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Doğruyol H, Ulusoy Ş, Erkan N, Mol S, Özden Ö, Can Tunçelli İ, Tosun ŞY, Üçok D, Dağsuyu E, Yanardağ R. Evaluation of biotoxins and toxic metal risks in mussels from the Sea of Marmara following marine mucilage. Food Chem Toxicol 2024; 186:114558. [PMID: 38432438 DOI: 10.1016/j.fct.2024.114558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/13/2024] [Accepted: 02/29/2024] [Indexed: 03/05/2024]
Abstract
The mucilage phenomenon observed in the Sea of Marmara in 2021, has raised public concern about seafood safety. Mediterranean mussels serve as a vehicle in food chain, enabling the transfer of pollutants. Farmed and wild mussels were collected from 4 different stations throughout the fishing season. Biotoxins causing amnesic, paralytic, or diarrhetic shellfish poisonings (ASP, PSP, or DSP) were examined during monthly samplings. Potential health risks posed by cadmium, lead and arsenic were assessed. Health risks were evaluated considering 150 g/week mussel consumption, accounting for the different age groups of consumers (50, 60, 70 kg). Estimated Weekly Intake calculations of metals were determined to be lower than Provisional Tolerable Weekly Intake at all age groups throughout the sampling period in all stations. Target Hazard QuotientCd of mussels captured from Istanbul Strait was always determined <1, while it was equal to 1 for 50 kg individuals in Gelibolu samples. All THQAs were >1. Target carcinogenic Risk was evaluated for Pb and iAs, which were found to be negligible and acceptable, respectively. No biotoxins responsible for ASP, PSP, or DSP were detected. Hg levels were under detectable limits. Excluding Cd, the results did not reveal any risks associated with mussel consumption during mucilage.
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Affiliation(s)
- Hande Doğruyol
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Food Safety Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye.
| | - Şafak Ulusoy
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Nuray Erkan
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Food Safety Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Sühendan Mol
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Özkan Özden
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - İdil Can Tunçelli
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Şehnaz Yasemin Tosun
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Didem Üçok
- Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye
| | - Eda Dağsuyu
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Department of Chemistry, Biochemistry Division, İstanbul Üniversitesi-Cerrahpaşa Avcılar Yerleşkesi, Avcılar 34320, İstanbul, Türkiye
| | - Refiye Yanardağ
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Department of Chemistry, Biochemistry Division, İstanbul Üniversitesi-Cerrahpaşa Avcılar Yerleşkesi, Avcılar 34320, İstanbul, Türkiye
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Doménech E, Martorell S. Review of the Terminology, Approaches, and Formulations Used in the Guidelines on Quantitative Risk Assessment of Chemical Hazards in Food. Foods 2024; 13:714. [PMID: 38472827 DOI: 10.3390/foods13050714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/15/2024] [Accepted: 02/16/2024] [Indexed: 03/14/2024] Open
Abstract
This paper reviews the published terminology, mathematical models, and the possible approaches used to characterise the risk of foodborne chemical hazards, particularly pesticides, metals, mycotoxins, acrylamide, and polycyclic aromatic hydrocarbons (PAHs). The results confirmed the wide variability of the nomenclature used, e.g., 28 different ways of referencing exposure, 13 of cancer risk, or 9 of slope factor. On the other hand, a total of 16 equations were identified to formulate all the risk characterisation parameters of interest. Therefore, the present study proposes a terminology and formulation for some risk characterisation parameters based on the guidelines of international organisations and the literature review. The mathematical model used for non-genotoxic hazards is a ratio in all cases. However, the authors used the probability of cancer or different ratios, such as the margin of exposure (MOE) for genotoxic hazards. For each effect studied per hazard, the non-genotoxic effect was mostly studied in pesticides (79.73%), the genotoxic effect was mostly studied in PAHs (71.15%), and both effects were mainly studied in metals (59.4%). The authors of the works reviewed generally opted for a deterministic approach, although most of those who assessed the risk for mycotoxins or the ratio and risk for acrylamide used the probabilistic approach.
