FAO, WHO Report on Safe Use, Reuse of Water in Fish Industry
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) have published a Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) report on the safety and quality of water used in the production and processing of fish and fishery products.
In 2020, the 43rd Session of the Codex Alimentarius Commission approved a document, titled, Development of Guidelines for the Safe Use and Reuse of Water in Food Production, proposed at the 51st Session of the Codex Committee on Food Hygiene (CCFH). To support this work, JEMRA was asked to provide scientific advice on sector-specific applications and case studies for determining appropriate and fit-for-purpose microbiological criteria for water sourcing, use, and reuse in fish and fishery products, from primary production to retail. The present report from JEMRA is the most recent in a series on fit-for-purpose water.