scholarly journals Best BLAST hit alone cannot be used as evidence of fraud

2021 ◽  
Author(s):  
Naiara Rodriguez-Ezpeleta ◽  
Natalia Diaz-Arce
Keyword(s):  
Species Identification ◽  
Dna Markers ◽  
Sequence Database ◽  
Molecular Tools ◽  
Basic Tool ◽  
Fish Products ◽  
Search Tool ◽  
Fish Product

In a recent study, Blanco-Fernandez et al. applied molecular tools to authenticate fish products and conclude evidence of 'worrying international fraud'. They revealed mislabeling in recognizable and unrecognizable fish products labeled as anchovy, hake and tuna commercialized by European companies. Their analyses consisted on extracting DNA from the fish product to be authenticated followed by amplification and sequencing of a suite of DNA markers and on comparing the resulting sequences to the GenBank sequence database using BLAST (Basic Tool Alignment Search Tool) (https://blast.ncbi.nlm.nih.gov/Blast.cgi). By carefully reanalyzing their data, we identify errors in their species identification and conclude that best BLAST hit alone cannot be used as evidence of fraud.

scholarly journals Peningkatan Mutu dan Pendapatan Pengolah Ikan Cakalang Asap di Desa Pontoh, Kecamatan Wori, Kabupaten Minahasa Utara, Provinsi Sulawesi Utara

2019 ◽  
Vol 8 (1) ◽  
pp. 8
Author(s):  
Engel Pandey ◽  
Jenki Pongoh
Keyword(s):  
Market Demand ◽  
Fishing Community ◽  
Fish Products ◽  
Smoked Fish ◽  
North Sulawesi ◽  
Sanitation And Hygiene ◽  
Poor Families ◽  
Good Manufacturing Practices ◽  
Fish Product

A low level of sanitation and hygiene applied by smoked fish processors in North Sulawesi can affect the quality and safety of the product itself. Interestingly, there is a huge market demand of smoked fish product in North Sulawesi. That is why  it is necessary to improve quality of smoked fish product by assisting the smoked fish processors. The program's target partners are located in Pontoh Village, Wori District, North Minahasa Regency which is geographically located on the coast Pontoh Village is categorized as a fishing community, which is about 50% classified as poor families and has a small business group of processing smoked fish. The aim of this program is to increase production, marketing and finance for small entrepreneurs in Pontoh Village, Wori District, North Minahasa Regency so they can be skilled and economically independent. The specific target of this activity is to produce smoked fish products that are superior in terms of taste and shelf life while providing business continuity and strong management. The method of implementation that will be applied to this program are 1) Training on how to produced smoked-fish product using good manufacturing practices  2) Assiting about sanitation and hygiene in every step of producing smoked fish; 3) Advising on management

Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia

2019 ◽  
Vol 82 (4) ◽  
pp. 597-604 ◽  
Author(s):  
JULIA KOSKAR ◽  
TOOMAS KRAMARENKO ◽  
KADRIN MEREMÄE ◽  
MAIU KUNINGAS ◽  
JELENA SÕGEL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Risk Groups ◽  
Food Samples ◽  
Safety Criterion ◽  
Fish Products ◽  
Product Categories ◽  
Salted Fish ◽  
Smoked Fish ◽  
High Prevalence ◽  
Fish Product

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

scholarly journals Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā

2016 ◽  
Vol 70 (4) ◽  
pp. 245-251
Author(s):  
Elīna Ciekure ◽  
Inese Siksna ◽  
Olga Valciņa ◽  
Ludmila Vīksna ◽  
Angelika Krūmiņa
Keyword(s):  
Thermal Processing ◽  
Microbiological Quality ◽  
Vulnerable Groups ◽  
Expiration Date ◽  
Microbiological Contamination ◽  
Salmonella Spp ◽  
Fish Products ◽  
Fish Product ◽  
Potential Risks

Abstract Ready-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well - thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.

Code Optimization of the Subroutine to Remove Near Identical Matches in the Sequence Database Homology Search Tool PSI-BLAST

2010 ◽  
Vol 17 (6) ◽  
pp. 819-823 ◽  
Author(s):  
Mats Aspnäs ◽  
Kimmo Mattila ◽  
Kristoffer Osowski ◽  
Jan Westerholm
Keyword(s):  
Homology Search ◽  
Code Optimization ◽  
Sequence Database ◽  
Search Tool

scholarly journals Peningkatan Kualitas dan Kapasitas Produksi Ikan Asap Melalui Sistem Paparasi (Pengasapan Terintegrasi) Di Desa Tambaksari, Kecamatan Rowosari, Kabupaten Kendal, Jawa Tengah

2020 ◽  
Vol 4 (1) ◽  
pp. 1-5
Author(s):  
Agus M ◽  
Titik H ◽  
Oktaviani A. S ◽  
Novika W
Keyword(s):  
Production Capacity ◽  
Fish Production ◽  
Curing Process ◽  
Fish Products ◽  
Smoked Fish ◽  
Central Java ◽  
Strategic Location ◽  
Fish Product ◽  
Java Sea ◽  
Key Words Fish

