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Listeria monocytogenes is a major foodborne pathogen which mainly infects susceptible individuals through the consumption of contaminated foods. To this end, ready-to-eat (RTE) food products are of particular concern as this microorganism is widely distributed, can survive, and even grow, under adverse conditions, and thus must be carefully controlled. In the present study, an interlaboratory ring trial was organized to evaluate an open formula qPCR-based method for the detection of L. monocytogenes. The molecular method was evaluated on a novel RTE seafood product, developed in the framework of a European project, the SEAFOODAGE (EAPA_758/2018). Six laboratories located in Spain and Portugal participated in the study, and the results obtained indicated that this new method presented high diagnostic sensitivity (100%) reaching a low limit of detection (<10 CFU/25 g) with an overall agreement with the reference method, attending to the Cohen's k, of 0.97 that is interpreted as “almost complete agreement”

Quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and direct mercury analysis were used to determine the elemental composition of 180 transformed (salt-ripened) anchovies from three different fishing areas before and after packaging. To this purpose, four decision trees-based algorithms, corresponding to C5.0, classification and regression trees (CART), chi-square automatic interaction detection (CHAID), and quick unbiased efficient statistical tree (QUEST) were applied to the elemental datasets to find the most accurate data mining procedure to achieve the ultimate goal of fish origin prediction. Classification rules generated by the trained CHAID model optimally identified unlabelled testing bulk anchovies (93.9% F-score) by using just 6 out of 52 elements (As, K, P, Cd, Li, and Sr). The finished packaged product was better modelled by the QUEST algorithm which recognised the origin of anchovies with F-score of 97.7%, considering the information carried out by 5 elements (B, As, K. Cd, and Pd). Results obtained suggested that the traceability system in the fishery sector may be supported by simplified machine learning techniques applied to a limited but effective number of inorganic predictors of origin., S využitím hmotnostní spektrometrie s ionizací v indukčně vázaném plazmatu a kvadrupólovým analyzátorem iontů (Q-ICP-MS), byl ve 180 vzorcích ančoviček stanoven multi-prvkový profil, který byl s pomocí několika algoritmů klasifikačních či regresních rozhodovacích stromů (CART, C5.0, CHAID a QUEST) využit k rozlišení geografického původu vzorků ze tří různých oblastí. Vzorky byly analyzovány před a po jejich průmyslovém zpracování. Aplikací zjednodušených technik strojového učení, využívajících omezený počet vhodně zvolených prediktorů, bylo možné dosáhnout klasifikace uvedených typů vzorků s vysokou mírou senzitivity, specificity a přesnosti.

[ES] En el presente estudio se llevó a cabo una evaluación del riesgo de histamina asociado al consumo de tres tipos de productos de la pesca: atún fresco, atún en conserva y semiconservas de anchoas en salazón. Para ello se empleó la herramienta Risk Ranger, que permite generar una clasificación de riesgos aplicando un enfoque semicuantitativo. De acuerdo con las estimaciones obtenidas, la población española presenta un riesgo bajo de intoxicación por histamina como consecuencia de la ingesta de los productos de la pesca mencionados. El atún fresco se identificó como el producto con un mayor riesgo relativo, seguido de las conservas de atún y de las semiconservas de anchoa. Así mismo, se plantearon dos posibles escenarios con el objetivo de evaluar el efecto de la ruptura de la cadena de frío sobre el riesgo de intoxicación en el atún fresco. En este sentido, el riesgo relativo pasó de un 32 a un 52 % como resultado de un abuso en la temperatura de almacenamiento. En base a estos resultados, la temperatura y tiempo de almacenamiento son los factores que más influyen en la formación de histamina en el pescado fresco. En productos de la pesca procesados, la histamina se puede controlar fácilmente mediante la aplicación de buenas prácticas higiénicas, el empleo de materias primas con una buena calidad microbiológica y la aplicación combinada de tecnologías de conservación (refrigeración, disminución de la actividad de agua, maduración enzimática, etc.), [EN] In the present study, an evaluation of the histamine risk associated with the consumption of three types of fishery products (fresh tuna, canned tuna and semi-preserved salted anchovies) was carried out. For this, the Risk Ranger tool was used, which allows to generate a risk classification applying a semi-quantitative approach. According to the estimates obtained, the Spanish population has a low risk of histamine poisoning as a consequence of the intake of the aforementioned fishery products. Fresh tuna was identified as the product with the highest relative risk, followed by canned tuna and semi-preserved anchovy. Likewise, two possible scenarios were proposed in order to evaluate the effect of breaking the cold chain on the risk of poisoning in fresh tuna. In this sense, the relative risk went from 32 to 52 % as result of an abuse in the storage temperature. Histamine can be easily controlled through the application of good hygienic practices, the use of raw materials with good microbiological quality and the combined application of preservation technologies (refrigeration, decreased water activity, enzymatic maturation, etc.)

