|Food, Nutrition and Agriculture - 11- Edible Fats and Oils (FAO - FPND - FAO, 1994)|
The Codex Committee on Fish and Fishery Products held its twenty-first session in Bergen, Norway from 2 to 6 May 1994. The committee revised and finalized 18 Codex standards for various fish and fish products with a view to their final adoption by the Codex Alimentarius Commission in 1995. Levels were established for histamine content both as a measure of quality and freshness and to protect sensitive individuals from adverse reactions to histamine.
The committee decided to revise several codes of practice for various fish and fish products as part of its future work. These include Codex guidelines for the sensory evaluation of fish and shellfish and a code of hygienic practice for the products of aquaculture.
The committee noted that its twenty-second session would be held in 1996.
Food Standards Officer,
Joint FAO/WHO Food Standards Programme