Delaware Inland Bays and Market Oyster (Crassostrea virginica) Quality for Consumption

Consumption of raw oysters is known to cause serious health conditions due to bioaccumulation of contaminants. As filter feeders, oysters ingest bacteria along with phytoplankton from their surrounding habitats. Ensuring seafood safety for human consumption is always a concern. Since oysters are consumed raw, disease causing organisms, environmental contaminants, toxins, chemicals, and even physical hazards such as soils and metals retained in the oysters can enter through feeding. The objective of this study was to determine the quality of oysters collected from Delaware Inland Bays (DIB) and compare them with market oysters. Environmental parameters were monitored from local waters of DIB classified as closed versus open for shellfish harvesting. Total aerobic bacteria and vibrio were higher in market oysters during the warmer months, with open water having the least microbial loads. There were no significant differences in total vibrio counts between the study sites (p=0.396), but significant differences were recorded over time (p=0.004). Water temperature and turbidity were directly proportional to total vibrio in oysters, and salinity was inversely related. Research findings in this study may help bring awareness of changes in bacterial loads due to seasonal changes and additional handling and storage.

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Microplastic contamination of salt intended for human consumption: a systematic review and meta-analysis

SN Applied Sciences ◽

10.1007/s42452-020-03749-0 ◽

2020 ◽

Vol 2 (12) ◽

Cited By ~ 1

Author(s):

Evangelos Danopoulos ◽

Lauren Jenner ◽

Maureen Twiddy ◽

Jeanette M. Rotchell

Keyword(s):

Systematic Review ◽

Assessment Tool ◽

Meta Analysis ◽

Future Research ◽

Human Consumption ◽

Inclusion Criteria ◽

Research Findings ◽

Human Health Effects ◽

Potential Human Health

Abstract Microplastics (MPs) are an emerging contaminant ubiquitous in the environment. There is growing concern regarding potential human health effects, a major human exposure route being dietary uptake. We have undertaken a systematic review (SR) and meta-analysis to identify all relevant research on MP contamination of salt intended for human consumption. Three thousand nine hundred and nineteen papers were identified, with ten fitting the inclusion criteria. A search of the databases MEDLINE, EMBASE and Web of Science, from launch date to September 2020, was conducted. MP contamination of salt varied significantly between four origins, sea salt 0–1674 MPs/kg, lake salt 8–462 MPs/kg, rock and well salt 0–204 MPs/kg. The majority of samples were found to be contaminated by MPs. Corresponding potential human exposures are estimated to be 0–6110 MPs per year (for all origins), confirming salt as a carrier of MPs. A bespoke risk of bias (RoB) assessment tool was used to appraise the quality of the studies, with studies demonstrating moderate to low RoB. These results suggest that a series of recurring issues need to be addressed in future research regarding sampling, analysis and reporting to improve confidence in research findings.

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Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

Molecules ◽

10.3390/molecules25214925 ◽

2020 ◽

Vol 25 (21) ◽

pp. 4925

Author(s):

Antonella Castagna ◽

Giovanni Benelli ◽

Giuseppe Conte ◽

Cristina Sgherri ◽

Francesca Signorini ◽

...

Keyword(s):

Amino Acids ◽

Nutritional Value ◽

Chemical Properties ◽

Human Consumption ◽

Hot Air Drying ◽

Hot Air ◽

Drying Techniques ◽

Related Quality ◽

And Storage

In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.

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A Review: Methods of Smoking for the Quality of Smoked Fish

Asian Journal of Fisheries and Aquatic Research ◽

10.9734/ajfar/2021/v13i430273 ◽

2021 ◽

pp. 37-43

Author(s):

Aulia Andhikawati ◽

Dian Yuni Pratiwi

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Human Consumption ◽

Smoked Fish ◽

Pathogenic Microbes ◽

Storage Methods ◽

Processing And Storage ◽

And Storage ◽

Vibrio Spp

Fish that have been caught are susceptible to decay and damage which are influenced by the level of acidity, weather, processing and storage methods, and temperature during transportation. This causes losses to the fishery business. One way that can be used to reduce the damage and spoilage of fish is through smoking. The purpose of this review article is to describe various methods of fish smoking, the chemical composition of smoked fish, and the number of microbes present in smoked fish. Smoked fish still contains nutrients such as protein, lipids, fiber, amino acids, minerals, and vitamins. The growth of microbes, especially those that are pathogenic, is inhibited and even some microbes cannot grow so that smoked fish is still good for human consumption. The microbes that cannot grow include Vibrio spp, yeast, mold, and Salmonella sp. Hot smoking method uses a temperature of 30-90oC, while cold smoking uses a temperature of 30-40oC. The chemical composition contained in smoked fish such as water content, protein, ash content, crude fiber, amino acids, biogenic amines, minerals and phenols. While the microbiological content of smoked fish with hot and cold smoking methods has a TPC value according to smoked fish standards and is free from pathogenic microbes, fungi, yeast and molds.

