From eco-sustainability to risk assessment of aquaculture products

• Published in: Veterinary research communications Vol. 33; no. Suppl 1; pp. 3 - 8
• Main Authors: Gandini, G, Ababouch, L, Anichini, L
• Format: Journal Article
• Language: English
• Published: Dordrecht Dordrecht : Springer Netherlands 01.09.2009; Springer Netherlands; Springer Nature B.V
• Subjects: Abstract; Animals; Aquaculture; Biomedical and Life Sciences; Conservation of Natural Resources; Conservation of Natural Resources - methods; ecosystem management; environmental impact; Environmental Monitoring; fish culture; fish farms; fish industry; fish production; fish products; Fisheries; Fishes; Fishes - microbiology; Fishes - parasitology; Food Contamination; Food Contamination - prevention & control; food safety; food webs; good agricultural practices; HACCP; human food chain; Life Sciences; methods; microbiology; organic production; parasitology; pesticide use reduction; pesticides; prevention & control; recycling; risk assessment; Risk Assessment - methods; sectoral development; sustainable agriculture; Veterinary Medicine/Veterinary Science; Water Pollutants, Chemical; Zoology; H.A.C.C.P; Sustainable ecosystems approach; Aquaculture hazard; Environmental impact; Responsible aquaculture; Risk assessment
• ISSN: 0165-7380; 1573-7446; 1573-7446
• DOI: 10.1007/s11259-009-9242-3

The increasing demand for fishery products and the technical and commercial opportunities now available make the development of aquaculture an important subject for the policy of the fishery sector, in particular concerning aspects of its environmental and ecological sustainability. The latest studies show that it is possible to apply an ecological approach to the aquaculture sector and hence increase the interactions between fisheries and other activities such as fish/molluscs, fish/seaweed, rice-growing/fish. In this way we take part in the improvement of the environment thanks to the recycling of organic food, the reduction of pesticide use and the control of environmental euthrophication. In order to support and facilitate trade, but at the same time ensure the safety and quality of products, a harmonization of the policies for food safety protecting the products throughout the whole food chain is required (from the sea to the table). The above mentioned policy, based on scientific knowledge, relies on the analysis of risks from the competent Authorities and on the proper application of HACCP from the industries of the sector.