Nahrung 34, no. 1 (1990): 47–52. http://dx.doi.org/10.1002/food.19900340110.

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Ahmed, Mohamed Tawfic, and Abdel Hamid Eid. "Accumulation of diflubenzuron in bolti fish Orechromis niloticus." Food / Nahrung 35, no. 1 (1991): 27–31. http://dx.doi.org/10.1002/food.19910350107.

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Francis, Olivia L., Kathleen Y. Wang, Edwin H. Kim, and Timothy P. Moran. "Common food allergens and cross-reactivity." Journal of Food Allergy 2, no. 1 (September 1, 2020): 17–21. http://dx.doi.org/10.2500/jfa.2020.2.200020.

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The most clinically relevant food allergens are cow’s milk, hen’s egg, peanut, tree nuts, wheat, soy, fish, shellfish, and seeds. Heat-stable food allergens have molecular characteristics that enhance protein stability and gastrointestinal absorption and thus are more likely to cause systemic reactions on ingestion. In contrast, heat-labile food allergens lack these characteristics and do not typically elicit reactions if sufficiently altered by heat or acid. Immunologic cross-sensitization between food allergens is more common than clinical cross-reactivity. However, certain groups of food allergens, such as tree nuts, fish, and shellfish, are associated with high rates of clinical cross-reactivity. Knowing the rates of clinical cross-reactivity is important when providing guidance to patients with food allergy and families on what foods can be safely added to the diet and what foods should be avoided.

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Student. "FISH SWIM WHERE THE FOOD IS." Pediatrics 94, no. 4 (October 1, 1994): A54. http://dx.doi.org/10.1542/peds.94.4.a54.

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A scientist who is really exploring the unknown has no idea where the research is going. That makes it difficult to predict. . .But, on the other hand scientists who are actually exploring the unknown are very rare. Most prefer to take whatever mission the NIH proposes and write their grants accordingly. Dr. Ponzy Lu, Biochemist. Quoted in: Kolata G. Scientists fluff the answer to a billion-dollar question. The New York Times. November 1, 1992.

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Rosenberg, Irwin H. "Fish — Food to Calm the Heart." New England Journal of Medicine 346, no. 15 (April 11, 2002): 1102–3. http://dx.doi.org/10.1056/nejm200204113461502.

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Kasumyan, A. O., and E. S. Mikhailova. "Rapid Gustatory Food Evaluation in Fish." Journal of Ichthyology 58, no. 6 (November 2018): 916–26. http://dx.doi.org/10.1134/s0032945218060073.

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McCook, Alison. "When Fish is not Brain Food." Scientific American 285, no. 2 (August 2001): 23. http://dx.doi.org/10.1038/scientificamerican0801-23c.

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