ON A ^|^ldquo; FUKUSHIMA RADIATION SYMPOSIUM 2013^|^rdquo; SERIES

Wada, Ikuo; Ohto, Hitoshi

doi:10.5387/fms.59.108

Cited by 2 publications

(1 citation statement)

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“…Radioactive pollution of seawater has resulted in contamination of plant and animal species exposed to it. Migratory fish, such as tuna fish caught in Japanese waters or on the Pacific coasts after the disaster of Fukushima were highly radioactive and exceeding the Japan’s radiation limit (Buesseler et al, 2012; Madigan et al, 2013; Nakata & Sugisaki, 2015; Wada & Ohto, 2013). According to Fisher et al (2013), elevated concentration of radiocesium 134 Cs and 137 Cs was detected in the muscle of bluefin tuna ( T. orientalis ) caught from the eastern Pacific coast off San Diego, California few months after the Fukushima nuclear disaster.…”

Section: Physical Hazardsmentioning

confidence: 99%

Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing

Yemmen

Gargouri

2022

Journal of Applied Microbiology

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Scombridae fish (tuna, bonito and mackerel) have significant ecological and economic values. They are very appreciated by consumers worldwide for their highquality flesh and for their high nutritional value. However, consumption of Scombridae fish is potentially hazardous. Indeed, several cases of infections and toxicity linked to the consumption of Scombridae fish as raw, or processed food products have been reported worldwide. In this review, we presented the most common health risks associated with Scombridae fish consumption. Diseases associated with the consumption of these fish are generally infectious or toxic and are caused by biological hazards, such as bacteria, viruses, parasites or chemicals hazards that enter the body through contaminated fish (polycyclic aromatic hydrocarbons, histamine) or by physical contaminants, such as heavy metals. The risks of contamination exist throughout the food chain, from primary production to the preparation of products for consumption.

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