Three new species of the genus Scott, 1892 (Crustacea, Copepoda, Calanoida, Stephidae) from Jeju Island, Korea.

During general field surveys carried out recently to collect benthopelagic copepods from near the substrate of the shallow waters off Jeju Island, Korea, a few specimens of three new species of Scott, 1892, were collected. The new species are placed in the genus because of the following combination of features: absence of seta on the basal exite of maxillule, and male right leg 5 ending in an unarmed claw-like and/or mitten-like segment. .

Precooking as a Control for Histamine Formation during the Processing of Tuna: An Industrial Process Validation.

An experiment to validate the precooking of tuna as a control for histamine formation was carried out at a commercial tuna factory in Fiji. Albacore tuna (Thunnus alalunga) were brought on board long-line catcher vessels alive, immediately chilled but never frozen, and delivered to an on-shore facility within 3 to 13 days. These fish were then allowed to spoil at 25 to 30°C for 21 to 25 h to induce high levels of histamine (>50 ppm), as a simulation of "worst-case" postharvest conditions, and subsequently frozen.

The 2014 FDA assessment of commercial fish: practical considerations for improved dietary guidance.

The U.S. Food and Drug Administration (FDA) recently released its report: A Quantitative Assessment of the Net Effects on Fetal Neurodevelopment from Eating Commercial Fish (As Measured by IQ and also by Early Age Verbal Development in Children).

Effect of Storage Temperature on the Outgrowth and Toxin Production of Staphylococcus aureus in Freeze-Thawed Precooked Tuna Meat.

The aim of this study was to determine the time for a 3-log CFU/g outgrowth of Staphylococcus aureus and its toxin production in previously frozen precooked tuna meat (albacore [Thunnus alalunga] prepared as loin, chunk, and flake or skipjack [Katsuwonus pelamis] prepared as chunk and flake) held either at 21 or 27°C. A five-strain cocktail of enterotoxin-producing S. aureus was surface inoculated with ∼10(3) CFU/g onto tuna samples.

Bacteriology of Indole Production in Shrimp Homogenates Held at Different Temperatures.

Homogenized, head-on, white shrimp ( Penaeus setiferus ) were held at 4, 12 and 22°C until putrefactive spoilage occurred. Repetitive bacterial sampling was performed and 1647 bacterial isolations were made from the shrimp homogenates. Of these, 42 isolates (2.

Distribution of Soluble Filth in Shrimp During Processing.

The objective of this research was to evaluate the distribution of soluble filth in shrimp during different stages of processing. Flies, fed a radioactive glucose isotope, were added to five pounds of headless shell-on shrimp tails (green-headless) and also to five pounds of peeled and deveined shrimp tails. The shrimp were blast frozen as five pound blocks, glazed with distilled water and stored for 10 d at -26°C.

Cadmium Determination of Frozen Cod: An Interlaboratory Comparison.

Results of analyses of cod portions by eight laboratories indicate that a substantial lack of agreement exists among laboratories and methods for cadmium analysis. Consistent result for cod samples of low Cd content (biologically bound) were reported by only three of eight participating laboratories. These laboratories reported a mean Cd content of 0.