Food and Agriculture Organization (FAO) The Food and Agriculture Organization (FAO), established in 1945, is a UN specialized agency that provides global data and expertise on agri­ culture and nutrition, fisheries, forestry, and other food and agriculture– related issues. FAO is the UN system’s largest autonomous agency, with headquarters in Rome, 78 country offices and 15 regional, sub–regional, and liaison offices, including one located in Washington, D.C. FAO’s highest policy–making body, the biennial General Conference, comprises all 183 FAO member countries plus the European Commission. The General Conference determines FAO policy and approves FAO’s reg­ ular program of work and budget. The 31st Conference, meeting in November 1999, re–elected Director–General Jacques Diouf (Senegal) to a second six–year term through December 2005. Each biennial Confer­ ence elects a 49–member Council that meets semi–annually to make rec­ ommendations to the General Conference on budget and policy issues. The North America region, which comprises the United States and Can­ ada, is allocated two seats on the Council and one seat each on FAO’s Program, Finance, and Constitutional and Legal Matters (CCLM) Com­ mittees. The United States holds the North American seats on the Finance and Joint Staff Pension Committees through December 2003. Canada holds the North American seat on the CCLM and Program Committees through December 2003. The United States participated at the World Food Summit: Five Years Later meeting held at FAO headquarters June 10–13, 2002, to discuss progress towards attaining the 1996 World Food Summit target of reduc­ ing the world’s number of hungry and malnourished by half by 2015. The United States presented new initiatives to improve agriculture productivity as a significant contribution toward meeting that goal. U.S. Secretary of Agriculture Ann Veneman, leading the U.S. delegation, joined other min­ isters and heads of state and government in adopting a Declaration, “The International Alliance Against Hunger,” which reiterated the goals of the 1996 World Food Summit and stated, inter alia, “we are committed to

https://www.jstage.jst.go.jp/article/jve1997/7/2/7_2_107/_pdf

Food and Agriculture Organization (FAO) ホームページの活用法

Standard methods for the analysis of oils, fats and derivatives. 7th Revised and enlarged edition. Oxford, London, Edinburgh, Boston, Palo Alto, Melbourne: Blackwell Scientific Publication, 1987. 347 pp. 55 Ł, ISBN 0-632-01586-1

Pathogen detection with electrochemical biosensors: Advantages, challenges and future perspectives

Abstract Nutrients are the substances which give nourishment to the body and promote growth. These nutrients are present in varieties of foods in various amounts. Fish is a source of aquatic food which can both be farmed and wild caught. Fish is rich in macronutrients: proteins, lipids and ash and micronutrients: vitamins and minerals. Proteins in the fish have immunoglobins that acts as defense mechanism against viral and bacterial infections and prevent protein calorie malnutrition. Lipids mainly LC n-3 PUFAs like EPA and DHA prevents cardiovascular and coronary heart diseases and maintains blood pressure and neuro-development in child. Selenium is important for the function of thyroid gland. Iron helps in synthesis of hemoglobin and prevents the occurrence of anemia. Calcium and vitamin D naturally present in fish prevents rickets, low bone-mineral density and osteomalacia. Vitamin A in fish helps in normal growth, formation of bones and teeth. Despite these importances’s, fish is still undervalued and less consumed compared to other animal protein sources due to lack of awareness. If the per capita consumption of the fish can be increased, then people can have many health benefits. People should be made known about the health benefits of fish. Many other researches should be conducted to make the nutritional value of fish known to the world.

/pdf/significance-of-nutritional-value-of-fish-for-human-health-19d07dsibn.pdf

Significance Of Nutritional Value Of Fish For Human Health

Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.

