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International Centres of Excellence - Seafood Safety

Our Science

Fish and shellfish are an important source of protein for millions of people and are a highly traded commodity. Uniquely harvested from water, they can take on the characteristics of the water in which they grow and are harvested, which in turn can affect product quality. This means that consumer protection can require management of a range of specific risks. Some types of seafood, e.g. bivalve shellfish can concentrate contaminants through filter-feeding, posing an additional management challenge. In addition, emerging threats due to consumption patterns or climate change can pose new risks that require assessment and, potentially, management.

 

Founded on our wealth of experience in delivering Official Control programmes for government, knowledge of regulatory frameworks, National and International Reference Centre designations, advice and analysis, our team of world leading, specialist scientists apply their in-depth knowledge to support global safe trade in seafood products. Our science quality is internationally recognised and highly cited, examples of our work on seafood safety are available in our publications and case studies.