Fish collagen is one of the major allergens involved in fish allergies; however, it has not been well-established whether fish collagen can cause anaphylaxis among individuals with fish allergies, especially children. A 9-year-old girl experienced anaphylaxis after consuming 2 fruit-flavored gummy tablets. Contacting the manufacturing company revealed that fish-derived collagen was used in the gummy tablets, and an oral fish collagen challenge test confirmed that the anaphylaxis was induced by fish collagen. Immunoblot analysis showed a 120-kDa band in a sample of the fish collagen in the gummy tablets, and no reactive band of the pork gelatin was observed. Additionally, salmon collagen and other fish samples that provoked symptoms were detected as a 120-kDa band in the immunoblot analysis. The 120-kDa band was identified as fish collagen by mass spectrometry confirming that it was the causative antigen of our patient\'s allergy. This case study confirms that fish collagen can cause anaphylaxis in children with fish allergies. Physicians and allergic individuals need to be aware that processed foods may contain fish collagen to avoid allergic reactions.

Ciguatera fish poisoning (CFP) is the most common natural marine toxin poisoning worldwide and yet under recognised in Malaysia. We report the first confirmed case of CFP in Sabah with severe neurological, cardiovascular and gastrointestinal manifestations after consumption of emperor snapper. Early recognition of CFP is important because it will result in improved patient care and public health intervention.

BACKGROUND: Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot-smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products, with consequences for public health. An improved kiln, comprising the FAO-Thiaroye Technique (FTT), has been introduced by the Food and Agriculture Organization of the United Nations to address such a concern. The present study investigated the efficacy of the FTT in Ghana through comparative fish smoking experiments with traditional kilns followed by determination of PAH levels [benzo(a)pyrene (BaP) and PAH4] in the products by gas chromatography-mass spectrometry. For each kiln, the effect of smoking fuel type on PAH contamination was determined. The impact of the design characteristics of the FTT on the levels of the compounds was also determined.
RESULTS: Mean BaP and PAH4 levels in the FTT products were up to 1.8 and 7.6 μg kg-1 , respectively, whereas the corresponding levels in traditional kiln products were up to 70 and 395 μg kg-1 . PAH levels in FTT products were below European Union regulatory limits, whereas levels in traditional kiln products exceed such limits by up to 33-fold. Across kiln types, the use of wood fuels caused higher PAH contamination compared to the use of fully-lit charcoal as an alternative fuel.
CONCLUSIONS: The improved kiln (FTT) is efficacious in yielding smoked fish with a PAH content lower than the levels in traditional kiln products and also below current regulatory limits. Kiln design and type of processing fuel have significant impacts on PAH contamination during fish smoking. © 2019 Society of Chemical Industry.

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Ten patients having split-thickness skin grafting for burn injury were treated with the fish skin xenografts.
There were no adverse reactions noted on the use of the fish skin grafts. No patient had any reaction to the fish skin and there was a zero incidence of infection. The handling of the fish skin was excellent, a robust and pliable xenograft that was easy to apply.The quality of donor site healing was judged to be good in all cases. Both the analgesic effect noted and the relatively short average times until 100% re-epithelialization are promising. We also illustrate two cases where the dressing was used to treat superficial burns.

The impact of some organic pollutants on some residents of Tanta and Ismailia cities of Egypt through their consumption of vegetables, fruits and fish (Nile tilapia and catfish) was examined. Residues of organochlorine (OCS) and organophosphorus (OPS) as some polychlorinated biphenyls (PCBS) were compared with pesticides as well maximum residue limits (MRLS). Probable health risk to consumers was also assessed. P, P\'-DDT, P, P\'-DDE, P, P\'-DDD, endrin, α-BHC, (lindane), and hexachlorbenzene (HCB) were the most detected organochlorine compounds, but did not exceed MRLs.However, OPS residues were the most frequently detected contaminants. PCBs congeners 28, 70, 52, and 180 were detected in tilapia fish from Tanta, but congeners 28 and 180 were the only detected congeners in samples collected from Ismailia region. ∑PCBS values in all matrices did not exceed MRLS. Hazard index (HI) exhibited unity for all compounds at 50 the decreasing order: catfish > vegetables > fruits > Nile tilapia in Tanta, while in Ismailia the order was Nile tilapia > fruit > vegetables. Results also revealed that risk values for adults were greater than those of children categories.

