Eating 150 g of fish, such as salmon or cod three times a week, or taking fish liver oil daily, can improve health variables, like body weight, blood lipids, inflammation and oxidative status. Seafood does not seem to decrease bone loss, which is generally found in weight loss processes.
A PhD thesis from the SEAFOODplus consumer research pillar was successfully defended 29 February 2008. Consumers’ health-related beliefs and knowledge about fish have been identified as important determinants of fish consumption.
By applying a newly developed real-time PCR method, more than 100 strains of Vibrio species have been collected and analysed in one of the SEAFOODplus projects. Although Vibrio parahaemolyticus strains are present in a large number in bivalves the proportion of strains able to cause disease is low.
As a response to the necessity to achieve a correct implementation of traceability systems in the fishing industry and to demonstrate its reliability, a practical guide has been developed for the verification and validation of traceability in the fish value chain.
A quality index is suggested for turbot (Psetta maxima) after applying new pre-slaughtering conditions consisting of electrical stunning in holding tanks followed by killing the unconscious fish by adding ice. This was compared to current industrial practice.
