Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Seafood”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 19 recordsLinked to original sources
PubMed2000

[Clinical characteristics of seafood allergy and classification of 10 seafood allergens by cluster analysis].

The aim of this study was to investigate the clinical characteristics of children who showed sensitization to any type of seafood and to classify the 10 seafood allergens based on IgE reactivities by a cluster analysis. In children with bronchial asthma (BA) and/or atopic dermatitis (AD), we defined the 'seafood' group as 23 patients having any type of seafood specific IgE antibody (CAP system). We analyzed the clinical features, the serum total IgE and each allergen specific IgE level. In addition, ten seafood allergens were also classified by a cluster analysis. Three patients revealed immediate hypersensitivity to some seafood. The frequency of patients with AD and the total IgE in the seafood group were high and the patients in this group were tend to be sensitized to multiple allergens. Seafood allergens were classified into 4 groups, 1) salmon, sardine, horse mackerel and mackerel, 2) cod and tuna, 3) octopus and squid, and 4) crab and shrimp, by a cluster analysis. These findings corresponded to the biological classification and the classification by the reported common allergens among various types of seafood. Based on our findings, this classification is therefore considered to be useful when selecting allergens to screen for sensitization to seafood.

Allergens↗
PubMed2000

Molecular epidemiological survey of Listeria monocytogenes in seafoods and seafood-processing plants.

To evaluate the role of seafoods in the epidemiology of human listeriosis and the role of the processing environment as a source of Listeria monocytogenes in seafood products, 305 L. monocytogenes isolates were characterized by multilocus enzyme electrophoresis using 21 genetic loci and restriction enzyme analysis of total DNA. Forty-four isolates were recovered from patients in Norway; 93 were isolated from seafoods, seafood-processing environments, and seawater from 55 different producers; and the remaining 168 isolates originated from six seafood-processing plants and one transport terminal examined in detail for L. monocytogenes. The patient isolates fell into 11 electrophoretic types, with four of them being responsible for 77% of the listeriosis cases in 1992 to 1996. Isolates from Norwegian seafoods and processing environments showed great genetic diversity, indicating that seafoods and seafood-processing environments do not offer a niche for specific L. monocytogenes strains. On the other hand, isolates from individual processing plants were genetically more homogenous, showing that plants are likely to be colonized with specific subclones of L. monocytogenes. The isolation of identical subclones of L. monocytogenes from both human patients and seafoods, including ready-to-eat products, suggests that such products may have been possible sources for listeriosis cases in Norway.

Animals↗
PubMed1991

Incidence of Listeria species in seafood and seafood salads.

A total of 128 samples of seafood on the Icelandic market were tested for the presence of Listeria monocytogenes and other Listeria species. The samples included raw, smoked and dried fish, frozen shellfish and shrimps as well as several fish salads. These products are generally consumed without heating. Listeria spp. were present in 56% of the samples of raw fish, 29% of the smoked fish, 9% of the shrimps and 32% of the salads. No Listeria spp. were present in the shellfish or dried fish. In 46% of the positive samples L. monocytogenes could be demonstrated, either alone or together with L. innocua. The other positive samples contained L. innocua and, in one sample, L. welshimeri. All products sampled had been processed and packed in Iceland, mostly for use on the domestic market. It is suggested that consuming certain fish products and fish salads may form an additional risk factor for listeriosis in humans.

Animals↗
PubMed1999

Seafood-associated disease outbreaks in New York, 1980-1994.