AbstrakKecamatan Rowosari memiliki potensi perikanan yang sangat baik karena didukung oleh letaknya yang strategis dan berbatasan langsung dengan Laut Jawa. Produk ikan laut ini dimanfaatkan oleh warga Desa Tambaksari yang diolah menjadi produk ikan asap. Proses pengasapan yang masih sederhana dan belum tersentuh teknologi ini sehingga kapasitas produksi yang sedikit dan kurangnya higienitas pada proses pengasapan. Proses pengasapan ikan yang memerlukan waktu 7 – 8 jam serta hasil ikan asap yang terpapar di rak terbuka membuat produk ikan yang dihasilkan kurang higienis karena lalat dapat hinggap pada ikan tersebut. Untuk itu diperlukan teknologi yang dapat meningkatkan kapasitas dan higienitas produk ikan asap yaitu dengan sistem paparasi. Dengan sistem paparasi proses pengasapan dapat ditekan hingga 3 – 4 jam serta tingkat higienitas yang lebih baik. Kata kunci: Pengasapan Ikan, TerintegrasiImprovement Of Quality And Capacity Of Asap Fish Production Through Paparation System (Integrated Finging) In Tambaksari Village, Rowosari District, Kendal Regency, Central Java AbstractRowosari District has excellent fishery potential because it is supported by its strategic location and directly adjacent to Java Sea. This marine fish product is utilized by Tambaksari villagers who processed into smoked fish products. The fogging process is still simple and untouched by this technology resulting in little production capacity and a lack of hygiene in the curing process. The process of fumigation of fish that takes 7 - 8 hours and the results of smoked fish exposed on the open shelves make fish products produced less hygienic because the flies can land on the fish. For that needed a technology that can increase the capacity and hygiene of smoked fish products with the system of paparasi. With curing process paparasi process can be pressed up to 3 - 4 hours and hygiene level better. Key words: Fish Smoking Kiln, Integration

scholarly journals PROBLEMS OF TERMINOLOGY AND CLASSIFICATION OF FISH PRODUCTS IN NATIONAL AND INTERNATIONAL CLASSIFICATION SYSTEMS

2020 ◽  
Vol 2020 (3) ◽  
pp. 152-160
Author(s):  
Adelia Adlerovna Bekesheva ◽  
Olesya Sergeevna Yakubova
Keyword(s):  
Economic Activity ◽  
Subjective Assessment ◽  
Classification Systems ◽  
Customs Union ◽  
Unified Approach ◽  
Fish Products ◽  
International Commodity ◽  
Product Identification ◽  
Fish Product

The paper presents the features of terminology and classification of fish products for food and non-food purposes in the nomenclature of various levels: national (All-Russian product classifier by economic activity (RCPA 2) and international (The Foreign Economic Activity Commodity Nomenclature of the Customs Union (FEACN of the CU). In the course of the study there was conducted a comparison of the codes of fish products within the framework of the existing methodology for the formation of transition keys. In the classification of fish products in FEACN of CU there has been stated the imperfection of methodological and information base, illogicality and ambiguity associated with the lack of clear definitions of terms in EAEU Commodity Nomenclature for Foreign Economic Activity and in regulatory documents, with a discrepancy between concepts adopted in commodity research and international commodity nomenclature, as well as the lack of development of fish product identification for customs regulation in terms of specificity of the consumer properties of fish products. Correspondence of the codes of the international commodity nomenclature (UCN FEA EAEU) and the Russian classifier (RCPA 2) is recorded in the table reflecting the possible correlation options for the codes of the classifiers in relation to certain types of fish products (fish meal, fish glue, fish gelatin, fish roe), which are set by transition keys. There has been required the development of a unified approach to the interpretation of fish product codes under the FEACN of CU, as well as the development of unified terminology for omitting a subjective assessment in the analysis of consumer properties and product indicators.

scholarly journals Identification and serotyping of Listeria monocytogenes, isolated from various salmon products, sold in retail market in Lithuania

2021 ◽  
Vol 10 (3) ◽  
Author(s):  
Ineta Simonavičienė ◽  
Gintarė Zakariene ◽  
Aušra Lozoraitytė ◽  
Gintarė Zaborskienė ◽  
Gediminas Gerulis ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Local Market ◽  
Microbiological Analysis ◽  
Retail Market ◽  
Fish Products ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Study Results ◽  
Fish Product

Cold smoked salmon products (belly flaps, pieces, fillet, and loin) obtained from the retail market in Lithuania were tested for the presence of L. monocytogenes. It was found that contamination of the cold smoked fish products with Listeria spp. depends on the type of the product. Contamination with listeria in salmon belly flaps was 7.5 times higher than in the loin (P<0.05), 1.8 times higher than in the pieces (P<0.05) and 30 times higher than in the fillet (P<0.05). Microbiological analysis showed that 32.5% (P<0.05) of the fish product samples were infected with L. monocytogenes, while multiplex PCR confirmed 31.25% positive samples (P<0.01). According to the study results, L. monocytogenes strains were divided into two serotypes: 4b (94.6%) and 1/2a (5.4%). High contamination of the products with Listeria spp. showed that cold smoked salmon products, sold in local market, can be a reason of human listeriosis in Lithuania.

scholarly journals ‘Bhut Jolokia’—The World's Hottest Known Chile Pepper is a Putative Naturally Occurring Interspecific Hybrid

HortScience ◽  
2007 ◽  
Vol 42 (2) ◽  
pp. 222-224 ◽  
Author(s):  
Paul W. Bosland ◽  
Jit B. Baral
Keyword(s):  
Species Identification ◽  
Dna Markers ◽  
Interspecific Hybrid ◽  
Genetic Introgression ◽  
Capsicum Frutescens ◽  
Randomly Amplified Polymorphic Dna ◽  
Capsicum Chinense ◽  
Chile Pepper ◽  
Naturally Occurring ◽  
Bhut Jolokia

In replicated trials at Las Cruces, N.M., the Scoville heat units (SHUs) of ‘Bhut Jolokia’, a chile pepper from Assam, India, reached one million SHUs. Morphologic characters revealed that ‘Bhut Jolokia’ is a Capsicum chinense Jacq. cultivar. Molecular analysis with randomly amplified polymorphic DNA markers confirmed the species identification and, interestingly, revealed that there may have been genetic introgression from Capsicum frutescens L. into ‘Bhut Jolokia’.

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