Resource type:
Peer review
Link:
This report from FAO and WHO discusses the importance of water quality in fish production and processing. It examines microbiological risks associated with water use, outlines safety and quality standards, and provides case studies from different countries. The document highlights the need for better water management, monitoring, and risk assessment in the seafood industry. It also emphasizes the role of hazard analysis and critical control points (HACCP) in ensuring food safety and public health.
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