[ES] En el presente estudio se llevó a cabo una evaluación del riesgo de histamina asociado al consumo de tres tipos de productos de la pesca: atún fresco, atún en conserva y semiconservas de anchoas en salazón. Para ello se empleó la herramienta Risk Ranger, que permite generar una clasificación de riesgos aplicando un enfoque semicuantitativo. De acuerdo con las estimaciones obtenidas, la población española presenta un riesgo bajo de intoxicación por histamina como consecuencia de la ingesta de los productos de la pesca mencionados. El atún fresco se identificó como el producto con un mayor riesgo relativo, seguido de las conservas de atún y de las semiconservas de anchoa. Así mismo, se plantearon dos posibles escenarios con el objetivo de evaluar el efecto de la ruptura de la cadena de frío sobre el riesgo de intoxicación en el atún fresco. En este sentido, el riesgo relativo pasó de un 32 a un 52 % como resultado de un abuso en la temperatura de almacenamiento. En base a estos resultados, la temperatura y tiempo de almacenamiento son los factores que más influyen en la formación de histamina en el pescado fresco. En productos de la pesca procesados, la histamina se puede controlar fácilmente mediante la aplicación de buenas prácticas higiénicas, el empleo de materias primas con una buena calidad microbiológica y la aplicación combinada de tecnologías de conservación (refrigeración, disminución de la actividad de agua, maduración enzimática, etc.), [EN] In the present study, an evaluation of the histamine risk associated with the consumption of three types of fishery products (fresh tuna, canned tuna and semi-preserved salted anchovies) was carried out. For this, the Risk Ranger tool was used, which allows to generate a risk classification applying a semi-quantitative approach. According to the estimates obtained, the Spanish population has a low risk of histamine poisoning as a consequence of the intake of the aforementioned fishery products. Fresh tuna was identified as the product with the highest relative risk, followed by canned tuna and semi-preserved anchovy. Likewise, two possible scenarios were proposed in order to evaluate the effect of breaking the cold chain on the risk of poisoning in fresh tuna. In this sense, the relative risk went from 32 to 52 % as result of an abuse in the storage temperature. Histamine can be easily controlled through the application of good hygienic practices, the use of raw materials with good microbiological quality and the combined application of preservation technologies (refrigeration, decreased water activity, enzymatic maturation, etc.)

[ES] En el presente estudio se llevó a cabo una evaluación del riesgo de histamina asociado al consumo de tres tipos de productos de la pesca: atún fresco, atún en conserva y semiconservas de anchoas en salazón. Para ello se empleó la herramienta Risk Ranger, que permite generar una clasificación de riesgos aplicando un enfoque semicuantitativo. De acuerdo con las estimaciones obtenidas, la población española presenta un riesgo bajo de intoxicación por histamina como consecuencia de la ingesta de los productos de la pesca mencionados. El atún fresco se identificó como el producto con un mayor riesgo relativo, seguido de las conservas de atún y de las semiconservas de anchoa. Así mismo, se plantearon dos posibles escenarios con el objetivo de evaluar el efecto de la ruptura de la cadena de frío sobre el riesgo de intoxicación en el atún fresco. En este sentido, el riesgo relativo pasó de un 32 a un 52 % como resultado de un abuso en la temperatura de almacenamiento. En base a estos resultados, la temperatura y tiempo de almacenamiento son los factores que más influyen en la formación de histamina en el pescado fresco. En productos de la pesca procesados, la histamina se puede controlar fácilmente mediante la aplicación de buenas prácticas higiénicas, el empleo de materias primas con una buena calidad microbiológica y la aplicación combinada de tecnologías de conservación (refrigeración, disminución de la actividad de agua, maduración enzimática, etc.), [EN] In the present study, an evaluation of the histamine risk associated with the consumption of three types of fishery products (fresh tuna, canned tuna and semi-preserved salted anchovies) was carried out. For this, the Risk Ranger tool was used, which allows to generate a risk classification applying a semi-quantitative approach. According to the estimates obtained, the Spanish population has a low risk of histamine poisoning as a consequence of the intake of the aforementioned fishery products. Fresh tuna was identified as the product with the highest relative risk, followed by canned tuna and semi-preserved anchovy. Likewise, two possible scenarios were proposed in order to evaluate the effect of breaking the cold chain on the risk of poisoning in fresh tuna. In this sense, the relative risk went from 32 to 52 % as result of an abuse in the storage temperature. Histamine can be easily controlled through the application of good hygienic practices, the use of raw materials with good microbiological quality and the combined application of preservation technologies (refrigeration, decreased water activity, enzymatic maturation, etc.)

