| Abstract |
Seafood is a common ingredient in the diet of many people. In countries like Japan, Iceland, etc., fish is almost like a staple food. Today, more and more people are turning to seafood for scientific reasons like better protein quality, digestibility and the beneficial effects on cardio-vascular system of man. However, unlike other food sources, the species diversity and location-specific properties of fish are numerous. Species and location related hazards and their associated risks for consumers are a major problem of fish and fishery products. Organized aquaculture is gradually picking up in many parts of the world. Countries like China, Thailand and Japan have gone far ahead in this line. But still majority of the fish and shellfish harvested belong to the wild stock. In the absence of necessary legal measures and approved aquaculture practices, the inputs to the farm are only aimed for more yield at less cost in unit time. All natural water bodies are subjected to contamination from human industrial and agricultural wastes. Fish and shellfish tend to accumulate different kinds of microorganisms and chemicals from the water body as these organisms filter huge quantities of water for collecting oxygen and food. Consequently, the hazards associated with these organisms are both species and location specific. A thorough analysis of the risks involved and stream lining the processing procedure to suitably address the risks are essential steps in ensuring seafood safety. The paper briefly describes a key for risk analysis and procedures for risk free seafood processing. |
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