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Affiliation(s)
- Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sebastián Martorell
- MEDASEGI Research Group, Department of Chemical and Nuclear Engineering, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Abderrahmani K, Dahdouh M, Boudjema K, Guenachi B, Montevecchi G. Assessment of toxic trace elements (Cd, Pb, As, and Co) in small, medium, and large individuals of Mytilus galloprovincialis and Perna perna mussel species along the Algerian coast. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:123274-123285. [PMID: 37981609 DOI: 10.1007/s11356-023-31029-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Accepted: 11/08/2023] [Indexed: 11/21/2023]
Abstract
This research paper focused on the monitoring of marine sites using mussels, which are highly valuable organisms in assessing environmental health. However, a significant challenge arises when determining the appropriate size of mussels for monitoring purposes. The objective of this study was to examine the levels of Cd, Pb, As, and Co in three different size classes of two mussel species, Mytilus galloprovincialis and Perna perna, collected from three sites along the Algerian coast, each exhibiting varying degrees of pollution.At each of the study sites, a total of thirty individuals from small, medium, and large size classes of mussels were collected during four different time periods. The mussels were then dissected, and the concentrations of Cd, Pb, As, and Co were measured in the entire flesh of the mussels using ICP-MS.Across the various study sites, the concentrations of cadmium, lead, arsenic, and cobalt ranged from 0.06 to 1.32 mg/kg, 0.09 to 12.56 mg/kg, 4.23 to 18.31 mg/kg, and 0.11 to 1.85 mg/kg, respectively. Interestingly, the distribution of these metals in the three different size classes of mussels followed a consistent pattern at all the study sites. Large mussels exhibited higher concentrations, while small and medium-sized mussels displayed lower levels. These findings highlight substantial spatial and temporal variations in metal concentrations within the studied sites.
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Affiliation(s)
- Khaled Abderrahmani
- Centre National de Recherche et de Développement de La Pêche et d'Aquaculture (CNRDPA), 11, Bd Colonel Amirouche, PO Box 67, 42415, Bou-Ismaïl, Tipaza, Algeria.
| | - Mouloud Dahdouh
- Division Technologies et Développement of SONATRACH, Avenue 1er novembre 1954, Boumerdès 35000, Boumerdès, Algeria
| | - Kamel Boudjema
- Centre National de Recherche et de Développement de La Pêche et d'Aquaculture (CNRDPA), 11, Bd Colonel Amirouche, PO Box 67, 42415, Bou-Ismaïl, Tipaza, Algeria
| | - Belkacem Guenachi
- Centre National de Recherche et de Développement de La Pêche et d'Aquaculture (CNRDPA), 11, Bd Colonel Amirouche, PO Box 67, 42415, Bou-Ismaïl, Tipaza, Algeria
| | - Giuseppe Montevecchi
- Department of Life Sciences (Agri-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia Piazzale Europa 1A, 42124, Reggio Emilia, Italy
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Firth DC, Auerswald L, Strydom PE, Hoffman LC. The Status of Marine Mussel Pollution Research in South Africa (2012-2022). Foods 2023; 12:3983. [PMID: 37959102 PMCID: PMC10648133 DOI: 10.3390/foods12213983] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 10/27/2023] [Accepted: 10/28/2023] [Indexed: 11/15/2023] Open
Abstract
The growing human population requires more food each year, and seafood products can help meet this demand if clean water resources are available for their growth. Farmed and wild mussels are environmentally friendly seafood with many health benefits to human consumers, but they can also pose a health risk if they are harvested from areas where marine anthropogenic pollution is uncontrolled or unmonitored. While the coastline in South Africa has long been assumed to be pristine, a growing number of recent studies are raising contamination concerns. Baseline studies establish a wide range of anthropogenic pollutants to be present in the marine environment, specifically in urbanised or industrialised areas like major cities or harbours. This review summarises how mussels could pose health risks to human consumers and the current research that is being conducted by private researchers and institutions in South Africa. The review emphasises the need for more research in the field and for governmental pollution monitoring data to be released to the public.