BACKGROUND: Seafood-associated disease outbreaks in New York were examined to describe their epidemiology and to identify areas for prevention and control efforts. METHODS: We reviewed reports submitted to the New York State Department of Health (NYSDOH) of seafood-associated outbreaks occurring from January 1, 1980, through December 31, 1994. RESULTS: During 1980-1994, 339 seafood-associated outbreaks were reported, resulting in 3959 illnesses, 76 hospitalizations, and 4 deaths. During this period, seafood-associated outbreaks accounted for 19% of all reported foodborne outbreaks and 10% of foodborne illnesses. Shellfish, the most frequently implicated seafood item, accounted for 64% of seafood outbreaks, followed by finfish (31% of outbreaks). Of the 148 seafood-associated outbreaks with a confirmed etiologic agent, Norwalk virus and scombrotoxin were the most frequently identified agents: Norwalk virus accounted for 42% of outbreaks and 42% of illnesses, and scombrotoxin accounted for 44% of outbreaks and 19% of illnesses. Three of the 4 seafood-associated deaths were caused by Clostridium botulinum; the remaining death was caused by Vibrio vulnificus. CONCLUSIONS: Reducing the number of seafood outbreaks will require continued and coordinated efforts by many different agencies, including those involved with water quality; disease surveillance; consumer education; and seafood harvesting, processing, and marketing. New York's foodborne disease surveillance data highlight potential areas on which to focus prevention efforts, including: (1) commodities and associated pathogens causing the largest number of seafood-associated outbreaks and illnesses, namely shellfish-associated viral gastroenteritis and finfish-associated scombroid fish poisoning, and (2) venues at which seafood were most frequently consumed in reported outbreaks, such as commercial food establishments and catered events.

Disease Outbreaks↗
PubMed2002

Evaluation of consistency between local and imported seafood allergen extracts.

BACKGROUND: Seafood is a common cause of food allergy in Thai adults and children. Skin prick test is a safe and convenient way to screen seafood allergy. To date, the Allergy Unit, Department of Pediatrics, Faculty of Medicine Siriraj Hospital, Mahidol University uses imported extracts for seafood skin prick test. The extracts are expensive and may not be the same species as seafood in Thailand. OBJECTIVES: To compare the consistency between local seafood allergen extracts prepared by the Department of Pharmacology, Faculty of Medicine Siriraj Hospital, Mahidol University and imported seafood allergen extracts. METHODS: The study was a prospective comparative trial performed in children who attended the Pediatric Allergy Clinic, Siriraj Hospital from March 1999 to October 2000. The skin prick test was performed with the local seafood allergen extracts prepared by a pharmacist from the Department of Pharmacology and the imported seafood allergen extracts included shrimp, fish and crab. Histamine and normal saline were used as positive and negative control respectively. The positive result was recorded when wheal reaction was > or = 3 mm larger than negative control. RESULTS: Eighty eight patients (57 boys and 31 girls) were included in this study. The average age was 7.7 years (1-15 years). Half of the patients had a history of seafood allergy. The study showed probable consistency between imported and local skin prick test of shrimp and crab extracts (kappa = 5-7) but no consistency between imported and local skin prick test of fish extracts (kappa < 5). The study also showed no consistency between history of seafood and skin prick test result. CONCLUSION: Local seafood allergen extracts from the Department of Pharmacology, Faculty of Medicine Siriraj Hospital, Mahidol University are safe but they cannot replace the imported seafood allergen extracts. Further investigations about sensitivity and specificity of both kinds of allergen extracts are necessary.

Adolescent↗
PubMed2001

Occupational seafood allergy: a review.

BACKGROUND: Recent years have seen increased levels of production and consumption of seafood, leading to more frequent reporting of allergic reactions in occupational and domestic settings. This review focuses on occupational allergy in the fishing and seafood processing industry. REVIEW: Workers involved in either manual or automated processing of crabs, prawns, mussels, fish, and fishmeal production are commonly exposed to various constituents of seafood. Aerosolisation of seafood and cooking fluid during processing are potential occupational situations that could result in sensitisation through inhalation. There is great variability of aerosol exposure within and among various jobs with reported allergen concentrations ranging from 0.001 to 5.061(microg/m(3)). Occupational dermal exposure occurs as a result of unprotected handling of seafood and its byproducts. Occupational allergies have been reported in workers exposed to arthropods (crustaceans), molluscs, pisces (bony fish) and other agents derived from seafood. The prevalence of occupational asthma ranges from 7% to 36%, and for occupational protein contact dermatitis, from 3% to 11%. These health outcomes are mainly due to high molecular weight proteins in seafood causing an IgE mediated response. Cross reactivity between various species within a major seafood grouping also occurs. Limited evidence from dose-response relations indicate that development of symptoms is related to duration or intensity of exposure. The evidence for atopy as a risk factor for occupational sensitisation and asthma is supportive, whereas evidence for cigarette smoking is limited. Disruption of the intact skin barrier seems to be an important added risk factor for occupational protein contact dermatitis. CONCLUSION: The range of allergic disease associated with occupational exposure to crab is well characterised, whereas for other seafood agents the evidence is somewhat limited. There is a need for further epidemiological studies to better characterise this risk. More detailed characterisation of specific protein antigens in aerosols and associated establishment of dose-response relations for acute and chronic exposure to seafood; the respective roles of skin contact and inhalational exposure in allergic sensitisation and cross reactivity; and the contribution of host associated factors in the development of occupational seafood allergies are important areas for future research.

