Results 271 to 280 of about 50,377 (316)
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2015
Fish and shellfish consumption has increased worldwide, and there are increasing reports of adverse reactions to fish and shellfish, with an approximate prevalence of 0.5-5%. Fish allergy often develops early in life, whilst shellfish allergy tends to develop later, from adolescence onwards. Little is known about the natural history of these allergies,
Thalayasingam M., Lee, Bee Wah
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Fish and shellfish consumption has increased worldwide, and there are increasing reports of adverse reactions to fish and shellfish, with an approximate prevalence of 0.5-5%. Fish allergy often develops early in life, whilst shellfish allergy tends to develop later, from adolescence onwards. Little is known about the natural history of these allergies,
Thalayasingam M., Lee, Bee Wah
openaire +2 more sources
Food Microbiology, 2010
Norovirus is a common cause of gastroenteritis outbreaks associated with consumption of raw shellfish. The majority of norovirus infections worldwide are due to genogroup II noroviruses. Bivalve molluscs (mussels, clams and oysters) at the end of the commercial chain, the points of purchase, were sampled between 2005 and 2008 in several retail points ...
TERIO, VALENTINA +5 more
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Norovirus is a common cause of gastroenteritis outbreaks associated with consumption of raw shellfish. The majority of norovirus infections worldwide are due to genogroup II noroviruses. Bivalve molluscs (mussels, clams and oysters) at the end of the commercial chain, the points of purchase, were sampled between 2005 and 2008 in several retail points ...
TERIO, VALENTINA +5 more
openaire +3 more sources
2008
Food allergies affect approximately 3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that occur naturally in allergenic foods. Symptoms are individually variable ranging from mild rashes and hives to life-threatening anaphylactic shock.
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Food allergies affect approximately 3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that occur naturally in allergenic foods. Symptoms are individually variable ranging from mild rashes and hives to life-threatening anaphylactic shock.
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1984
Paralytic shellfish poisons (PSP) are the toxins responsible for acute and often fatal poisonings caused by the consumption of certain shellfish. The phenomenon has been known since prehistoric times. A thorough docuinen tation of the incidents can be found in HALSTEAD’S treatise on poisonousmarine organisms (7).
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Paralytic shellfish poisons (PSP) are the toxins responsible for acute and often fatal poisonings caused by the consumption of certain shellfish. The phenomenon has been known since prehistoric times. A thorough docuinen tation of the incidents can be found in HALSTEAD’S treatise on poisonousmarine organisms (7).
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An examination of the occurrence and potential risks of microplastics across various shellfish
Science of the Total Environment, 2020Ding Jinfeng +2 more
exaly
Biochemistry of Shellfish Lipid
The Journal of Biochemistry, 1966TARO HORI +2 more
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