Food fraud has been a growing problem in the recent years and gained a new status in 2013 when horse meat was detected in food supposedly containing beef. When the consumer’s trust is broken it can affect all food production as well as food safety.
Matís is now participating in a project called Food Integrity, which is led by the FERA (The British Food and Environment Research Agency). The project started in beginning of 2014 and the aim is to guarantee the honesty of European food and develop ways to detect and hinder food fraud.
When food is produced certain safety measures have to be taken, to guarantee the safety of the food towards the consumer. Frauds in the food industry have also led to awakening amongst consumers and as a result demand for hygiene and traceability has increased noticeably, affecting production and transportation of food.
Fish is extremely sensitive product and is easily susceptible to damage if the treatment is not correct. Fish that becomes damaged can be dangerous if consumed because of microbial growth, chemical modification and degradation due to endogenous enzymes.
Proper handling, production processes, storage and packing are the foundations to increase shelf life, safety, maintain the quality and nutrition and prevent wastage and loss. Approximately half of all fish in the market intended for human consumption is sold fresh, but the most common storage method is freezing.
For additional information, please contact Arnljótur Bjarki Bergsson at Matís.
For further readings and contacts, please visit the project website and participants website.