Fishery Fishery / / aquacultureaquaculture productsproducts

„„Definition” – Definition” – ((ECEC)) Regulation No 853/2004 Regulation No 853/2004

• All seawater and freshwater All seawater and freshwater animalsanimals– (except for live bivalve molluscs, (except for live bivalve molluscs,

live echinoderms,live echinoderms, live tunicates live tunicates and live marine gastropods, and and live marine gastropods, and all mammals, reptiles and frogs)all mammals, reptiles and frogs)

• whether wild or farmed andwhether wild or farmed and• including all edible forms, parts including all edible forms, parts

and products of such animalsand products of such animals

Consumption of fish and fishery Consumption of fish and fishery productsproducts

• Seaside countriesSeaside countries• World: Mean is about 16 kg per capitaWorld: Mean is about 16 kg per capita• Norway, Spain: 48 kg per capitaNorway, Spain: 48 kg per capita• Japan: 65 kg per capitaJapan: 65 kg per capita• Hungary: 3.5 kg per capitaHungary: 3.5 kg per capita

Consumption of fish and fishery Consumption of fish and fishery productsproducts

• World consumption: 130 million tonsWorld consumption: 130 million tons• 70% natural water (seawater)70% natural water (seawater)• 30% aquaculture (“Aquaculture is the farming of 30% aquaculture (“Aquaculture is the farming of

aquatic organisms, including fish, molluscs, aquatic organisms, including fish, molluscs, crustaceans and aquatic plants.”)crustaceans and aquatic plants.”)

General food safety aspects of General food safety aspects of fishery productsfishery products

• Healthy but!:Healthy but!:

• High water content: 78-82%High water content: 78-82%

• pH: pH: ≥ ≥ 6.0 6.0 → perishable→ perishable

• Can be contaminated by microbes, Can be contaminated by microbes, parasites harmful to human parasites harmful to human consumersconsumers

• Can contain residues and other Can contain residues and other chemicalschemicals

Hygiene requirements of Hygiene requirements of production and production and distribution – vessels distribution – vessels (Reg. 853/2004)(Reg. 853/2004)• VesselsVessels::

– Must be constructed so as not to cause Must be constructed so as not to cause contamination of products with bilge-water, contamination of products with bilge-water, sewage, smoke, fuel, oil/grease or other sewage, smoke, fuel, oil/grease or other substancessubstances

– Surfaces must be suitable corrosion-resistant, Surfaces must be suitable corrosion-resistant, smooth and easy to cleansmooth and easy to clean

• Vessels are to preserve fresh fishery Vessels are to preserve fresh fishery products for more than 24 hoursproducts for more than 24 hours– Must be equipped with hold tanks/containers for Must be equipped with hold tanks/containers for

storage the products at appropriate temperaturestorage the products at appropriate temperature– Tanks must incorporate devices for achieving a Tanks must incorporate devices for achieving a

uniform temperature throughout the tanks (6 uniform temperature throughout the tanks (6 hours after loading ≤3°C; 16 hours after loading hours after loading ≤3°C; 16 hours after loading ≤0°C)≤0°C)

Hygiene requirements of Hygiene requirements of production and distribution – production and distribution – vessels (Reg. 853/2004)vessels (Reg. 853/2004)• Freezer vessels:Freezer vessels:

– (bleeding, heading, gutting, removal of (bleeding, heading, gutting, removal of finsfins freezing and freezing and wrapping/packaging)wrapping/packaging)

• Equipment to lower and maintain ≤-Equipment to lower and maintain ≤-18°C core temperature18°C core temperature

• Drinking-water or clean seawater Drinking-water or clean seawater usedused

Hygiene requirements of Hygiene requirements of production and distribution – production and distribution – vessels (Reg. 853/2004)vessels (Reg. 853/2004)

• Factory vessels:Factory vessels:– (bleeding, heading, gutting, (bleeding, heading, gutting,

removal of fins, removal of fins, filletingfilleting, , slicingslicing, , skinning/shuckingskinning/shucking, , mincingmincing or or processingprocessing chillingchilling, freezing and , freezing and wrapping/packaging)wrapping/packaging)

• Must haveMust have– A receiving area for taking fish A receiving area for taking fish

on board which allow the on board which allow the successive catch to be successive catch to be separatedseparated

