FAO Highlights Water Safety’s Role in Fisheries Sector

The UN Food and Agriculture Organization (FAO) has underscored the vital importance of water safety in the fisheries sector, emphasizing its role in food safety. This insight emerges from a recent report focused on strategies to reduce microbiological risks and enhance public health through effective water management practices. Water is crucial in various stages of fish processing, from washing and chilling to sanitation and temperature control.

Workshop in Honduras Addresses Water Management

In April 2023, the FAO conducted a workshop in Choluteca, Honduras, bringing together 45 participants from 11 countries. The attendees included scientists, food regulators, business representatives, and food safety inspectors. The workshop aimed to present findings from microbiological risk assessments and compare “fit-for-purpose” water practices against traditional “clean water” approaches.

Experts indicated that decision trees used in risk assessment must be tailored to local conditions, which can include seasonal variability and existing infrastructure limitations. Participants stressed the necessity of evaluating water sources and recognizing potential hazards. Representatives from various countries shared challenges such as inconsistent definitions of water quality and constraints in resources.

Field visits to shrimp farms during the workshop provided practical examples of effective water management. Participants discussed the complexities of managing seasonal changes in water quality, along with the risks posed by wildlife, which can increase the likelihood of fecal contamination. They also noted that the enforcement of water safety regulations varies significantly by country.

Emphasizing a Risk-Based Approach

Attendees advocated for a risk-based, fit-for-purpose approach to water use in fish production and processing. This methodology involves thorough assessments of water sources, identification of hazards, and evaluation of treatment options. Implementing multiple barriers to ensure safety is essential; measures may include filtration, disinfection, and adherence to good hygiene practices (GHPs) and hazard analysis and critical control points (HACCP).

Interestingly, while “clean water” does not meet the criteria for drinking water, it can still be safe for food production. The workshop highlighted the importance of understanding these distinctions to ensure the safety of fish products.

In a related development, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has released a report evaluating the risks associated with various forms of arsenic. The report re-evaluates the food safety risks of both inorganic and organic arsenic species, incorporating new toxicological data and dietary exposure findings published since its last review.

Despite the updated research, no new human studies emerged that would modify the previous conclusion that inorganic arsenic is linked to lung, bladder, and skin cancer. This ongoing investigation into arsenic underscores the broader commitment of the FAO to ensure food safety and public health.

As the fisheries sector continues to evolve, the emphasis on robust water management practices will play a critical role in safeguarding food safety and promoting public health across various regions.