Asthma↗
PubMed2004

Infections related to the ingestion of seafood. Part II: parasitic infections and food safety.

Parasites are responsible for a substantial number of seafood-associated infections. The factor most commonly associated with infection is consumption of raw or undercooked seafood. People with underlying disorders, particularly liver disease, are more susceptible to infection. In the first part of this review, published last month, we discussed the viral and bacterial agents associated with consumption of seafood. In part II, we discuss the parasites commonly associated with seafood consumption. Parasites readily identifiable from both consumable seafood and infected human beings include nematodes, trematodes, cestodes, and protozoa. The salient features associated with seafood-related parasite infestations are discussed. To provide a safe product for consumers, the seafood industry and the government in the USA have undertaken specific measures, which include good manufacturing practices and hazards analysis and critical control points implemented by the government and regulatory agencies. Consumers should take common precautions including obtaining seafood from reputable sources especially if the seafood is to be consumed uncooked. Adequate cooking of seafood is the safest way of preventing related infections.

Cooking↗
PubMed2003

Pharmacokinetic model of daily selenium intake from contaminated seafood in Taiwan.

Contaminated seafood has been reported as an important source of human exposure to metals in Taiwan. Seafood represents a non-negligible source of selenium in the human diet. This study was designed to determine the concentration of selenium in different types of seafood and predict the concentration of selenium in the blood of Taiwanese using a one-compartment steady-state pharmacokinetic (PK) model. Samples involved three subgroups, including fish, crustaceans and bivalve molluscs. Quantitative analysis for selenium was performed using an ICP-AES (Perkin Elmer) instrument. Selenium concentrations in seafood ranged from 0.63 to 2.01 microg/g wet wt. The highest selenium concentration found in fish was 2.01+/-0.36 microg/g wet wt in Salmo salar Linnaeus. In general, selenium concentration increased in the order of bivalve molluscs<crustacean<fish. The daily selenium intakes resulting from a high-seafood diet and an average diet were 145.2 and 60.2 microg/day, respectively. Daily selenium intake from seafood alone is higher than the US recommended daily allowance (RDA) of 55 microg/day and the World Health Organization (WHO) normative requirement of 40 microg/day. From PK model estimates, the concentrations of selenium in the blood of a typical seafood consumer and a high-seafood consumer were approximately 93 and 224 microg/l based on daily seafood intake of 60.2 and 145.2 microg/day, respectively.

Diet↗
PubMed2000

Incidence of Salmonella in fish and seafood.

Field laboratories of the U.S. Food and Drug Administration collected and tested 11,312 import and 768 domestic seafood samples over a 9-year period (1990 to 1998) for the presence of Salmonella. The overall incidence of Salmonella was 7.2% for import and 1.3% for domestic seafood. Nearly 10% of import and 2.8% of domestic raw seafood were positive for Salmonella. The overall incidence of Salmonella in ready-to-eat seafood and shellfish eaten raw was 0.47% for domestic--one shucked oyster and one shark cartilage powder. The incidence in the 2,734 ready-to-eat import seafood was 2.6%--cooked shrimp, shellfish or fish paste, smoked fish, salted/dried fish, and caviar. The incidence in import shellfish consumed raw was 1% in oyster, 3.4% in clams, and 0% in mussels. The incidence in raw, import fish was 12.2%. Distribution of Salmonella in seafood on a regional basis indicated the incidence to be highest in central Pacific and Africa and lowest in Europe/Russia and North America (12% versus 1.6%). Data on a country basis indicated Vietnam to have the highest (30%) and Republic of Korea the lowest (0.7%). While the most frequent serotypes in import seafood were Salmonella Weltevreden (1st), Salmonella Senftenberg (2nd), Salmonella Lexington, and Salmonella Paratyphi-B (3rd, equal numbers for each serotype), the top 20 list included Salmonella enteritidis (5th), Salmonella Newport (6th), Salmonella Thompson (7th), Salmonella typhimurium (12th), and Salmonella anatum (13th), commonly involved in foodborne illness in the United States. Because the incidence in the present study is based on only a small fraction of the seafood imported into the United States, efforts should be directed toward implementation of hazard analysis and critical control points to reduce the incidence of Salmonella in seafood without relying on testing for Salmonella.

