Fish and fishery

Sostoa A, Lobon-Cervia J (1989) Fish and fisheries of the river Ebro actual state and recent history. In Petts GE, Moller H, Roux AL (eds) Historical change of large alluvial rivers Western Europe. Wiley, New York, pp 233-247... 

E. Kamler, Early Life History of Fish. An Energetics Approach, Fish and Fisheries Series, Vol. 4, Chapman Hall, 1992, p. 261. 

Food and Drug Administration (FDA) (1996). Fish and Fisheries Products Hazards and Controls Guide, 1st ed., FDA, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, D.C. 

The Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) began work in 2000 to develop and provide advice to the Codex Alimentarius Commission on microbiological aspects of food safety. In addition to providing risk assessments, JEMRA develops guidance on related areas such as data collection and the application of risk assessment. JEMRA works most closely with the Codex Committee on Food Hygiene, but has also provided advice to other Codex committees, such as the Committee on Fish and Fishery Products. 

Amine build-up in fish muscle usually results from decarboxylation of amino acids in the muscle by enzymes of bacterial origin. This review will present information on the activity of bacterial decarboxylases and the formation of amines in fish. Mechanisms of decarboxylase action and production of bacterial decarboxylases in fish muscle are discussed. Emphasis is placed upon studies dealing with formation of histidine decarboxylase and histamine. Histamine, because of its involvement in Scombroid food poisoning, has been extensively studied with regard to its formation in fish and fishery products. 

Because amine formation in fish muscle and other foods usually results from bacterial growth with concomitant production of a bacterial decarboxylase, this paper will concentrate on the mechanisms of bacterial decarboxylation and factors influencing the production and activity of the enzymes. Also, because of the overall scope of the subject, the availability of excellent reviews on bacterial decarboxylation (2, 3) and the public health importance of histamine in fish and fishery products, this paper will primarily be limited to a discussion of histidine decarboxylase (EC 4.1.1.22) and the formation of histamine in fish muscle. 

Atwater, W.O. (1892). The chemical composition and nutritive values of food fishes and aquatic invertebrates. Report of the United States Commission on Fish and Fisheries for 1888 Part 16,679-868. 

Karl, H., Ruoff, U., Bluthgen, A., 2002. Levels of dioxins in fish and fishery products on the German market. Chemosphere 49, 765-773. 

USFDA (2001). Fish and fishery products hazards and controls guide, third ed. Center for Food Safety Applied Nutrition, United States Food and Drug Administration, Rockville, MD, USA. 

Breitburg, D.L. (2002) Effects of hypoxia, and balance between hypoxia and enrichment, on coastal fishes and fisheries. Estuaries 25, 767-781. 

For Hg, the MLs apply only to fish and fishery products [11]. For most fish species the ML is 0.5 mg kg-1. In certain other species, mostly predatory such as pike and tuna, the ML is set at 1 mg kg-1. It is generally accepted that over 90 percent of Hg in fish and shellfish is present as methylmercury, that is, a much more toxic species. 

Takahashi, K. 2004. Medical Application of Fisheries By-Products. In Sakaguchi, M. (Ed.), More effective utilization of fish and fisheries products (p. 87). London Elsevier. 

Hjerne, O., and Hansson, S. (2002). The role of fish and fisheries in the Baltic Sea nutrient dynamics. Limnol. Oceanogr. 47(4), 1023-1032. 

W. Schmidtsdorff, Fish meal and fish oil—not only hy-products, in A. Ruiter, ed.. Fish and Fishery Products, CAB International, Wallingford, 1995, pp. 346-376. 

Sikorski, Z.E., Gildberg, A., and Ruiter, A., Fish products, in Fish and Fishery Products Composition, Nutritive Properties and Stability, Ruiter, A., Ed., CAB International, Wallingford, 1995, chap. 11. 

Because of the large-scale biomanipulation experiment of the twentieth century, the Baltic Sea should therefore be a fish and fisheries paradise. And in fact for sprat and herring it seems to be (Fig. 18.2). So much so that they are now competing among themselves for food and may even be inhibiting recovery of the cod population. Additional details of these interactions, and the role of climate on their regulation, are described below. 

World Health Organization. Fish and Fishery Products. World apparent Consumption Based on Food Balance Sheets (1961-1993). Italy WHO, Rome, 1996. 

Soon after the 1917 October Revolution, some private capitalist enterprises that still existed in the Aral Sea area were affected by the destructive civil war, which meant fishing in the delta was considerably reduced. An intensive rise of the fishing industry started approximately in the 1930s. At that time all fishing industry enterprises in the Aral Sea area were integrated in the system of state fishing and fishery collective farms. 

States should adopt appropriate measures to ensure the right of consumers to safe, wholesome, and unadulterated fish and fishery products. 

Asensio Gil L (2007). PCR-hased methods for fish and fishery products authentication. Trends Food Set TechnoL, 18 558-566. 

I,aurenti G (comp.) (2007). 1961-2003 Fish and Fishery Products World Apparent Consumption Statistics Based on Food Balance Sheets. FAO Fisheries Circular 821, rev. 8. FAO, Rome. 

Anonymous. (June 2001). Fish and fisheries products hazards and controls guidance (3rd ed.). Chapter 7, Scombrotoxin (histamine) formation (a chemical hazard). http //www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/Guidance Documents/Seafood/FishandFisheriesProductsHazardsandControlsGuide/ ucm089637.htm. 

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