Fisheries and Seafood Processing
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Questions and Answers

What percentage of the current fish harvest is discarded as waste?

  • 30%
  • 60%
  • 50% (correct)
  • 20%

    • What limits the utilization of harvested fish?

  • Insufficient aquaculture
  • Lack of processing methods
  • Contamination problems and chemical/microbiological contamination (correct)
  • Water resources

    • Why is it necessary to improve fish preservation?

  • To reduce water usage
  • To reduce chemical contamination
  • To increase aquaculture
  • To minimize spoilage and process fish into appealing products (correct)

    • What can be obtained from fish waste?

    <p>Fatty acids, polypeptides, and amino polysaccharides</p> Signup and view all the answers

    What is essential for increasing the efficiency of fish processing?

    <p>Combining conventional and modern processing methods</p> Signup and view all the answers

    Why is it important to upscale scientifically proven methods to new processing technologies?

    <p>To utilize fish waste more effectively</p> Signup and view all the answers

    What are the primary stages in the utilization of fish waste?

    <p>Separation of collagens, gelatins, bioactive peptides, edible fish oils, and chitosan</p> Signup and view all the answers

    What is a limitation faced by efforts to increase aquaculture?

    <p>Water resources and contamination problems</p> Signup and view all the answers

    What percentage of fish is lost as non-edible components?

    <p>40%</p> Signup and view all the answers

    What is the estimated percentage of post-harvest loss of fish due to quality and safety problems?

    <p>35%</p> Signup and view all the answers

    What percentage of edible-quality food fish is diverted, mainly for feed?

    <p>11%</p> Signup and view all the answers

    What is the main purpose of improving processing and preservation of fish?

    <p>To ensure food-fish safety</p> Signup and view all the answers

    What is the estimated percentage of fish waste that can be converted into novel products through value addition?

    <p>50%</p> Signup and view all the answers

    Why do contaminants in water impair product safety of fish?

    <p>They reduce the sensory qualities of fish muscles</p> Signup and view all the answers

    What is the percentage range of post-harvest loss of fish due to quality and safety problems?

    <p>20-75%</p> Signup and view all the answers

    What is the main challenge in domestic handling of fish?

    <p>Preserving the captured fish</p> Signup and view all the answers

    What is the percentage of edible fish components that are used in domestic handling?

    <p>50-60%</p> Signup and view all the answers

    What is the purpose of utilizing fish waste?

    <p>To meet the increasing food demands and attain profits</p> Signup and view all the answers

    What is the main purpose of purification in fish processing?

    <p>To meet food quality and safety standards</p> Signup and view all the answers

    What is the estimated percentage of post-harvest loss of fish due to quality and safety problems?

    <p>35%</p> Signup and view all the answers

    What is the main contribution of this article?

    <p>To provide avenues for utilizing fish waste</p> Signup and view all the answers

    What is the role of artificial intelligence in fish processing?

    <p>To address food safety and derive the best out of fish processing</p> Signup and view all the answers

    What is the estimated percentage of edible-quality food fish consumed by humans in 2020?

    <p>89%</p> Signup and view all the answers

    What is the main goal of reducing post-harvest loss of fish?

    <p>To reduce waste and generate new processed fish products</p> Signup and view all the answers

    What is the estimated percentage of non-edible components of fish?

    <p>40%</p> Signup and view all the answers

    What is the main reason for the need to increase fish production?

    <p>To meet the growing demand for fish</p> Signup and view all the answers

    What is the role of China and India in fish production?

    <p>They play a major role in increasing inland fisheries</p> Signup and view all the answers

    What is the nutritional value of fish?

    <p>Fish is a source of both essential amino acids and highly unsaturated fatty acids</p> Signup and view all the answers

    What is the primary challenge in the fish industry?

    <p>Minimizing spoilage and extending shelf-life</p> Signup and view all the answers

    What percentage of losses in the fish industry can be attributed to fish waste?

    <p>50%</p> Signup and view all the answers

    What is the purpose of value addition in fish waste?

    <p>To convert waste into novel products and attain profits</p> Signup and view all the answers

    What is the main reason for the high vulnerability of fish to microbial activity?

    <p>High-water activity of fish muscles</p> Signup and view all the answers

    What is the outcome of autolysis and oxidation in fish?

    <p>Production of unappealing constituents</p> Signup and view all the answers

    What is the role of endogenous enzymes in fish?

    <p>To trigger autolysis</p> Signup and view all the answers

    What is the main reason for the spoilage of fish?

    <p>All of the above</p> Signup and view all the answers

    What is the significance of the saline environment in the marine ecosystem?

    <p>It reduces the growth of pathogenic microorganisms</p> Signup and view all the answers

    What is the main reason why pathogenic microorganisms tend to grow more commonly in coastal waters of the sea?

    <p>Due to the nutrients discharged by inland waterways</p> Signup and view all the answers

    What is the result of symbiosis among spoilage bacteria in fish?

    <p>Enhanced spoilage and spread of pathogenic bacteria</p> Signup and view all the answers

    What is the importance of utilizing fish waste in sustainable circular economies?

    <p>It is an important step in sustainable circular economies</p> Signup and view all the answers

    What is the source of hazardous biotoxins from tropical regions?

    <p>Upwelling regions of the Indian Ocean</p> Signup and view all the answers

    What is the primary goal of research in the fish industry?

    <p>To make fish safe for human consumption</p> Signup and view all the answers

    What is the impact of avoiding fishing in infected marine locations?

    <p>Reduced biotoxin contamination of fish</p> Signup and view all the answers

    What is the source of Vibrio parahaemolyticus contamination in fish?

    <p>Coastal contaminations</p> Signup and view all the answers

    What is the impact of global warming on biotoxin production?

    <p>Increased biotoxin production</p> Signup and view all the answers

    What is the role of Vibrio cholerae in marine environments?

    <p>Producing exotoxins and a blood coagulation factor</p> Signup and view all the answers

    What is the impact of eutrophication on Vibrio cholerae?

    <p>Increased prevalence of Vibrio cholerae in rivers and reservoirs</p> Signup and view all the answers

    What is the role of ballast water discharge in spreading biotoxins?

    <p>Enhancing the spread of biotoxins</p> Signup and view all the answers

    What is the potential solution to prevent biotoxin contamination of fish?

    <p>Implementing preventive control through digital imaging of ocean surfaces</p> Signup and view all the answers

    What is the source of toxic metal residues, such as arsenic, mercury, and lead, in the oceans?