Animals↗
PubMed1999

Seafood allergy: tropomyosins and beyond.

Hypersensitive reactions to seafood is one of the most common food allergies. Despite years of intensive studies, the reasons why some people are allergic to seafood is still unclear. The growing demand for seafood and the subsequent increasing risk of seafood allergy in the population at large make it important to elucidate the molecular basis of seafood allergy and identify the seafood allergens at the molecular level. Here, we discuss the clinical symptoms, physiological mechanisms, current findings of the immunological and molecular basis of shellfish allergy as well as future directions for the prevention of shellfish allergy. Interestingly, identified seafood allergens belong to a group of muscle proteins, namely the parvalbumins in codfish and tropomyosin in crustaceans. In addition, there is strong immunological evidence that tropomyosin is a cross-reactive allergen among crustaceans and mollusks. The molecular cloning, expression and biochemical characterization of seafood allergens will continue to provide valuable tools in the further understanding of the mechanisms of seafood allergy as well as the future development of immunomodulation regimen.

Allergens↗
PubMed1993

Isolation and characterization of Aeromonas from seafoods in Taipei.

A total of 124 fresh seafoods and 158 processed seafoods collected from the retail markets and supermarkets in Taipei were tested for the contamination with motile Aeromonas spp. Of the fresh seafoods analyzed, 88% displayed the presence of Aeromonas. The isolation rates of various samples were as follows: 100%, freshwater fish; 95%, seawater fish; 78%, fish fillets; 84%, shrimp and crab of the crustacea group; 83%, bivalve shellfish and 84%, non-bivalve shellfish of the mollusca group, and 100%, seaweed. Of the 158 processed seafoods, 11% were contaminated by Aeromonas. The isolation rates were as follows: 0%, canned, dried, or frozen fresh seafood; 18%, salted seafood; 30%, fish cake; 7% vacuum-packaged fish cakes; 14%, frozen seafood dumplings; 8%, cooked seafoods. One hundred and eighty-three Aeromonas strains isolated in this survey were characterized to species level and tested for their ability to produce beta-hemolysin. Ninety-eight percent (98%) of the A. hydrophila produced beta-hemolysin on 5% blood agar, 94% of the A. sobria and 33% of the A. caviae produced beta-hemolysin. Thus it is likely that fresh seafoods are potentially significant sources of the virulent Aeromonas species and may play an important role in the epidemiology of Aeromonas-associated gastroenteritis.

Aeromonas↗
PubMed2026

Microplastic contamination in South Asian commercially important seafood: A comprehensive assessment of occurrence, source, and human health risk.

Seafood is a cornerstone of global food security and human nutrition, serving as the primary source of animal protein for more than one-fourth of the global population, with South Asia representing one of the world's fastest-growing seafood-consuming regions. However, escalating microplastic (MP) pollution in marine ecosystems poses an emerging threat to seafood safety and human health, yet a comprehensive regional assessment of MP contamination in South Asian seafood remains lacking. This study presents the first region-wide systematic synthesis of the literature on MP contamination in commercially important seafood across South Asia, integrating occurrence patterns, human exposure assessment, polymer-specific hazard evaluation, and bibliometric analysis to address this critical knowledge gap. The meta-analysis estimated an average microplastic exposure of 145&#xa0;particles/person/day through seafood consumption in South Asia, with fish contributing the highest intake (121 particles/person/day). The detected polymers were classified into PHI hazard levels I-IV, with polyvinyl chloride (PVC), polyurethane (PU), and polyacrylamide (PAM) representing the highest hazard categories. The mean pollution load index (PLI) was 7.71 (Category I), with crustaceans exhibiting the highest contamination (PLI&#xa0;=&#xa0;10.07). Polypropylene was the predominant polymer, whereas fragments and blue particles were the most frequently reported microplastic characteristics. These findings provide the first regional baseline for assessing microplastic contamination, polymer-associated hazards, and human exposure through seafood consumption in South Asia, underscoring the need for standardized monitoring and targeted mitigation strategies to safeguard seafood safety and public health.

