Seafood has been an important part of the human diet since the first hunter-gatherers realized they could use fish, shellfish, and other aquatic animals as a food source. Now, almost 10,000 years later, seafood comprises a major part of animal protein consumption all over the world (Huss et al. 2000). In fact, global seafood consumption has been on the rise within the last two decades. The number of consumed seafood products rose from 140 million tons in 2007, to 145 million tons in 2009 (White 2011). This increase in consumption can be contributed to the many health benefits that have been attributed to the consumption of seafood. When is it properly prepared and cooked, seafood is not only is it a good source of lean protein, it is also a good source of vitamins, minerals, and has been shown to improve cardiovascular health and joint health (Kris-Etherton et al. 2003). However, when seafood is eaten raw or partially cooked, it can cause a myriad of health issues, from mild gastroenteritis to, in extreme cases, death (Rippey 1994). With global consumption continuously on the rise, the number of seafood-borne illness outbreaks has also increased. This paper will discuss the types and causes of seafood-borne illnesses, and possible ways to help reduce the number of annual outbreaks. Although it is unknown exactly when or where the idea of consuming raw finfish originated, most evidence points to Southeast Asia (Hu et al. 2009). In order to preserve the fish, it was salted and stored in fermented rice to prevent spoilage. When it was ready to been consumed, the rice was discarded and the fish would be eaten raw. This idea eventually migrated to Japan in the 8th century, but instead of using the rice to preserve the fish, the Jap... ... middle of paper ... ...S., & Appel, L. J. (2003). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arteriosclerosis, thrombosis, and vascular biology. 23(2): 20-30. Ólafsdóttir, G., Westfall, K., Edvardsson, R., & Pálsson, S. (2014). Historical DNA reveals the demographic history of Atlantic cod (Gadus morhua) in medieval and early modern Iceland. Proceedings. Biological Sciences /The Royal Society. 281(1777):20132976. Potasman, I., Paz, A., & Odeh, M. (2002). Infectious outbreaks associated with bivalve shellfish consumption: a worldwide perspective. Clinical Infectious Diseases. 35(8):921-928. Rippey, S.R. (1994). Infectious diseases associated with molluscan shellfish consumption. Clin. Microbiol. Rev. 7:419–425. White, J. (2011). Fishing with the ‘net: A case for an electronic intervention to increase seafood consumption. AMJ 2011. 4(12): 703-708.
The purpose of this report is to explore the controversial dispute between the quality of two different forms of fish oil supplementation; Triglyceride (TG) and Ethyl Ester (EE). Fish oil can be implemented into a diet by eating either fish or taking supplements. Fish oil is extracted from selected fish that contain highly beneficial healthy oils known as omega-3 fatty acids, two of the most important omega-3 fatty acids that are found in fish oil are Docosahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA). Some of these fish that contain healthy omega-3 fatty acids include Tuna, Salmon, Mackerel, Herring, Anchovy’s etc. Fish oil supplementation also often contains small amounts of vitamin E to prevent spoilage and is can be combined with various other minerals and vitamins. There is an array of benefits that are involved when implementing fish oil into a diet; although it’s most common association is that it has been linked to slightly lowering blood pressure or triglyceride levels (fats linked to cholesterol). Although fish oil is recommended for persons with high blood pressure, it’s extremely important to remember that it is only to be taken at recommended dosages as it can ironically increase the chances of stroke when overdosing on the supplement. The scope of this report includes a general comparison between TG and EE fish oil supplements and how they are chemically differentiated, with a focus on how the quality of the two forms of supplement are processed. This report will not focus on other forms of fish oil sources and the impact it might have on irreversible factors such as age, gender, genetics, race/culture or environmental conditions.
Many say that history repeats itself, and throughout history, the spread of food-borne diseases has been constantly threatening humans. Salmonella, a disease which attacks numerous people a year, has returned, infected, and put people under panic of what they are eating. According to Foodborne Diseases, it is stated that “Salmonella comprises a large and diverse group of Gram-negative rods. Salmonellae are ubiquitous and have been recovered from some insects and nearly all vertebrate species, especially humans, livestock, and companion animals” (Gray and Fedorka-Cray 55). Because of the flexibility and the ability to reproduce rapidly, this infamous disease still remains as one of the most common threats in our society as well as an unconquerable problem that humans face these days.
Cholesterol. Fish-based Omega-3s has also proven to inhibit the action of insulin, which directly impacts blood sugar levels which can eventually lead to
Infection with C. perfringens as a food-borne illness is acquired from consumption of food or water that has come in contact with the bacterium. Some possibilities include unwashed fruits and vegetables, undercooked me...
Some other types of arthritis that can be remedied by omega-3 fatty acids found in fish oil are rheumatoid arthritis, osteoarthritis, and ankylosing spondytlitis. In addition, it can also prevent heart diseases, diabetes and treat depression. They are also highly concentrated on the brain purposely to improve the cognitive function. Most babies who never got enough omega-3 while in their mother’s wombs are characterized by poor eyesight and nerve problems.
