Species Identification and Safety of Fish Products

Species Identification and Safety of Fish Products VeterinaryResearchCommunications,27Suppl.1(2003)481–489 ©2003KluwerAcademicPublishers.PrintedintheNetherlands Species Identification and Safety of Fish Products T. Civera PathologyDepartment,ViaL.daVinci44,10095Grugliasco(Torino),Italy E-mail:tiziana.civera@unito.it Keywords: foodsafety,PCR,proteinanalysis,speciesidentification,toxicfish Abbreviations: EU, European Union; FAO, Food Agricultural Organization; USFDA, United States FoodandDrugAdministration INTRODUCTION Species identification of raw or processed food is a major issue in food inspection activity.Infact,thesubstitutionofalessvaluablespeciesforavaluableonerepresents a commercial fraud, and when a potentially toxic product is put on the market a sanitaryfraudoccurs.Indeed,identificationofhazardousspeciesinordertoeliminate them from retail trade (Council Directive 91/493/EEC) is one of the most important tasksofveterinaryinspectionoffishproducts In addition, species identification is useful to ensure honest trading exchanges for correct consumer information: EU Reg.104/2000 establishes that fish products can enter the commercial circuit only if the commercial name, method of production and captureareaareclearlyindicatedonthelabel Species identification is also important in order to prevent the commercialization of species for which a conservation policy does exist, e.g. some Acipenseridae eggs (annexBReg.CE338/97) The difficulties in fish products species identification are linked to many factors, amongwhichthefollowingmustbementioned: market globalization and consequent large numbers of different species to be examined large numbers of processed fish products lacking the morphological characteris- ticsusefulforthetraditionalidentificationprocedure insufficientlytrainedpeople employedinspeciesidentification A first approach for identification of species is made, if possible, on the basis of morphological characteristics, so the skill of the staff is very important. However, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Veterinary Research Communications Springer Journals

Species Identification and Safety of Fish Products

Civera, T.
Veterinary Research Communications, Volume 27 (1) – Oct 8, 2004
9 pages
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Publisher
Springer Journals
Copyright
Copyright © 2003 by Kluwer Academic Publishers
Subject
Life Sciences; Zoology; Veterinary Medicine/Veterinary Science
ISSN
0165-7380
eISSN
1573-7446
D.O.I.
10.1023/B:VERC.0000014205.87859.ab
Publisher site
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Abstract

VeterinaryResearchCommunications,27Suppl.1(2003)481–489 ©2003KluwerAcademicPublishers.PrintedintheNetherlands Species Identification and Safety of Fish Products T. Civera PathologyDepartment,ViaL.daVinci44,10095Grugliasco(Torino),Italy E-mail:tiziana.civera@unito.it Keywords: foodsafety,PCR,proteinanalysis,speciesidentification,toxicfish Abbreviations: EU, European Union; FAO, Food Agricultural Organization; USFDA, United States FoodandDrugAdministration INTRODUCTION Species identification of raw or processed food is a major issue in food inspection activity.Infact,thesubstitutionofalessvaluablespeciesforavaluableonerepresents a commercial fraud, and when a potentially toxic product is put on the market a sanitaryfraudoccurs.Indeed,identificationofhazardousspeciesinordertoeliminate them from retail trade (Council Directive 91/493/EEC) is one of the most important tasksofveterinaryinspectionoffishproducts In addition, species identification is useful to ensure honest trading exchanges for correct consumer information: EU Reg.104/2000 establishes that fish products can enter the commercial circuit only if the commercial name, method of production and captureareaareclearlyindicatedonthelabel Species identification is also important in order to prevent the commercialization of species for which a conservation policy does exist, e.g. some Acipenseridae eggs (annexBReg.CE338/97) The difficulties in fish products species identification are linked to many factors, amongwhichthefollowingmustbementioned: market globalization and consequent large numbers of different species to be examined large numbers of processed fish products lacking the morphological characteris- ticsusefulforthetraditionalidentificationprocedure insufficientlytrainedpeople employedinspeciesidentification A first approach for identification of species is made, if possible, on the basis of morphological characteristics, so the skill of the staff is very important. However,

Journal

Veterinary Research Communications – Springer Journals

Published: Oct 8, 2004

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