    <p>Weathering of rocks and anthropogenic activities</p> Signup and view all the answers

    How are PAHs released into waterways?

    <p>Through the burning of fossil fuels</p> Signup and view all the answers

    What is the fate of arsenic in seawater?

    <p>It is converted to less toxic arsenobutane</p> Signup and view all the answers

    What is the primary route of absorption of OC pesticide residues in fish?

    <p>Through the gills</p> Signup and view all the answers

    Why are sword fish and tuna fish of concern in terms of food safety?

    <p>They are exposed to high levels of mercury and cadmium</p> Signup and view all the answers

    What is the current trend in the use of OC pesticides in African and Asian countries?

    <p>Their use continues, despite knowledge of their hazards</p> Signup and view all the answers

    What is the fate of benzo[a]anthracene in Nigerian waters?

    <p>It is reported in the waters</p> Signup and view all the answers

    What is the source of lead in fish?

    <p>Atmospheric deposition</p> Signup and view all the answers

    What is the significance of methyl mercury in food safety?

    <p>It is a neurotoxin</p> Signup and view all the answers

    What is the primary consequence of the uncontrolled release of petroleum products from refineries and other sources?

    <p>Increased food safety concerns through contamination of food fish</p> Signup and view all the answers

    What type of contaminant is Clostridium?

    <p>Microbial</p> Signup and view all the answers

    What is the primary source of sea pollutants?

    <p>Disposals from land</p> Signup and view all the answers

    What is the effect of Listeria monocytogenes on fish?

    <p>It causes food safety hazards</p> Signup and view all the answers

    What is the primary route of absorption of organochlorine pesticide residues in fish?

    <p>Through the gills</p> Signup and view all the answers

    What is the effect of increasing sea levels on contaminants in fish?

    <p>It increases the amount of contaminants</p> Signup and view all the answers

    What is the impact of Staphylococcus aureus on food safety?

    <p>It poses food safety hazards</p> Signup and view all the answers

    What is the purpose of establishing guidelines for histamine production?

    <p>To ensure food safety</p> Signup and view all the answers

    What is the primary source of antibiotic residues in fish?

    <p>Farms</p> Signup and view all the answers

    What is the impact of Listeria monocytogenes on food processing plants?

    <p>It poses problems for post-harvest fish handling and processing</p> Signup and view all the answers

    What is the effect of consuming fish carrying antibiotic residues?

    <p>It tends to create antibiotic resistance in humans</p> Signup and view all the answers

    What is believed to be associated with the increased incidence of biotoxins from tropical regions?

    <p>Increased contamination of coastal areas due to nutrient-rich pollutants</p> Signup and view all the answers

    What is a challenge in preventing the exposure of humans to biotoxins?

    <p>The spreading of biotoxin production into new fishing zones</p> Signup and view all the answers

    What is a potential solution to prevent the exposure of humans to biotoxins?

    <p>Implementing preventive control based on digital satellite imaging of ocean surfaces</p> Signup and view all the answers

    What is the primary source of Vibrio parahaemolyticus contamination in fish?

    <p>Coastal contaminations</p> Signup and view all the answers

    What is a common post-harvest pathogen affecting fish?

    <p>Escherichia coli</p> Signup and view all the answers

    What is a characteristic of Escherichia coli that allows it to contaminate fish in both marine and freshwater environments?

    <p>High genotypical and phenotypical diversity</p> Signup and view all the answers

    What is a common source of Salmonella contamination in fish?

    <p>Human contact at handling</p> Signup and view all the answers

    What is a common characteristic of post-harvest pathogens affecting fish?

    <p>They are carried with the harvest into the markets</p> Signup and view all the answers

    What is a common source of Aeromonas contamination in fish?

    <p>Seawater mixing with river waters</p> Signup and view all the answers

    What is a common feature of Vibrio cholerae contamination in fish?

    <p>Formation of biofilms on fish skins</p> Signup and view all the answers

    What is the primary source of arsenic in seawater?

    <p>Marine sediments</p> Signup and view all the answers

    What is the primary objective of preserving fish?

    <p>To eliminate pathogenic microorganisms</p> Signup and view all the answers

    What percentage of the total capture of fish is processed into different forms in industrialized countries?

    <p>60%</p> Signup and view all the answers

    What is the purpose of marine algae in reducing the toxicity of arsenic in seawater?

    <p>To convert arsenates to less toxic organic forms</p> Signup and view all the answers

    What percentage of marine litter is accounted for by plastics?

    <p>80%</p> Signup and view all the answers

    What is released by plastics into fish when swallowed?

    <p>Carcinogens</p> Signup and view all the answers

    What is the purpose of pre-processing preservation of food fish by storing in ice?

    <p>To retain fish quality</p> Signup and view all the answers

    What is the primary source of lead in open seas?

    <p>Atmospheric deposits</p> Signup and view all the answers

    What is the main goal of processing food fish?

    <p>To generate modified products</p> Signup and view all the answers

    What is created by nurdles providing a base for algae to grow?

    <p>Pathway for toxic substances</p> Signup and view all the answers

    What is the purpose of nurdles in the ocean ecosystem?

    <p>To provide a base for algae to grow</p> Signup and view all the answers

    What is the potential consequence of bioaccumulation of toxins through nurdles?

    <p>Food safety hazards to humans</p> Signup and view all the answers

    What is the primary concern about plastics in seawater?

    <p>They release carcinogens into the fish gut</p> Signup and view all the answers

    What is the purpose of controlling water activity in fish preservation?

    <p>To minimize microbial spoilage</p> Signup and view all the answers

    What is the result of fermenting fish?

    <p>Competitive elimination of harmful microorganisms</p> Signup and view all the answers

    What is a concern in some markets due to the use of unpermitted additives?

    <p>Food safety</p> Signup and view all the answers

    What is the estimated time it takes for some plastics to degrade?

    <p>A thousand years</p> Signup and view all the answers

    What is the effect of drying fish with salt?

    <p>Reduces water activity in fish muscles</p> Signup and view all the answers

    What is the primary concern about the use of unpermitted additives in fish preservation?

    <p>They introduce new food safety hazards</p> Signup and view all the answers

    Why are the oceans considered a sink for waste disposal?

    <p>Due to low environmental concern</p> Signup and view all the answers

    What is the primary challenge in handling food safety hazards through food fish?

