Marine products
 Marine products, including fresh fish and
shellfish, are increasingly important exports for many developing countries.
Aquaculture is developing, expanding and intensifying in almost all regions
of the world to meet an increasing global population's demands for aquatic
food products. As a driver for both enhanced food security and economic development
for many of the world's people, the challenge is to facilitate this growth
in trade whilst protecting the health of consumers.
In 2001 FAO and WHO initiated international risk assessment work
on Vibrio spp. in seafood, working in conjunction with FAO's Fisheries
and Aquaculture Department. Five peer-reviewed risk assessments have now been
completed:
- Vibrio parahaemolyticus in raw oysters
consumed in Japan, New Zealand, Canada, Australia and the United States
of America
- Vibrio parahaemolyticus in finfish consumed
raw
- Vibrio parahaemolyticus in bloody clams consumed
in Thailand
- Vibrio vulnificus in raw oysters consumed
in the United States of America
- Choleragenic Vibrio cholerae in
warm-water shrimp in international trade
Through a Joint FAO/IOC/WHO Ad hoc Expert
Consultation on Biotoxins in Bivalve Molluscs in 2004, AGNS also provided
advice to the Codex Committee on Fish and Fishery Products (CCFFP) on biotoxins,
in conjunction with CCFFP's work on Proposed Draft Standards for Live and
Processed Bivalve Molluscs.
In addition, an extensive review and risk assessment of different
aspects of marine biotoxins (including five shellfish poisoning syndromes,
and one fish poisoning syndrome) was completed in 2004.
See also
Chemicals in food > Biotoxins
Micro-organisms in food > JEMRA > Risk assessments
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