SEAFOODTOMORROW is an innovation action funded by the European Union (ref. 773400; www.seafoodtomorrow.eu), and aims to validate and optimize commercial solutions for improving the socioeconomic and environmental sustainability of the seafood production and processing industry, while contributing to product quality and safety.
To achieve these objectives and fine-tune the results to the needs of the end-users, it is of crucial importance to have stakeholders' support and input. For this reason, we would be most grateful if you could devote a few minutes to complete this web-based questionnaire, which explores the demand in the seafood sector for rapid detection methods. Your comments and feedback will help shape the progress and outcomes of the project, in this case the development of rapid detection kits1 for the detection of marine toxins2, chemical contaminants3 and authenticity4 of seafood species, ensuring they are fit-for-purpose.
Your answers will be kept confidential.
Thank you very much for your cooperation.
For more information about SEAFOODTOMORROW, visit www.seafoodtomorrow.eu or contact Alejandro Barranco (abarranco@azti.es)
1 Rapid detection kits: Commercially packaged collection of components that is intended to simplify the analytical function. It should have everything required to perform its analytical function and provide results in an easy and rapid manner.
2 Marine Toxins: They are molecules of very different structure and mechanism of action, produced naturally by marine microorganisms. They can be hazardous for humans and marine organisms, directly or after being transferred through the food webs. In Europe, lipophilic marine toxins, group that includes the Diarrheic Shellfish Poisoning (DSP) toxins, Paralytic Shellfish Poisoning (PSP) toxins and Amnesic Shellfish Poisoning (ASP) toxins are regulated. Additionally, emerging marine toxins, such as tetrodotoxin, which is not regulated at the moment, may also be present in shellfish and involve risk situations.
3 Chemical contaminants: chemicals that might be present in the environment naturally or as a result of man-made activity, that make food unfit for consumption or use. They can be present in foods through many potential sources, such as food production, distribution, packaging or consumption.
4 Authenticity: The authenticity assurance of seafood species involves the use of methodologies that allow the unequivocal verification that the traded species are accurately identified in the accompanying label without any possibility of mislabelling that might involve substitution of valuable species with cheaper ones.