– A hygienic system for A hygienic system for conveying fishery products to conveying fishery products to work areawork area

Hygiene requirements of Hygiene requirements of production and distribution – production and distribution – vessels (Reg. 853/2004)vessels (Reg. 853/2004)

• Factory vessels:Factory vessels:• Must haveMust have

– Work area large enough and Work area large enough and prevents contaminationprevents contamination

– Storage areas for the finished Storage areas for the finished productsproducts

– A separate place for packaging A separate place for packaging materialsmaterials

– Equipment for disposing waste Equipment for disposing waste directly into the sea or into a directly into the sea or into a watertight tankwatertight tank

– Equipment, instruments and Equipment, instruments and surfaces are suitable surfaces are suitable corrosion-resistant, smooth corrosion-resistant, smooth and easy to cleanand easy to clean

Hygiene requirements of Hygiene requirements of production and distribution – production and distribution – vessels (Reg. 853/2004)vessels (Reg. 853/2004)

• Factory vessels where fish Factory vessels where fish are headed and/or gutted are headed and/or gutted on board:on board:– Processes have to carried out Processes have to carried out

as soon as possible after as soon as possible after capturecapture

– Must be washed immediately Must be washed immediately and thoroughly (potable and thoroughly (potable water, clean sea water)water, clean sea water)

– The viscera must be removed The viscera must be removed as soon as possibleas soon as possible

– Livers and roes (intended for Livers and roes (intended for human consumption) must human consumption) must be preserved under ice, at a be preserved under ice, at a temperature of melting ice or temperature of melting ice or be frozenbe frozen

Hygiene requirements after Hygiene requirements after loadingloading and establishments on and establishments on shoreshore• Heading and gutting must be carried out hygienically Heading and gutting must be carried out hygienically

as soon as possible after landedas soon as possible after landed• Products must be washed thoroughly with potable Products must be washed thoroughly with potable

waterwater• Filleting and cutting must be carried out so as to avoid Filleting and cutting must be carried out so as to avoid

contamination or spoilage of fillets and slicescontamination or spoilage of fillets and slices must be wrapped/packaged and chilledmust be wrapped/packaged and chilled• Containers used for the dispatch or storage of Containers used for the dispatch or storage of

unpackaged products stored under ice must ensure unpackaged products stored under ice must ensure that melt water doesn’t remain in contact with the that melt water doesn’t remain in contact with the productsproducts

• Equipment to lower and maintain ≤-18°C core Equipment to lower and maintain ≤-18°C core temperaturetemperature

• Stores must be equipped with temperature reStores must be equipped with temperature recordercorder

Preservation methods - Preservation methods - spoilagespoilage• Spoilage is usually caused by Spoilage is usually caused by PseudomonasPseudomonas

species, species, Shewanella putrefaciensShewanella putrefaciens and and ((AcinetobacterAcinetobacter and and MoraxellaMoraxella –chilled!) –chilled!)

• Spoilage Spoilage proteins of fish proteins of fish histamine and histamine and other biogenic amines other biogenic amines scombrotoxicosis scombrotoxicosis (“(“scombroid fish poisoning”; sardine, scombroid fish poisoning”; sardine, mackerel, tunamackerel, tuna)): vomiting, diarrhoea, rash, : vomiting, diarrhoea, rash, urticaria, nausea (allergic reactions)urticaria, nausea (allergic reactions)

• Prevention: fast chilling to ≤4°CPrevention: fast chilling to ≤4°C

Preservation methods - Preservation methods - spoilagespoilage• Spoiled fish:Spoiled fish:• malodorous with acid, bitter, ammoniac character, malodorous with acid, bitter, ammoniac character,

covered by sticky, yellowish brown mucuscovered by sticky, yellowish brown mucus• The scales can be elevated and removedThe scales can be elevated and removed• the skin is wrinkled, discoloured and also can the skin is wrinkled, discoloured and also can

easily be removedeasily be removed• The eyes are fade, opalescence, hollowedThe eyes are fade, opalescence, hollowed• The gill cover is elevated, red-brown, the gills are The gill cover is elevated, red-brown, the gills are

dry, greyish or stickydry, greyish or sticky• The musculature is loose, soft and reddish brown The musculature is loose, soft and reddish brown