Some examples are osteoporosis, cancer, bipolar disorder, and many more. Hypertension otherwise known as high blood pressure is a very serious condition and if not treated can lead to death. Many American suffer from hypertension and do not even know it. To be diagnosed with hypertension a person needs to go to the doctor and have an abnormal blood pressure reading. A healthy blood pressure reading is 80/20 and a severe hypertension reading is 180/110 to 210/120. Some other symptoms of hypertension are blurry vision, irregular heartbeat, nausea, and fatigue. This could be the indication of many aliments so make sure you go see a doctor to be properly diagnosed. According to "Tropilabinc" (2011), (“A healthy diet, low in fat - and fat dairy foods, high in vegetables, fruits and fiber can lower the blood pressure in a brief time”. Fish oil can either be consumed through eating fish or through a dietary supplement. Because the FDA does not support dietary supplements they cannot confirm or deny the effects of fish oil and hypertension. Fish oil has been tested and confirmed that it lowers triglycerides and appears to lower the risk of high blood pressure. Fish oil taken the correct way can help a person with hypertension, but they take too much fish oil it can lead to a stroke or death. To get the proper dosage of fish oil for hypertension a person must consume at least 4 grams of fish oil per day.
One of the sectors facing the largest impact is the seafood industry. Fish products are prevalent in pet food products as well as human diets. Given such a high demand on the seafood industry,
Personally, I love seafood. I have had the privilege to eat the freshest of fish from both the Atlantic and Pacific oceans. I have been able to enjoy many types of fish cooked in many different ways. With that said, I was interested in Paul Greenberg’s, Four Fish: The Future of the Last Wild Food, due to my simple curiosity to what it is that has made fish so popular.
To fish or not to fish is a personal choice. The fact that the oceans are being overfished is a growing concern for individuals, organizations, and governments throughout the world. In this paper I want to discuss the effects of overfishing on the restaurant industry, and possible solutions to solve the problem. Fishing is an ongoing source of food for people around the world. In many countries it is a food staple in their everyday diet. In more modern societies eating fish has become a sensual experience, and not just for the wealthy. It hasn't been until population explosions in the last century that the demand for seafood has led to more effective fishing techniques and technologies. Now the demand for popular fish like the salmon, tuna, sea bass, cod and hoki, which is the key fish in McDonalds filet o' fish, is diving wild populations to dangerously low levels. The methods used to catch the amount of fish demanded by the industry do not leave sustainable populations in the wild. In an attempt to preserve the fish population, governments have set limits on the minimum size that may be harvested and how many of each may be taken. Boundaries have been set up saying which areas can be fished and which ones should be left alone. A number of smaller fisheries have gone out of business because of the limits imposed by the government. This leads to even less fish being harvested and brought to market. Therefore the amount and varieties of fish at markets are smaller and can cause shortages for wholesalers and restaurants. Some restaurants will no longer have the variety on their menus that they used to enjoy. If a restaurant thrives on its seafood menu they may be unable to cope with the shortages and will go out of business. In the ...
Overfishing is a harmful practice, that will eventually lead to the collapse of aquatic ecosystems, if it’s not dealt with promptly. Overfishing emerges from the combination of our over consumptive society mixed with the great profits that come from hauling in a good catch. The consumers demand for fish in Japan seems to be at an increasingly high rate due to the enjoyment and cultural values that arise from sushi and other traditional dishes involving seafood. Approximately 23 percent of Japan’s protein intake comes from the ocean, and as a nation consumes 7.5 million tonnes of seafood annually. CITATION
Back in the dynasty the Emperors would serve the dish to honor the guest, because they believed it had healing benefits from the concurring of a shark (Fairclough, Caty). Fin soup still occurs today even when not on special (Fairclough, Caty). In addition the shark fins for can sell for a pretty penny anywhere from $500 a pound or even $1,000 a kilogram (Fairclough, Caty). As a matter of fact, fishermen in Melbour, Segal would export $1300 pounds worth of shark fins a week. It was recorded that a single adult fin sells for $80 and a two-meter monster can sell for $300. Additionally, 1 out of every 100 sharks reported killed between 2000-2008 comes from these fisherman(Hinshaw, Drew). (commentary) about Its question that fisherman practice “unsustainable finning” because it does pay nice , but the amount of money gained by finning isn’t comparable to how much sharks are worth to our economy. The global value of shark finning is around $630 million but is declining, while shark tourism is worth $312 million and promises to be worth $780 million in 20 years ( source 8). Human activity of finning isn’t the only reason to the decline of Great White sharks, human protection is another
Katan, MB. "High-oil compared to low-fat, high-carbohydrate diets in the prevention of ischemic heart disease." American Journal of Clinical Nutrition. 66:974-979, Oct. 1997
Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne. (Center 1)
The Land of the Rising Sun, Japan, is an island located in the Pacific Ring of Fire. Surrounded by water, this archipelago is nearly 71% mountainous. The climate of Japan is fairly consistent creating a long growing season. Because of these specific geographic features, Japan’s culture has been impacted greatly. One of the largest sources of protein, for the Japanese, is fish. This source of protein is gained through the help of specific geographic features. As well as their diet, their source of relaxation and tranquility is made possible. Finally, a large growing season is promising as well.