    <p>The increasing challenges in handling natural contamination of oceans by toxic metals</p> Signup and view all the answers

    What is a major challenge in maintaining a healthy food-fish supply?

    <p>Anthropogenic activities</p> Signup and view all the answers

    What is the main advantage of processing food fish?

    <p>More efficient utilization of edible muscles</p> Signup and view all the answers

    What is the purpose of air drying fish?

    <p>To reduce water activity</p> Signup and view all the answers

    What is the primary route of entry of microplastics into human muscles?

    <p>Through the consumption of canned predator fish</p> Signup and view all the answers

    What tends to spread across oceans and waterways unnoticed unless regular chemical monitoring is performed?

    <p>Chemical contaminants</p> Signup and view all the answers

    What is the primary concern about the accumulation of toxic metals in fish muscles and viscera?

    <p>They create food safety hazards to humans</p> Signup and view all the answers

    What is the effect of sun drying fish?

    <p>Makes fish susceptible to microbial spoilage</p> Signup and view all the answers

    What is processed or preserved in the bulk of fish harvest?

    <p>Fish products</p> Signup and view all the answers

    What is necessary to protect the sources of fish and their environment?

    <p>Public concern and responsible behavior</p> Signup and view all the answers

    What is a major consumer trend in the fish industry?

    <p>Demand for non-thermally processed and preserved fish</p> Signup and view all the answers

    What is the outcome of high-pressure processing (HPP) on fish?

    <p>Retains sensory and nutritional quality and inactivates microorganisms and spoilage enzymes</p> Signup and view all the answers

    What is the purpose of pulsed light technology in fish preservation?

    <p>To inactivate microorganisms on the surface of fish</p> Signup and view all the answers

    What is the benefit of combining low-voltage variable-frequency electrostatic field (LVVFEF) with chemical preservatives and low-temperature treatment?

    <p>It interferes with biochemical reactions involving charged particles and the formation of mini-ice crystals</p> Signup and view all the answers

    What is a limitation of cold plasma (CP) technology in fish preservation?

    <p>It is limited by oxidation of lipids and proteins in fish muscles even at atmospheric temperature</p> Signup and view all the answers

    What is the outcome of photodynamic inactivation on microorganisms?

    <p>It inactivates microorganisms due to the formation of dimers, resulting in cell death</p> Signup and view all the answers

    What is the impact of conventional processing and preservation methods on fish?

    <p>They change the texture of fish and introduce chemicals in certain processes, raising questions on the safety of products</p> Signup and view all the answers

    What is the benefit of ultrasound technology in fish preservation?

    <p>It retains sensory and nutritional quality and inactivates microorganisms and enzymes</p> Signup and view all the answers

    What is the outcome of pulsed electric field (PEF) technology on microorganisms in fish?

    <p>It affects cell permeability and inactivates microorganisms</p> Signup and view all the answers

    What is the purpose of using bio-preservatives in fish preservation?

    <p>To inactivate microorganisms and spoilage enzymes</p> Signup and view all the answers

    What is the main advantage of combining conventional fish drying methods with other controls?

    <p>Ensuring product safety from microbial contaminants and mycotoxins</p> Signup and view all the answers

    What is the purpose of using sodium chloride, nitrates/nitrites, and herbs in fermenting fish?

    <p>To generate desirable organoleptic characteristics</p> Signup and view all the answers

    What is the limitation of using salt and moisture in drying fish?

    <p>It can lead to the growth of halophilic bacteria and fungi</p> Signup and view all the answers

    What is the result of autolysis and microbial actions in fermenting fish?

    <p>Production of alkaline conditions and soft-solid textured fish pastes</p> Signup and view all the answers

    What is the advantage of fermenting fish?

    <p>It utilizes all the constituents of the fish, including micronutrients and essential fats</p> Signup and view all the answers

    What is the effect of heat and salt on the nutritional quality of fish?

    <p>It reduces the nutritional quality of the fish through changes in proteins, carbohydrates, and lipids</p> Signup and view all the answers

    What is the role of smoke curing in preserving fish?

    <p>It brings about surface preservation of fish and slows down moisture removal</p> Signup and view all the answers

    What is the limitation of using smoke curing in preserving fish?

    <p>It generates carcinogenic polycyclic aromatic hydrocarbons on the surface of the fish</p> Signup and view all the answers

    What is the advantage of using natural additives in preserving fish?

    <p>They are comfortably accepted by consumers</p> Signup and view all the answers

    What is the result of microbial activity in fermenting fish?

    <p>It adds to the value of vitamins, particularly vitamin B12</p> Signup and view all the answers

    What percentage of edible-quality food fish is consumed by humans?

    <p>89%</p> Signup and view all the answers

    What is the main reason for the post-harvest loss of fish?

    <p>Quality and safety problems</p> Signup and view all the answers

    What is the estimated percentage of fish lost as non-edible components?

    <p>40%</p> Signup and view all the answers

    What is the main challenge in domestic handling of fish?

    <p>Spoilage of fish</p> Signup and view all the answers

    What percentage of fish components are used in domestic handling?

    <p>50-60%</p> Signup and view all the answers

    What is the primary goal of utilizing fish waste?

    <p>Meet increasing food demands</p> Signup and view all the answers

    What contaminates fish in natural and farming systems?

    <p>Microorganisms and chemicals</p> Signup and view all the answers

    What is the estimated percentage of post-harvest loss of fish due to quality and safety problems?

    <p>20-75%</p> Signup and view all the answers

    What is the primary purpose of improving processing and preservation of fish?

    <p>Ensure food safety</p> Signup and view all the answers

    What is the estimated percentage of fish waste that can be converted into novel products through value addition?

    <p>Up to 50%</p> Signup and view all the answers

    What is the current trend in global marine fish harvests?

    <p>Reaching a plateau</p> Signup and view all the answers

    What is the main challenge in aquaculture?

    <p>Water resources and contamination problems</p> Signup and view all the answers

    What is the purpose of combining conventional and modern processing methods?

    <p>To increase the efficiency of processing</p> Signup and view all the answers

    What is the significance of fish waste in the fish industry?

    <p>It is a rich source of oils and other valuable compounds</p> Signup and view all the answers

    What is the primary goal of improving fish preservation?

    <p>To minimize waste and spoilage</p> Signup and view all the answers

    What is the main limitation of fish utilization?

    <p>Chemical and microbiological contamination</p> Signup and view all the answers

    What is the potential outcome of upscaling scientifically proven methods to new processing technologies?

