Seafoods and Environmental Contaminants

Beraat Özçelik; Ümran Uygun; Banu Bayram

doi:10.1002/9781444325546.ch25

Seafoods and Environmental Contaminants

Beraat Özçelik^*, Ümran Uygun, Banu Bayram

^*Corresponding author for this work

Department of Food Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

1 Citation (Scopus)

Original language	English
Title of host publication	Handbook of Seafood Quality, Safety and Health Applications
Publisher	Wiley-Blackwell
Pages	303-316
Number of pages	14
ISBN (Print)	9781405180702
DOIs	https://doi.org/10.1002/9781444325546.ch25
Publication status	Published - 2 Sept 2010

Keywords

Aquaculture, farming of aquatic organisms - fish, molluscs, and crustaceans by individuals, groups, or corporations to enhance production
Brominated flame retardants (BFRs) - decreasing likelihood and intensity of fire in consumer products
Dioxin, generic name of PCDFs and PCDDs - by-products of industrial and natural processes
Factors affecting occurrence of PEPs in seafood
Fish, important component of nutritious diet - source of proteins, minerals, vitamins, and essential polyunsaturated fatty acids (PUFA) crucial to human health
PEPs, adverse health effects - OCs acting as immunosuppressive agents and endocrine disrupters
Policies to reduce exposure to PEPs
Seafood, major sources of protein and functional components - crucial to human health
Seafood, residues of persistent environmental pollutants (PEPs)
Seafoods and environmental contaminants

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1002/9781444325546.ch25

Cite this

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author = "Beraat {\"O}z{\c c}elik and {\"U}mran Uygun and Banu Bayram",

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T1 - Seafoods and Environmental Contaminants

AU - Özçelik, Beraat

AU - Uygun, Ümran

AU - Bayram, Banu

PY - 2010/9/2

Y1 - 2010/9/2

KW - Aquaculture, farming of aquatic organisms - fish, molluscs, and crustaceans by individuals, groups, or corporations to enhance production

KW - Brominated flame retardants (BFRs) - decreasing likelihood and intensity of fire in consumer products

KW - Dioxin, generic name of PCDFs and PCDDs - by-products of industrial and natural processes

KW - Factors affecting occurrence of PEPs in seafood

KW - Fish, important component of nutritious diet - source of proteins, minerals, vitamins, and essential polyunsaturated fatty acids (PUFA) crucial to human health

KW - PEPs, adverse health effects - OCs acting as immunosuppressive agents and endocrine disrupters

KW - Policies to reduce exposure to PEPs

KW - Seafood, major sources of protein and functional components - crucial to human health

KW - Seafood, residues of persistent environmental pollutants (PEPs)

KW - Seafoods and environmental contaminants

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U2 - 10.1002/9781444325546.ch25

DO - 10.1002/9781444325546.ch25

M3 - Chapter

AN - SCOPUS:84885570522

SN - 9781405180702

SP - 303

EP - 316

BT - Handbook of Seafood Quality, Safety and Health Applications

PB - Wiley-Blackwell

ER -

Seafoods and Environmental Contaminants

Keywords

UN SDGs

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