The Safety of Fish Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 31278
Special Issue Editors
Interests: chemistry of forage ensiling; trace elements in mushrooms; natural deleterious compounds in plant feeds; biogenic amines and polyamines in foods and feeds
Special Issue Information
Dear Colleagues,
Fish—marine or freshwater—and seafood are foodstuffs consumed worldwide. Fish are an everyday and often the only source of protein for millions of people. Fish meat is easily digestible and a rich source of polyunsaturated fatty acids and minerals. Marine fish also provides the necessary iodine and vitamin D. Without exaggeration, we can say that every nation on earth has its own traditional fish dish. The national cuisine of the coastal states boasts many fish specialties. Nations that do not have access to the sea include local freshwater fish species in their diets.
Fish can be a risky food because its meat is perishable. Unsuitable processing conditions and excessively long storage can lead to the formation of compounds that pose a risk to human health. On the seashore and deep inland, food processing must always ensure a perfect quality, so that this popular food does not endanger the health of consumers.
The currently available methods and technologies can help to monitor the health safety of seafood starting from its production, through its transport, and finally to gastronomic processing. Maintaining the quality of valuable food must be a priority.
Based on these considerations, the present Special Issue welcomes contributions describing the determination of compounds in fish that pose a health risk to consumers (on the basis of HACCP standards), as well as fish handling and processing practices.
Prof. Pavel Kalac
Prof. Dr. Eva Dadakova
Guest Editors
Manuscript Submission Information
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Keywords
- Fish safety
- Fish handling
- Biogenic amines and polyamines
- Heavy metals
- HACCP standardization
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