Consumption Of Tuna Fish Research Articles

The presence of toxic heavy metals in tuna fishes from Laccadive sea and concomitant health risk.

Concentrations of heavy metals in Yellowfin and Skipjack tuna fishes from the Laccadive sea were determined by inductively coupled plasma optical emission spectroscopy (ICP-OES) to evaluate the human health hazards via their consumption. The samples were collected from different atolls of Maldives to ensure a good representation of sample distribution. The metal concentration in tuna fish is found to be below the maximum tolerable limit set by different international organisations. The target hazard quotient values for individual metals were well below the limiting value of 1, indicating an insignificant health risk via the dietary intake of fish. The maximum targeted cancer risk value was 10 -4, indicating low carcinogenic risk from the consumption of tuna fish from the Maldives. Hence, the consumption of tuna from the Laccadive Sea is safe for human health.

Emetic Disease Caused by Bacillus cereus After Consumption of Tuna Fish in a Beach Club

Several vomiting episodes were reported in December 2007 by the management of a beach club in Calvià. The subsequent case investigation confirmed tuna fish consumption a few hours before onset of emesis in all cases. Microbiological analyses detected high bacterial levels in ready-to-eat fish samples, indicating inappropriate cooking procedures. More important, elevated levels of Bacillus cereus were present both in raw and cooked fish. No other pathogens were detected, indicating B. cereus as the etiological agent. To our knowledge, this is the first case of emetic disease by B. cereus likely to be associated with fish consumption.