Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while pro

This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors o

The Congress covered three main themes: evolving inspection regimes; aquaculture; technological developments in processing and production. Amongst the main conc

The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both sa

Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supp