By Martins, Cristina; Soares, Nuno; Vicente, António A
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Additional info for Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation
Increased levels of fish consumption during pregnancy and lactation have been linked to a significant reduction in incidences of pre‐term labor and delivery, Fishery sector 23 the risk of intrauterine growth restriction, and pregnancy‐induced hypertension, and are also associated with increases in a child’s intelligence quotient (IQ) (Sidhu 2003). Nevertheless, both elemental mercury and methyl mercury exhibit high toxicity to the central and peripheral nervous systems because mercuric ions concentrate in the brain.
From the Codex Alimentarius website2 it is possible to conclude that the majority of the publications are Standards (63%), followed by Guidelines (21%) and Codes of Practice (14%). The first code published by CAC was the Recommended International Code of Practice – General Principles of Food Hygiene in 1969, which specified the essential principles of food hygiene applicable at all stages of the food chain from production to final consumption. The current version of this code also includes (in Annex) the HACCP and the guidelines for its implementation, adopted by CAC in 1997 (FAO 1998).
Quality is the perception that the consumer has of a series of attributes of the product, according to her/his own scale of appreciation. These attributes can be manifold. It is very common to relate food quality to the sensory characteristics of the product, since these are the attributes that are more instinctively perceived by the senses at the time of purchase or consumption. But even for characteristics such as color, odor, and taste, the appreciations can be different from one consumer to another.