Aquaculture for all

Safe Seafood Project is Raising Expectations

Sustainability Economics Food safety & handling +3 more

EU - The FP7 ECsafeSEAFOOD project held its second coordinating meeting in Brussels, Belgium, on 18-19 June 2013. The project aims to assess food safety issues related to priority contaminants present in seafood as a result of environmental contamination and to evaluate their impact on public health. The meeting was attended by members of the ECsafeSEAFOOD consortium, comprising 18 partners from ten countries.

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Dr Antonio Marques, ECsafeSEAFOOD project coordinator, said: "I am very happy with the development of the project and particularly with this meeting. During the first day of the meeting, the work package leaders updated the partners on the work done in each specific work package during the first months of the project as well as outlining their goals for the following six months. On the second day we had very fruitful discussions regarding a series of technical workshops we organised among the partners."

In the global seafood market, European added-value lies in offering safe, high-quality seafood to consumers. With this in mind, the ECsafeSEAFOOD project will provide scientific advice to serve as a basis for further development of common food safety, public health and environmental policies and measures.

Isabelle Van Borm, EU desk and project Scientific Officer at DG RTD E3 (Food, Health & Well-being), who attended the partner meeting, said: "We are in an early stage of the project and it is too early to evaluate its results, but I have great expectations about this partnership. The coordination of the project is excellent and the partners have a very collaborative approach. I am looking forward to seeing the project's results as they will contribute to increasing consumer confidence in European seafood by actively seeking to reduce the public health risk in relation to contaminants that may be present in seafood."

ECsafeSEAFOOD is an interdisciplinary project bringing together scientists from different food science disciplines, including: ecotoxicology; biochemistry; nutrition; risk assessment; seafood quality; and consumer behaviour and perceptions. The partnership also includes SMEs in order to facilitate the transfer and uptake of research to interested parties. The project is divided into scientific work packages that will address these issues. Additionally, there are work packages for project coordination and project dissemination.

For more information about the ECsafeSEAFOOD project, please click here.

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