To determine malachite green (MG) and its major metabolite, leucomalachite green (LMG) residual levels in tilapia fish, chemiluminescent enzyme immunoassay (CLEIA) was developed based on a single-chain variable fragment (scFv)-alkaline phosphatase (AP) fusion protein. At first, VH and VL gene sequences were cloned from hybridoma cell lines secreting monoclonal antibody against LMG, and then thoroughly by database-assisted sequence analysis. Finally, the productive VH and VL were assembled to an intact scFv sequence and engineered to produce scFv-AP fusion protein. The fusion protein was further identified as a bifunctional reagent for immunoassay, then a sensitive one-step CLEIA against LMG was developed with a half-maximal inhibitory concentration (IC50) and limit of detection (LOD) of 1.3 and 0.04 ng/mL, respectively. The validation results of this novel competitive CLEIA was in line with those obtained by classical HPLC method for determination of total MG in spiked and field incurred samples.

Aquafeed manufacturers have reduced, but not fully eliminated, fishmeal and fish oil and are seeking cost competitive replacements. We combined two commercially available microalgae, to produce a high-performing fish-free feed for Nile tilapia (Oreochromis niloticus)-the world's second largest group of farmed fish. We substituted protein-rich defatted biomass of Nannochloropsis oculata (leftover after oil extraction for nutraceuticals) for fishmeal and whole cells of docosahexaenoic acid (DHA)-rich Schizochytrium sp. as substitute for fish oil. We found significantly better (p < 0.05) growth, weight gain, specific growth rate, and best (but not significantly different) feed conversion ratio using the fish-free feed compared with the reference diet. Fish-free feed also yielded higher (p < 0.05) fillet lipid, DHA, and protein content (but not significantly different). Furthermore, fish-free feed had the highest degree of in-vitro protein hydrolysis and protein digestibility. The median economic conversion ratio of the fish-free feed ($0.95/kg tilapia) was less than the reference diet ($1.03/kg tilapia), though the median feed cost ($0.68/kg feed) was slightly greater than that of the reference feed ($0.64/kg feed) (p < 0.05). Our work is a step toward eliminating reliance on fishmeal and fish oil with evidence of a cost-competitive microalgae-based tilapia feed that improves growth metrics and the nutritional quality of farmed fish.

This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review. These 37 papers were coded with one or two keywords representing methods of PAHs reduction using R-based Qualitative Data Analysis library. The results showed that PAHs reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, use of marinade, preheating of products, appropriate fuel (poor in lignin), filter, collection system of juice and fat (to avoid them dripping into embers) are the main strategies which can be applied. After grilling or smoking, the methods consist of washing the surface of smoked or grilled products with hot water (60 °C) or storing smoked products packed into low density or high density polyethylene. A flowchart regrouping methods which can be used individually or in combination for PAHs reduction in smoked meat and fishery products is suggested.

Aquafeed manufacturers have reduced, but not fully eliminated, fishmeal and fish oil and are seeking cost competitive replacements. We combined two commercially available microalgae, to produce a high-performing fish-free feed for Nile tilapia (Oreochromis niloticus)-the world's second largest group of farmed fish. We substituted protein-rich defatted biomass of Nannochloropsis oculata (leftover after oil extraction for nutraceuticals) for fishmeal and whole cells of docosahexaenoic acid (DHA)-rich Schizochytrium sp. as substitute for fish oil. We found significantly better (p < 0.05) growth, weight gain, specific growth rate, and best (but not significantly different) feed conversion ratio using the fish-free feed compared with the reference diet. Fish-free feed also yielded higher (p < 0.05) fillet lipid, DHA, and protein content (but not significantly different). Furthermore, fish-free feed had the highest degree of in-vitro protein hydrolysis and protein digestibility. The median economic conversion ratio of the fish-free feed ($0.95/kg tilapia) was less than the reference diet ($1.03/kg tilapia), though the median feed cost ($0.68/kg feed) was slightly greater than that of the reference feed ($0.64/kg feed) (p < 0.05). Our work is a step toward eliminating reliance on fishmeal and fish oil with evidence of a cost-competitive microalgae-based tilapia feed that improves growth metrics and the nutritional quality of farmed fish.

