Add to ORKGThe Marine Institute (MI) undertakes monitoring and research relating to contaminants and chemical residues in Irish fisheries products, and works with key agencies such as the Food Safety Authority of Ireland (FSAI) to ensure a high level of consumer protection. In 2004 the MI carried out a study of levels of brominated flame retardants, (BFRs), in Irish farmed salmon.Funder: Marine Institut
peer-reviewedThe European eel (Anguilla anguilla) is a relatively high lipid, long lived species cap...
The following organisations and people within them, made valuable contributions in assisting with th...
Marine pollution gives rise to concern not only about the environment itself but also about the impa...
The Food Safety Authority of Ireland in collaboration with the Marine Institute (MI) has carried out...
The Food Safety Authority of Ireland in collaboration with the Marine Institute and An Board Iascaig...
This report provides an overview on the occurrence of environmental contaminants, such as metals and...
In order to determine the contamination with brominated flame retardants (BFR) in fish regularly con...
Brominated flame-retardants (BFRs) such as polybrominated diphenyl ethers (PBDE) and hexabromocyclod...
A growing body of evidence for chemical contamination in seafood has raised concerns about the safet...
This study investigates the use of a weight of evidence (WOE) approach to evaluate fish health statu...
1,2,5,6,9,10-hexabromocyclododecane (HBCDD) is one of the most frequently used brominated flame reta...
The present study aimed at measuring the levels of legacy and emerging contaminants in fillet sample...
Salmon consumption is increasing year by year. Salmon aquaculture is the fastest growing food produc...
This work monitors flame retardants in sediment, mussel and water samples from European fish farms. ...
European fish farming drives the development of sustainable marine fish feed where marine ingredient...
peer-reviewedThe European eel (Anguilla anguilla) is a relatively high lipid, long lived species cap...
The following organisations and people within them, made valuable contributions in assisting with th...
Marine pollution gives rise to concern not only about the environment itself but also about the impa...
The Food Safety Authority of Ireland in collaboration with the Marine Institute (MI) has carried out...
The Food Safety Authority of Ireland in collaboration with the Marine Institute and An Board Iascaig...
This report provides an overview on the occurrence of environmental contaminants, such as metals and...
In order to determine the contamination with brominated flame retardants (BFR) in fish regularly con...
Brominated flame-retardants (BFRs) such as polybrominated diphenyl ethers (PBDE) and hexabromocyclod...
A growing body of evidence for chemical contamination in seafood has raised concerns about the safet...
This study investigates the use of a weight of evidence (WOE) approach to evaluate fish health statu...
1,2,5,6,9,10-hexabromocyclododecane (HBCDD) is one of the most frequently used brominated flame reta...
The present study aimed at measuring the levels of legacy and emerging contaminants in fillet sample...
Salmon consumption is increasing year by year. Salmon aquaculture is the fastest growing food produc...
This work monitors flame retardants in sediment, mussel and water samples from European fish farms. ...
European fish farming drives the development of sustainable marine fish feed where marine ingredient...
peer-reviewedThe European eel (Anguilla anguilla) is a relatively high lipid, long lived species cap...
The following organisations and people within them, made valuable contributions in assisting with th...
Marine pollution gives rise to concern not only about the environment itself but also about the impa...