(discoloured), friable(discoloured), friable• the abdomen is deformed, the anus is opened, the abdomen is deformed, the anus is opened,

often prolapsedoften prolapsed• The viscera are loose, light coloured, the mucosa The viscera are loose, light coloured, the mucosa

is destructedis destructed

Preservation methodsPreservation methods

• SaltingSalting

• SmokingSmoking

• Marinading/marinatingMarinading/marinating

• Canning (canned fish in oil)Canning (canned fish in oil)

SaltinSaltingg

• Most commonly dry salting (herring, Most commonly dry salting (herring, sardine)sardine)

• After capture, gutting After capture, gutting → → salting (20kg salting (20kg NaCl/100kg fish) NaCl/100kg fish) →→

• Storage in staunch/hermetically closed Storage in staunch/hermetically closed barrel (0…+5°C)barrel (0…+5°C)

• Ripening/aging (25-35 day)Ripening/aging (25-35 day)• Spoilage caused Spoilage caused

– In barrel: by halophIn barrel: by halophiil bacteria, l bacteria, anaerobes, yeastanaerobes, yeast

– Lightly salted products: lactic acid Lightly salted products: lactic acid bacteria, psbacteria, psyychrotophic bacteriachrotophic bacteria

– Dry, salted products: mouldsDry, salted products: moulds

• CAVIAR: is the processed, salted roe of CAVIAR: is the processed, salted roe of certain fish, mostly the sturgeon (black) certain fish, mostly the sturgeon (black) and the salmon (red).and the salmon (red).

SmokinSmokingg• Cold smoking (20°C, few days)Cold smoking (20°C, few days)• Hot smoking (90-120°C, few hours)Hot smoking (90-120°C, few hours)• 1. melt/defrost the fish1. melt/defrost the fish• 2. classification2. classification• 3. washing3. washing• 4. salting in salt solution (30-120 minutes) 4. salting in salt solution (30-120 minutes) → 1.2-→ 1.2-

2% salt concentration2% salt concentration• 5. string/hanging5. string/hanging• 6. smoking6. smoking• 7. drying by air7. drying by air• 8. packaging8. packaging

SmokinSmokingg

• Phases of hot smoking:Phases of hot smoking:– Drying of surface layers of fish – 40-Drying of surface layers of fish – 40-

60°C, 90-120 min60°C, 90-120 min– Heat treatment/cooking in hot smoke – Heat treatment/cooking in hot smoke –

90-120°C, 50-60 min90-120°C, 50-60 min– Smoking in dense smoke – 80-105°C, Smoking in dense smoke – 80-105°C,

30-90 min30-90 min

Marinading/marinatingMarinading/marinating

• Preservation method based on using Preservation method based on using salt and vinegar solutionsalt and vinegar solution

• Special taste, tissues become tender, Special taste, tissues become tender, softsoft

• Cold or hot marinading or combined Cold or hot marinading or combined with crumbingwith crumbing

1. Cold 1. Cold marinading/marinatingmarinading/marinating• Raw material: fresh, frozen, salted filleted Raw material: fresh, frozen, salted filleted

fish (herring)fish (herring)• Treated with 3-5% NaClTreated with 3-5% NaCl solution (30 min)solution (30 min)• Ripening in 6% vinegar and 10% NaClRipening in 6% vinegar and 10% NaCl

solution for 3-4 days at 10-15°Csolution for 3-4 days at 10-15°C• Packaging into can, bottles or barrels andPackaging into can, bottles or barrels and• Filled up with 2% vinegar 4-6% NaClFilled up with 2% vinegar 4-6% NaCl

solution and sugar, spices and onion are solution and sugar, spices and onion are addedadded

• Shelf-life: few weeks – few monthsShelf-life: few weeks – few months

2. Hot 2. Hot marinading/marinatingmarinading/marinating• Raw material: herring, eel, lamprey, cod, etc.Raw material: herring, eel, lamprey, cod, etc.• Heading, gutting, washingHeading, gutting, washing• Salting with 3-5% NaCl solutionSalting with 3-5% NaCl solution• WashingWashing• Heat treatment in solution containing 1-2% Heat treatment in solution containing 1-2%

vinegar, 6-8% NaCl and spices at 80-85°C for 10-vinegar, 6-8% NaCl and spices at 80-85°C for 10-12 min12 min