This study investigated the oxidative stability and physical properties of low-fat mayonnaise fortified with electrosprayed zein capsules loaded with fish oil. A high encapsulation efficiency (EE) (83 ± 1%) was achieved in the encapsulates and semi-spherical capsules with rough surface and mean diameter of 2.4 ± 0.7 μm were obtained. The amount of primary oxidation products of the zein capsules did not increase over the storage, even though the initial content was higher compared to neat fish oil. Cryo-SEM images revealed that the capsules remained intact when they were incorporated into a water-based food matrix like mayonnaise. This explained the lower content of hydroperoxides at the end of the storage for the capsule-enriched mayonnaise (Mayo-C) when compared to mayonnaise enriched with neat fish oil (Mayo-F) (2 meq/kg oil vs. 6 meq/kg oil, respectively). Even though, volatile compounds from the secondary oxidation of omega-3, such as 2-ethylfuran and 1-penten-3-one were found in higher amounts in Mayo-F, a higher overall increase in all other secondary oxidation products was observed in Mayo-C. This increase was attributed to the formation of oxidation volatile compounds from the zein material, together with the oxidation of un-encapsulated fish oil droplets. Moreover, Mayo-C presented higher viscosity and droplet size than Mayo-F, which also increased during storage, although no further alterations of the emulsion like creaming were observed. Overall, these findings indicate the benefits of using zein as hydrophobic shell material for the development of omega-3 loaded-electrosprayed capsules intended to the enrichment of water-based food matrices when compared to the use of hydrophilic wall materials.

The aim of this study was to determine the levels of Zn, Cu, and Fe in three canned fish species marketed Serbia to see if they meet recommended daily intake requirements or exceed safety limits. We collected a total of 207 samples of canned tuna, sardine, and mackerel, in oil or tomato sauce and analysed them with inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. The highest levels were obtained for Zn (15.1 mg kg(-1)) and Cu (1.37 mg kg(-1)) in sardine in oil and tomato sauce, respectively, and for Fe (18.98 mg kg(-1)) in mackerel in tomato sauce. Our results keep within the ranges reported by several national food databases and available literature data, with a few exceptions. Our findings also single out canned sardines as the richest source of the three essential elements combined. The estimated daily intake (EDI) of the three essential elements, however, was subpar, and ranged between 0.14 % and 0.72 % of the recommended dietary allowance (RDA) for Zn, Cu, and Fe.

The aim of this study was to determine the levels of Zn, Cu, and Fe in three canned fish species marketed Serbia to see if they meet recommended daily intake requirements or exceed safety limits. We collected a total of 207 samples of canned tuna, sardine, and mackerel, in oil or tomato sauce and analysed them with inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. The highest levels were obtained for Zn (15.1 mg kg(-1)) and Cu (1.37 mg kg(-1)) in sardine in oil and tomato sauce, respectively, and for Fe (18.98 mg kg(-1)) in mackerel in tomato sauce. Our results keep within the ranges reported by several national food databases and available literature data, with a few exceptions. Our findings also single out canned sardines as the richest source of the three essential elements combined. The estimated daily intake (EDI) of the three essential elements, however, was subpar, and ranged between 0.14 % and 0.72 % of the recommended dietary allowance (RDA) for Zn, Cu, and Fe.

Органолептична характеристика рибопродукції при ураженні міксоспоридіями залежить від ступеня інвазії. При незначному ступені ураження органолептична оцінка риби задовільна, при значному – сумнівної якості. Значні фізико-хімічні зміни відбуваються в м’язовій тканині риби при високій інтенсивності інвазії., For the first time it were studied the represented quality results of physical and chemical index of fish., Органолептическая характеристика рыбопродукции поражённой миксоспоридиями рода Киdoa зависят от ступения инвазии. При незначительной степени поражения органолептическая оценка рыбы удовлетворительная. Значительные физико-химические изменения происходят в мясе рыбы при высокой интенсивности инвазии.

Органолептична характеристика рибопродукції при ураженні міксоспоридіями залежить від ступеня інвазії. При незначному ступені ураження органолептична оцінка риби задовільна, при значному – сумнівної якості. Значні фізико-хімічні зміни відбуваються в м’язовій тканині риби при високій інтенсивності інвазії., For the first time it were studied the represented quality results of physical and chemical index of fish., Органолептическая характеристика рыбопродукции поражённой миксоспоридиями рода Киdoa зависят от ступения инвазии. При незначительной степени поражения органолептическая оценка рыбы удовлетворительная. Значительные физико-химические изменения происходят в мясе рыбы при высокой интенсивности инвазии.

