Fish safety and quality: sources of contamination and hygiene indicators in fresh and processed fish

The knowledge of sources and routes of fish contamination is a very important aspect in maintaining the quality of safety of fish. This is paramount because the sources constitute the acess through which most unwanted microorganisms may be transmitted onto fish and fishery products. Unwanted microorganisms may be found in the final product through raw material, personal handling or mobile equipment such as forklifts, through leakage and openings in building, or through pests. Some pathogens may even become established in the processing equipment and rough contact surfaces such as fish retail tables and from niches where they can survive for long periods of time. Many of these microorganisms occur naturally in aquatic and general environments, and may be transmitted onto fish before capture, during and after processing. Also, contamination via air can occur through dust particles or via aerosols. Water is also a vehicle for transmission of many agents of diseases. Thus, the quality of the raw material, personnel hygiene, equipment used for processing, the quality of the water used and pests are key issues in this context. As for quality assurance, methods such as the Good Manufacturing Practice (GMP), Good Hygiene Practice (GHP) and Hazard Analysis Critical Control Point (HACCP) are recommended by the Codex Alimentarius Commission for use by any food processing establishment to ensure safe, wholesome and nutritious food for human consumptio