• Chilling with water showerChilling with water shower• Filled into glass, plastic or metal container andFilled into glass, plastic or metal container and• Solution containing 2% vinegar, 3% NaCl and 4-Solution containing 2% vinegar, 3% NaCl and 4-

5% gelatine is added5% gelatine is added• Shelf-life: chilled for few monthShelf-life: chilled for few month

3. Crumbed marinade3. Crumbed marinade

• Raw material: fillet of herring, cod, mackerel, Raw material: fillet of herring, cod, mackerel, lamprey, flat-fishlamprey, flat-fish (dab), etc.(dab), etc.

• Heading, guttingHeading, gutting• SaltingSalting• Roll the fish in the flourRoll the fish in the flour• Heat treatment in oil at 160-180°C for 5-12 Heat treatment in oil at 160-180°C for 5-12

minmin• ChillingChilling• Solution containing 2-3.5% vinegar, 3-5% Solution containing 2-3.5% vinegar, 3-5%

NaCl, spices andNaCl, spices and sweetener is addedsweetener is added• Shelf-life: longer than the othersShelf-life: longer than the others

Canning Canning (canned fish in (canned fish in oil)oil)

• Raw material: sardine, Raw material: sardine, eel, tuna, etc.eel, tuna, etc.

• Heading, guttingHeading, gutting• Classification in salt Classification in salt

solutionsolution• Filled into can andFilled into can and• Oil is addedOil is added• SterilisationSterilisation• Ripening in can for 1-2 Ripening in can for 1-2

yearsyears• Shelf-life:Shelf-life:

Official control on production, Official control on production, distribution and fishery distribution and fishery productsproducts• According to Regulation (EC) No According to Regulation (EC) No

854/2004 laying down specific rules 854/2004 laying down specific rules for the organisation of official control for the organisation of official control on products of animal origin intended on products of animal origin intended for human consumptionfor human consumption

ControlControl on productionon production and and distributiondistribution

• Production and distribution must be Production and distribution must be controlled by official veterinarian controlled by official veterinarian regularly from time to timeregularly from time to time

• Vessels, establishments on land, fish Vessels, establishments on land, fish auctions, wholesale markets, auctions, wholesale markets, conditions of storage and transport, conditions of storage and transport, in particular according to the in particular according to the followings:followings:

ControlControl on productionon production and and distributiondistribution• a, On vessels the cleanliness of establishments, a, On vessels the cleanliness of establishments,

their facilities and equipments, and staff hygiene their facilities and equipments, and staff hygiene (at the port)(at the port)

• b, regular check on hygiene conditions of landing b, regular check on hygiene conditions of landing and first saleand first sale

• c, in case of establishment on land:c, in case of establishment on land:– Whether the conditions of approval are still fulfilledWhether the conditions of approval are still fulfilled– Whether the fishery products are handled correctlyWhether the fishery products are handled correctly– For compliance of hygiene and temperature For compliance of hygiene and temperature

requirementsrequirements ( (GHP, technological and staff hygieneGHP, technological and staff hygiene))

• d, check of the conditions of storage and d, check of the conditions of storage and transporttransport

Official control on fishery Official control on fishery productsproducts

• A. Organoleptic examinationsA. Organoleptic examinations

• B. Freshness indicatorsB. Freshness indicators

• C. HistamineC. Histamine

• D. Residues and contaminantsD. Residues and contaminants

• E. Microbiological checksE. Microbiological checks

• F. ParasitesF. Parasites

• G. Poisonous fishery productsG. Poisonous fishery products

Official control on fishery Official control on fishery products - A. Organoleptic products - A. Organoleptic examinationsexaminations• Random organoleptic checks must be carried Random organoleptic checks must be carried

out by the food business operator at all out by the food business operator at all stages of production, processing and stages of production, processing and distribution. distribution.

• Aim of these checks is to verify compliance Aim of these checks is to verify compliance with the criteria.with the criteria.

