Preservation of fish typically takes the forms of curing, chilling, or freezing, canning and the making of mince or surimi.
Irradiation has been used in mackerel and may be used in combination with other preservation methods to, this should be to enhance shelf life and safety.
Due to globalization, seafood is being consumed further away from where it is harvested. In this case seafood market has serious food safety implications.
Current industry guidelines dictate that all those in the supply chain follow a HACCP which is systematic preventive approach to identifying possible food safety problems.
Seafood handlers must continually invest resource in the effective control of pathogens in order to protect consumers.
The biological hazards associated with seafood as a disease vector can be roughly grouped into bacteria, viruses, parasites and marine toxins.
Viruses, parasites and marine toxins pathogenic to humans are mostly present in the seafood prior to harvest.
Biological hazards include Clostridium botulinum, Listeria monocytogenes, salmonella and pathogenic staphylococcus.
Seafood biological safety
