Shellfish: Human Consumption, Health Implications and Conservation Concerns

$375.00

Robert M. Hay (Editor)

Series: Fish, Fishing and Fisheries
BISAC: MED060000

Fish and seafood are widely available foods that provide important nutrients to consumers. Research conducted over the past few years suggests that there are health benefits associated with fish and seafood consumption, including for the cardiovascular and visual systems. It was also reported that such a diet increases protection in infants against arthritis or cancer. Although regular seafood consumption has been linked to health benefits for the general population, contaminants that may be present in seafood could pose a risk to humans.

There are a number of contaminants that may be associated with seafood, including chemicals, metals, toxins and other substances as well as potentially harmful microbes. Most seafood contains detectable levels of contaminants because these are a part of the environment and food chain. This book discusses shellfish in more detail, including the purification process of bivalve shellfish; shellfish toxins; phycotoxins and heavy metals in shellfish; and shellfish sensitivity. (Imprint: Nova)

 

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Table of Contents

Table of Contents

Preface

Chapter 1 – Criticism of the Purification Process of Bivalve Shellfish: Literature Review and our Industrial Research Experiences (pp. 1-50)
P. Serratore, S. Ciulli, A. Piano and A. Cariani (Department of Veterinary Medical Sciences (DIMEVET), University of Bologna, Italy, and others)

Chapter 2 – Shellfish Toxins: Assessment of Okadaic Acid (OA)-Group Toxins Effects on Human Cellular Functions and Use As a Tool in Cell Biology Studies (pp. 51-88)
Alberto Otero, Aníbal Martínez, Lucía Blanco, María José Chapela, Juan M. Vieites and Ana G. Cabado (ANFACO-CECOPESCA. Ctra. Col. Univ., Vigo, Spain)

Chapter 3 – Assessment of Cellular and Molecular Toxicity by In Vitro Tests: The Okadaic Acid Toxin Case (pp. 89-140)
Vanessa Valdiglesias, María Sánchez-Flores, Eduardo Cemeli, Diana Anderson, Eduardo Pásaro, Josefina Méndez and Blanca Laffon (Toxicology Unit, Psychobiology Department, University of A Coruña, Edificio de Servicios Centrales de Investigación, Campus Elviña, Coruña, Spain, and others)

Chapter 4 – Phycotoxins and Heavy Metals in Shellfish: Effect of Thermal Processing (pp. 141-168)
A. Martínez, L. Blanco, M. C. Porro, J. M. Vieites and A. G. Cabado (Spanish National Association of Sea Food Producers-Technological Centre (ANFACO-CECOPESCA), Vigo, Spain)

Chapter 5 – Engaging with Strategies to Impede Post Mortem Hyperpigmentation in Commercial Crustaceans (pp. 169-194)
Christopher J. Coates and Amaya Albalat (Biological and Environmental Sciences, School of Natural Sciences, University of Stirling, Stirling, UK, and others)

Chapter 6 – Correlation between Nitrate Levels and Microbiological Safety in Shellfish (Mussels and Clams): A Preliminary Study (pp. 195-210)
Marco Iammarino, Aurelia Di Taranto and Giovanna La Salandra (Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy)

Chapter 7 – Biological Risks Related to Shellfish Consumption (pp. 211-242)
Carmen Lopez-Joven, Ana Roque, Maria Dolores Furones and Gemma Giménez Papiol (IFREMER, Université Montpellier, CNRS, IRD, UM1, UMR 5119 “Ecology of Coastal Marine Systems”, Place Eugène Bataillon, Université Montpellier 2, Montpellier, France, and others)

Chapter 8 – Evaluation of an Enzyme-Linked Immunosorbent Assay (ELISA) As a Rapid Screening Tool for the Detection of Principal Diarrhetic Shellfish Poisoning Toxins, Okadaic Acid and Dinophysistoxin-1 in Shellfish (pp. 243-264)
Chun-Kwan Wong and Patricia Hung (Public Health Laboratory Services Branch, Centre for Health Protection, Department of Health, Shek Kip Mei, Kowloon, Hong Kong, China)

Chapter 9 – Shellfish Waste: Its Generation, Characterization and Versatile Applications, with a Focus in Bactericidal Application and Polymer Industry (pp. 265-344)
Zhi-tong Yao (College of Materials Science and Environmental Engineering, Hangzhou Dianzi University, Hangzhou, China)

Chapter 10 – Effects of Both Paralytic Shellfish Toxins and Diarrhetic Shellfish Toxins in Human Poisoning: Toxicity, Distribution and Biotransformation (pp. 345-384)
Carlos García and Hector R. Contreras (Physiology and Biophysics Program, Institute of Biomedical Sciences, Faculty of Medicine, University of Chile, Santiago, Chile, and others)

Chapter 11 – Sensitivity to Shellfish: An Overview of Food Allergy to Crustaceans and Molluscs (pp. 385-398)
Sandip D. Kamath and Andreas L. Lopata (Molecular Immunology Group, School of Pharmacy & Molecular Sciences, James Cook University, Douglas, QLD, Australia, and others)

Chapter 12 – Strain- and Sex-Differences in Susceptibility in the Mouse Bioassay for Diarrhetic Shellfish Poisoning Toxins (pp. 399-412)
Hodaka Suzuki (Division of Biomedical Food Research, National Institute of Health Sciences, Kamiyoga, Setagaya-ku, Tokyo, Japan)

Chapter 13 – Characterization of Corrinoid Compounds in Edible Shellfish (pp. 413-420)
Fumio Watanabe and Yuri Tanioka (School of Agricultural Sciences, Faculty of Agriculture, Tottori University, Koyama-Minami, Tottori, Japan, and others)

Index

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