Органолептична характеристика рибопродукції при ураженні міксоспоридіями залежить від ступеня інвазії. При незначному ступені ураження органолептична оцінка риби задовільна, при значному – сумнівної якості. Значні фізико-хімічні зміни відбуваються в м’язовій тканині риби при високій інтенсивності інвазії., For the first time it were studied the represented quality results of physical and chemical index of fish., Органолептическая характеристика рыбопродукции поражённой миксоспоридиями рода Киdoa зависят от ступения инвазии. При незначительной степени поражения органолептическая оценка рыбы удовлетворительная. Значительные физико-химические изменения происходят в мясе рыбы при высокой интенсивности инвазии.

Органолептична характеристика рибопродукції при ураженні міксоспоридіями залежить від ступеня інвазії. При незначному ступені ураження органолептична оцінка риби задовільна, при значному – сумнівної якості. Значні фізико-хімічні зміни відбуваються в м’язовій тканині риби при високій інтенсивності інвазії., For the first time it were studied the represented quality results of physical and chemical index of fish., Органолептическая характеристика рыбопродукции поражённой миксоспоридиями рода Киdoa зависят от ступения инвазии. При незначительной степени поражения органолептическая оценка рыбы удовлетворительная. Значительные физико-химические изменения происходят в мясе рыбы при высокой интенсивности инвазии.

The article is devoted to the assessment of fish products consumption by the citizens of the region. The purpose of the research is the development and application of the tools simulating consumer demand on fish products on the example of the households in the Republic of Buryatia for the "Baikal omul" brand promotion. The authors have found that the rise of consumer demand in world fish products consumption is due to the increase of aquaculture in artificial reservoirs. On the fish market, we have observed the steady differentiation of cultivated fish and fish from natural reservoirs. The rise of prices on fish products significantly changes the segments of consumers especially depending on their incomes. We have found that fish products are significant for the citizens of the Republic of Buryatia. Some key factors of fish products consumption were established. The authors offered the methodological approach of making the survey of the population on consumption of fish products based on the cluster analysis. The methodology toolkit includes the mathematical methods of statistical and survey data processing. We have proved that fish products play an important role in the diet of the citizens of the Republic of Buryatia. There are significant differences in fish consumption according to the income of respondents. The scientific novelty of the study includes establishing the deterrent factors of fish products in the conditions of decreasing incomes and increasing prices on fish market; estimation of traditional kind of processed fish production from the lake Baikal in terms of technology of fermentation for developing a brand and its promotion outwards of local market; applying a differential approach to the analysis of consumers preferences in fish products; reasoning the deficiency of "omul with odor" brand estimation in the context of the prospect development of tourist cluster. The results can be used in marketing promotion of fermented products made of Baikal omu, Представлена разработка и применение инструментария моделирования потребительского спроса на рыбные продукты на примере домохозяйств Бурятии для обоснования продвижения бренда "байкальский омуль". Выявлено, что рост потребительского спроса в мировом потреблении рыбы обеспечивается наращиванием культивации аквакультуры в искусственных водоемах. Предложен методический подход проведения опроса населения по потреблению рыбных продуктов, основанный на кластеризации домохозяйств. Определены факторы, ограничивающие потребление рыбной продукции в условиях снижения доходов и роста цен на продукты питания, в том числе на рыбопродукты.

[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.

[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.

[EN] The objective of this paper is to identify the main challenges that arise when implementing a traceability system for fishery products. This overall objective has been divided into two more specific goals. First, get an overview of the transfer of information throughout the value chain of fisheries products. In order to give a response, it has conducted a literature review of major studies that have addressed this phenomenon. Second, analyse the main difficulties to which industry players face when implementing a traceability system. To this end, it has conducted a questionnaire aimed at technicians from the freezer and Galician canning sector. Previous research has identified that the implementation of traceability systems improves the management of the value chain and competitiveness of the company. Particularly, it allows to offer products with greater assurance of quality, greater product differentiation and improved risk management for alarms and food crises. The empirical study has concluded that there is a good documentary support of information concerning traceability of the different actors in the value chain of the Galician freezer and canning industry. Looking ahead, technicians have identified as major challenges the training, internal traceability of raw materials and especially enhanced cooperation with suppliers and the implementation of automatic data processing systems. Therefore, it is necessary to share information, enhance internal communication between actors of the chain and provide systems which allow information sharing., [ES] El objetivo de este trabajo es identificar los principales retos que surgen al implantar un sistema de trazabilidad de productos pesqueros. Este objetivo general se ha dividido en dos objetivos más específicos. En primer lugar, obtener una panorámica general de la transferencia de información a lo largo de la cadena de valor de productos pesqueros, para lo cual se ha realizado una revisión de la literatura de los principales estudios que han abordado este fenómeno. En segundo lugar, analizar las principales barreras y dificultades a las que se enfrentan los agentes del sector al implantar un sistema de trazabilidad. Para ello, se ha realizado un cuestionario dirigido a técnicos del sector congelador y conservero de Galicia. La investigación previa ha identificado que la implantación de sistemas de trazabilidad mejora la gestión de la cadena de valor y la competitividad de la empresa. En concreto, permite ofrecer productos con mayores garantías de calidad y seguridad alimentaria, una mayor diferenciación del producto y una mejor gestión del riesgo ante alarmas y crisis alimentarias. El estudio empírico ha concluido que existe un buen soporte documental de la información relativa a la trazabilidad de los diferentes agentes que participan en la cadena de valor del sector congelador y conservero gallego. De cara al futuro, se han identificado como principales retos la formación del personal, la trazabilidad interna y de las materias primas –especialmente una mayor cooperación con proveedores– y la digitalización de los sistemas. Para ello, es preciso compartir más información, potenciar la comunicación interna entre los agentes de la cadena y dotar de sistemas informáticos que permitan compartir información.

