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Priority environmental contaminants in seafood: safety assessment, impact and public perception
www.ecsafeseafood.eu/
Acronym: ECsafeSEAFOOD
Period: February 2013 till January 2017
Status: Completed
 Institutes 
Institutes (18)  Top 
  • Institut de Recerca i Tecnològica Agroalimentaria (IRTA)
  • AZTI Foundation, more
  • Instituto de Ciências e Tecnologias Agrárias e Agro-Alimentares (ICETA)
  • Portuguese Institute of the Sea and Atmosphere (IPMA), co-ordinator
    • Marques, Antonio, co-ordinator
  • Institut Català de Recerca de l'Aigua (ICRA)
  • Universitat Rovira i Virgili (URV)
  • Polyintell sas
  • Agence pour la recherche et la Valorisation Marines (ARVAM)
  • AquaTT (European Network for Training and Technology in aquaculture) (AquaTT), more
  • Universiteit Gent (UGent), more
    • Verbeke, Wim
    • Jacobs, Silke
  • Technical University of Denmark (DTU), more
  • Hortimare
  • Wageningen University and Research Centre; Institute for Marine Resources and Ecosystem Studies (IMARES), more
  • University of Maribor
  • AEIFORIA
  • Norwegian Veterinary Institute (NVI)
  • Vlaamse overheid; Beleidsdomein Landbouw en Visserij; Instituut voor landbouw-, visserij en voedingsonderzoek (ILVO), more
  • Dan Salmon A/S
Abstract
Seafood has been recognised as a high-quality, healthy and safe food type and is one of the most important food commodities consumed worldwide. However, seafood, like other types of food, can also be a source of harmful environmental contaminants with potential to impact on human health.

ECsafeSEAFOOD will assess food safety issues related to priority contaminants present in seafood as a result of environmental contamination (including those originating from harmful algal blooms and those associated with marine litter) and evaluate their impact on public health. ECsafeSEAFOOD will provide scientific evidence to serve as a basis for further development of common food safety, public health and environmental policies and measures, by seeking to establish a quantitative link between the contamination of the marine environment and that of seafood.
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