FAO FISHERIES PROCEEDINGS 1 Fifth World Fish Inspection and Quality Control Congress 20-22 October 2003 Edited by Co-sponsors |
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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
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
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