The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is necessary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain., El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportunidades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor.

The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is necessary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain., El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportunidades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor.

The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is necessary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain., El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportunidades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor.

Vis is gezond en veel consumenten beoordelen vis ook als zodanig. Toch is gezond als een kwaliteitsaspect van vis vaak geen doorslaggevende reden om vis te kiezen. Het voedingsadvies om vaker vis te eten krijgt onder veel Europese consumenten onvoldoende navolging. Het product vis heeft met gezond weliswaar een sterke troef in handen die gekoesterd moet worden, deze kwaliteit alleen schiet tekort om consumenten (meer) vis te laten eten. Productvernieuwing is een mogelijk hulpmiddel hierbij. Ter aanvulling op de gezond, als 'klassieke' kernkwaliteit van vis, wordt binnen het Europese onderzoeksproject "Diversify' gezocht naar innovatieve ideeën met aantrekkingskracht op hedendaagse consumenten, waarbij meer specifiek oog is voor vijf nieuwe kweeksoorten.

[EN] The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is neces-sary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain, [ES] El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportuni-dades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor

The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is necessary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain., El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportunidades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor.

Heldere herleidbaarheid betekent dat kenmerken die bij verkoop worden toegekend aan visproducten terug te herleiden zijn in de keten. Het gaat daarbij om aspecten als de vissoort, maar ook de geografische oorsprong en de processing van de vis. Om de consument volledig inzicht te bieden in productinformatie is de etiketteringswetgeving ((EU) 1169/2011) recent aangescherpt en dienen dergelijke aspecten op het etiket vermeld te worden. In dit project is onderzocht welke administratieve en analytische methoden gebruikt kunnen worden om de voorgeschiedenis van visproducten aan te tonen. Er is gewerkt aan vier deelprojecten die door de projectpartners als prioriteit werden aangemerkt: administratieve traceerbaarheid in de kabeljauwketen, aantonen van watergehaltes in garnalen, vaststellen van geografische oorsprong van witpootgarnalen en onderscheid tussen verse en ontdooide vis. De resultaten van deze vier onderzoeken zijn in dit rapport beschreven.

In het kader van de komende aanlandingsplicht van ondermaatse vis is de sector geïnteresseerd in mogelijkheden om deze aanvoer te laten bijdragen tot het inkomen. De vraag werd gesteld welke producten zouden kunnen worden gemaakt uit visafval (snijafval als koppen en staarten en ingewanden en discards). Monsters van dergelijk visafval werden verzameld aan boord van de FD283 van de firma Geertruida B.V. en geanalyseerd in een verscheidenheid van mogelijke verwerkingsprocessen, zowel aan boord (continue en batch hydrolyse met toegevoegde enzymen) als aan de wal (productie van bioactieve peptiden door hydrolyse, productie van vismeel en visolie) door Food and Bio-based Research (FBR) van Wageningen UR en VFC/Lipromar te Cuxhaven.

Vanaf januari 2016 wordt de discard regelgeving vanuit de EU aangepast. Dit betekent dat de sector zich moet committeren aan deze regelgeving. Hierdoor zullen de niet gewenste vangsten die op dit moment nog overboord gaan, aangeland moeten worden. Er is een traject ingezet om de kansen tot valorisatie van de discards te ontwikkelen. In een separaat traject is bepaald welke hoeveelheden van soorten er vanaf 1 januari 2016 vanuit de demersale visserij zullen worden aangeland. In voorliggend technisch rapport wordt deze analyse verder vormgegeven door een beschrijving te geven van de nutritionele waarde van de discards.

