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:firstname.lastname@example.org 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,
Veterinary Research Communications – Springer Journals
Published: Oct 8, 2004
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