Diet and health: implications for reducing chronic disease risk
National Academy Press, 1989 - Seafood - 749 pages
Diet and Research examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease and proposes dietary recommendations for reducing the risk of the major diseases and causes of death today. Index.
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Scope and Adequacy of Current Seafood Safety Programs
Potential Impact of Proposed Options
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action levels agencies aquaculture aquatic areas arsenic associated bacteria bivalves blood blue crab bluefish botulism cadmium cancer carcinogenic chemical contaminants cholerae ciguatera ciguatoxin commercial committee concentrations concern consumers consumption contaminated sites crab dieldrin dioxin distribution dose Drug Administration edible effects Environ environmental estimated evaluation exposure federal finfish fish and shellfish Food and Drug freshwater grand mean guidelines harvest hazards histamine human illness imported industry infections inspection intake limited marine mercury methylmercury microbiological monitoring Mussel National NMFS NOAA NS&T organisms outbreaks oysters pathogens PCBs pesticides polychlorinated biphenyls potential ppm wet weight problems processing product quality programs public health quality and safety recreational regulations regulatory reported risk assessment Salmonella samples scombroid scombroid poisoning seafood products seafood quality seafood safety seafood-borne selenium shellfish poisoning shrimp species standard studies surveillance Table toxic toxins U.S. Department United Vibrio Vibrio parahaemolyticus Vibrio vulnificus viruses vulnificus Washington waters