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Abstract

Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma.Due to their specific characteristics for varying many types, they have both advantages and disadvantages relating to seafood health risks that makes them difficult to identify, establish effective preventive and/or monitoring procedures. In this paper, the most common seafood health hazards were evaluated under five main traditional fish processing methods. The preventive measures were discussed along with effective monitoring in Hazard Analysis Critical Control Points (HACCP) system application for specific products by reviewing current literature and regulations under this subject. Seafood safety hazards were evaluated under two sections as 'raw material receiving and storage stage before processing including other ingredients and packaging materials', and 'processing and storage stage'.Although it is easy to prevent certain health hazards at the receiving stage, some of them have to be monitored from harvesting along with processing until consumption. The most common seafood health hazards, which threathens TFPs, were mainly found as histamine, parasites, Listeria monocytogenes and Clostridium botulinum, and they were discussed under each process type. In the scope of this study, preventive measures and further studies related to major health hazards are suggested under each specific TFPs.

Factors affecting smoked fish quality: a review

“…Fish may contain pathogenic bacteria Clostridium botulinum (type E), Staphylococcus aureus, Vibrio parahaemolyticus and it grows in raw fish. Its growth is decreased in frozen fish, or in cold storage (0 till 4 °C) (Köse, 2010). In fresh fish (sprats) the histamine was detected from 5 samples in 3 samples when fish were smoked.…”

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“…The permitted level of histamine varies according to countries. However, legally permitted level of FDA is 50 ppm, while 100 ppm is allowed by EU or Turkish government (EU Directive, 2005a;Köse, 2010;FDA, 2011). Histamine levels obtained in this study were found well below the permitted levels set by various authorities.…”

“…Various hot and cold smoked fish products from both wild (anchovy, bonito and herring) and cultured fish (trout and salmon) species are also produced and marketed in Turkey. Some of these products are exported to Europe and USA (Köse, 2010;Köse et al, 2010). However, frozen fish products can be prone to quality losses such as protein denaturation, color deterioration, weight decrease, oxidation of lipids and textural changes due to the freezing and storage conditions (Foegeding et al, 1996).…”

Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing

“…Scombridae fish are among perishable foodstuff with a relatively high rate of post-capture weathering due to its chemical, physical and microbiological characteristics. Various conservation and processing measures have been adopted to increase the lifespan and preserve the nutritional qualities of scombrid fish, such as drying, smoking, salting and fermentation (Esteves & Aníbal, 2019;Kose, 2010;Mol et al, 2008). Smoking is one of the oldest techniques used to process and preserve scombrid fish and having an important historical and economic role for human food.…”