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Fish and seafood can contribute to a balanced diet, as they are rich in unsaturated fatty acids, vitamins, and protein. That‘s why dietitians recommend eating 1-2 servings of fish per week.
When dealing with fish, we are generally talking about a natural product that originates in the seas. Therefore, fish and other seafood is exposed to certain abiotic environmental factors that make it susceptible to certain forms of contamination. In contrast, there are fish that are cultivated in aquatic farms, a practice known as aquaculture. Although they are brought up within controlled conditions, the use of veterinary pharmaceuticals is unavoidable due to the high density of fish and the associated risk of communicable diseases.
Fish is a very sensitive product for several reasons: it contains very valuable nutrients, provides rich flora for the growth of microorganisms such as Listeria and Vibrio bacteria, and, due to their abundance of fatty acids, environmental toxins such as dioxins or other organochlorine compounds accumulate in the fat tissue. The concentrations of these environmental toxins are therefore very high in fish that are rich in fat. In the hu man diet, fish represents the main source of methyl-mercury intake, which accumulates in internal organs such as the liver or kidneys and can lead to chronic impairments. In particular, predatory fish such as sword-fish and tuna contain large amounts of methylmercury.
Aside from environmental contaminants such as dioxins, it is particularly true for fish and seafood that the transportation, storage, and the influence of industrial processing and/or preparation in the kitchen all pose risks to the consumer.
In order to ensure the quality and safety of fish and fish products, seafood and seafood products, the GBA Group can offer you comprehensive, expert consulting and numerous product-specific analyses, thus giving you the assurance necessary to conduct business with your food products.
When dealing with fish, we are generally talking about a natural product that originates in the seas. Therefore, fish and other seafood is exposed to certain abiotic environmental factors that make it susceptible to certain forms of contamination. In contrast, there are fish that are cultivated in aquatic farms, a practice known as aquaculture. Although they are brought up within controlled conditions, the use of veterinary pharmaceuticals is unavoidable due to the high density of fish and the associated risk of communicable diseases.
Fish is a very sensitive product for several reasons: it contains very valuable nutrients, provides rich flora for the growth of microorganisms such as Listeria and Vibrio bacteria, and, due to their abundance of fatty acids, environmental toxins such as dioxins or other organochlorine compounds accumulate in the fat tissue. The concentrations of these environmental toxins are therefore very high in fish that are rich in fat. In the hu man diet, fish represents the main source of methyl-mercury intake, which accumulates in internal organs such as the liver or kidneys and can lead to chronic impairments. In particular, predatory fish such as sword-fish and tuna contain large amounts of methylmercury.
Aside from environmental contaminants such as dioxins, it is particularly true for fish and seafood that the transportation, storage, and the influence of industrial processing and/or preparation in the kitchen all pose risks to the consumer.
In order to ensure the quality and safety of fish and fish products, seafood and seafood products, the GBA Group can offer you comprehensive, expert consulting and numerous product-specific analyses, thus giving you the assurance necessary to conduct business with your food products.
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