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This two-part online lecture (with Part II on Risk Analysis and Prevention Strategies) is based upon a chapter of a book currently under consideration for publication as a proceedings (special issue) of the International Conference on Environmental and Public Health Management: Aquaculture and Environment. The conference was held on 7-9 December, 2006, at the Croucher Institute for Environmental Sciences, Hong Kong Baptist University. That conference program included several planetary lectures, of which one was by this author and entitled Human Health Risk from Consumption of Fish Contaminated with Persistent Organochlorine Compounds (POCs). The book chapter not only documented the planetary lecture almost to its entirety, but also included several afterthoughts. Therefore, even though the planetary lecture and the present online lecture are similar in many aspects, they are not identical.