• Competent official veterinarian must check Competent official veterinarian must check during landing/loading or before distribution during landing/loading or before distribution every batch to verify whether satisfactory or every batch to verify whether satisfactory or not for human consumption (organoleptic not for human consumption (organoleptic examination with sampling if necessary)examination with sampling if necessary)

Official control on fishery Official control on fishery productsproducts - - B. Freshness B. Freshness indicatorsindicators• When the organoleptic examination reveals any When the organoleptic examination reveals any

doubt as to the freshness of the fishery products, doubt as to the freshness of the fishery products, samples may be taken and subjected to samples may be taken and subjected to laboratory tests to determine the levels of total laboratory tests to determine the levels of total volatile basic nitrogen (TVB-N) and volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N).trimethylamine nitrogen (TMA-N).

• The criteria laid down in RegThe criteria laid down in Reg.. (EC) No 2074/2005 (EC) No 2074/2005: : 25-35mgN/100g.25-35mgN/100g.

• When the organoleptic examination gives cause When the organoleptic examination gives cause to suspect the presence of other conditions which to suspect the presence of other conditions which may affect human health, appropriate samples may affect human health, appropriate samples are to be taken for verification purposes.are to be taken for verification purposes.

Official control on fishery Official control on fishery productsproducts - - C. HistamineC. Histamine• Random testing for histamine is to be carried out by the Random testing for histamine is to be carried out by the

food-business operator to verify compliance with the food-business operator to verify compliance with the permitted levels laid down in Reg. (EC) No 2073/2005.permitted levels laid down in Reg. (EC) No 2073/2005.

Food categoryFood category MetabolitMetaboliteses

Sampling Sampling planplan

Limits Limits (mg/kg)(mg/kg)

Stage Stage where the where the criterion criterion appliesapplies

nn cc mm MM

Fishery products from fish Fishery products from fish species associated with a high species associated with a high amount of histidine (mackerel, amount of histidine (mackerel, herring, anchovy, etc.)herring, anchovy, etc.)

HistamineHistamine 99 22 100100 200200 Products Products placed on placed on the the market market during during their their shelf-lifeshelf-life

Fishery products which have Fishery products which have undergone enzyme maturation undergone enzyme maturation treatment in brine, treatment in brine, manufactured from fish species manufactured from fish species associated with a high amount associated with a high amount of histidineof histidine

HistamineHistamine 99 22 200200 400400 Products Products placed on placed on the the market market during during their their shelf-lifeshelf-life

Official control on fishery Official control on fishery productsproducts - - D. Residues and D. Residues and contaminantscontaminants• Fishery products can not contain Fishery products can not contain

residues and contaminants such residues and contaminants such amount which is higher than lay amount which is higher than lay down in Reg. (EC) No 1881/2006down in Reg. (EC) No 1881/2006

Official control on fishery Official control on fishery productsproducts - - E. Microbiological E. Microbiological checkschecks• Fishery products can not contain Fishery products can not contain

micro-organism dangerous to human micro-organism dangerous to human healthhealth

• (No criteria for fishery products in (No criteria for fishery products in 2073/2005)2073/2005)

Official control on fishery Official control on fishery productsproducts - - F. ParasitesF. Parasites

• Visual inspection associated with Visual inspection associated with self-self-control systemcontrol system for parasites is to be for parasites is to be carried out by the food-business operator carried out by the food-business operator according to Reg. (EC) No 2074/2005according to Reg. (EC) No 2074/2005

• Inspection have to be carried out of Inspection have to be carried out of representative samplesrepresentative samples

• Official controlOfficial control of fish and fishery products of fish and fishery products based on random sampling method for based on random sampling method for invest the presence of parasitesinvest the presence of parasites

Official control on fishery Official control on fishery productsproducts - - G. Poisonous fishery G. Poisonous fishery productsproducts• Checks are to take place to ensure that the Checks are to take place to ensure that the

following fishery products are not placed on following fishery products are not placed on the market:the market:

• 1.1. poisonous fish of the following families are poisonous fish of the following families are not placed on the market: not placed on the market: TetraodontidaeTetraodontidae, , MolidaeMolidae, , Diodontidae Diodontidae and and CanthigasteridaeCanthigasteridae;; andand

• 2.2. fishery products containing biotoxins such fishery products containing biotoxins such as as Ciguatera Ciguatera or other toxins dangerous to or other toxins dangerous to human health.human health.