    <p>Improved utilization of fish waste</p> Signup and view all the answers

    What is the significance of fish products in the global food industry?

    <p>They are a significant source of nutrition</p> Signup and view all the answers

    What is the primary challenge in the fish industry?

    <p>Preserving the captured fish to minimize spoilage and extend shelf-life</p> Signup and view all the answers

    What is the major consequence of autolysis in fish?

    <p>Production of unappealing constituents</p> Signup and view all the answers

    Why are fish more vulnerable to microbial activity?

    <p>Due to the high-water activity of 0.98-0.99</p> Signup and view all the answers

    What is the significance of utilizing fish waste in sustainable circular economies?

    <p>It promotes environmentally friendly practices</p> Signup and view all the answers

    What is the primary reason for the high vulnerability of fish to microbial activity?

    <p>Natural degradation of muscles</p> Signup and view all the answers

    What is the outcome of autolysis and oxidation in fish?

    <p>Production of harmful metabolites</p> Signup and view all the answers

    What is the main purpose of processing and preservation approaches in fish?

    <p>To retain the quality and safety of fish</p> Signup and view all the answers

    Why are pathogenic microorganisms less common in the marine environment?

    <p>Due to the high salinity of seawater</p> Signup and view all the answers

    What is the significance of utilizing fish waste in the fish industry?

    <p>It contributes to sustainable circular economies</p> Signup and view all the answers

    What is the primary goal of research in the fish industry?

    <p>To develop new preservation approaches for fish</p> Signup and view all the answers

    What is the main reason why pathogenic microorganisms tend to grow more commonly in coastal waters of the sea?

    <p>Due to the discharge of nutrients by inland waterways</p> Signup and view all the answers

    What is the result of symbiosis among spoilage bacteria in fish?

    <p>Enhanced spoilage and the spread of pathogenic bacteria</p> Signup and view all the answers

    What is the source of hazardous biotoxins from tropical regions?

    <p>Upwelling regions of the Indian Ocean</p> Signup and view all the answers

    What is a common microorganism associated with the pre-harvest and post-harvest environment of fish?

    <p>Vibrio parahaemolyticus</p> Signup and view all the answers

    What is the impact of avoiding fishing in infected marine locations?

    <p>Reduced contamination of fish by biotoxins</p> Signup and view all the answers

    What is the role of ballast water discharge in the spread of biotoxins?

    <p>Spreads biotoxins to new fishing areas</p> Signup and view all the answers

    What is the potential solution to prevent biotoxin contamination of fish?

    <p>Digilite imaging of ocean surfaces</p> Signup and view all the answers

    What is the significance of the saline environment in the marine ecosystem?

    <p>It prevents the growth of pathogenic microorganisms</p> Signup and view all the answers

    What is the role of Vibrio cholerae in marine environments?

    <p>It produces exotoxins and a blood coagulation factor</p> Signup and view all the answers

    What is the impact of global warming on biotoxin production?

    <p>It increases biotoxin production</p> Signup and view all the answers

    What is the main reason for the need to improve fish processing and utilization?

    <p>To reduce waste and meet future global food targets</p> Signup and view all the answers

    What is the contribution of fish to the human diet?

    <p>Source of essential amino acids, highly unsaturated fatty acids, and micronutrients</p> Signup and view all the answers

    What is the estimated percentage of global fish capture that has remained steady between 1990 and 2020?

    <p>78-84 million tons</p> Signup and view all the answers

    What is the primary goal of reducing post-harvest loss of fish?

    <p>To reduce waste and meet future global food targets</p> Signup and view all the answers

    What is the role of China and India in the fish industry?

    <p>They play a major role in increasing inland fisheries</p> Signup and view all the answers

    What is the significance of artificial intelligence in the fish industry?

    <p>It is used for advanced data handling and prediction systems</p> Signup and view all the answers

    What is the primary challenge faced by the fish industry?

    <p>Post-harvest loss and waste</p> Signup and view all the answers

    What is the main goal of utilizing fish waste?

    <p>To generate new processed fish products</p> Signup and view all the answers

    What is the significance of omega-three fatty acids in fish?

    <p>They are essential for human health</p> Signup and view all the answers

    What is the main benefit of increasing fish production?

    <p>To provide economic and nutritional benefits</p> Signup and view all the answers

    What percentage of the Earth's surface is occupied by oceans?

    <p>70%</p> Signup and view all the answers

    What is one of the hazards of plastics in the ocean?

    <p>They release carcinogens into the fish.</p> Signup and view all the answers

    What is a consequence of swallowing nurdles?

    <p>The fish will become more toxic.</p> Signup and view all the answers

    What is a problem in some markets for preserving fish?

    <p>The use of unpermitted additives.</p> Signup and view all the answers

    Why are oceans considered a sink for waste?

    <p>Because of the lack of regulation and oversight.</p> Signup and view all the answers

    What is a challenge in maintaining a healthy food-fish supply?

    <p>Contamination of waterways and oceans.</p> Signup and view all the answers

    What is a consequence of eutrophication in inland water reservoirs?

    <p>Intense pollution.</p> Signup and view all the answers

    What is a difficulty in monitoring water quality?

    <p>The task is difficult and often neglected.</p> Signup and view all the answers

    What is a potential route for microplastics to enter the human body?

    <p>Through eating contaminated fish.</p> Signup and view all the answers

    Why is public concern and responsible behavior essential?

    <p>To reduce pollution in oceans and waterways.</p> Signup and view all the answers

    What is the primary objective of preserving fish?

    <p>To prevent the autolysis of muscles and to eliminate the proliferation of pathogenic microorganisms</p> Signup and view all the answers

    What is the purpose of reducing the water activity in fish muscles?

    <p>To minimize microbial spoilage</p> Signup and view all the answers

    What is the effect of air drying on fish?

    <p>It minimizes microbial growth</p> Signup and view all the answers

    What is the purpose of fermenting fish?

    <p>To allow beneficial microorganisms to grow</p> Signup and view all the answers

    What is the effect of salt drying on fish?

    <p>It reduces the water activity in fish muscles</p> Signup and view all the answers

    What is the primary goal of processing fish?

    <p>To generate modified products from fresh fish</p> Signup and view all the answers

    What is the effect of pre-processing preservation of food fish?

    <p>It helps retain fish quality</p> Signup and view all the answers

    Why is it necessary to eliminate hazardous materials in raw fish?