Animals↗
PubMed2006

Genetic relatedness between Listeria monocytogenes isolates from seafood and humans using PFGE and REP-PCR.

Listeria monocytogenes has been isolated from catfish and various non-catfish seafoods. Despite progress that was made to understand the relationship between L. monocytogenes isolated from seafood and humans, no study has emphasized the genetic relatedness between catfish and non-catfish seafood and human isolates. The objectives of this study were to (1) investigate the genetic relationship between L. monocytogenes isolates from catfish, non-catfish seafood and humans using pulsed-field gel electrophoresis (PFGE) and repetitive extragenic palindromic element-based PCR (REP-PCR) linking with serotypes; and (2) compare the distinct capabilities of these methods. The genetic relationship among 36 catfish, 35 non-catfish seafood, and 57 human isolates were analyzed using Bionumerics software. Among a total of 128 isolates, only two subtypes by PFGE with ApaI-digestion, one subtype by PFGE with AscI-digestion and three subtypes by REP-PCR were shared by non-catfish seafood or catfish with human isolates. Although most of the non-catfish seafood and catfish isolates were genetically distinct from human isolates, the human isolates used in this study may not be truly representative of all clinical isolates. Serotype 4b was dominant in human isolates, whereas serotypes 3b, 1/2a, and 1/2b and serotypes 4b, 1/2a and 1/2b were commonly found in catfish and non-catfish seafood, respectively. Furthermore, 97, 87 and 94 subtypes of L. monocytogenes were revealed using the ApaI-digestion, the AscI-digestion, and the REP-PCR, respectively. Their respective discriminatory indexes were 0.994, 0.990 and 0.994. Distinct genetic groups based on the difference of flagella antigens were observed in all three methods. The study suggests that the REP-PCR possesses a similar discriminatory ability as the PFGE for subtyping L. monocytogenes. Therefore, the REP-PCR that is rapid and less expensive could be considered as an alternative method for subtyping L. monocytogenes.

Animals↗
PubMed2004

Infections related to the ingestion of seafood Part I: Viral and bacterial infections.

Foodborne diseases cause an estimated 76 million illnesses in the USA each year. Seafood is implicated in 10-19% of these illnesses. A causative agent can be traced in about 44% of seafood-related outbreaks, viruses accounting for around half of these illnesses. Although viruses are the most common cause of seafood-related infections, most hospitalisations and deaths are due to bacterial agents. A wide variety of viruses, bacteria, and parasites have been implicated in seafood-related outbreaks, which are reported worldwide. The factor most commonly associated with infection is consumption of raw or undercooked seafood. People with underlying disorders, particularly liver disease, are more susceptible to infection. The first part of this two-part review summarises the general incidence of seafood-related infections and discusses the common viral and bacterial causes of these infections. For each agent, the microbiology, epidemiology, mode of transmission, and treatment are discussed. In the May issue of the journal we will discuss parasites associated with seafood consumption, the safety of seafood, and the measures put in place in the USA to increase its safety.

Animals↗
PubMed2004

Prevalence of seafood allergy in the United States determined by a random telephone survey.

BACKGROUND: Seafood allergy is potentially severe, but the prevalence of this group of food allergies in the US population has not been determined. OBJECTIVE: To estimate the prevalence of seafood (fish, shellfish) allergy in the United States. METHODS: We performed a nationwide, cross-sectional, random telephone survey by using a standardized questionnaire. Criteria were established in advance to define seafood allergy by report of convincing symptoms and physician evaluation. RESULTS: A total of 5529 households completed the survey (67.3% participation rate), representing a census of 14,948 individuals. Fish or shellfish allergy defined by established criteria was reported in 5.9% (95% CI, 5.3%-6.6%) of households and among individuals as follows: 2.3% (95% CI, 2%-2.5%) for any seafood allergy, 2% for shellfish, 0.4% for fish, and 0.2% for both types. Seafood allergy was more common in adults compared with children (2.8% vs 0.6%; P <.001) and in women compared with men (3.6% vs 2%; P <.001). Recurrent reactions were reported by 58%, dyspnea or throat tightness was reported by more than 50%, and 16% were treated with epinephrine. Despite this level of acuity, only 8.6% were prescribed self-injectable epinephrine. The rate of reactions to multiple fish among those with any fish allergy was 67%; for Crustacea the rate was 38%, and for mollusks the rate was 49%; only 14% with crustacean allergy reported a mollusk allergy. CONCLUSIONS: Physician-diagnosed and/or convincing seafood allergy is reported by 2.3% of the general population, or approximately 6.6 million Americans. Affected individuals typically report recurrent and sometimes severe reactions, indicating that seafood allergy represents a significant health concern.

