SAFETY OF FISH PRODUCTS: EVALUATION OF CHEMICAL, BIOLOGICAL AND TOXICOLOGICAL RISKS

Abstract

The article highlights the current issues of ensuring the safety of fish products under increasing requirements for food quality and growing consumer demand for healthy nutrition. Fish products are a valuable source of animal protein, polyunsaturated fatty acids, essential trace elements, and vitamins; however, they may pose a potential threat to human health in the case of microbiological contamination (presence of pathogenic microorganisms, toxins) or chemical contamination (accumulation of heavy metals, pesticide residues, dioxins, and other toxic substances).
The aim of the study was to assess the safety level of fish products through a comprehensive analysis of organoleptic, physicochemical, microbiological, toxicological, and radiological indicators, which allows for a thorough characterization of potential health risks to consumers.
The study examined the content of toxic elements (lead, cadmium, arsenic, mercury) in different types of fish—salmon, notothenia, saury, and herring. Variations in element concentrations depending on fish species were identified: the highest lead content was detected in salmon, and the highest arsenic content—in herring. Microbiological indicators included the analysis of total viable counts, coliform bacteria, and pathogenic microorganisms such as Salmonella spp. The results confirmed the overall compliance of the samples with current regulatory standards, confirming their sanitary safety.
The residual amounts of pesticides (HCH, DDT, and its metabolites), levels of radionuclides ( 137 Cs, 90 Sr), as well as ichthyopathological indicators were also analyzed.
The study emphasizes the importance of harmonizing national standards with European Union requirements regarding microbiological and toxicological safety criteria. Particular attention is drawn to the need for enhanced monitoring of heavy metal content depending on the geographical origin of the products.
An essential component of the safety management system is the implementation of HACCP principles at all stages of production and the dissemination of information to consumers regarding potential risks associated with fish consumption. The research results can be used in state control, and the development of food safety strategies.