Seafood Safety - Economics of Hazard Analysis and Critical Control Point (HACCP) programmes

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dc.creatorJames C.Cato ;Fishery and Aquaculture Economics and Policy Division
dc.date2023-10-11T08:12:12Z
dc.date2023-10-11T08:12:12Z
dc.date1998
dc.date2020-11-10T22:36:04.0000000Z
dc.date.accessioned2026-06-27T23:53:25Z
dc.descriptionSeventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis. Developing countries account for almost 50 percent of global fish exports. Seafood-borne disease or illness outbreaks affect consumers both physically and financially, and create regulatory problems for both importing and exporting countries. Seafood safety as a commodity ca nnot be purchased in the marketplace and government intervenes to regulate the safety and quality of seafood. Theoretical issues and data limitations create problems in estimating what consumers will pay for seafood safety and quality. The costs and benefits of seafood safety must be considered at all levels, including the fishers, fish farmers, input suppliers to fishing, processing and trade, seafood processors, seafood distributors, consumers and government. Hazard Analysis Critical Control P oint (HACCP) programmes are being implemented on a worldwide basis for seafood. Studies have been completed to estimate the cost of HACCP in various shrimp, fish and shellfish plants in the United States, and are underway for some seafood plants in the United Kingdom, Canada and Africa. Major developments within the last two decades have created a set of complex trading situations for seafood. Current events indicate that seafood safety and quality can be used as non-tariff barriers to free trad e. Research priorities necessary to estimate the economic value and impacts of achieving safer seafood are outlined at the consumer, seafood production and processing, trade and government levels. An extensive list of references on the economics of seafood safety and quality is presented.
dc.format70
dc.formatapplication/pdf
dc.identifier9251024144
dc.identifier0429-9345
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/X0465E
dc.identifierhttp://www.fao.org/3/a-x0465e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/294298
dc.languageEnglish
dc.relationFAO Fisheries Technical Paper
dc.relation0429-9345 - T381
dc.rightsFAO
dc.titleSeafood Safety - Economics of Hazard Analysis and Critical Control Point (HACCP) programmes
dc.titleSeafood Safety - Economics of Hazard Analysis and Critical Control Point (HACCP) programmes
dc.typeBook (series)

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