The concentrations and potential human health risks through dietary ingestion of PCBs in canned sardines collected from the Nigerian market were determined. The results shows that the total PCBs concentrations varied from
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http://dx.doi.org/10.1080/19393210.2020.1762758 DOI Listing Publication Analysis
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Valorizing sardine scales: a circular approach to sustainable collagen for cosmetics and nutrition applications.
Front Pharmacol
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Escola de Ciências e Tecnologias da Saúde (ECTS), CBIOS- Universidade Lusófona's Research Center for Biosciences and Health Technologies, Lisbon, Portugal.
Background And Objective: In recent years, the consumption of fish products has led to a worrying trend where approximately two-thirds of the total amount of fish is discarded as waste. At the same time, scientific interest in exploring natural collagen sources for cosmetics and dietary supplements has increased. This study explores the potential of valorizing sardine scales (), a by-product of the canning industry, through the extraction of collagen for potential use in dermocosmetic formulations and food supplements.
View Article and Find Full Text PDFSafety evaluation of organochlorine pesticides and polybrominated diphenyl ethers in imported canned fish in Nigeria.
Food Chem Toxicol
July 2024
School of Chemistry and Physics, University of KwaZulu-Natal, Westville Campus, Private Bag X54001, Durban, 4000, South Africa.
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View Article and Find Full Text PDFRisk assessment of some toxic metals in canned fish products retailed in Mansoura, Egypt.
Open Vet J
January 2024
Food Hygiene, Safety and Technology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.
Article Synopsis
- * A study examined 100 canned fish products from Mansoura, finding that levels of lead, cadmium, and mercury often exceeded EU safety standards, particularly in herring, mackerel, sardines, and tuna.
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Biodiversity or ultra-processed food: an analysis of school meals offered in a riverside school in the Brazilian Amazon.
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Heliyon
February 2024
Department of Food Sciences, Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia.
Canned food market demand has arisen due to the higher need for instant and ready-to-eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preservatives can lead to various diseases and health issues including palpitations, allergies, and cancer.
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