Scientific news about the fishing sector, fish and their parasites
territori.COOP (dig.), 2014-04-16
Everything you need to know about Anisakis, in four minutes (IT)
In this video, Alfredo Mengoli, veterinary inspector in Bologna, and Rocco Micocci, quality manager at Central Coop Adriatica, talk about the Anisakis, a fish parasite. As they explain, it is harmless if you eat well cooked fish but potentially dangerous if you love raw or marinated fish.
The European Food Information Council, 2014-04-10
Managing the risk posed by the unintended presence of allergens in food products
The International Life Sciences Institute Europe (ILSI Europe) Food Allergy Task Force has published three papers in the journal Food and Chemical Toxicology, which discuss advances in the risk management processes for the presence of unintentional allergens in food, particularly those present as a result of cross-contact. The papers debate the strengths and limitations associated with allergen risk assessment, and outline a risk analysis framework to support decision-making in the area of allergen cross-contact. The authors conclude that risk management decisions must be informed by a clear understanding of the risk assessment’s outputs and limitations and that clear, consistent and trustworthy communications involving all stakeholders should underpin these activities.
These articles can be accessed within PARASITE website, in the section Useful Links and Information> Scientific Publications, where a summary of each of them is available also.
About the 2-18% of Spanish fish products are mislabeled (ES)
Ante la competencia de terceros países, se han desarrollado en Europa métodos genéticos para la identificación y autentificación de especies marinas comerciales. Los primeros resultados del proyecto LABELFISH, que pretende estandarizar a nivel europeo dichas prácticas, revelan que el porcentaje de etiquetado erróneo de productos elaborados a partir de atún, bacalao y anchoa, entre otros, se sitúa entre el 2% y el 18% en Reino Unido, Irlanda y España.
LABELFISH se centra en el análisis de diversos productos de pesca entre los que destacan aquellos elaborados a partir de atún, bacalao y anchoa. Asimismo, tiene un coste total de 1,9 millones de euros, siendo 1,2 millones de euros financiados por el Programa Europeo de Cooperación Transnacional del Espacio Atlántico, y participan en él seis países: España, Francia, Irlanda, Portugal, Reino Unido y Alemania.
HACCP Europe, 2014-01-27
Omega-3 Fatty Acid Can Help To Prevent Of Fatty Liver Disease (EN)
A study of the metabolic effects of omega-3 fatty acids, especially DHA, concludes that these compounds may have an even wider range of biological impacts than previously considered, and suggests they could be of significant value in the prevention of fatty liver disease.
The research, done by scientists at Oregon State University and several other institutions, was one of the first of its type to use “metabolomics,” an analysis of metabolites that reflect the many biological effects of omega-3 fatty acids on the liver. It also explored the challenges this organ faces from the “Western diet” that increasingly is linked to liver inflammation, fibrosis, cirrhosis and sometimes liver failure.
Omega-3 fatty acids in fish might protect the aging brain (EN)
A team at the University of South Dakota looked at 1.100 postmenopausal women who'd taken part in the Women's Health Initiative Memory Study. The levels of the fatty acids DHA and EPA, found in fatty fish, were measured in their red blood cells, and the volume in different areas of their brains, as well as total brain volume, were measured via MRI at the end of the eight-year study.