This course provides the students with an overview of human health hazards in aquatic food, including identification, characterization and managements of hazards (HACCP). Relevant biological and chemical hazards in aquatic food are presented including pathogenic bacteria, biogenic amines, viruses, parasites, aquatic biotixins and industriel and environmental contaminants. Quantitative microbial ecology, mathematical modelling and software are included for evaluation and management of biological hazards during processing and distribution of aquatic food to the end-consumers. Human health effects of aquatic food is presented and evaluated quantitatively take into account both the biology of aquatic foods and consumer behaviour.
This course provides students with background information for risk assessment, risk management and risk-benefit analysis in relation to aquatic food processing, packaging, distribution and consumption. This will allow the student to identify hazards and to discuss how different processing and distribution parameters will influence safety and health effects of aquatic food.