Review of standard regulations on the processing of fishery products in Indonesia

Standards for processing fishery products are intended to provide quality assurance and safety for fishery products. The implementation of standards involves various parties, including the governments, business actors, and consumers. Regulation on the application of standards need to be issued so that it can provide optimal benefits in accordance with the objectives of the standard. This study aimed to review the regulations regarding the application of standards governing the implementation of a quality assurance system and food safety in fishery products. This study is a policy review on legal and documents related to processed fish products. The application of standards is to provide an understanding of the methods, to practices how to produce fishery products in accordance with the requirements and food safety concerns, as well as to meet the regulatory requirements. The standards for fishery processing products include regulations in several ministries which include SKP, PMMT/HACCP, Distribution License, Halal, and SNI. The standards are enforced by some institutions that have the potential for over-regulation and duplication. The regulations need to be simplified and integrated to hinder fishery business yet improving the business ecosystem. The Government stipulated the CK Law and its derivative regulations to simplify the regulations without ignoring the food safety requirements and ensuring a conducive business environment. After being fully implemented, the effectiveness of the CK Law needs to be reviewed for improving the implementation of regulations, particularly for fish and fishery products in the future.

Assessment of the Impact on Human Health of the Presence of Norovirus in Bivalve Molluscs: What Data Do We Miss?

In the latest One Health ECDC EFSA technical report, Norovirus in fish and fishery products have been listed as the agent/food pair causing the highest number of strong-evidence outbreaks in the EU in 2019. This review aims to identify data gaps that must be filled in order to increase knowledge on Norovirus in bivalve molluscs, perform a risk assessment and rank the key mitigation strategies for this biological hazard, which is relevant to public health. Virologic determinations are not included in any of the food safety and process hygiene microbiologic criteria reflected in the current European regulations. In addition, the Escherichia coli-based indices of acceptable faecal contamination for primary production, as well as the food safety criteria, do not appear sufficient to indicate the extent of Norovirus contamination. The qualitative risk assessment data collected in this review suggests that bivalve molluscs present a high risk to human health for Norovirus only when consumed raw or when insufficiently cooked. On the contrary, the risk can be considered negligible when they are cooked at a high temperature, while information is still scarce for non-thermal treatments.

Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.

A Review of Recent Studies Employing Hyperspectral Imaging for the Determination of Food Adulteration

Applications of hyperspectral imaging (HSI) methods in food adulteration detection have been surveyed in this study. Subsequent to the research on existing literature, studies were evaluated based on different food categories. Tea, coffee, and cocoa; nuts and seeds; herbs and spices; honey and oil; milk and milk products; meat and meat products; cereal and cereal products; and fish and fishery products are the eight different categories investigated within the context of the present study. A summary of studies on these topics was made, and articles reported in 2019 and 2020 were explained in detail. Research objectives, data acquisition systems, and algorithms for data analysis have been introduced briefly with a particular focus on feature wavelength selection methods. In light of the information extracted from the related literature, methods and alternative approaches to increasing the success of HSI based methods are presented. Furthermore, challenges and future perspectives are discussed.

Analysis of Notifications of Rapid Alert System concerning Parasites in Fishery Products

Fish and fishery products are one of Morocco’s most important export products. Fish parasitism is a natural worldwide phenomenon. Fish parasites have a very wide distribution and are found in both the northern and the southern hemispheres of the globe. The present study aimed to assess parasitic infestation in fishery products by analyzing notifications available in the European rapid alert system for food and feed. The analysis involved 663 notifications registered from 2001 to 2019 on the grounds of parasitic infestation. For Morocco, 651 notifications concerning the different exported food products were analyzed. Among the 663 notifications for the presence of parasites, 161 (24.3%) were border rejections. A total number of 20 countries have been detected with the presence of parasites in their exported fish and fish products. The main fish species concerned with this hazard were Hake (26%), Silver Scabbardfish (10.5%), and Angler (9.3%). In Morocco, among the 651 notifications, 373 concerned with seafood (57.2%). The number of border rejections of fishery products was 220 that is 33.8% of overall notifications. Fish and fish products category are the most concerned with 170 rejections (26.1%), with 64 notifications due to the presence of parasites (37.6%). The Silver Scabbardfish was the species most affected by parasite infestations (23.5%), followed by European Anchovy (12.5%) and Swordfish (10.9%). In conclusion, the nematode Anisakis is the most common parasite in fish infestation while the plerocercoïd larvae of the Cestoda Gymnorhynchus gigas seems to have a predilection to infest the Atlantic Pomfret (Brama brama).

Analyzing Consumer Preferences for Credence Attributes of Fish and Fishery Products in Davao City, Philippines

Fish remains among the essential diet components in a typical Filipino household. As fish consumption rises, the manner of how it is caught is in question as it affects the quality of the fish. This study aims to analyze the importance of the two credence attributes of environmental sustainability and food safety in fish and fishery products in Davao City, Philippines. Conjoint analysis was used to analyze consumer preference by estimating the consumer’s utility function. From the preference model, the relative importance of the considered attributes in descending order are food safety certification, sustainability practice information, and extent of good animal welfare for target and non-target species. Three major segments of seafood consumers (N = 300) were clustered in terms of policy preferences. These are consumers who preferred policies on food safety certification and traceability system (77%), consumers who preferred policies regarding food safety certification and environmental sustainability certification (16%), and consumers who highly preferred only food safety certification (7%). Using multinomial logistic regression, the factors affecting preferences were found to be average price per kilogram for capture fishery products, barangay (i.e., village) classification, household size, retail outlet choice, sex, frequency of buying, beliefs and practices regarding environmental sustainability and environmental concerns, age, years of education, and frequency of buying fish. The study showed the potential of environmental sustainability and food safety attributes in influencing the purchasing decisions of the consumers.