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seafood poisoning

Known as: seafood poison 
National Institutes of Health

Related topics

Related topics

4 relations

Narrower (1)

Ciguatera Poisoning
Fish VenomsMarine Toxins

Broader (1)

Food Poisoning

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2013
2013
Seafood omega-3 intake and risk of coronary heart disease death: an updated meta-analysis with implications for attributable burden
2012
2012
Widespread Seafood Fraud Found in New York City
Seafood fraud can happen anywhere – even in the Big Apple. Fraud includes any false information accompanying seafood, from short… 
2009
2009
Ecolabelling of Seafood
Ecolabelling provides consumers with the opportunity to make informed choices about the seafood they purchase, at the fresh fish… 
Review
2005
Review
2005
Consumer Preferences for Ecolabeled Seafood : Results of a Connecticut Survey
Empirical studies of consumer preferences for seafood ecolabels are relatively few, and typically address choices among labeled… 
2003
2003
The Seafood Spoilage and Safety Predictor (SSSP)
2000
2000
DERIVATION OF SHELLFISH HARVEST REOPENING CRITERIA FOLLOWING THE NEW CARISSA OIL SPILL IN COOS BAY, OREGON
Oil spills in Alaska, California, Maine, and other states have raised concerns regarding potential contamination of fish and… 
Highly Cited
1999
Highly Cited
1999
Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions
Texture, color and microbiological characteristics of surimi seafood were measured at three processing temperatures (93°, 85… 
1988
1988
Flavor chemistry and seafood quality factors
  • R. Lindsay
  • OCEANS '88. 'A Partnership of Marine Interests…
  • 1988
  • Corpus ID: 34166364
Recent advances in the understanding of the healthrelated benefits of omega-3 polyunsaturated fatty acids have enhanced the… 
1987
1987
Seafood shucking as an etiology for Aeromonas hydrophila infection.
Aeromonas hydrophila has been increasingly documented as a hardy organism responsible for severe infection in the compromised… 
1973
1973
Evaluation of potential risk of botulism from seafood cocktails.
Clostridium botulinum E could not be detected in 35 samples of commercial seafood cocktails, ranging in pH from 4.10 to 4.85. At… 
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