Adult↗
PubMed2026

Seafood and polyunsaturated fatty acid intake and age-related hearing loss: a cross-sectional study conducted in Japan.

BACKGROUND: Age-related hearing loss (ARHL) is a common condition associated with dementia, social isolation, and reduced quality of life. N-3 polyunsaturated fatty acids (N-3 PUFAs), mainly derived from seafood, have been hypothesized to protect against ARHL through anti-inflammatory and antioxidant effects. However, evidence remains inconsistent. This cross-sectional study examined the association of seafood and dietary fatty acid intakes with ARHL in a Japanese population with high seafood consumption. METHODS: A total of 13,908 adults aged 50-79 years from the Tohoku Medical Megabank Project Cohort Study were included. Hearing thresholds were measured by pure-tone audiometry at 500, 1,000, 2,000, and 4,000 Hz. Dietary intake was assessed using a validated food frequency questionnaire. Seafood, N-3 PUFA, and saturated fatty acid (SFA) intakes were categorized into quartiles. Multivariable linear regression was used to estimate adjusted mean differences in hearing thresholds. RESULTS: In men, higher SFA intake was significantly associated with lower hearing thresholds at 1,000 Hz (Q4 vs. Q1: &#x3b2; = -2.23 dB HL, 95% CI: -3.437 to -1.023) and for pure-tone average (&#x3b2; = -1.704 dB HL; 95% CI, -2.872 to -0.536). Seafood and N-3 PUFA intakes were not significantly associated with hearing thresholds. In women, no significant associations were observed. CONCLUSION: In this population with high seafood consumption, seafood and N-3 PUFA intakes were not associated with hearing thresholds. Low SFA intake may be associated with higher hearing thresholds in Japanese men, suggesting that the relationship between dietary fatty acids and ARHL may be complex and may differ by sex.

Age-related hearing loss↗
PubMed2004

An intervention analysis for the reduction of exposure to methylmercury from the consumption of seafood by women of child-bearing age.

A previously developed exposure model was used [Risk Anal. 22 (2002) 689] to assess the effectiveness of various advisory scenarios on minimizing mercury (Hg) blood levels via the consumption of commercial seafood, both finfish and shellfish. This exposure model was developed to predict levels of Hg in blood in women of child-bearing age in the US based on the frequency of seafood consumption, the amount of seafood consumed per serving, and the types of seafood consumed. Steady-state relationships that employed descriptive statistics to account for toxicokinetic variation were used to predict levels of Hg in blood. The model incorporates an uncertainty dimension that is intended to represent the range of plausible interpretations of the data. The predictability of the model was confirmed via the use of National Health and Nutrition Examination Survey (NHANES) blood Hg data. In the present analysis, the model was used to predict the impact of limitations in the amount or types of seafood consumed on blood Hg levels. Specifically, simulations for various advisory scenarios were developed on the basis of limitations on total consumption of seafood, elimination of the consumption of certain species altogether, and/or a combination of both. In the baseline model, the median (uncertainty) estimates for the 50th, 95th, and 99th per capita population percentiles were 1.25, 8.2, and 16.1 ppb blood Hg, respectively. After restriction of seafood consumption to no more than 12 oz/week, the median (uncertainty) estimates for the 50th, 95th, and 99th per capita population percentiles were 1.22, 6.8, and 10.6 ppb blood Hg, respectively. Elimination of MeHg species, with average concentrations above 0.6 ppm, resulted in very modest decrements in Hg blood levels, in comparison to either the baseline or the reduced consumption scenarios. These results suggest that strategies to reduce MeHg exposure by reducing the amount of fish consumed (e.g., 12 oz/week) are more effective at eliminating the high end of the exposure distribution than are strategies intended to change the types of fish consumed.

Adult↗