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05/24 - Workshop di aggiornamento su problematiche emergenti nel settore dei prodotti ittici. Istituto Superiore di Sanità. Roma, 24-25 maggio 2004.Atti cura di Beatrice Pasolini, Eva Alessi e Dario De Medici2005, iii, 104 p.
Workshop on new hygienic aspects in seafood. Istituto Superiore di Sanità. Rome, 24-25 May 2004.
Proceedings edited by Beatrice Pasolini, Eva Alessi and Dario De Medici
2005, iii, 104 p. (in Italian)
Seafood represents a food category whose consumption is in continuous increase, especially for those coming from fish farming activities. Aquaculture and farmed fish products represent a global concern to consumer safety for the contamination of products by chemical and biological agents present in the environment in which they live. Such workshop means to supply, in particular for the personnel operating in the Italian National Health Service, information on the national laws and European directives, on new aspects of microbiological agents (pathogenic bacteria, enteric viruses), parasitic infections and chemical contamination (antibiotic and heavy metals) and on the control strategies of transmitted pathologies. An overview of classical and innovative analysis methods developed by the National Centre for the Food Quality and Risk Assessment of the Istituto Superiore di Sanità (Italian National Institute of Health) is, moreover, proposed, for the determination of emerging pathogens of seafood particularly concerning enteric viruses and pathogenic Vibrio.
Key words: Seafood, Microbiological agents, Parasitic infections, Chemical contaminations, Transmitted pathologies
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