Fish and fish products are one of our most valuable sources of protein food. World wide, people
obtain about 25% of their animal protein from fish and shell fish. The importance of fish is that it
gives you omega-3 and protein that you body needs in your diet.
For this the safety of seafood products continues to be a major concern for consumers. And researchers are looking for ways that processors can protect the pleasing flavor and texture of fish while reducing or eliminating contamination by foodborne pathogens.
Most fish related foodborne illnesses are traced to Enterobacteriaceae, Staphylococcus spp., Pseudomonas and Vibrio parahemolyticus.
Indeed, all animal food products contain bacteria from two general sources: naturally occurring bacteria are present in the natural environment of the animal, and introduced bacteria are those which usually come from sources other than the animal’s environment, such as people, equipment, water and other materials used in processing the animal.
If proper hygiene and food safety practices are followed, introduced bacteria should be minimal.
Processor should evaluate the hygienic quality and freshness of fresh fish and should investigate
the occurrence of Enterobacteriaceae and Pseudomonas as indicator for fish quality.
With growing concern about the safety of fish, the need for PPP public/private partnership is in order to explore hazards and their implications through the supply chain. The cooperation between the private and the public sector should be encouraged to assure safe food to consumers, and a procedure should be implemented to allow for the public sector to control foodstuffs, guarantee their quality and support the private sector in order to secure the needs of the market.