| release of persistent organic contaminants from carcasses of lake ontario chinook salmon (oncorhynchus tshawytscha). | about 20,000 chinook salmon (oncorhynchus tshawytscha) from lake ontario enter the credit river, ontario, canada every fall to spawn and die. in this study, samples of muscle and eggs collected from female chinook salmon entering the credit river contained total pcbs, ddt compounds and other organochlorine (oc) compounds at mug/kg concentrations. semi-permeable membrane devices (spmds) were deployed at a reference site above the spawning grounds and at two downstream sites at intervals over a 14 ... | 2006 | 16169134 |
| quantitative interlake comparison of thyroid pathology in great lakes coho (oncorhynchus kisutch) and chinook (oncorhynchus tschawytscha) salmon. | coho salmon (oncorhynchus kisutch) and chinook salmon (oncorhynchus tshawytscha) from lakes ontario, michigan, erie, or huron were found to suffer epizootics of thyroid hyperplasia and goiters which appeared to have an environmental etiology. there were 13-fold differences in goiter prevalence within the great lakes, and the differences in goiter frequency were correlated with the degree of thyroid hyperplasia. a means of assessing the degree of thyroid hyperplasia (thyroid index) is described, ... | 1981 | 7237420 |
| cooking fish is not effective in reducing exposure to perfluoroalkyl and polyfluoroalkyl substances. | consumption of fish is considered a part of a healthy diet; however, health risks from fish consumption exist due to potential exposure to various contaminants accumulated in fish. cooking fish can reduce exposure to many organic chemicals in fish. similar results have been presented for low levels of perfluoroalkyl and polyfluoroalkyl substances (pfass), a class of contaminants of emerging concern, in grocery store fish. we examined the effectiveness of three cooking methods (i.e., baking, broi ... | 2014 | 24561272 |