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Love DC, Asche F, Fry J, Nguyen L, Gephart J, Garlock TM, Jenkins LD, Anderson JL, Brown M, Viglia S, Nussbaumer EM, Neff R. Aquatic food loss and waste rate in the United States is half of earlier estimates. NATURE FOOD 2023; 4:1058-1069. [PMID: 38093119 PMCID: PMC10727981 DOI: 10.1038/s43016-023-00881-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 10/27/2023] [Indexed: 12/20/2023]
Abstract
Food loss and waste (FLW) is a major challenge to food system sustainability, including aquatic foods. We investigated aquatic FLW in the food supply of the United States, the largest importer of aquatic food globally, using primary and secondary data and life cycle methodology. We show that there are significant differences in FLW among species, production technology, origin and stage of supply chain. We estimate total aquatic FLW was 22.7%, which is 43-55% lower than earlier estimates reported in the literature, illustrating the importance of applying a disaggregated approach. Production losses associated with imported food contribute over a quarter of total FLW, and addressing these losses requires multinational efforts to implement interventions along the supply chain. These findings inform prioritization of solutions-including areas of need for innovations, government incentives, policy change, infrastructure and equity.
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Affiliation(s)
- David C Love
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA.
- Department of Environmental Health and Engineering, Bloomberg School of Public Health, Baltimore, MD, USA.
| | - Frank Asche
- School of Forest, Fisheries and Geomatics Sciences, University of Florida, Gainesville, FL, USA
- Department of Safety, Economics and Planning, University of Stavanger, Stavanger, Norway
| | - Jillian Fry
- Department of Health Sciences, College of Health Professions, Towson University, Towson, MD, USA
| | - Ly Nguyen
- Food and Resource Economics Department, University of Florida, Gainesville, FL, USA
| | - Jessica Gephart
- Department of Environmental Science, American University, Washington, DC, USA
| | - Taryn M Garlock
- School of Forest, Fisheries and Geomatics Sciences, University of Florida, Gainesville, FL, USA
- School of Fisheries, Aquaculture, and Aquatic Sciences, Auburn University, Auburn, AL, USA
| | - Lekelia D Jenkins
- School for the Future of Innovation in Society, Arizona State University, Tempe, AZ, USA
| | - James L Anderson
- Center for Environmental Policy, University of Florida, Gainesville, FL, USA
| | - Mark Brown
- Center for Environmental Policy, University of Florida, Gainesville, FL, USA
| | - Silvio Viglia
- Center for Environmental Policy, University of Florida, Gainesville, FL, USA
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Rome, Italy
| | - Elizabeth M Nussbaumer
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Department of Environmental Health and Engineering, Bloomberg School of Public Health, Baltimore, MD, USA
| | - Roni Neff
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Department of Environmental Health and Engineering, Bloomberg School of Public Health, Baltimore, MD, USA
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Carreiro AR, Ramos JA, Mata V, Almeida NM, Paiva VH, Lopes RJ. DNA sequencing shows that tropical tuna species misidentification can be an underestimated issue in fish landings. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Ikem A, Garth J. Dietary exposure assessment of selected trace elements in eleven commercial fish species from the Missouri market. Heliyon 2022; 8:e10458. [PMID: 36091945 PMCID: PMC9459673 DOI: 10.1016/j.heliyon.2022.e10458] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 02/17/2022] [Accepted: 08/22/2022] [Indexed: 11/18/2022] Open
Abstract
Fish is an important source of proteins, vitamins, minerals, and polyunsaturated fatty acids for nutrition adequacy. However, fish is a major link to dietary metal exposure in humans. This study describes the content of eight trace elements (As, Cd, Cr, Cu, Ni, Pb, Zn, and Hg) in eleven commercial fish species from the Missouri market and evaluated the health risks of fish muscle consumption in the adult population. Total mercury (THg) in muscle was quantified by AAS and ICP-OES was used for other elements. The recovery rates of elements from DOLT-5 reference material ranged from 83% to 106%. Of all the 239 fish samples analyzed, trace element concentrations (mg/kg wet weight) in muscle were in the following ranges: As < LOD—17.5; Cd: 0.016–0.27; Cr: 0.023–0.63; Cu: 0.034–1.06; Ni: <LOD—1.05; Pb: <LOD—0.82; Zn: 0.99–6.18; and THg: 0.0001–0.27. The levels of As, Cd, Cr, and Pb, in some samples representing several species, were above the respective limit. Kruskal-Wallis non-parametric test results showed statistically significant (p < 0.05) differences in Cd, As, Cr, Ni, and Hg concentrations among some pelagic and demersal species. Besides, median Hg and As levels differed (p < 0.05) between farmed and wild fish, with higher values observed in the wild fish samples. At times, the estimated weekly intake (EWI) for As was exceeded in certain pelagic and demersal fish. Arsenic content in some demersal fish species posed potential toxicity. Further, the incremental (ILCR) and cumulative (∑ILCR) cancer risks for As, Cr, and Ni exceeded the benchmark (10−5), which is a concern. Limited consumption of demersal fish species may protect adult consumers from potential health hazards. Accumulation of trace elements in eleven fish species from the market. As, Cd, Cr, and Pb in some species, at times, exceeded the prescribed limits. Elemental levels, at times, differed (p < 0.05) among pelagic and demersal species. Hg and As levels, higher in wild fish, differed (p < 0.05) from those of farmed fish. Weekly intakes of seven elements from muscle were below the respective PTWI value. Increased consumption per week of demersal fish species may pose health risks.
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Campbell VM, Chouljenko A, Hall SG. Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters. Compr Rev Food Sci Food Saf 2022; 21:3480-3506. [PMID: 35638353 DOI: 10.1111/1541-4337.12969] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 12/01/2022]
Abstract
Consumption of raw oysters, whether wild-caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V. parahaemolyticus can possibly result in human illness and death in susceptible individuals. Depuration is a postharvest processing method that maintains oyster viability while they filter clean salt water that either continuously flows through a holding tank or is recirculated and replenished periodically. This process can reduce endogenous bacteria, including coliforms, thus providing a safer, live oyster product for human consumption; however, depuration of Vibrios has presented challenges. When considering the difficulty of removing endogenous Vibrios in oysters, a more standardized framework of effective depuration parameters is needed. Understanding Vibrio ecology and its relation to certain depuration parameters could help optimize the process for the reduction of Vibrio. In the past, researchers have manipulated key depuration parameters like depuration processing time, water salinity, water temperature, and water flow rate and explored the use of processing additives to enhance disinfection in oysters. In summation, depuration processing from 4 to 6 days, low temperature, high salinity, and flowing water effectively reduced V. vulnificus and V. parahaemolyticus in live oysters. This review aims to emphasize trends among the results of these past works and provide suggestions for future oyster depuration studies.
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Affiliation(s)
- Vashti M Campbell
- Department of Biological and Agricultural Engineering, North Carolina State University, Raleigh, North Carolina, USA
| | - Alexander Chouljenko
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Steven G Hall
- Department of Biological and Agricultural Engineering, North Carolina State University, Raleigh, North Carolina, USA
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