World Health Organ Tech Rep Ser. 1999;883:i-vii, 1-55.
The past decade has seen rapid expansion in aquaculture production. In the fisheries sector, as in animal production, farming is replacing hunting as the primary food production strategy. In future, farmed fish will be an even more important source of protein foods than they are today, and the safety for human consumption of products from aquaculture is of public health significance. This is the report of a Study Group that considered food safety issues associated with farmed finfish and crustaceans. The principal conclusion was that an integrated approach--involving close collaboration between the aquaculture, agriculture, food safety, health and education sectors--is needed to identify and control hazards associated with products from aquaculture. Food safety assurance should be included in fish farm management and form an integral part of the farm-to-table food safety continuum. Where appropriate, measures should be based on Hazard Analysis and Critical Control Point (HACCP) methods; however, difficulties in applying HACCP principles to small-scale farming systems were recognized. Food safety hazards associated with products from aquaculture differ according to region, habitat and environmental conditions, as well as methods of production and management. Lack of awareness of hazards can hinder risk assessment and the application of risk management strategies to aquaculture production, and education is therefore needed. Chemical and biological hazards that should to be taken into account in public health policies concerning products from aquaculture are discussed in this report, which should be of use to policy-makers and public health officials. The report will also assist fish farmers to identify hazards and develop appropriate hazard-control strategies.
过去十年，水产养殖产量迅速增长。在渔业部门，与畜牧业一样，养殖正取代捕捞成为主要的食物生产策略。未来，养殖鱼类作为蛋白质食物来源将比现在更为重要，而水产养殖产品供人类食用的安全性具有公共卫生意义。这是一个研究小组的报告，该小组审议了与养殖有鳍鱼类和甲壳类动物相关的食品安全问题。主要结论是，需要采取一种综合方法——涉及水产养殖、农业、食品安全、卫生和教育部门之间的密切合作——来识别和控制与水产养殖产品相关的危害。食品安全保障应纳入养鱼场管理，并成为从农场到餐桌食品安全连续统一体的一个组成部分。在适当情况下，措施应基于危害分析与关键控制点（HACCP）方法；然而，人们认识到将HACCP原则应用于小规模养殖系统存在困难。与水产养殖产品相关的食品安全危害因地区、栖息地和环境条件以及生产和管理方法而异。对危害缺乏认识会阻碍风险评估以及风险管理策略在水产养殖生产中的应用，因此需要开展教育。本报告讨论了在有关水产养殖产品的公共卫生政策中应考虑的化学和生物危害，这对政策制定者和公共卫生官员应会有所帮助。该报告还将协助养鱼户识别危害并制定适当的危害控制策略。
