The Alliance of Nova Scotia Student Associations (ANSSA) was the largest post-secondary student advocacy group in Nova Scotia, Canada and the largest student organization in the Atlantic Provinces. In 2012 it was renamed Students Nova Scotia. The organization historically represented 80-87% of the province's university students. It worked towards improved funding for education in Nova Scotia and the elimination of real and perceived financial barriers for university students.ANSSA's member organizations were the Dalhousie Student Union, the Acadia Students' Union, the Atlantic School of Theology Students' Union, the St. Francis Xavier University Students' Union, the Saint Mary's University Students' Association, and the Cape Breton University Student Union..
The authors wish to make the following corrections to their paper [...].
For the first time, a multi-centre Total Diet Study was carried out in Benin, Cameroon, Mali and Nigeria. We collected and prepared as consumed 528 typical fatty foods from those areas and pooled these subsamples into 44 composites samples. These core foods were tested for a wide spectrum of POPs, including polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), polychlorinated biphenyls (PCBs), brominated flame-retardants (BFRs), organochlorine compounds (OCs), perfluoro alkyl substances (PFAS) and chlorinated flame retardants (CFRs). The POPs contamination levels were similar or lower than those reported in total diet studies previously conducted worldwide. In most cases, core foods belonging to fish food group presented higher POPs concentrations than the other food groups. Interestingly, we observed a difference in both contamination profile and concentration for smoked fish compared to non-smoked fish. Such finding suggests that the smoking process itself might account for a large proportion of the contamination. Further investigation would require the assessment of combustion materials used to smoke fish as a potential vehicle, which may contribute to the dietary exposure of the studied populations to POPs.