DECISIONS AFTER CONTROLSDECISIONS AFTER CONTROLSFishery products are to be declared unfit for Fishery products are to be declared unfit for human consumption if:human consumption if:

• 1. organoleptic, chemical, physical or 1. organoleptic, chemical, physical or microbiological checks or checks for parasites have microbiological checks or checks for parasites have shown that they are not in compliance with the shown that they are not in compliance with the relevant Community legislation;relevant Community legislation;

• 2. they contain in their edible parts contaminants or 2. they contain in their edible parts contaminants or residues in excess of the limits or at levels where residues in excess of the limits or at levels where the calculated dietary intake would exceed the the calculated dietary intake would exceed the acceptable daily or weekly intake for humans;acceptable daily or weekly intake for humans;

• 3. they derive from poisonous fish, fishery products 3. they derive from poisonous fish, fishery products containing biotoxinscontaining biotoxins

• 4. the competent authority considers that they may 4. the competent authority considers that they may constitute a risk to public or animal health or are for constitute a risk to public or animal health or are for any other reason not suitable for human any other reason not suitable for human consumption.consumption.

Inspection of live, fresh and frozen fish; Inspection of live, fresh and frozen fish; declaration of fitness for human declaration of fitness for human consumptionconsumption

• Fish must be inspected by official Fish must be inspected by official veterinarianveterinarian

• Batch inspectionBatch inspection

• In case of suspicion on presence of In case of suspicion on presence of infectious or parasitic disease, infectious or parasitic disease, incidence of pathogen microbes, incidence of pathogen microbes, residues or toxins residues or toxins

• Detailed inspectionDetailed inspection

Inspection of live fishInspection of live fish

• Veterinarian inspection have to be Veterinarian inspection have to be carried out particular on:carried out particular on:

• Viability and general health statusViability and general health status

• Presence of infectious or parasitic Presence of infectious or parasitic diseasedisease

• Injuries and organoleptical changesInjuries and organoleptical changes

Inspection of live fishInspection of live fish

• Fish is viable and healthy if:Fish is viable and healthy if:

• Gills open and close rhythmically Gills open and close rhythmically (rhythmic respiration)(rhythmic respiration)

• Movement of muscle is activeMovement of muscle is active

• In water swim agileIn water swim agile

• Skin, scales are intactSkin, scales are intact

• No sign of diseaseNo sign of disease

• Appropriate/typical smellAppropriate/typical smell

Inspection of live fishInspection of live fish• Live fish is not fit for human consumption:Live fish is not fit for human consumption:• a, Spring viraemia of carp (SVC), Viral a, Spring viraemia of carp (SVC), Viral

haemorrhagic septicaemia (VHS), Infectious haemorrhagic septicaemia (VHS), Infectious haematopoietic necrosis (IHN);haematopoietic necrosis (IHN);

• b, in case of following diseases and extensive or b, in case of following diseases and extensive or disgusting changes:disgusting changes:– Fish pox (carp pox/warts ), Saprolegniosis (water moFish pox (carp pox/warts ), Saprolegniosis (water mouuld ld

disease), "ich" or "white spot disease,„ (disease), "ich" or "white spot disease,„ (Ichthyophthirius Ichthyophthirius multifiliismultifiliis))

– Presence of tapeworm/ round-worm,Presence of tapeworm/ round-worm,– Flukes (Monogenean flukes are primarily parasites of Flukes (Monogenean flukes are primarily parasites of

gills, skin and the oral cavity, intestine, ovipositor and gills, skin and the oral cavity, intestine, ovipositor and urinary tract)urinary tract)

– Leech infectionLeech infection– Presence of other external parasites in high amountPresence of other external parasites in high amount– Lesion of skin (ulcerated dermatitis, wound, mechanical Lesion of skin (ulcerated dermatitis, wound, mechanical

injury)injury)– Malodour in liveMalodour in live

Inspection of fresh fishInspection of fresh fish

• Have to be kept at the temperature of melting ice Have to be kept at the temperature of melting ice (0…+5°C)(0…+5°C)

• Fish flesh/meat is not frozen but spoilage is much Fish flesh/meat is not frozen but spoilage is much more slowermore slower

• Veterinarian inspection have to be carried out Veterinarian inspection have to be carried out particular on:particular on:– FreshnessFreshness– IInjuriesnjuries– Sign of spoilageSign of spoilage

