ReviewExploratory review on safety of edible raw fish per the hazard factors and their detection methods

- The major contaminants associated with fish safety and quality were elaborated.
- The conventional and novel rapid analytical methods for fish contaminants determination were elaborated.
- The building of rapid detection system for fish safety evaluation was proposed.

Fish and fish products are appreciated worldwide for their high nutritional value and delicate taste. To this end, it is extremely vital to guarantee the safety of edible fish in the international fish industry. Various research findings associated with the safety and quality of fish and fish products were discussed in the present review. The diverse hazard factors with regard to fish safety and quality were highlighted which could be classified into three groups; chemical factors, biological factors and physical factors. Many of these contaminants that accumulate in fish tissues are transferred to humans through the food chain and possible damage to human health. Hence, it is essential to develop analytical techniques to monitor these contaminants in fish prior to consumption for protecting of the consumers from potential risk of food-borne diseases. However, although most of these conventional analytical methods for fish contaminants determination are reliable and accurate, they are time-consuming, expensive and require highly skilled personnel. For that matter, there is no existing rapid detection system that could provide sufficient information associated with various of the contaminants for fish safety and quality evaluation. With the increasing demand of fish and fish products, there is the need for a rapid determination system for ensurence of fish safety and quality. The review would help to give some inspirations to the researchers studied in the areas of fish quality control.