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Seafood Safety: Economics Of Hazard Analysis And Critical Control Point (Haccp) Programmes
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1998
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[PDF-7.75 MB]
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Description:Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis. Developing countries account for almost 50 percent of global fish exports. Seafood-borne disease or illness outbreaks affect consumers both physically and financially, and create regulatory problems for both importing and exporting counties. Hazard Analysis Critical Control Point (HACCP) programs are being implemented on a worldwide basis for seafood. Studies have been completed to estimate the cost of HACCP in various shrimp, fish and shellfish plants in the United States, and are underway for some seafood plants in the United Kingdom, Canada and Africa. Benefits are enormous, but consumer price typically rises by less than one percent. Current events indicate that seafood safety and quality can be used as non-tariff barriers to free trade. In this publication, research priorities necessary to estimate the economic value and impacts of achieving safer seafood are outlined at the consumer, seafood production and processing, trade and government levels. An extensive list of references on the economics of seafood safety and quality is presented.
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Sea Grant Document Number:FLSGP-H-98-002
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Rights Information:Public Domain
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Compliance:Library
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