• The Fisheries cooperation and training ship Intermares hosted an advanced course in October organised by CIHEAM Zaragoza and the Spanish Ministry of Agriculture, Fisheries and Food (MAPA) through the General Secretariat for Fisheries (SGP)
• The course covered a wide range of reference methods and innovative approaches for a better control of fish safety, quality and traceability across the fish value chain

The constant rise in the consumption of fishing and aquaculture products is paralleled by a significant increase in the implementation of fish quality and safety standards. Quality, safety and traceability are key aspects across the fish value chain, from primary production to the final consumer. Seafood covers a wide range of species, production systems (capture fisheries or aquaculture), forms of processing and geographical origin, each posing different risks for quality, safety and traceability.

It is crucial to have a precise understanding of fish composition and any alterations that may occur during handling, processing, conservation, distribution and sale to adopt appropriate quality and safety assessment approaches. Fish safety issues may be related to rapid decomposition of fish or the presence of heavy metals, parasites, toxins or drug residues. Besides, fish and fishery products are among the most-widely sold food products worldwide and are the most susceptible to fraud and authenticity issues. The wide diversity of species, geographical origins, production systems, handling, transformation and sales processes makes it difficult to identify these products correctly simply through visual inspection.

In order to guarantee sustainability and satisfy current demands from the seafood supply chain, seafood inspectors and sector professionals must be acquainted with the use of a wide variety of reference methods and innovative approaches (sensorial, microbiological, chemical, physical etc.) to ensure better control of fish safety, quality and traceability.

Training to improve fish safety, quality and traceability

In order to respond to this situation, the Spanish Ministry of Agriculture, Fisheries and Food (MAPA), through the General Secretariat for Fisheries (SGP), and CIHEAM Zaragoza organised an advanced course in October on board the fisheries cooperation and training ship Intermares, moored in the Port of Vigo. The course aimed to explore in detail the current quality standards and challenges faced by the fish value chain and offer a practical vision of the methods deployed to ensure fish quality, safety and traceability.

The training addressed reference methods, applications, and current standards, integrating lectures and practical sessions to conduct chemical, physical, microbiological, parasite and sensorial analyses. Participants explored different traceability tools to assure authenticity (species, geographical origin and production methods) and combat fraud across the value chain. They also addressed legislation on seafood labelling and visited a number of fishmongers to analyse the labelling of several fresh or processed fish products.

The scientific coordination of the course was provided by Carmen González Sotelo, researcher from the Institute of Marine Research (IIM-CSIC Vigo). Nine guest lecturers from the IIM-CSIC Vigo, and ANFACO-CECOPESCA, Azti, the FAO, and Sanidad Exterior of the Spanish Ministry of Health, shared their expertise with 22 professionals from 12 countries (Albania, Argentina, Egypt, Greece, India, Madagascar, Morocco, Spain, Tunisia, Türkiye, the United Kingdom and Uruguay) working in public institutions and firms in fisheries, aquaculture, quality control labs and certification bodies related to the evaluation and management of fish quality, safety and traceability.

Participants engaged in discussions and widened their knowledge on the most relevant topics within their professional context. Examples included legislation in force on border control, or traceability and labelling of fish products in Europe. They debated issues related to verification of the information required by each legislation or the possible benefits or problems derived from the implementation of quality labelling for seafood products, for example, geographical designations of origin. Another aspect raising interest and debate were changes that take place post mortem and how they affect fish quality, posing specific problems in aquaculture plants. This led to the establishment of possible future collaborations between participants.

The theoretical sessions were complemented with practicals addressing specific questions related to their work: molecular biology techniques to identify fish species and for other safety applications, classical microbiological techniques, and rapid methods to determine fish quality (Torrymeter and NIR), and verify authenticity (qPCR). Participants also worked in teams to determine the level of compliance on seafood labels on products sold in local supermarkets. This practical session raised questions and debate between lecturers and participants that undoubtedly enriched the learning experience for all.perspectivas diversas que sin lugar a duda enriquecieron el aprendizaje de todas las personas asistentes.

Standards and good practices

In order to help countries improve their monitoring systems of the quality and safety of fish and fish products and guarantee consumer protection, strict policies, standards and guidelines for best practices are being adopted at national, regional and international level.

i) The objective of the  Common Fisheries Policy (CFP) is to ensure that fishing and aquaculture activities contribute to long-term environmental, economic and social sustainability. This guarantees the traceability, safety and quality of products sold in the EU; enhances the sustainability of the fishing sector, including small-scale fisheries, and provides market support to supply healthy foods at affordable prices for consumers.

ii) The objectives and working programme of the Codex Alimentarius of the United Nations (FAO and WHO), aim to guarantee safe good food for everyone - everywhere. International food standards, guidelines and codes of practice contribute to the safety, quality and fairness of the international food trade. The numerous guidelines that have been drawn up for fish and fish products (sensory evaluation, model of certificate), codes (code of practice for fish and fish products), standards (smoked fish, salted fish, canned fish, frozen fish, etc.), together with the creation of the Codex Committee on Fish and Fishery Products, indicate the complexity of the topic and the relevance of the objectives of this course.