Trematodiasis Research Articles

Food safety hazards and the application of the principles of the hazard analysis and critical control point (HACCP) system for their control in aquaculture production

During the past 20 years there has been a dramatic global expansion in fish farming, with both positive and negative consequences. Although commercial aquaculture has contributed positively to the economies of many producing countries, there are considerable negative environmental and social impacts. In intensive and semi-intensive systems, artificial feeds supplemented with antibiotics are used to prevent the spread of disease and to improve feed conversion ratios. Current knowledge of the health and environmental impact of antibiotics used in aquaculture is poor, particularly in tropical regions. Residues may remain in fish used for human consumption and antibiotics released into the environment can lead to the development of antibiotic-resistant bacteria in the food chain. The accumulation of waste feeds in ponds stimulates the growth of bacteria, including human pathogens, which can contaminate products and lead to foodborne disease and the rejection of products in export markets. In extensive systems, where fish are produced mainly for the domestic market, different food safety concerns exist. The consumption of aquatic plants and raw or partially cooked freshwater fish has been associated with foodborne trematode infections. These are a major public health problem in East and South East Asia and occur when products that are contaminated by the infective stages of the parasites are consumed. This paper reviews food safety hazards associated with products from aquaculture and proposes the application of principles of the hazard analysis critical control point (HACCP) system as a general strategy to control the hazards identified.

Control of Foodborne Trematode Infections. WHO Technical Report Series 849. 157 Seiten, 4 Tabellen. World Health Organization, Geneva 1995. Preis: 26,— Sw.fr

Food / NahrungVolume 40, Issue 3 p. 166-166 Book Review Control of Foodborne Trematode Infections. WHO Technical Report Series 849. 157 Seiten, 4 Tabellen. World Health Organization, Geneva 1995. Preis: 26,— Sw.fr M. Kujawa, M. KujawaSearch for more papers by this author M. Kujawa, M. KujawaSearch for more papers by this author First published: 1996 https://doi.org/10.1002/food.19960400342Citations: 3AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume40, Issue31996Pages 166-166 RelatedInformation

Book reviews

Books review in this article:Food Additive Toxicology. Edited by Joseph A. Maga and Anthony T. TuFood Flavorings, 2nd edn. Edited by P.R. AshurstRice Biotechnology and Genetic Engineering. By Paul ChristouLow‐Fat Meats: Design Strategies and Human Implications. Edited by Harold D. Hafs & Robert G. ZimbelmanAspergillus: 50 Years On. Edited by S.D. Martinelli & J.R. Kingshorn (Progress in Industrial Microbiology, Vol. 29)Analyzing Food for Nutrition Labelling and Hazardous Contaminants. Edited by Ike J. Jeon & William G. IkinsHandbook of Food Additives. Compiled by Michael & Irene AshControl of Foodborne Trematode Infections. (WHO Technical Report Series No. 849.) Report of a WHO Stuy Group