"Alkaline Diuresis" is the Savior in 2,4-Dimethylamine Intoxication.

2,4-dimethyalmine is a herbicide commonly used by agriculturalist. Acute intoxication can cause fatal multiorgan damage. No antidote is available.

Rhabdomyolysis and Pigment Nephropathy - An Uncommon Manifestation of Eucalyptus Oil Consumption.

Eucalyptus oil consumption is well known to cause adverse effects on central nervous system like seizures, ataxia and unconsciousness. No antidote is available and treatment is largely supportive. We report a case of rhabdomyolysis with pigment cast nephropathy and acute kidney injury in a young female following eucalyptus oil consumption and its successful management.

Bioaccessibility of toxic heavy metals/metalloids in edible seaweeds: Exposure and health risk assessment.

This study assesses the health risk due to heavy metals/metalloids (HMs/Ms) in edible seaweeds (Caulerpa racemosa, Kappaphycus alvarezii, and Ulva lactuca) through an in vitro bioaccessibility study. The percentage of bioabsorbed HMs/Ms in unprocessed and processed C. racemosa, U.

Selenium and mercury concentration, Se/Hg molar ratio and risk-benefit assessment of marine fish consumption: Human health risks and protective role of Se against Hg toxicity.

This study aimed to explore the concentrations of Se and Hg in marine fish along the Gulf of Mannar (southeast coast of India) and to assess related risks and risk-based consumption limits for children, pregnant women, and adults. Se concentrations in pelagic and benthic fish ranged from 0.278 to 0.

Functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from species.

Surimi is the concentrated myofibrillar protein extracted from fish. In this study, surimi prepared from species of fish was dried by two methods such as freeze drying and oven drying and was pulverized and sieved. The maida to bake chocolate flavoured cakes was replaced at 10% with freeze dried surimi powder (FDS) and oven dried surimi (ODS) powder separately.

Heavy metal concentrations in the macroalgae, seagrasses, mangroves, and crabs collected from the Tuticorin coast (Hare Island), Gulf of Mannar, South India.

This study investigates the concentration of heavy metals in the macroalgae, seagrasses, mangroves, and crabs collected from Hare Island, Gulf of Mannar Marine Biosphere Reserve. The concentration of heavy metals ranged between 0.06 (Hg)-259 (Fe) μg/g in macroalgae, 0.

Pesticides contamination in the Thamirabarani, a perennial river in peninsular India: The first report on ecotoxicological and human health risk assessment.

This study evaluates the distribution of pesticides and assesses the ecological and human health risks associated with pesticide residues concentration in the Thamirabarani River, the only perennial river in Tamil Nadu, India. Observed a variation in the pesticide concentration in the water (not detected (ND)-31.69 μg/L), sediments (ND-14.

Occurrence of on the seafood contact surfaces of Tuticorin Coast of India.

was screened from different seafood contact surfaces in five sampling sites of fishing harbour, fish landing centers, seafood processing plants, fish market, and fish curing yards of Tuticorin Coast of India. 115 swab samples were collected and tested for the occurrence of by conventional and molecular methods. Overall, 5.

Sensory, biochemical and bacteriological properties of octopus (Cistopus indicus) stored in ice.

Octopus (Cistopus indicus) were examined for the changes in autolytic activity, ammoniacal nitrogen, non-protein nitrogen (NPN), total volatile base nitrogen (TVBN), free fatty acid (FFA) content, aerobic plate count (APC) and sensory quality based on Quality Index Method (QIM) during ice storage. They were sensorily acceptable up to 7 days when QIM score was 10.97 out of 16.

Processing and storage of restructured surimi stew product in retortable pouches.

Restructured surimi gel product was prepared using short nosed white tripod (Triacanthus brevirosterus) with egg white as additive at 1 %. Heat setting was done initially at 45 °C for 30 min followed by heat processing 90 °C for 45 min. Restructured surimi gel in stew was standardized using four most popular recipes available in local cuisine based on the sensory acceptance and the Kerala fish stew was considered best.

Detection of hemolytic strains of Aeromonas hydrophila and A . sobria along with other Aeromonas spp. from fish and fishery products by multiplex PCR.

Hemolytic strains of Aeromonas spp. from fish and fishery products were detected by multiplex PCR. The selected primers for the amplification of segments of ahh1, asa1 and 16S rRNA gene yielded products with the size of 130 bp, 249 bp and 356 bp, respectively.