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ANALISIS LOKASI BUDIDAYA TERHADAP KANDUNGAN KARAGENAN RUMPUT LAUT (KAPPAPHICUS ALVAREZII) DI PERAIRAN TELUK KOSIWO YAPEN – PAPUA

Journal of Aquaculture and Environment ◽

10.35965/jae.v3i1.269 ◽

2020 ◽

Vol 3 (1) ◽

pp. 11-14

Author(s):

Frice Padawan ◽

Erni Indrawati ◽

Sri Mulyani

Keyword(s):

Environmental Factors ◽

Water Temperature ◽

Environmental Parameters ◽

Qualitative Approaches ◽

Study Sites ◽

The Relationship ◽

Quantitative Approaches

Penelitian ini bertujuan untuk menganalisis hubungan lokasi budidaya rumput laut Kappaphicus alvarezii dengan kualitas Karagenan rumput laut di perairan Kosiwo Kabupaten Kepulauan Yapen - Papua. Penelitian ini bersifat eksperimental menggunakan pendekatan kuantitatif dan pendekatan kualitatif. Parameter lingkungan dilakukan secara langsung (in-situ) sedangkan menganalisis kandungan karagenan dilakukan di Laboratorium Nutrisi. Data yang diperoleh dianalisis menggunakan person correlasi untuk menganalisis korelasi antara Parameter lingkungan terhadap kandungan karagenan. Hasil penelitian di perairan Kosiwo Kabupaten Kepulauan Yapen-Papua Kualitas kandungan karagenan rumput laut yaitu Nilai tertinggi di teluk mioka sebesar 11,87% pada awal dan 29,67% pada akhir penelitian, selanjutnya di kamanumpang sebesar 11,65% pada awal dan 26,77% pada akhir sedangkan yang terendah di salawandori sebesar 11,19 pada awal dan 22,77 pada akhir penelitian. korelasi antara faktor lingkungan terhadap kualitas karagenan rumput laut Kappaphicus alvarezii menunjukkan bahwa di Sarawandori dan di Kamanumpang menunjukkan bahwa faktor lingkungan tidak berkolerasi terhadap kandungan karagenan sementara pada Miyokamenunjukkan bahwa suhu perairan berpengaruh terhadap kandungan keragenan terdapat pada. Korelasi antara pertumbuhan dan rendeman karagenan rumput laut K. alvarezii pada tiga lokasi penelitian didpatkan nilai korelasi 0,019 – 0,504. Kandungan rendeman karagenan rumput laut yang terbaik di Teluk Mioka kemudian Kamanumpang dan Terendah di Sarawandori. This study aims to analyze the relationship ofseaweed cultivation location with seaweed Kappaphicus alvareziicarrageenan quality in Kosiwo waters in Yapen Islands Regency - Papua. This research is experimental using quantitative approaches and qualitative approaches. Environmental parameters were carried out directly (in-situ) while analyzing carrageenan content was carried out at the Nutrition Laboratory. The data obtained were analyzed using correlated person to analyze the correlation between environmental parameters of carrageenan content. The results of the study in Kosiwo waters in Yapen-Papua Islands Regency The quality of seaweed carrageenan content is the highest value at bay mioka at 11.87% at the beginning and 29.67% at the end of the study, then at the passenger level at 11.65% at the beginning and 26, 77% at the end while the lowest in Salawandori was 11.19 at the beginning and 22.77 at the end of the study. Correlation between environmental factors on the quality of seaweed carrageenan Kappaphicus alvarezii showed that in Sarawandori and in Kamanumpang showed that environmental factors were not correlated with the carrageenan content while in Miyokamen showed that the water temperature had an effect on the content of the agent found in Correlation between growth and rendering ofseaweed carrageenan K. alvarezii in the three study sites was adjusted by a correlation value of 0.019 - 0.504. The best seaweed rendering content in Mioka Bay then Kamanumpang and Lowest in Sarawandori

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Building research capacity and capabilities in Fiji: are we there yet?

Pacific Health Dialog ◽

10.26635/phd.2020.628 ◽

2020 ◽

Vol 21 (5) ◽

pp. 265-271

Author(s):

Jyotishna Mudaliar ◽

Bridget Kool ◽

Janice Natasha ◽

Judith McCool

Keyword(s):

Low Income ◽

Research Capacity ◽

Research Knowledge ◽

Research Skills ◽

Research Findings ◽

Access And Quality ◽

The University ◽

Local Investigator ◽

Research Capacity Development

Introduction: A barrier to local investigator-led research in low income settings, is the limited availability of personnel with appropriate research skills or qualifications to conduct the type of research required for evidence-informed policy making to improve access and quality of health care. In response to this, Fiji National University’s College of Medicine, Nursing and Health Sciences in Fiji, collaborated with academics based at the University of Auckland, New Zealand to deliver a series of research capacity development workshops in Fiji. Methods: Participants who attended any of the nine workshops (n=123) were contacted via email to take part in a brief survey regarding their perceptions of the effectiveness of the research capacity building workshops. Of the possible 123 participants, 80% (n=76) completed the questionnaire. Results: Findings demonstrate that the majority of participants reported that they had gained research skills from the workshops (75%) including proposal development skills (68%) and knowledge of appropriate research methods (59%). Furthermore, 70% agreed that the workshops built their research confidence. Since attending a workshop, 18% of respondents had successfully applied and received funding for research grants and/or fellowships. Barriers to conduct research included workload (75%), lack of research knowledge, experience or skills (51%), and lack of institutional support (41%). Suggestions for future workshops included: more focus on data analysis, regular courses rather than ‘one offs’, and preparation of research findings (e.g. publications). Conclusion: Our findings indicate that research workshops of this nature may increase individual research capabilities but sustained, locally led initiatives, backed by institutional and supplementary technical support are essential.

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