Assessment and Management of Seafood Safety and Quality

Contents: 1. Introduction/Hans Henrik Huss. 2. World seafood production and consumption/Lone Gram. 3. Developments in food safety and quality systems: i. Traditional quality control/Hans Henrik Huss and John Ryder. ii. Modern safety and quality assurance methods and systems/Hans Henrik Huss and John Ryder. iii. Risk analysis, food safety objectives/Lone Gram. I. Aspects of seafood risk assessment: 4. Identification of hazards in seafood: i. Statistics on seafood-borne diseases/Lone Gram. ii. Detentions and rejections of seafood in international trade/Lone Gram and Lahsen Ababouch. 5. Characterization of hazards in seafood: i. Biological hazards: a. Pathogenic bacteria/Hans Henrik Huss and Lone Gram. b. Production of biogenic amines/Lahsen Ababouch and Lone Gram. c. Viruses/Lone Gram. d. Parasites/Hans Henrik Huss and Peter Karim Ben Embarek. e. Aquatic biotoxins/Hans Henrik Huss. ii. Chemical hazards: a. Industrial and environmental contaminants/Hans Henrik Huss. b. Veterinary drugs/Allan Reilly. iii. Physical hazards/Hans Henrik Huss. II. Risk management tools: 6. International regulatory framework for fish safety and quality/Lahsen Ababouch. 7. Prerequisites to HACCP/Hans Henrik Huss and John Ryder. 8. The HACCP system: i. Development and adoption of the HACCP principles/Hans Henrik Huss. ii. The basic seven principles of HACCP/Hans Henrik Huss. iii. Application of the HACCP principles/Hans Henrik Huss. iv. HACCP implementation in the fish industry/Hans Henrik Huss. v. HACCP audit/Lahsen Ababouch. 9. Considerations in the application of the HACCP principles to seafood production/Hans Henrik Huss. 10. Application of HACCP principles in the management of other quality aspects/Lone ram. 11. Monitoring programmes/Hans Henrik Huss. 12. Examples of FSOs for bacteria or toxins in seafood products/Lone Gram. 13. Use of criteria/Hans Henrik Huss. 14. Predictive microbiology/Paw Dalgaard. 15. Traceability/Marco Frederiksen and Lone Gram. Appendices/Hans Henrik Huss. Index.

"This paper compiles the state of knowledge on fish safety and quality with the view of providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed description of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) System and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability, and examples of food safety objectives complete the document."