/pdf/quality-assessment-of-chilled-and-frozen-fish-mini-review-yjyf2orhxd.pdf

Quality assessment of chilled and frozen fish: mini review

Fish and fish products are important commercial in Eritrea, with a catch volume (maximum sustainable yield) over 80,000 tons per year and small pelagic has been estimated around 50,000metric tons per year (Food and Agriculture Organization (FAO).1 Fishes are wellknown for their various nutritional compositions, approximately contains 70-84 % water, 15-24 % protein, 0.1-22% fat and 1-2%, minerals, 0.5% calcium, 0.25% phosphorus and 0.1% vitamins A, D, B and C. They have been widely used as one of the most important sources of animal protein and other nutrients for the human health all over the world.2‒6 Eating fish can help consumers to prevent from various diseases such as blood pressure, coronary heart disease, cancer, inflammatory disease and maintaining health, since fish can provide omega-3 highly unsaturated fatty acids (HUFA), eicosapentaenoic (EPA), docosahexaenoic (DHA) acids, and amino acids. Poly unsaturated fats are in a liquid form which flows freely in the blood vessel and this character makes it unique form than other types fat or oils.6‒8

Effect of processing methods on nutritional and physico-chemical composition of fish: a review

With the globalization of food and its complicated networking system, a wide range of food contaminants is introduced into the food system which may happen accidentally, intentionally, or naturally. This situation has made food safety a critical global concern nowadays and urged the need for effective technologies capable of dealing with the detection of food contaminants as efficiently as possible. Hence, Surface-enhanced Raman spectroscopy (SERS) has been taken as one of the primary choices for this case, due to its extremely high sensitivity, rapidity, and fingerprinting interpretation capabilities which account for its competency to detect a molecule up to a single level. Here in this paper, we present a comprehensive review of various SERS-based novel approaches applied for direct and indirect detection of single and multiple chemical and microbial contaminants in food, food products as well as water. The aim of this paper is to arouse the interest of researchers by addressing recent SERS-based, novel achievements and developments related to the investigation of hazardous chemical and microbial contaminants in edible foods and water. The target chemical and microbial contaminants are antibiotics, pesticides, food adulterants, Toxins, bacteria, and viruses. In this paper, different aspects of SERS-based reports have been addressed including synthesis and use of various forms of SERS nanostructures for the detection of a specific analyte, the coupling of SERS with other analytical tools such as chromatographic methods, combining analyte capture and recognition strategies such as molecularly imprinted polymers and aptasensor as well as using multivariate statistical analyses such as principal component analysis (PCA)to distinguish between results. In addition, we also report some strengths and limitations of SERS as well as future viewpoints concerning its application in food safety.

Rapid and ultrasensitive detection of food contaminants using surface-enhanced Raman spectroscopy-based methods.

Rapid detection of antibiotic residues in animal products using surface-enhanced Raman Spectroscopy: A review

Fish is one of the most nutritionally valuable and highly perishable food stuffs The delicacy of fish can be easily noticed from its rapid quality deterioration immediately after harvest if held improperly and not processed promptly The natural composition of fish and the contaminations they encounter during the processing are the main causes for the onset and subsequent undesirable quality changes in these commodities The spoilage patterns of fish are broadly categorized as enzymatic chemical and microbiological The growth of pathogenic microorganisms as a result of contamination mostly does not produce detectable changes in the sensory qualities of fish which adds to the challenge of fish processing Thus a number of preservation mechanisms have been and are being developed to tackle the quality and safety problems associated with fish and fishery products Although every method can produce effective results yet there is no single best method capable of ensuring the safety as well as halt the progress of spoilage at the same time The various preservation methods used in the fish and fishery industry can be categorized into three as physical chemical and bio ndash preservation methods These methods have different modes of actions and are applied to extend the shelf life of fish and fishery products The present review article provides an overview of some of the physical chemical and biological preservation methods applied to fish and fishery products

https://medcrave.org.medcraveonline.com/index.php/MOJFPT/article/download/7223/13614

Fish preservation: a multi–dimensional approach

Malnutrition in children is a current global burden. A common snack for children is biscuits prepared from cereals. However, these types of biscuits have low protein content. Therefore, producing h...

Abdu Mahmud

Papers

Effect of processing methods on nutritional and physico-chemical composition of fish: a review

Rapid and ultrasensitive detection of food contaminants using surface-enhanced Raman spectroscopy-based methods.

Rapid detection of antibiotic residues in animal products using surface-enhanced Raman Spectroscopy: A review

Fish preservation: a multi–dimensional approach

Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children