Viability of seeds in food products proposed for field trips in Galapagos

Seeds of 14 plant species extracted from food products proposed for field trips in Galapagos were tested for viability. Strawberry Fragaria ananasa and Blackberry Rubus glaucus jams (Snob and Gustadina brands) contained no viable seeds. Schullo brand granola contained inviable Sesame Sesamum indicum seed, but Sesame in granolas prepared in Galapagos was viable. Sesame seed in bread was viable but Flax Linum usitatissimum seed in bread was not. Brown Rice Oryza sativa and Sunflower seeds Helianthus annuus were both viable. Fresh Apple Malus domestica, Naranjilla Solanum quitoense, Cucumber Cucumis sativus, Pineapple Ananas comosus, Pear Pyrus communis, Bell Pepper Capsicum annuum, Tomato Solanum lycopersicum, Grape Vinis vinifera all contained viable seeds. We recommend prohibiting any product with viable seeds from field trips to uninhabited areas. CDF Contribution Number 1009.

Cholesterolgehalte in Fischereierzeugnissen vom Deutschen Markt

Kurzfassung Zahlreiche Fischereierzeugnisse aus dem Deutschen Handel wurden auf ihren Gehalt an Cholesterol hin analysiert. Zur Analyse gelangten 38 verschiedene Dauerkonserven von acht Fischarten, 4 Produkte kalt geräucherter Atlantischer Zuchtlachs in Scheiben, 10 Garnelenarten und 25 Fischstäbchenerzeugnisse von 5 Tierarten in Verbraucherpackungen. Bei den Dauerkonserven lagen die Gehalte zwischen 24 und 40 mg/100 g. Zwei Ausnahmen bildeten Sprottenkonserven mit durchschnittlich 107 mg/100 g und Oktopuskonserven mit 196 mg/100 g. Die Garnelenarten variierten zwischen 84 und 161 mg/100g. Die kalt geräucherten Lachsscheiben wiesen nur eine kleine Bandbreite im Cholesterolgehalt zwischen 38 und 43 mg/100 g auf. Alle Fischstäbchen aus Magerfischen enthielten niedrige Gehalte an Cholesterol (Pangasius hypophthalmus 25, Seehecht 19, Seelachs 31 und Alaska Seehecht 28 mg/100 g), während die zwei Proben aus Tintenfischen über 100 mg/100 g lagen. Abstract Numerous fishery products from the German market have been analysed for their content of cholesterol. In total 38 different canned fishery products produced from 8 species, 4 products of sliced cold smoked Atlantic salmon, 10 species of crustacean shellfish and 25 different brands of consumer packages of fish fingers (produced from 5 species) were investigated. Canned fishery products contained amounts of cholesterol ranging from 24 to 40 mg/100 g. However, canned sprats exhibit cholesterol content as high as 107 mg/100g and canned octopus 196 mg/100 g. Crustacean shellfish was found to contain cholesterol content between 84 and 161 mg/100 g depending of species. Sliced cold smoked salmon in 200 g consumer packages showed only a little variation in cholesterol content (38-43 mg/100 g). In all fish fingers produced from lean fish species low cholesterol content (pangasius or sutchi catfish 25, hake 19, saithe 31, and Alaska Pollack 28 mg/100 g, respectively) was found, whereas two products produced from squid exceeded 100 mg/100 g.