Skin, bone and muscle collagen extraction from the trash fish, leather jacket (Odonus niger) and their characterization.

Acid soluble (ASC) and pepsin soluble (PSC) collagens were extracted from the skin, bone and muscle of a trash fish, leather jacket (Odonus niger) by three different extraction methods. Method I gave 46-50% yield for ASC, Method II gave 49-58% yield for both ASC and PSC and Method III gave 64-71% yield for PSC. The addition of pepsin had increased the yield by 30-45%.

Physico-functional and mechanical properties of chitosan and calcium salts incorporated fish gelatin scaffolds.

Four types of fish gelatin scaffolds viz. gelatin (G), gelatin-chitosan (GC), gelatin-calcium acetate (GCA) and gelatin-chitosan-calcium acetate (GCCA) prepared were investigated for their functional properties, biomechanical strength, microstructural changes in relation to biodegradation. GC scaffold was superior with pH 3.

Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films.

Four types of films viz. gelatin, gelatin-MMT, gelatin-chitosan and gelatin-MMT-chitosan prepared from redsnapper and grouper bone gelatin were compared with the mammalian gelatin films, for their mechanical and barrier properties. Grouper gelatin films had higher tensile strength (TS) and Young's modulus (YM), but lower elongation at break (EAB) than redsnapper films.

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.

Fish curry, a traditional Indian dish was prepared from farmed fish Cobia (Rachycentron canadum), packaged by two different cook-chill processes namely, sous vide cook chilled and hot filled technology and held at 2 °C. Biochemical composition revealed that fish curry contained 5% protein and 6% fat. Omega-3 fatty acids, eicosapentaenoic acid (EPA) retained 55.

Microbiological quality of cuttlefish (Sepia pharaonis) fillets stored in dry and wet ice.

Microbiological quality of cuttlefish (Sepia pharaonis) fillets stored in three different ice conditions was studied. Fillets stored in wet ice at a ratio of 1:1 (package III) were sensorially acceptable for only 18 h, while that stored in dry ice at 1:1 (package I) and combination of dry ice and wet ice at 1:0.2:0.

Effect of processing treatments on the white spot syndrome virus DNA in farmed shrimps (Penaeus monodon).

Aims: To investigate the effect of processing treatments on the destruction of white spot syndrome virus (WSSV) DNA in WSSV-infected farmed shrimps (Penaeus monodon).

Methods And Results: The presence of WSSV was tested by single step and nested polymerase chain reaction (PCR). The primers 1s5 & 1a16 and IK1 & IK2 were used for the single step PCR and primers IK1 & IK2-IK3 & IK4 were used for the nested PCR.

Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice.

Squid tubes were packed with 100% (w/w of squid) dry ice (PI), 20% dry ice and 50% water ice (PII) and 50% water ice (PIII) in polyethylene bags and store in thermocole boxes at room temperature (32 ± 2°C) for 24 h. Quality changes curing storage were studied. Lowest temperature of -30.

Effect of different types of heat processing on chemical changes in tuna.

The chemical changes in skipjack tuna (Katsuwonus pelamis) subjected to cooking, frying, canning and microwave heating were studied. Raw tuna contained an unusual fatty acid C16:3 in high proportion (29.3%) followed by C18:2, C24:1, C16:0 and C18:3.

Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice.

Indian white shrimp (Penaeus indicus) stored in dry ice at the 1:1 ratio were found to be organoleptically suitable for consumption when they were stored for 24 h without reicing. Shrimp stored in water ice at the 1:1 ratio (as control) were acceptable up to 18 h. Shrimp stored in a combination of dry ice and water ice at the ratio of 1:0.

Stability of chloramphenicol residues in shrimp subjected to heat processing treatments.

The stability of chloramphenicol residues in white shrimp (Penaeus indicus) subjected to cooking (100 degrees C) for 10, 20 and 30 min (C1, C2 and C3) as well as retorting (121 degrees C) for 10 and 15 min (R1 and R2) was studied by a microbial assay method using Photobacterium leiognathi as the test organism. The microbial assay method was found to have a good sensitivity of 1 microg/ml the loss of chloramphenicol in shrimp subjected to cooking for 10, 20 and 30 min was 6%, 12% and 29%, respectively. Similarly, the loss was 9% and 16% from the shrimp subjected to retorting for 10 and 15 min, respectively.