Vis is gezond en veel consumenten beoordelen vis ook als zodanig. Toch is gezond als een kwaliteitsaspect van vis vaak geen doorslaggevende reden om voor vis te kiezen. Het voedingsadvies om vaker vis te eten krijgt onder veel Europese consumenten onvoldoende navolging. Het product vis heeft met gezond weliswaar een sterke troef in handen die gekoesterd moet worden, deze kwaliteit alleen schiet tekort om consumenten (meer) vis te laten eten. Productvernieuwing is een mogelijk hulpmiddel hierbij. Ter aanvulling op gezond, als 'klassieke' kernkwaliteit van vis, wordt binnen het Europese onderzoeksproject 'Diversity' gezocht naar innovatieve ideeën met aantrekkingskracht op hedendaagse consumenten, waarbij meer specifiek oog is voor vijf nieuwe kweekvissoorten.

Nederland is een visvangende natie, maar bepaald geen visetend land. Hoe komt dat toch? Hans Dagevos, werkzaam als consumptie socioloog bij het LEI, ging in opdracht van collega Wim Zaalmink (coördinator kenniskringen in de visserij) op zoek naar het antwoord op deze vraag. Conclusie is dat de sector vooral vanuit voedings- en gezondheidsoogpunt, een aantal ijzersterke troeven in handen heeft die kunnen bijdragen aan een hogere consumptie.

[EN] The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is neces-sary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain, [ES] El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportuni-dades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor

Overzicht van de activiteiten van het Nederlands Visbureau in 2014 en een vooruitblik op de activiteiten in 2015.

[EN] The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is neces-sary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain, [ES] El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportuni-dades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor

[EN] The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is neces-sary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain, [ES] El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportuni-dades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor

De Kenniskring Binnenvisserij heeft de potenties voor zoetwaterkreeft uitgediept tijdens een bijeenkomst. Een verslag.

Iglo gaat consumenten voorlichten over het bewaren van voeding en invriezen om voedselverspilling tegen te gaan en werkt mee aan duurzaamheids keurmerken ASC en MSC voor vis.

Nederland is een visvangende natie, maar bepaald geen visetend land. Hoe komt dat toch? Hans Dagevos, werkzaam als consumptie socioloog bij het LEI, ging in opdracht van collega Wim Zaalmink (coördinator kenniskringen in de visserij) op zoek naar het antwoord op deze vraag. Conclusie is dat de sector vooral vanuit voedings- en gezondheidsoogpunt, een aantal ijzersterke troeven in handen heeft die kunnen bijdragen aan een hogere consumptie.

[EN] The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is neces-sary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain, [ES] El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportuni-dades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor

[EN] The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of networks between actors along the value chain. The creation of these networks would not only facilitate value chains with high levels of security but also would inform the consumer about the relevant intrinsic properties that provide the product quality (e.g origin). Regarding the signaling of traceability, clear, credible and easy to use informative signals need to be implemented. Finally, it is neces-sary to improve the process of authentication or verification of intrinsic properties at critical points of the value chain, [ES] El objetivo de este trabajo es proponer un marco conceptual que facilite a las empresas la implantación de la trazabilidad en el sector pesquero y permita aprovechar al máximo todas sus oportuni-dades. El marco conceptual propuesto está fundamentado en crear redes de cooperación entre los agentes de la cadena de valor. La creación de este tipo de redes no solo facilitaría la creación de cadenas de valor más seguras sino también permitiría informar al consumidor sobre las propiedades intrínsecas relevantes que dotan de calidad al producto (ej. origen). En cuanto a la señalización de la trazabilidad, se demanda la creación de indicadores claros, creíbles y fáciles de utilizar por el consumidor. Por último, se hace necesario mejorar el proceso de autenticación o verificación de las propiedades intrínsecas en los puntos críticos de la cadena de valor

BackgroundOver the past 10 years, research into environmental risk factors for autism has grown dramatically, bringing evidence that an array of non-genetic factors acting during the prenatal period may influence neurodevelopment.MethodsThis paper reviews the evidence on modifiable preconception and/or prenatal factors that have been associated, in some studies, with autism spectrum disorder (ASD), including nutrition, substance use and exposure to environmental agents. This review is restricted to human studies with at least 50 cases of ASD, having a valid comparison group, conducted within the past decade and focusing on maternal lifestyle or environmental chemicals.ResultsHigher maternal intake of certain nutrients and supplements has been associated with reduction in ASD risk, with the strongest evidence for periconceptional folic acid supplements. Although many investigations have suggested no impact of maternal smoking and alcohol use on ASD, more rigorous exposure assessment is needed. A number of studies have demonstrated significant increases in ASD risk with estimated exposure to air pollution during the prenatal period, particularly for heavy metals and particulate matter. Little research has assessed other persistent and non-persistent organic pollutants in association with ASD specifically.ConclusionsMore work is needed to examine fats, vitamins and other maternal nutrients, as well as endocrine-disrupting chemicals and pesticides, in association with ASD, given sound biological plausibility and evidence regarding other neurodevelopmental deficits. The field can be advanced by large-scale epidemiological studies, attention to critical aetiological windows and how these vary by exposure, and use of biomarkers and other means to understand underlying mechanisms.

