FAO FISHERIES PROCEEDINGS 1

FAO FISHERIES PROCEEDINGS 1

Fifth World Fish Inspection and Quality Control Congress

20-22 October 2003
The Hague, Netherlands

Edited by
J. Ryder
Consultant
Teddington Manor, Teddington, Tewkesbury
Gloucestershire, United Kingdom of Great Britain and Northern Ireland and
L. Ababouch
Chief
Fish Utilization and Marketing Service
Fishery Industries Division
FAO Fisheries Department
Rome, Italy

Co-sponsors
Dutch Food and Non-Food Authority
Food and Agriculture Organization of the United Nations
International Association of Fish Inspectors
United Nations Industrial Development Organization


FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2005

 

Table of Contents


Scientist conducting safety control tests: courtesy of the Icelandic Fisheries Laboratories
Image of isoelectric protein patterns
Drying salmon: courtesy of Eurofish Magazine

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ISBN 92-5-105287-5
ISSN 1813-3940

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© FAO 2005


Contents

Preparation of this document
Abstract
Acknowledgements
Abbreviations

Summary report and conclusions

Annex 1 - Programme
Annex 2 - List of contributors
Annex 3 - Welcome address

SESSION 1. EVOLVING INSPECTION REGIMES

An FAO perspective
Developments in the US Seafood Safety Program
Evolving inspection regime in Japan
Detention and rejection of fish at borders of major importing countries
Developments in food security in the US Seafood Program

SESSION 2. AQUACULTURE

Food safety controls from farm to table with emphasis on aquaculture shrimp in Thailand
Potential hazards in aquaculture fish
Good Aquaculture Practices for farmers - an update
Genetically modified organisms in aquaculture
Government challenges facing food safety - industry perspective
Chloramphenicol, food safety and precautionary thinking in Europe

SESSION 3. TECHNOLOGICAL DEVELOPMENTS IN PROCESSING AND PRODUCTS

Vocational excellence in seafood processing
The Intellectron Fischtester VI - an almost forgotten but powerful tool for freshness and spoilage determination of fish at the inspection level
Quality effects of double freezing on seafood
The international exchange of fish inspection data

SESSION 4. HACCP EVALUATION AND RISK ASSESSMENT

The "care and feeding" of a regulatory HACCP-based system for seafood
The Performance Measurement of HACCP Systems - The Canadian Quality Management Program Strategy
FAO/WHO risk assessment for Vibrio spp. in seafoods
FAO/UNIDO Symposium - Issues and Challenges for Developing and Emerging Economies
Equivalence workshop

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