Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low-fat protein source that provides long-chain omega-3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such...
Our oceans surround us, and we depend upon them for food, transportation, and recreation. They affect us daily as they shape our climate and rattle our world with unexpected events. Current headlines indicate that they are in flux and perhaps in trouble. Coral reefs are dying due to rising ocean...
The effect of bactericidal UV-C treatments (254 nm) on E. coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H[subscript 55 °C]) lethal variability...
A beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used when evaluating the effect of 15°C depuration on the estimated risk of raw oyster consumption. Statistical variability sources included V. vulnificus load at harvest, time and temperature during harvest and transportation to processing plants,...
As editors of the Marine Science and Technology section for the last three editions of Magazines for Libraries (MFL), we developed lists of journals and annotations to help guide marine sciences acquisitions for all types of libraries. We recommended essential titles at the same time we needed to cancel some...