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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.

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