Assurance of Seafood Quality

Seafood is a popular part of the diet in many countries. However, consumption of fish and shellfish may cause diseases due to infection or intoxication. The potential public-health and spoilage hazards of fish and fish products are discussed using the Hazard Analysis Critical Control Point (HACCP) system. This document reviews the limitations of traditional fish inspection and quality control methods based solely on the analysis of food samples. A brief introduction to the relationship between the HACCP system and the ISO 9000 series is also included.