    <p>To prevent the appearance of hazards in market products</p> Signup and view all the answers

    What is the main advantage of processing fish?

    <p>It generates modified products from fresh fish that have consumer appeal</p> Signup and view all the answers

    What is the consumers' preference when it comes to fish?

    <p>They prefer fresh fish for their natural organoleptic characteristics</p> Signup and view all the answers

    What is the primary source of toxic metal residues, such as arsenic, mercury, and lead, in the oceans?

    <p>Weathering of rocks and anthropogenic activities</p> Signup and view all the answers

    What is the primary way that Clostridium contaminants enter fish?

    <p>Through post-harvest handling and processing</p> Signup and view all the answers

    How are polycyclic aromatic hydrocarbons (PAHs) released into waterways?

    <p>From burned fuels into waterways</p> Signup and view all the answers

    What is the primary concern about the uncontrolled release of petroleum products from refineries and other sources?

    <p>The entry of PAHs into food fish</p> Signup and view all the answers

    Which microorganism is commonly found in food processing facilities and can survive in a wide temperature range?

    <p>Listeria monocytogenes</p> Signup and view all the answers

    What is the concern with antibiotic residues in fish?

    <p>They can lead to antibiotic resistance in humans</p> Signup and view all the answers

    What is the process by which mercury is converted into a more toxic form in marine environments?

    <p>Conversion to methyl mercury</p> Signup and view all the answers

    Why is the concentration of arsenic in seawater a concern for human health?

    <p>It is 100-fold higher than the US EPA human health criteria</p> Signup and view all the answers

    What is the primary source of sea pollutants?

    <p>Disposals from land</p> Signup and view all the answers

    What is the primary reason why sword fish and tuna fish accumulate high concentrations of mercury and cadmium?

    <p>Their bottom-feeding nature</p> Signup and view all the answers

    What is the result of the accumulation of chemical pollutants in marine and freshwater biota?

    <p>Threats to the existence and safety of food fish</p> Signup and view all the answers

    What is the common route of organochlorine (OC) pesticide residues into fish muscles?

    <p>Through the gills</p> Signup and view all the answers

    What is the result of the conversion of arsenic by marine algae in seawater?

    <p>The formation of less toxic forms of arsenic</p> Signup and view all the answers

    What is the primary source of lead in open seas?

    <p>Atmospheric deposition</p> Signup and view all the answers

    What is the effect of rising sea levels on chemical contaminants in fish?

    <p>Increased contamination</p> Signup and view all the answers

    Why are organochlorine (OC) pesticide residues still a concern in some African and Asian countries?

    <p>They are still used in these countries despite the knowledge about their potential hazards</p> Signup and view all the answers

    What is the primary goal of improving fish preservation and processing methods?

    <p>To reduce post-harvest loss and ensure food safety</p> Signup and view all the answers

    What is the primary pathway for toxic metals to enter the human body through food fish?

    <p>Through the liver and muscles of the fish</p> Signup and view all the answers

    What is the outcome of unhygienic fish handling and temperature control?

    <p>Increased risk of biogenic amine production</p> Signup and view all the answers

    What is the estimated percentage of harvested fish that can be saved through improved processing and preservation methods?

    <p>25%</p> Signup and view all the answers

    What is the primary reason for the increased incidence of biotoxins in coastal areas?

    <p>Discharge of nutrient-rich pollutants into the sea</p> Signup and view all the answers

    What is the main challenge in controlling the spread of biotoxins?

    <p>Oceanic currents and seasonal changes</p> Signup and view all the answers

    What is the primary source of Vibrio parahaemolyticus contamination in fish?

    <p>Coastal contaminations</p> Signup and view all the answers

    What is the primary habitat of Vibrio cholerae?

    <p>Both marine and freshwater environments</p> Signup and view all the answers

    What is the primary mechanism of microbial contamination in fish?

    <p>Both pre-harvest and post-harvest contamination</p> Signup and view all the answers

    What is the primary source of Escherichia coli contamination in fish?

    <p>Fecal origin</p> Signup and view all the answers

    What is the primary food safety risk associated with Aeromonas?

    <p>Low food-safety risk</p> Signup and view all the answers

    What is the primary purpose of digital satellite imaging of ocean surfaces?

    <p>To detect algal blooms</p> Signup and view all the answers

    What is the primary source of lead in seawater?

    <p>Atmospheric transfer</p> Signup and view all the answers

    What is the primary consequence of the increased spread of biotoxins?

    <p>Increased food safety hazards</p> Signup and view all the answers

    What is the primary mechanism of biotoxin contamination in fish?

    <p>Pre-harvest contamination through algal blooms</p> Signup and view all the answers

    What is the primary purpose of marine algae in reducing the toxicity of arsenic in seawater?

    <p>Converting arsenates to arsenobutane</p> Signup and view all the answers

    What is the estimated time it takes for some plastics to degrade?

    <p>A thousand years</p> Signup and view all the answers

    What is the primary hazard associated with nurdles in the fish gut?

    <p>All of the above</p> Signup and view all the answers

    What is the primary reason for the use of unpermitted additives in fish preservation?

    <p>Due to lack of strong food regulatory measures</p> Signup and view all the answers

    What is the primary source of toxic metals in fish?

    <p>Atmospheric transfer</p> Signup and view all the answers

    What is the primary role of microorganisms in the transfer of toxic substances in fish?

    <p>Providing a pathway for horizontal gene transfer</p> Signup and view all the answers

    What is the primary reason for the increasing challenges in handling food safety hazards in fish?

    <p>All of the above</p> Signup and view all the answers

    What is the primary concern associated with the use of plastics in fish?

    <p>All of the above</p> Signup and view all the answers

    What is the primary consequence of the bioaccumulation of toxins in fish?

    <p>Food safety hazards to humans</p> Signup and view all the answers

    What is the primary advantage of fermenting fish?

    <p>Utilizing all the constituents of the fish, including micronutrients, essential fats, and vitamins</p> Signup and view all the answers

    What is the main drawback of conventional drying methods?

    <p>Changes in proteins, carbohydrates, and lipids due to heat and salt</p> Signup and view all the answers

    What is the primary purpose of combining conventional fish drying methods with other controls?

    <p>To ensure product safety from microbial contaminants and mycotoxins</p> Signup and view all the answers

    What is the primary advantage of using smoke curing?