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Affiliation(s)
- Deborah Caitlin Firth
- Department of Animal Science, Stellenbosch University, Cape Town 7600, South Africa; (D.C.F.); (L.A.); (P.E.S.)
| | - Lutz Auerswald
- Department of Animal Science, Stellenbosch University, Cape Town 7600, South Africa; (D.C.F.); (L.A.); (P.E.S.)
- Department of Forestry, Fisheries and the Environment, Cape Town 8012, South Africa
| | - Philip E. Strydom
- Department of Animal Science, Stellenbosch University, Cape Town 7600, South Africa; (D.C.F.); (L.A.); (P.E.S.)
| | - Louwrens Christiaan Hoffman
- Department of Animal Science, Stellenbosch University, Cape Town 7600, South Africa; (D.C.F.); (L.A.); (P.E.S.)
- Centre for Nutrition and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia
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Russo GL, Langellotti AL, Buonocunto G, Puleo S, Di Monaco R, Anastasio A, Vuoso V, Smaldone G, Baselice M, Capuano F, Garofalo F, Masi P. The Sous Vide Cooking of Mediterranean Mussel ( Mytilus galloprovincialis): Safety and Quality Assessment. Foods 2023; 12:2900. [PMID: 37569168 PMCID: PMC10417654 DOI: 10.3390/foods12152900] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
This study involves an investigation of the effects of various cooking temperatures, freeze-thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze-thaw protocols for various seafood types.
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Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Antonio Luca Langellotti
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Gabriele Buonocunto
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Sharon Puleo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Rossella Di Monaco
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Valeria Vuoso
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Giorgio Smaldone
- Centro di Riferimento Regionale per la Sicurezza Sanitaria del Pescato (CRiSSaP), 80143 Napoli, Italy;
- ASL Caserta, Department of Prevention, Complex Unit Hygiene of Animal Origin Foods, 81100 Caserta, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy;
| | - Federico Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Francesca Garofalo
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Paolo Masi
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
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Puspitasari R, Takarina ND, Soesilo TEB, Agustina H. Potential risks of heavy metals in green mussels (Perna viridis) harvested from Cilincing and Kamal Muara, Jakarta Bay, Indonesia to human health. MARINE POLLUTION BULLETIN 2023; 189:114754. [PMID: 36913801 DOI: 10.1016/j.marpolbul.2023.114754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
This study investigates Pb, Cd, and Cr in the suspended particulate matter (SPM), sediments, and green mussels from Cilincing and Kamal Muara, Jakarta Bay and estimates their potential human health risks. The results showed that the metal levels in SPM from Cilincing ranged from 0.81 to 1.69 mg/kg for Pb and 2.14 to 5.31 mg/kg for Cr, while in Kamal Muara ranged from 0.70 to 3.82 mg/kg for Pb and 1.88 to 4.78 mg/kg dry weight for Cr. The levels of Pb, Cd, and Cr in sediments from Cilincing ranged from 16.53 to 32.51 mg/kg, 0.91 to 2.52 mg/kg; and 0.62 to 1.0 mg/kg whereas in Kamal Muara ranged from 8.74 to 8.81 mg/kg; 0.51 to 1.79 mg/kg, and 0.27 to 0.31 mg/kg dry weight, respectively. The levels of Cd and Cr of green mussels in Cilincing ranged from 0.014 to 0.75 mg/kg and 0.003 to 0.11 mg/kg; while in Kamal Muara ranged from 0.015 to 0.073 mg/kg and 0.01 to 0.04 mg/kg wet weight, respectively. Pb was not detected in all samples of green mussels. The Pb, Cd, and Cr levels in the green mussels were still below the permissible limits set by international standards. However, the Target Hazard Quotient (THQ) for adult and children in several samples were higher than one indicating potential noncarcinogenic effects to consumers due to Cd accumulation. To reduce the detrimental effects of metals, we suggest maximum mussel consumption of 0.65 kg for adults and 0.19 kg for children in a week based on the highest level of metals.