BackgroundOver the past 10 years, research into environmental risk factors for autism has grown dramatically, bringing evidence that an array of non-genetic factors acting during the prenatal period may influence neurodevelopment.MethodsThis paper reviews the evidence on modifiable preconception and/or prenatal factors that have been associated, in some studies, with autism spectrum disorder (ASD), including nutrition, substance use and exposure to environmental agents. This review is restricted to human studies with at least 50 cases of ASD, having a valid comparison group, conducted within the past decade and focusing on maternal lifestyle or environmental chemicals.ResultsHigher maternal intake of certain nutrients and supplements has been associated with reduction in ASD risk, with the strongest evidence for periconceptional folic acid supplements. Although many investigations have suggested no impact of maternal smoking and alcohol use on ASD, more rigorous exposure assessment is needed. A number of studies have demonstrated significant increases in ASD risk with estimated exposure to air pollution during the prenatal period, particularly for heavy metals and particulate matter. Little research has assessed other persistent and non-persistent organic pollutants in association with ASD specifically.ConclusionsMore work is needed to examine fats, vitamins and other maternal nutrients, as well as endocrine-disrupting chemicals and pesticides, in association with ASD, given sound biological plausibility and evidence regarding other neurodevelopmental deficits. The field can be advanced by large-scale epidemiological studies, attention to critical aetiological windows and how these vary by exposure, and use of biomarkers and other means to understand underlying mechanisms.

Vanuit verschillende perspectieven is gezocht naar mogelijke antwoorden op de vraag waarom de visconsumptie in het Nederland van vandaag relatief gering is.

Het project Kenniskringen in de Visserij is gericht op het beantwoorden van kennisvragen die door vissers samen met wetenschappers worden geformuleerd en die gerelateerd zijn aan verduurzaming van de visserij. Vanuit verschillende kenniskringen, en specifiek de kenniskring Flyshoot-visserij, kwam de vraag om meer inzicht te krijgen in de verschillende keurmerken voor verse vis. Welke keurmerken zijn er, wat betekenen deze keurmerken, hoe belangrijk zijn ze en hoe belangrijk zijn ze voor de visserspraktijk

The objective of this market study is to investigate the potential short- and long-term benefits for investors to invest in the production of pangasius with a trademark based on ASC certification, for the retail and food service market segments in the EU market.

A growth experiment was conducted on juvenile red sea bream, Pagrus major to investigate the effect of the inclusion in fish diets, of tuna meat by-product hydrolysate which was processed through enzymatic hydrolysis using a commercially available enzyme, derived from Bacillus subtilis. Six experimental diets were formulated in the experiment. Three diets contained 50, 150 and 250 g/kg of TPM-H (tuna meat by-product hydrolysate), and two diets with the unprocessed TPM (tuna meat by-product) at an inclusion level of 50 and 250 g/kg. A control diet was formulated without any addition of the test ingredients. Treatment diets were fed ad libitum to juvenile fish with an initial average body weight of 0.81 ±0.13 g for 56 days. Results of the feeding trial suggest that the inclusion of TPM-H at 250 g/kg in fish diets improved body weight gain rate (3271.58%), feed intake (24.55 g/fish/56 days) and feed conversion efficiency (1.12) of the fish. Apparent nutrient digestibility of hydrolyzed tuna meat by-product improved compared to the unhydrolyzed ingredient. These results suggest that TPM processed as hydrolysates can be efficiently utilized by fish.

In Stellendam is het nieuwe concept 'Zuidwestervis' gelanceerd. Hiermee wordt de strijd aangegaan met de (kweek)vis die van ver komt, maar die het meest gegeten wordt in Nederland. Bij Zuidwestervis werken 6 visserijbedrijven, UFA, de Zeeuwse Visveiling, visverwerker Royal Dutch Seafood en Agrimarkt samen om duurzaam gevangen vis uit de eigen streek zo vers mogelijk en tegen een concurrerende prijs in het schap van de supermarkt te krijgen. Op pagina 7 meer uitleg over Zuidwestervis: schol en tong met ambitie.

Voor het eerst is in Nederland de multiresistente ESBL-bacterie aangetroffen in het visschap. Deze bacterie werd bij een Nederlandse horecagroothandel gevonden op black tiger garnalen uit Vietnam.