    <p>Bringing about surface preservation and slowing moisture removal</p> Signup and view all the answers

    What is the primary limitation of using salt and drying in fish preservation?

    <p>Halophilic bacteria and fungi may be active in salted dried fish</p> Signup and view all the answers

    What is the primary advantage of using natural additives in fish preservation?

    <p>Comfortably accepted by consumers</p> Signup and view all the answers

    What is the primary purpose of using spraying smoke liquid free of polycyclic aromatic hydrocarbons?

    <p>To impart appealing sensory characteristics to preserved food fish</p> Signup and view all the answers

    What is the primary disadvantage of using fermentation in fish preservation?

    <p>Biogenic amine formation impairing food safety</p> Signup and view all the answers

    What is the primary role of microbial activity in fish fermentation?

    <p>Adding to the value of vitamins, particularly vitamin B12</p> Signup and view all the answers

    What is the primary advantage of combining permitted food preservatives with drying in fish preservation?

    <p>Ensuring product safety in conventional drying</p> Signup and view all the answers

    What is the main goal of emerging food processing and preservation technologies in fish?

    <p>To retain sensory and nutritional quality of fish</p> Signup and view all the answers

    What is the effect of high-pressure processing (HPP) on fish?

    <p>It retains sensory and nutritional quality and inactivates microorganisms</p> Signup and view all the answers

    What is the purpose of using UV light-emitting diodes in fish preservation?

    <p>To provide a safer technique in place of mercury lamps</p> Signup and view all the answers

    What is the limitation of pulsed light technology in fish preservation?

    <p>It has low penetration and is less effective on non-smooth skin surfaces</p> Signup and view all the answers

    What is the effect of cold plasma (CP) on microorganisms in fish?

    <p>It oxidizes cell membranes of microorganisms</p> Signup and view all the answers

    What is the benefit of combining low-voltage variable-frequency electrostatic field (LVVFEF) with chemical preservatives and low-temperature treatment?

    <p>It interferes with biochemical reactions involving charged particles</p> Signup and view all the answers

    What is the outcome of using pulsed electric field (PEF) in fish preservation?

    <p>It affects cell permeability and inactivates microorganisms</p> Signup and view all the answers

    What is the effect of ultrasound technology on fish?

    <p>It retains sensory and nutritional quality and inactivates microorganism and enzymes</p> Signup and view all the answers

    What is the main consumer trend in fish preservation?

    <p>To seek non-thermally processed and preserved fish that retain sensory properties</p> Signup and view all the answers

    What is the main advantage of using bio-preservatives in fish preservation?

    <p>They are accepted as safe for fish preservation</p> Signup and view all the answers

    Study Notes

    Fish and Fish Products

    • Fish are a valuable component of the human diet, providing essential amino acids, highly unsaturated fatty acids, vitamin-A-rich oils, and micronutrients.
    • The global marine fish capture has remained between 78 to 84 million tons of live weight from 1990 to 2020, with no signs of increased capture.
    • Sustainability issues may arise in natural fisheries, and fish production may need to expand into more inland waters or scientifically increase marine fish production.
    • China and India play a major role in increasing inland fisheries, with some African countries joining in the production.

    Post-Harvest Losses and Waste

    • Post-harvest loss of fish due to quality and safety problems is around 35%, with a range of 20–75%.
    • Reducing these losses is one approach to ensure that the global food-fish demand can be met.
    • About 40% of the total harvest is lost as non-edible components.

    Fish Waste and Utilization

    • Fish waste, accounting for up to 50% of the losses, could be converted into novel products through value addition.
    • The processing of fish waste carries a high potential for meeting the increasing food demands and attaining profits in the fish industry.
    • Waste utilization is an important step in sustainable circular economies, a need identified in the current goals of the United Nations’ policies.

    Safety of Fish and Fishery Products

    • Fish become unsafe for human consumption due to natural and man-made activities, including microbial or chemical contaminants.
    • Autolysis of fish components, such as glycogen, proteins, and peptides, can lead to unappealing constituents and properties.
    • Microbial food safety hazards, including pathogenic microorganisms, can grow in fish, rendering them unsafe as food.

    Microbial Food Safety Hazards

    • Pathogenic microorganisms are present in the marine environment, and their growth can be enhanced by symbiosis among spoilage bacteria.
    • Pre-harvest and post-harvest microorganisms, including Vibrio parahaemolyticus and Vibrio cholerae, can contaminate fish and shellfish.
    • Contamination by pathogenic microorganisms tends to be more local, triggered by coastal contaminations.

    Biotoxins and Harmful Algal Blooms

    • Biotoxins from algal blooms in the oceans can contaminate fish, posing food safety hazards.
    • The FAO has observed the increasing appearance of hazardous biotoxins from tropical regions, predominantly from the upwelling regions of the Indian Ocean.
    • Avoiding fishing in infected marine locations is currently practiced in temperate regions to prevent the exposure of humans to biotoxins.### Microbial Food Safety Hazards
    • Aeromonas, producing enterotoxins and hemolysins, are associated with locations of seawater mixing with river waters.
    • Aeromonas sp. are of a low food-safety risk.
    • Microbial pathogens of pre-harvest origin in fish can also appear as post-harvest pathogens, since they are carried with the harvest into the markets.
    • Common post-harvest pathogens affecting fish include:
      • Escherichia coli
      • Salmonella species
      • Staphylococcus aureus
      • Clostridium botulinum
      • Listeria monocytogenes
      • Shigella species
      • Bacillus cereus
      • Campylobacter jejuni
      • Yersinia enterocolitica
      • Histamine producers
    • E. coli, being a common bacterium of fecal origin, tends to be present more often with poorly handled fish.
    • Salmonella species and Staphylococcus aureus, originating from human contact at handling, are found more frequently than other pathogens in market food fish.
    • Spoilage of fish and food safety hazards originating from post-harvest microbiological contaminations have been reviewed.

    Chemical Food Safety Hazards

    • Chemical pollutants tend to accumulate continuously in marine and inland waters and enter fish muscles, reaching concentrations hazardous to humans.
    • Common chemical and physical contaminants affecting the safety of food fish include:
      • Agrichemical residues
      • Animal drug residues
      • Animal excreta containing toxic chemical residues
      • Organochlorine (OC) pesticide residues
      • Polycyclic aromatic hydrocarbons (PAHs)
      • Toxic metal residues (arsenic, mercury, cadmium, lead)
    • Organochlorine (OC) pesticide residues in water are absorbed more through the gills than through the stomach, being deposited in fish muscles.
    • Toxic metals enter the fish chain continuously, starting from sea plants through benthic fish to pelagic fish.
    • Mercury is converted to the neurotoxic methyl mercury by marine flora, increasing the food safety hazards through food fish.
    • The ability of sword fish and tuna fish to accumulate toxicologically high concentrations of mercury and cadmium are indicated by the high enrichment factors for them.