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Affiliation(s)
- Rachma Puspitasari
- School of Environmental Sciences, Universitas Indonesia, Salemba Raya Street No. 4, Central Jakarta 10430, Indonesia; Research Center for Oceanography, National Research and Innovation Agency, Pasir Putih, Ancol, North Jakarta 14430, Indonesia.
| | - Noverita Dian Takarina
- Departement of Biology, Faculty of Mathematics and Natural Science, Universitas Indonesia, Gedung E, Campus UI, Depok, West Java 16424, Indonesia
| | - Tri Edhi Budhi Soesilo
- School of Environmental Sciences, Universitas Indonesia, Salemba Raya Street No. 4, Central Jakarta 10430, Indonesia
| | - Haruki Agustina
- School of Environmental Sciences, Universitas Indonesia, Salemba Raya Street No. 4, Central Jakarta 10430, Indonesia; Ministry of Environment and Forestry, Manggala Wanabakti Building, Jakarta 10270, Indonesia
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Gündoğdu S, Köşker AR. Microplastic contamination in canned fish sold in Türkiye. PeerJ 2023; 11:e14627. [PMID: 36691479 PMCID: PMC9864125 DOI: 10.7717/peerj.14627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 12/02/2022] [Indexed: 01/19/2023] Open
Abstract
The presence of microplastics (MPs) in processed seafood is a growing concern. In this study, 33 different canned fish brands belonging to seven producers were purchased from the Turkish market and investigated. MPs composition, possible sources, and potential intake were assessed. Light microscopy was used to quantify potential MPs, and micro-Raman microscopy was used to identify the polymer types. The results showed that all the samples had at least one MPs particle, and fragments were the most abundant (57.3%) shape of MPs. Polyolefin (21.88%) was the most common polymer type. The results showed that packaging and the production processes are the main possible sources of MPs. Human intake estimation risk is relatively lower since canned fish consumption is relatively low. The findings suggest that the risk related to MPs in canned fish should be considered one of the components of food safety management systems.
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Affiliation(s)
- Sedat Gündoğdu
- Faculty of Fisheries/Department of Basic Science, Cukurova University, Adana, Türkiye
| | - Ali Riza Köşker
- Faculty of Fisheries/Department of Fisheries and Seafood Processing Technology, Cukurova University, Adana, Türkiye
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Li J, Du H, Peng F, Manyande A, Xiong S. Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle. Biol Trace Elem Res 2022:10.1007/s12011-022-03476-0. [PMID: 36418635 DOI: 10.1007/s12011-022-03476-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/05/2022] [Indexed: 11/25/2022]
Abstract
The current study investigated the effects of various cooking styles (boiling, frying, and steaming) and seasoning methods (home cooking and ready-to-eat commodity) on levels of nine heavy metals in the crayfish (Procambarus clarkii) muscle. The estimated daily intake (EDI), target hazard quotients (THQ), and target cancer risk (TCR) were used to assess the health risk in the crayfish muscle. The results showed that cooking processes significantly increased the concentration of Cu, which raises a potential risk for children (the THQ values > 1). The levels of toxic heavy metals in the ready-to-eat crayfish muscle were significantly higher than those in household cooking. Especially for As, the THQ values rose to 7.1 and 13.2 for adults and children respectively. Therefore, home cooking is safer than ready-to-eat crayfish, and children should consume crayfish within a limited range. The recommended consumption of the cooked abdominal muscle of crayfish should be 257 and 58 g/day, for children (16 kg) and adults (70 kg), respectively.
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Affiliation(s)
- Jing Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China
| | - Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China.
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China.
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei, 430070, People's Republic of China.
| | - Fangjun Peng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex, TW8 9GA, UK
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei, 430070, People's Republic of China
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Lučić M, Miletić A, Savić A, Lević S, Ignjatović IS, Onjia A. Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104598] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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