Indicators of the ‘wild seafood’ provisioning ecosystem service based on the surplus production of commercial fish stocks

The ‘Wild Seafood’ Provisioning Service (WSPS), on which commercial fisheries rely, is probably one of the best studied marine ecosystem services due to its economic relevance and because extensive information sources exist for assessment purposes. Yet, the indicators often proposed are not suitable to describe the capacity of the ecosystem to deliver the WSPS. Therefore this study proposes surplus production (SP), a well-established concept in fisheries science, as the basis to calculate the capacity of marine ecosystems to provide the WSPS. SP is defined as the difference between stock production (through recruitment and body growth) and losses through natural mortality. This is, therefore, the production of the stock that could be harvested sustainably without decreasing the biomass. To assess the sustainability of the exploitation of the WSPS we also developed an indicator for this based on SP and compared it to existing fisheries management indicators. When both SP-based indicators showed a decreasing trend, contrasting with an increasing trend in the existing fisheries management indicators, the calculation of the SP-based indicators was scrutinized revealing that the weighting of the stocks into an aggregated indicator, strongly determines the indicator values, even up to the point that the trend is reversed. The aggregated indicators based on SP-weighted stocks can be considered complementary to existing fisheries management indicators as the former accurately reflect the capacity of the commercial fish to provide the WSPS and the sustainability of the exploitation of this service. In contrast the existing fisheries management indicators primarily reflect the performance of management towards achieving fisheries-specific policy goals.     

Determination of selenium and its compounds in marine organisms

In this study, we investigate the type and quantity of selenium compounds in fish and marine organisms, using ion-pair reversed phase LC–ICP-MS, developed and applied for the analysis of Atlantic cod, Atlantic salmon, Greenland halibut, Atlantic herring, blue mussel, common crab, scallop, calanus, and Euphasia super. Of the samples examined, the lowest level of selenium was found in farmed Atlantic salmon (0.17 mg Se kg⁻¹ dm). The total selenium extraction efficiency by phosphate buffer was 2.5 times higher in sea plankton and shellfish samples than in fish samples. Analysis of Se species in each hydrolysate obtained by proteolysis showed the presence of selenomethionine, which constituted 41.5% of the selenium compounds detected in hydrolysates of Atlantic herring and 98.4% of those in extracts of Atlantic salmon. Inorganic compounds, such as selenates and selenites, were detected mainly in sea plankton and shellfish samples (<0.13 mg Se kg⁻¹ wm), although no correlation was found between the presence of inorganic compounds and total selenium concentration. The accuracy of the total selenium determination was validated using a certified reference material (oyster tissue (NIST 1566b)). A lyophilised powder of cod (Gadus morhua) was used to validate speciation analysis, enzymatic hydrolysis of lyophilised powder of cod recovered 54 ± 6% of total selenium, and SeMet constituted 83.5 ± 5.28% of selenium detected in hydrolysates. The chromatographic detection limits were, respectively, 0.30 ng mL⁻¹, 0.43 ng mL⁻¹, 0.54 ng mL⁻¹, 0.55 ng mL⁻¹, 0.57 ng mL⁻¹ and 0.72 ng mL⁻¹ for selenate, selenomethionine, selenite, Se-methyl-selenocysteine, selenocystine and selenomethionine selenoxide.The data on selenium concentrations and speciation presented here could be useful in estimating levels of selenium intake by seafood consumption.     

Health benefits of marine foods and ingredients

The health benefits of seafood consumption have primarily been associated with protective effects against cardiovascular diseases (CVD). However, intake of seafood has also been associated with improved foetal and infant development, as well as several other diseases and medical conditions. The health promoting effects have chiefly been attributed to the long-chain n-3 polyunsaturated fatty acids (n-3 PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In addition, the general fatty acid profile is considered favourable. On the other hand, recent and emerging research on seafood proteins and other seafood derived components suggest that these nutritional components contribute to the health effects. In this paper we review the nutritional characteristics and health benefits of marine foods and ingredients, and discuss some current and future trends in marine food production.     

An eight-hour PCR-based technique for detection of <Emphasis Type="Italic">Salmonella</Emphasis> serovars in seafood

A rapid and sensitive 8-h PCR assay has been developed for detection of Salmonella serovars in seafood. A total of 110 fresh and raw seafood samples were analysed for the presence of Salmonella using different enrichment periods prior to PCR assay. Seafood samples included in this study were fish, shrimps, mussels, crabs, edible oysters, and clams, collected from local fish markets in Cochin (India). The assay was performed with a Salmonella-specific 284 bp invA gene amplicon. Specificity and sensitivity of the assay were ascertained with seafoods spiked with viable Salmonella cells to a level of 10⁶ to 2 CFU per 25 g. Detection efficiency of the assay increased with increasing enrichment period for seafood, and 33.6% of seafood samples were found positive for Salmonella by 8-h PCR assay. Detection limit for the 8-h PCR assay showed visible 284 bp amplicon from seafood homogenates spiked with 2 CFU per 25 g. Seafood samples spiked with different Salmonella serovars, namely Salmonella typhi, Salmonella typhimurium, Salmonella enteritidis, Salmonella mbandka, Salmonella bareilly, and Salmonella weltevreden, were detected, confirming this technique would be ideal for detection of the Salmonella serovars prevalent in seafood. This study also covered inhibition by the seafood matrix and the detection limit for dead Salmonella cells during the PCR assay. There was no visible inhibition of this Salmonella PCR assay by seafood matrices. The detection limit for dead Salmonella cells by 8-h PCR assay was 2 × 10³ CFU per 25 g seafood. The data indicated that dead cells of Salmonella in naturally contaminated seafood samples do not interfere with the assay resulting in false positives.     

Using empirical likelihood to combine data: application to food risk assessment

Summary .  This article introduces an original methodology based on empirical likelihood, which aims at combining different food contamination and consumption surveys to provide risk managers with a risk measure, taking into account all the available information. This risk index is defined as the probability that exposure to a contaminant exceeds a safe dose. It is naturally expressed as a nonlinear functional of the different consumption and contamination distributions, more precisely as a generalized U-statistic. This nonlinearity and the huge size of the data sets make direct computation of the problem unfeasible. Using linearization techniques and incomplete versions of the U-statistic, a tractable "approximated" empirical likelihood program is solved yielding asymptotic confidence intervals for the risk index. An alternative "Euclidean likelihood program" is also considered, replacing the Kullback–Leibler distance involved in the empirical likelihood by the Euclidean distance. Both methodologies are tested on simulated data and applied to assess the risk due to the presence of methyl mercury in fish and other seafood.