Fish meat and fish products are usually considered as healthy foods, mostly because of their content unsaturated fatty acids, which have a beneficial effect on human health. On the Serbian market, shellfish commonly present fresh, frozen canned, but not regulating monitoring existence high levels different chemical hazards can lead to health problems. The aim paper is provide an overview contam...

Over the past few years, the demand for the introduction of fish products in public canteens (schools, hospitals and nursing-homes) has grown due to their good nutritional proprieties. The particular health conditions and sensitivity of some groups of consumers exposes them to greater risks of food poisoning. It is therefore important to monitor the raw materials that end up in mass catering im...

Spoilage prevention and shelf-life extension of products will always remain an important goal to the meat industry. While the greatest emphasis is placed on the prevention of microbial spoilage, chemical deterioration, specifically oxidative spoilage, is an important consideration for fresh meats and manufactured meat products as well. In the meat industry especially fish processing, synthetic ...

  Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However...

Vitamins are often added to fish diets at levels above those required for normal growth. Fortification of diets in this manner may be done for a variety of reasons. Certain physiological processes or conditions such as reproduction, stress, or disease may increase the levels of vitamins needed by the fish to maintain normal growth, metabolism, and health. Certain vitamins, such as vitamin E, ma...

Industrial biotechnology processes have recently been exploited for an economic utilization of wastes to produce value added products. Of which, fish waste is one of the rich sources of proteins that can be utilized as low cost substrates for microbial enzyme production. Fish heads, tails, fins, viscera and the chitinous materials make up the wastes from fish industries. Processing these wastes...

As aquaculture production and the consumption of aquaculture products increase, the possibility of contracting zoonotic infections from either handling or ingesting these products also increases. The principal pathogens acquired topically from fish or shellfish through spine/pincer puncture or open wounds are Aeromonas hydrophila, Edwardsiella tarda, Mycobacterium marinum, Streptococcus iniae, ...

When cholera broke out in Mozambique, Kenya, Tanzania and Uganda in 1997, an urgent measure was filed with the Sanitary and Phytosanitary Committee of the World Trade Organization, by the European Union, citing the protection of human health, to limit imports of fish products. The authors analysed import data on specified products over time to quantify the trade impact of this measure. Using pr...

A liver fluke, Opisthorchis viverrrini (OV), is the major cause of the high incidence of cholangiocarcinoma in North-eastern Thailand. The prevalence of OV infection remains high in various parts of the country, especially in wetland rural areas where a large proportion of the community work in agriculture and continue the traditional practice of eating raw or uncooked cyprinoid fish products. ...