PREPARATION OF THIS DOCUMENT


This document contains the report of the FAO Expert Consultation on the Trade Impact of Listeria in Fish Products. The Consultation which brought together 21 experts from 14 countries was held in Amherst, MA, USA, from 17 to 20 May 1999 to review the data available, assess the risk associated with the contamination of fish products with Listeria, and evaluate its impact on international trade of fish products. The Consultation was organized jointly by the Fishery Industries Division and the Food and Nutrition Division of FAO, and hosted by the Department of Food Science of the University of Massachusetts in Amherst, MA, USA. The Consultation was funded by the Regular Programme of FAO (Fishery Industries Division and the Food and Nutrition Division) and by the FAO/DANIDA Inter-regional Training Project on Fish Technology and Quality Assurance GCP/INT/609/DEN.

Distribution:

FAO Fisheries Department
FAO Economic and Social Department
FAO Agriculture Department
FAO Regional and Subregional Offices
FAO Regional and Sub Regional Fishery Officers
FAO Regional Nutrition Officers
FAO Representations
FAO Nutrition field projects
Participants

FAO Fish Utilization and Marketing Service; FAO Food Quality and Standards Service.
Report of the FAO Expert Consultation on the Trade Impact of Listeria in Fish Products.
Amherst, MA, USA, 17-20 May 1999.
FAO Fisheries Report. No. 604. Rome, FAO. 1999. 34p.

ABSTRACT

The globalization and growth of international trade in fish and fishery products in recent years has made these products one of the most important items traded in terms of value. Concerns regarding the safety of these products has prompted the emergence of a number of new regulations such as a zero-tolerance policy for Listeria monocytogenes in fishery products or the use of a risk based approach to establish maximum limits for Listeria in these products. The paper describes the findings of the FAO Expert Consultation on the Trade Impact of Listeria in Fish Products, held in the University of Massachusetts, Amherst, USA from 17 to 20 May 1999. It documents the current scientific knowledge regarding the risks of listeriosis in relation to fishery products, discusses current regulations and their impact on trade and provides guidelines for the prevention and control of Listeria in these products.

For further information please contact:

Dr. Grimur Valdimarsson
Director
Fishery Industries Division
Fishery Department
Food and Agriculture Organization of the United Nations
Viale delle Terme di Caracalla
00100 Rome, Italy

Tel: + 39 06 57056519
Fax: + 39 06 57055188

email: grimur.valdimarsson@fao.org

Ms. Maria de Lourdes Costarrica
Senior Officer
Food Quality Liaison Group
Food Quality and Standards Service
Food and Nutrition Division
Food and Agriculture Organization of the United Nations
Viale delle Terme di Caracalla
00100 Rome, Italy

Tel: + 39 06 57056060
Fax: + 39 06 57054593

email: lourdes.costarrica@fao.org

Dr. Peter Karim Ben Embarek
Fishery Industries Officer
Fish Utilization and Marketing Service Fishery Industries Division
Fisheries Department
Food and Agriculture Organization of the United Nations
Viale delle Terme di Caracalla
00100 Rome, Italy

Tel: + 39 06 57055034
Fax: + 39 06 57055188

email: peter.benembarek@fao.org

Dr. Sarah Cahill
Associate Professional Officer
Food Quality and Standards Service
Food and Nutrition Division
Food and Agriculture Organization of the United Nations
Viale delle Terme di Caracalla
00100 Rome, Italy

Tel: + 39 06 57053614
Fax: + 39 06 57054593

email: sarah.cahill@fao.org