Part,  Chapter, Paragraph

 1    I,     2. 10.  1|    plants and animals (including fish and aquaculture), for improved
 2   II,     5.  1.  1|       eggs, peanuts, cow’s milk, fish and nuts~Celiac disease (
 3   II,     5.  5.  3|        by: Shorvon S, Perucca E, Fish D, Dodson E.) Oxford, Blackwell
 4   II,     5.  5.  3|        by: Shorvon S, Perucca E, Fish D, Dodson E.) Oxford, Blackwell
 5   II,     5.  5.  3|   Psychiatry 69:13-17.~Nashef L, Fish DR, Garner S, et al (1995):
 6   II,     5.  9. FB|        allergens (milk, eggs and fish) during the breast-feeding
 7   II,     5. 10.  2|    hazelnuts, Brazil nuts etc.), fish, vegetables (celery and
 8   II,     5. 10.  2|     episodes (peanut, milk, egg, fish and shellfish), taking into
 9   II,     5. 10.  3|          2.8), oysters (2.3) and fish (2.2) as the most frequently
10   II,     5. 10.  3|       eggs, peanuts, cow’s milk, fish and nuts. However, no comprehensive
11   II,     5. 10.  5|      Eggs and products thereof~- Fish and products thereof (b)~-
12   II,     5. 10.  5|       alcoholic beverages.~ ~(b) fish gelatine used as carrier
13   II,     5. 10.  5|         carotenoid preparations; fish gelatine or Isinglass used
14  III,    10.  2.  1|         D are rather scarce with fish being by far the best. Fortification
15  III,    10.  2.  1|          Linseisen et al, 2006), fish (Welch et al, 2002), alcohol (
16  III,    10.  2.  1|         N (2002): Variability of fish consumption within the 10
17  III,    10.  3.  2|     their preferential habit for fish consumption and other products
18  III,    10.  3.  2|        the higher consumption of fish and seal in the Faroes (
19  III,    10.  4.  2|   specific sectors such as beef, fish, GMOs etc. Importers are
20  III,    10.  4.  2|         swine vesicular disease, fish diseases, bivalve mollusc
21  III,    10.  4.  2|         alert notifications with fish, crustacean and mollusc
22  III,    10.  4.  2|         products ~Dairy products~Fish and shellfish~ ~ ~Bacteria -
23  III,    10.  4.  2|      products~Soft cheese~Smoked fish~Mycobacterium avium~ssp.
24  III,    10.  4.  2|     Mercury~Mercury (organic) in fish~Organic mercury:~neurotoxic~ ~ ~
25  III,    10.  4.  2|        neurotoxic~ ~ ~Intake via fish consumption~well below the
26  III,    10.  4.  2|          but also other mammals, fish and plant life. The Baltic
27  III,    10.  4.  2|          A provisional limit for fish was set by German authorities
28  III,    10.  4.  2|        found in trouts: 0.02µg/g fish based on a TDI (Tolerable
29  III,    10.  4.  2|     cereals and cereal products, fish and fish products and products
30  III,    10.  4.  2|        cereal products, fish and fish products and products of
31  III,    10.  4.  2| Allergenic substances~Shellfish, fish, milk, nuts,~wheat etc.~ ~
32  III,    10.  4.  2|      accumulate in shellfish and fish~ ~PSP (Paralytic Shellfish~
33  III,    10.  4.  2|       Poisoning)~ ~Shellfish and fish~around ocean shores~ ~Stomach
34  III,    10.  4.  2|    Shellfish~Poisoning)~ ~Mainly fish, tropical and~subtropical
35  III,    10.  4.  2|         from nitrite~and amines (fish)~ ~Leafy vegetables~(especiallyendives,~
36  III,    10.  4.  2|       eggs and egg products, and fish).~ ~During the late 1990s,
37  III,    10.  4.  2|         as for a food item (e.g. fish) containing useful nutrients
38   IV,    13.  2.  3|     little fruit, vegetables and fish~ ~ ~Alcohol consumption (
39  Key,   Ap5.  0.  0|    filoviridae~financing~Finland~fish~flavourings~fleas~flood~