    Plastic Pollution

    • Nurdles and plastics of differing origin are released continuously into waterways.
    • Plastics account for 80% of marine litter.
    • Plastics themselves release carcinogens such as phthalates, bisphenol A, flame retardants, organophosphates, perfluorinated chemicals, and organo-tin compounds into the fish gut when swallowed.
    • The bioaccumulation of toxins transferred through nurdles may create food safety hazards to humans through food fish.

    Processing and Preservation of Fish and Fish Products

    • Raw fish need to be treated to make them appealing as food.

    • Harvested fish are pre-processed to get rid of adhering non-edible components and physical contaminants.

    • Fish are processed to retain the organoleptic characteristics of muscles by freezing, heating, controlling the water activity by removing moisture, using additives, or by irradiation.

    • Processing aims to generate modified products from fresh fish that have consumer appeal.

    • The value addition associated with processing brings increased profits and sustainability to the fish industry.

    • Preserving fish to increase their shelf life and to prevent changes in their natural characteristics is important for consumer appeal.

    • Conventional fish processing and preservation methods include:

      • Drying with salt
      • Air drying
      • Storing in ice
      • Smoking
      • Fermentation### Conventional Fish Preservation Methods

    • In temperate countries, fish are preserved by suspending them in air and exposing them to low humidity at subzero temperatures for weeks to reduce water activity and control microbial growth.

    • In tropical countries, heat from solar radiation is applied to evaporate moisture, but prolonged sun drying can lead to microbial spoilage.

    • Techniques like air drying, salt drying, smoke curing, and fermenting are used to preserve fish, each with its own effects on quality and safety.

    Effects of Conventional Methods on Quality and Safety

    • Air drying minimizes microbial growth and devitalizes Anisakid parasites, but it can lead to a 12-month shelf life.
    • Salt drying increases free fatty acids and partial loss of nutritional quality, and it's amenable to mold attacks at low salt concentrations.
    • Smoke curing deposits low-molecular-weight acids, aldehydes, and phenolics, but it also deposits carcinogenic polycyclic aromatic hydrocarbons on the surface.
    • Fermenting uses undersized and low-value fish, producing alkaline conditions, and delivering soft-solid textured fish pastes, but it can lead to biogenic amine formation, which impairs food safety.

    Limitations and Concerns

    • Conventional methods reduce the nutritional quality of fish through changes in proteins, carbohydrates, and lipids due to heat and salt.
    • Pathogenic microorganisms are controlled satisfactorily, but halophilic bacteria and fungi may be active in salted dried fish unless optimal salt concentrations are maintained.
    • Combining conventional fish drying methods with other controls, botanicals, and chemicals remains a possibility for ensuring product safety from microbial contaminants and mycotoxins.

    Emerging Food Processing and Preservation Technologies

    • Consumer demand is for fresh fish, seeking fish that have undergone the fewest interactions and no thermal treatments.
    • Emerging technologies include irradiation and canning of fish to increase their shelf life, but canned fish is cooked, changing the sensory appeal.

    Effects of Emerging Technologies on Quality and Safety

    • High-pressure processing (HPP) retains sensory and nutritional quality, inactivates microorganisms and spoilage enzymes.
    • Ultrasound technology retains sensory and nutritional quality, inactivates microorganisms and enzymes.
    • Pulsed electric field (PEF) affects cell permeability, inactivates microorganisms, but has limitations such as lipid oxidation and high cost.
    • Cold plasma (CP) oxidizes cell membranes of microorganisms, but oxidation of lipids and proteins in fish muscles limits the application.
    • Low-voltage variable-frequency electrostatic field and chemical preservatives (LVVFEF) combines the action of two methods, inactivates spoilage bacteria, and interferes with biochemical reactions.
    • Pulsed light prevents the replication of DNA, resulting in cell death, and causes surface sterilization of fillets.
    • Photodynamic inactivation attacks proteins, lipids, and nucleic acids in microorganisms, inactivating them, but microorganisms may generate tolerance, and photosensitizers may continue to be active in foods entering the human body.

    Fish and Fish Products

    • Fish are a valuable component of the human diet, providing essential amino acids, highly unsaturated fatty acids, vitamin-A-rich oils, and micronutrients.
    • The global marine fish capture has remained between 78 to 84 million tons of live weight from 1990 to 2020, with no signs of increased capture.
    • Sustainability issues may arise in natural fisheries, and fish production may need to expand into more inland waters or scientifically increase marine fish production.
    • China and India play a major role in increasing inland fisheries, with some African countries joining in the production.

    Post-Harvest Losses and Waste

    • Post-harvest loss of fish due to quality and safety problems is around 35%, with a range of 20–75%.
    • Reducing these losses is one approach to ensure that the global food-fish demand can be met.
    • About 40% of the total harvest is lost as non-edible components.

    Fish Waste and Utilization

    • Fish waste, accounting for up to 50% of the losses, could be converted into novel products through value addition.
    • The processing of fish waste carries a high potential for meeting the increasing food demands and attaining profits in the fish industry.
    • Waste utilization is an important step in sustainable circular economies, a need identified in the current goals of the United Nations’ policies.

    Safety of Fish and Fishery Products

    • Fish become unsafe for human consumption due to natural and man-made activities, including microbial or chemical contaminants.
    • Autolysis of fish components, such as glycogen, proteins, and peptides, can lead to unappealing constituents and properties.
    • Microbial food safety hazards, including pathogenic microorganisms, can grow in fish, rendering them unsafe as food.

    Microbial Food Safety Hazards

    • Pathogenic microorganisms are present in the marine environment, and their growth can be enhanced by symbiosis among spoilage bacteria.
    • Pre-harvest and post-harvest microorganisms, including Vibrio parahaemolyticus and Vibrio cholerae, can contaminate fish and shellfish.
    • Contamination by pathogenic microorganisms tends to be more local, triggered by coastal contaminations.