The aim of this case study is to show how traditional and molecular methods can be employed to identify the Mugilidae species currently used in Sardinia (Italy) to produce the traditional bottarga for the processing of their ovaries. A total of six specimens of Mugil cephalus (n=3) and Mugil capurrii (n=3) were subjected to external morphology and meristic measurements. Subsequently, tissue samples of white muscle and ovaries from three individuals per species were underwent PCR-sequencing assay of mitochondrial DNA cytochrome oxidase subunit I (COI). The external morphology and meristic characters showed a sufficient level of reliability in the identification between the two species. At the same time, the molecular techniques showed the discriminatory power and confirmed the correct species identification in all the sampling units. DNA barcoding may be an effective aid to traditional taxonomy and can facilitate accurate species identification among the Mugilidae.

We report the case of a 22-year-old woman with a 3-day history of watery stool, generalized abdominal pain, repeated vomiting, and decreased urine output following the consumption of fish gallbladder for self-treatment of acne. She was admitted and received empirical antiemetic, proton pump inhibitor, and intravenous saline treatment. Urine output reduced drastically with markedly elevated urea and creatinine, and she underwent urgent hemodialysis (HD). Based on thorough history taking and prompt biochemical investigations that showed extremely high urea and creatinine levels, we made a diagnosis of acute kidney injury (AKI) secondary to fish gallbladder poisoning. Renal function improved over a period of 5 weeks. Fish gallbladder poisoning is quite frequent in several developing countries in Asia. General physicians in these countries should note that various types of food poisoning can be involved in the etiology of AKI. The condition is commonly reversible, and therefore proper history taking is important and prompt biochemical investigations including blood urea and creatinine are needed to enable early diagnosis and fast institution of treatment, which may include HD.

Odorous molecules in earthen-ponds rainbow trout aquaculture farming in Germany were investigated with a special focus on musty-earthy off-odorants. To this aim, fish meat and skin were extracted using solvent-assisted flavour evaporation (SAFE) and were mildly concentrated; extracts were subsequently analysed by means of one- and two-dimensional high-resolution gas chromatography coupled with mass spectrometry and olfactometry (GC-MS/O and 2D-HRGC-MS/O). Aroma extract dilution analysis (AEDA) of the solvent extracts revealed the presence of 76 odorants of which 75 were successfully identified. Thereby, rotundone (black pepper) is described for the first time as an odour-active substance in fish. Moreover, a series of compounds is described for the first time in German aquaculture rainbow trout fish, including, amongst others, (E,Z,Z)-2,4,7-tridecatrienal, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), d-limonene, and indole. The analytical findings were further compared to sensory evaluation of the samples, and previously obtained data on the respective aquacultural water.

Fortification of fish and soy sauces is a cost-effective strategy to deliver and increase iron intake in the Cambodian diet, as both are widely consumed by the entire population. In order to qualify as fortified sauces recognized by international regulations, iron content must be between 230 and 460 mg/L, whilst nitrogen and salt should contain no less than 10 g/L and 200 g/L respectively. This survey aims to analyze the progress of the fortification program. Through a better understanding of its obstacles and successes, the paper will then consider approaches to strengthen the program. Two hundred and fifty two samples were collected from 186 plants and 66 markets in various provinces. They were then analyzed for iron, nitrogen and salt content. The study demonstrates that 74% of fortified fish and soy sauces comply with Cambodian regulations on iron content. 87% and 53.6% of the collected samples do not have adequate level of nitrogen and salt content, respectively. The paper will discuss additional efforts that need to be implemented to ensure the sustainability of the project, including the need to: (i) comply with International Codex; (ii) adopt mandatory legislation; and (iii) ensure enforcement.