• Have to be checked:Have to be checked:– MalodourMalodour– Skin, mucus, scalesSkin, mucus, scales– Fins, gillsFins, gills– Musculature,Musculature,– Abdomen, intestinesAbdomen, intestines

Inspection of fresh fishInspection of fresh fish• Not fit for human consumption:Not fit for human consumption:

• Ruined (except it was due to the lack of oxygen)Ruined (except it was due to the lack of oxygen)??• The musculature is infected with bacteria pathogens for humans,The musculature is infected with bacteria pathogens for humans,• Presence of parasites in liver or musclePresence of parasites in liver or muscle• Same diseases as in case of live fishSame diseases as in case of live fish• Following extensive or disgusting changes:Following extensive or disgusting changes:

– The skin is wrinkled, rupturedThe skin is wrinkled, ruptured– Scale is disordered, loose, easily can be removedScale is disordered, loose, easily can be removed– The eye-ball is withdrawn, or prolapsed or covered by an unspecified layer The eye-ball is withdrawn, or prolapsed or covered by an unspecified layer

or the cornea is dull, greyishor the cornea is dull, greyish– Gills are greyish-red, or dirty-brownish-green, definitively mucilaginous, Gills are greyish-red, or dirty-brownish-green, definitively mucilaginous,

still evil-smelling even after washingstill evil-smelling even after washing– The surface of fish is mucilaginous and smellingThe surface of fish is mucilaginous and smelling– The musculature is greatly discoloured, non-elastic, keep the fingerprint, The musculature is greatly discoloured, non-elastic, keep the fingerprint,

the wall of abdomen can be easily rupturedthe wall of abdomen can be easily ruptured• RRotting, stuffinessotting, stuffiness• Intoxicated, having malodour related to foreign material, or chemical Intoxicated, having malodour related to foreign material, or chemical

contamination, or level of residues are higher than the MRLcontamination, or level of residues are higher than the MRL• The histamine content higher than the prescribed threshold valueThe histamine content higher than the prescribed threshold value• If the fish was treated with antibiotic or other drug and is caught If the fish was treated with antibiotic or other drug and is caught

within the withdrawal periodwithin the withdrawal period

Inspection of frozen fishInspection of frozen fish

• Have to check frozen and defrost also:Have to check frozen and defrost also:

• skinskin

• Serous membraneSerous membrane

• Cut surfaceCut surface

• SmellSmell

• Musculature (colour, dryness, flexibility)Musculature (colour, dryness, flexibility)

• In case of marine fish the presence of In case of marine fish the presence of parasite of muscle (5 fish/batch)parasite of muscle (5 fish/batch)

Inspection of frozen fishInspection of frozen fish• Not fit for human consumption:Not fit for human consumption:• If the animal was apparently diseased before freezingIf the animal was apparently diseased before freezing• It was spoiled before freezingIt was spoiled before freezing• It was re-frozenIt was re-frozen• Infected with pathogen microbesInfected with pathogen microbes• It contains facultative pathogen or saprophyte bacteria above the It contains facultative pathogen or saprophyte bacteria above the

threshold valuethreshold value• Presence of extensive malodour for any reasonPresence of extensive malodour for any reason• Any of the following abnormalities can be detected in extended or Any of the following abnormalities can be detected in extended or

disgusting forms:disgusting forms:– The skin or the surface of section is contaminated or dried outThe skin or the surface of section is contaminated or dried out– The skin is ruptured and detached from the musculature or it is The skin is ruptured and detached from the musculature or it is

easily separableeasily separable– The gill has malodour after defrostingThe gill has malodour after defrosting– The musculature is easily ruptured and malodorousThe musculature is easily ruptured and malodorous– The musculature is dull and discoloured (yellowish-grey)The musculature is dull and discoloured (yellowish-grey)

• Intoxicated with dangerous chemical or other foreign material or if it Intoxicated with dangerous chemical or other foreign material or if it contains any kind of contaminating chemical substance or residue contains any kind of contaminating chemical substance or residue above the predetermined threshold level or it is intensively above the predetermined threshold level or it is intensively malodorous by chemical substancemalodorous by chemical substance

• The histamine concentration is above the threshold value depicted The histamine concentration is above the threshold value depicted in regulationsin regulations