    Biotoxins and Harmful Algal Blooms

    • Biotoxins from algal blooms in the oceans can contaminate fish, posing food safety hazards.
    • The FAO has observed the increasing appearance of hazardous biotoxins from tropical regions, predominantly from the upwelling regions of the Indian Ocean.
    • Avoiding fishing in infected marine locations is currently practiced in temperate regions to prevent the exposure of humans to biotoxins.### Microbial Food Safety Hazards
    • Aeromonas, producing enterotoxins and hemolysins, are associated with locations of seawater mixing with river waters.
    • Aeromonas sp. are of a low food-safety risk.
    • Microbial pathogens of pre-harvest origin in fish can also appear as post-harvest pathogens, since they are carried with the harvest into the markets.
    • Common post-harvest pathogens affecting fish include:
      • Escherichia coli
      • Salmonella species
      • Staphylococcus aureus
      • Clostridium botulinum
      • Listeria monocytogenes
      • Shigella species
      • Bacillus cereus
      • Campylobacter jejuni
      • Yersinia enterocolitica
      • Histamine producers
    • E. coli, being a common bacterium of fecal origin, tends to be present more often with poorly handled fish.
    • Salmonella species and Staphylococcus aureus, originating from human contact at handling, are found more frequently than other pathogens in market food fish.
    • Spoilage of fish and food safety hazards originating from post-harvest microbiological contaminations have been reviewed.

    Chemical Food Safety Hazards

    • Chemical pollutants tend to accumulate continuously in marine and inland waters and enter fish muscles, reaching concentrations hazardous to humans.
    • Common chemical and physical contaminants affecting the safety of food fish include:
      • Agrichemical residues
      • Animal drug residues
      • Animal excreta containing toxic chemical residues
      • Organochlorine (OC) pesticide residues
      • Polycyclic aromatic hydrocarbons (PAHs)
      • Toxic metal residues (arsenic, mercury, cadmium, lead)
    • Organochlorine (OC) pesticide residues in water are absorbed more through the gills than through the stomach, being deposited in fish muscles.
    • Toxic metals enter the fish chain continuously, starting from sea plants through benthic fish to pelagic fish.
    • Mercury is converted to the neurotoxic methyl mercury by marine flora, increasing the food safety hazards through food fish.
    • The ability of sword fish and tuna fish to accumulate toxicologically high concentrations of mercury and cadmium are indicated by the high enrichment factors for them.

    Plastic Pollution

    • Nurdles and plastics of differing origin are released continuously into waterways.
    • Plastics account for 80% of marine litter.
    • Plastics themselves release carcinogens such as phthalates, bisphenol A, flame retardants, organophosphates, perfluorinated chemicals, and organo-tin compounds into the fish gut when swallowed.
    • The bioaccumulation of toxins transferred through nurdles may create food safety hazards to humans through food fish.

    Processing and Preservation of Fish and Fish Products

    • Raw fish need to be treated to make them appealing as food.

    • Harvested fish are pre-processed to get rid of adhering non-edible components and physical contaminants.

    • Fish are processed to retain the organoleptic characteristics of muscles by freezing, heating, controlling the water activity by removing moisture, using additives, or by irradiation.

    • Processing aims to generate modified products from fresh fish that have consumer appeal.

    • The value addition associated with processing brings increased profits and sustainability to the fish industry.

    • Preserving fish to increase their shelf life and to prevent changes in their natural characteristics is important for consumer appeal.

    • Conventional fish processing and preservation methods include:

      • Drying with salt
      • Air drying
      • Storing in ice
      • Smoking
      • Fermentation### Conventional Fish Preservation Methods

    • In temperate countries, fish are preserved by suspending them in air and exposing them to low humidity at subzero temperatures for weeks to reduce water activity and control microbial growth.

    • In tropical countries, heat from solar radiation is applied to evaporate moisture, but prolonged sun drying can lead to microbial spoilage.

    • Techniques like air drying, salt drying, smoke curing, and fermenting are used to preserve fish, each with its own effects on quality and safety.

    Effects of Conventional Methods on Quality and Safety

    • Air drying minimizes microbial growth and devitalizes Anisakid parasites, but it can lead to a 12-month shelf life.
    • Salt drying increases free fatty acids and partial loss of nutritional quality, and it's amenable to mold attacks at low salt concentrations.
    • Smoke curing deposits low-molecular-weight acids, aldehydes, and phenolics, but it also deposits carcinogenic polycyclic aromatic hydrocarbons on the surface.
    • Fermenting uses undersized and low-value fish, producing alkaline conditions, and delivering soft-solid textured fish pastes, but it can lead to biogenic amine formation, which impairs food safety.

    Limitations and Concerns

    • Conventional methods reduce the nutritional quality of fish through changes in proteins, carbohydrates, and lipids due to heat and salt.
    • Pathogenic microorganisms are controlled satisfactorily, but halophilic bacteria and fungi may be active in salted dried fish unless optimal salt concentrations are maintained.
    • Combining conventional fish drying methods with other controls, botanicals, and chemicals remains a possibility for ensuring product safety from microbial contaminants and mycotoxins.

    Emerging Food Processing and Preservation Technologies

    • Consumer demand is for fresh fish, seeking fish that have undergone the fewest interactions and no thermal treatments.
    • Emerging technologies include irradiation and canning of fish to increase their shelf life, but canned fish is cooked, changing the sensory appeal.

    Effects of Emerging Technologies on Quality and Safety

    • High-pressure processing (HPP) retains sensory and nutritional quality, inactivates microorganisms and spoilage enzymes.
    • Ultrasound technology retains sensory and nutritional quality, inactivates microorganisms and enzymes.
    • Pulsed electric field (PEF) affects cell permeability, inactivates microorganisms, but has limitations such as lipid oxidation and high cost.
    • Cold plasma (CP) oxidizes cell membranes of microorganisms, but oxidation of lipids and proteins in fish muscles limits the application.
    • Low-voltage variable-frequency electrostatic field and chemical preservatives (LVVFEF) combines the action of two methods, inactivates spoilage bacteria, and interferes with biochemical reactions.
    • Pulsed light prevents the replication of DNA, resulting in cell death, and causes surface sterilization of fillets.
    • Photodynamic inactivation attacks proteins, lipids, and nucleic acids in microorganisms, inactivating them, but microorganisms may generate tolerance, and photosensitizers may continue to be active in foods entering the human body.

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    Description

    This quiz covers the safety, processing, and utilization of fishery products, including fish and seafood. It's based on a research article published in 2024.

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