Chapter 27. Global Legislation for Fish Safety and Quality

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. Ioannis S. Arvanitoyannis,
  2. Persefoni Tserkezou

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch27

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Arvanitoyannis, I. S. and Tserkezou, P. (2010) Global Legislation for Fish Safety and Quality, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch27

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. School of Agricultural Sciences, Department of Agriculture, Icthyology, and Aquatic Environment, University of Thessaly, Hellas, Greece

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • global legislation for fish safety and quality;
  • European Union (EU) Food Safety Legislation - merging, harmonising and simplifying very detailed and complex hygiene requirements over five directives;
  • global legislation - in fish and fishery products;
  • EU regulations - most stringent in the world;
  • exotic diseases, not established in Community aquaculture - and whose pathogen is not present in Community waters;
  • US legislation, four Acts - referring to food safety issues;
  • processors of smoked or smoke-flavoured fishery products - in HACCP plans;
  • Australian legislation - Fisheries Act and maximum penalty, being 2,000 penalty units;
  • Australian legislation for fish and fishery products;
  • Japanese legislation - bacteriological and chemical guidelines for fish and seafood in Japan, microbial count not more than 100,000/g product

Summary

This chapter contains sections titled:

  • Introduction

  • Global legislation in fish and fishery products

  • Conclusions

  • References

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