Qualidade e processamento de pescado

Abstract

The growing supply and demand of products derived from fishing has been providing food safety measures with the implementation of stricter laws that serve the consumer correctly, aimed at this problem. Notably, the safety and quality of fish are paramount. Furthermore, they are directly related to nutritional value, hygiene and food safety. Only in this way will it be possible to achieve excellence in fish quality and safety and then allow and enable the necessary and ideal consumption. Therefore, this research presented as main objectives to review and analyze the directions and designs proposed by the current and current legislation on the quality, safety and processing of fish in Brazil. In this context, a qualitative literature review was carried out in which references were used to justify arguments and discussions. In view of the above, hygiene and processing control is a way to prevent the occurrence of food outbreaks as well as that foods present some risk to the health of the population. In addition, it is noted that the handling as well as the care of the fish must occur from capture to the other stages. It is widely necessary to ensure that laws as well as norms and ordinances are applied, implemented and increasingly better evaluated, seeking to reflect on food safety, quality, hygiene, regulation of the product consumed and offered. This theme provides opportunities for new studies as well as approaches in order to expand knowledge about the subject in question. In addition, contributing more and more so that the right information reaches everywhere and ensuring health and food safety for all.