Dear Listservers
I would like to draw the attention of readers to three publications from FAO which are very relevant to the subject matter of this Listserve. Following are the references to them, and their abstracts. I can commend them as comprehensive and authoritative accounts of the topics they cover.
They can be viewed at the FAO site - go to www.fao.org and click your way through publications and documents, catalogues, interactive catalogue, fisheries, technical papers and find the documents - or purchased from the same site. The first two cost 16 USD each and the third 35USD plus 5USD postage. Great value.
Peter Howgate
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Fazil, A.M. 2005. A primer on risk assessment modelling: focus on seafood products. FAO Fisheries Technical Paper. No. 462. Rome: Food and Agriculture Organization
Abstract. The risk of foodborne disease is a combination of the likelihood of exposure to the pathogen, the likelihood of infection or intoxication resulting in illness, and the severity of the illness. In a system as complex as the production and consumption of food, many factors affect both the likelihood and severity. To effectively manage food safety, a systematic means of examining these factors is necessary. There has been an increasing appreciation that by providing a framework that contributes towards the understanding of systems, risk assessment is an ideal tool for this purpose. The increased understanding translates to a better informed selection of risk mitigation or reduction strategies and an ability to identify knowledge gaps, which can subsequently direct research.
International agencies and all levels of government are increasingly relying on, or at least recognizing the need to rely on, risk assessments for public health protection, international trade, decision-making and cost-effective resource allocation.
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Martinez, I.; James, D.; Loréal, H. 2005. Application of modern analytical techniques to ensure seafood safety and authenticity. FAO Fisheries Technical Paper. No. 455. Rome, FAO
Abstract. This paper is intended to provide an overview of the application of some analytical techniques to ensure seafood safety and authenticity.
The first part examines traditional and modern methods for the detection and typing of agents implicated in seafood-borne diseases, i.e. toxins, viruses, bacteria and parasites. Immunological analyses, molecular biology methods (such as polymerase chain reaction [PCR] and related techniques), and protein-based analyses (including proteomics) for detection and typing are discussed. The detection of strains carrier of resistance to disinfectants and some antibiotics is specially addressed.
The second part deals with methods to ensure seafood authenticity, a problem which has evolved due to increasing international trade of processed and aquacultured fish of a great variety of species. Most countries have passed legislation to ensure correct traceability and product labelling, and one section of this document is dedicated to current legislation in the United States of America and Europe. Protein and DNA analyses seem to be the most suitable methods for species identification; however, new techniques must be developed for full authentication with respect to freshness, production method, geographic origin, processing parameters, etc. Natural isotope distribution, trace element and magnetic resonance analyses seem to be the best candidates in this regard.
With advances in the fields of genomics, proteomics and metabolomics, and increased international concern about food quality and safety, the development of improved kits and equipment to ensure the identity and safety of foodstuffs can be expected. Thousands of analyses might thus be automatically handled in a much shorter time than required at present.
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Huss, H.H., Ababouch, L., Gram, L., 2003, Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper. No. 444. Rome, FAO.
Abstract. This paper compiles the state of knowledge on fish safety and quality with the view to provide a succinct yet comprehensive resource book on risk for fish quality managers. After an introduction about world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards causing public health concerns in fish and fish products. It devotes several Chapters to risk mitigation and management tools, with a detailed description of the requirements for the implementation of Good Hygienic and Manufacturing Practices (GHP/GMP), of the Hazard Analysis and 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.
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