Food, Nutrition and Agriculture - 11- Edible Fats and Oils (FAO - FPND - FAO, 1994): Codex Alimentarius: Codex committee on fish and fishery products

Food, Nutrition and Agriculture - 11- Edible Fats and Oils (FAO - FPND - FAO, 1994)

Codex Alimentarius

		(introduction...)
		Codex committee on food additives and contaminants
		Codex committee on pesticide residues in foods
		Codex committee on methods of analysis and sampling
		Codex committee on fish and fishery products
		Comité du Codex sur les additifs alimentaires et les contaminants
		Comité du Codex sur les résidus de pesticides dans les denrées alimentaires
		Comité du Codex sur les méthodes d'analyse et d'échantillonnage
		Comité du Codex sur le poisson et les produits de la pêche
		Comité del Codex sobre aditivos alimentarios y contaminantes de los alimentos
		Comité del Codex sobre residuos de plaguicidas en los alimentos
		Comité del Codex sobre métodos de análisis y toma de muestras
		Comité del Codex sobre pescado y productos pesqueros

Codex committee on fish and fishery products

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.

D.H. Byron
Food Standards Officer,
Joint FAO/WHO Food Standards Programme