Version 1
: Received: 30 August 2023 / Approved: 30 August 2023 / Online: 31 August 2023 (09:33:56 CEST)
Version 2
: Received: 31 August 2023 / Approved: 1 September 2023 / Online: 1 September 2023 (10:40:37 CEST)
How to cite:
Visciano, P. Good Hygiene Practice on Board Vessels for Fish Quality and Safety. Preprints2023, 2023082159. https://doi.org/10.20944/preprints202308.2159.v2
Visciano, P. Good Hygiene Practice on Board Vessels for Fish Quality and Safety. Preprints 2023, 2023082159. https://doi.org/10.20944/preprints202308.2159.v2
Visciano, P. Good Hygiene Practice on Board Vessels for Fish Quality and Safety. Preprints2023, 2023082159. https://doi.org/10.20944/preprints202308.2159.v2
APA Style
Visciano, P. (2023). Good Hygiene Practice on Board Vessels for Fish Quality and Safety. Preprints. https://doi.org/10.20944/preprints202308.2159.v2
Chicago/Turabian Style
Visciano, P. 2023 "Good Hygiene Practice on Board Vessels for Fish Quality and Safety" Preprints. https://doi.org/10.20944/preprints202308.2159.v2
Abstract
Fish and fish products are very appreciated in the human diet because of high quality proteins and other important nutrients, such as minerals and polyunsaturated fatty acids. Maintaining freshness, quality and safety is essential in the fish supply chain, starting from on board vessels where the product must be carefully checked and protected from any source of contamination. Safe fishing and handling of fish are very important to reduce the risk of foodborne diseases caused by pathogenic microorganisms such as Salmonella spp., Vibrio spp., Listeria monocytogenes, Clostridium botulinum type E, viruses, and parasites. The inspection of raw material, use of good quality ice and water, high standards of personnel hygiene and cleanliness of equipment and fa-cilities as well as proper storage temperature are the most effective measures to ensure safety of fish and fish products for consumers. This review describes the good hygiene practice to be ap-plied on ships to preserve both fish products and public health.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Commenter: Pierina Visciano
Commenter's Conflict of Interests: Author