fish and fish products

working group on fish and fish products

Tasks and objectives

Development and review of analytical methods
Planning and implementation of advanced training events
Elaboration of opinions, proposals for solutions to food law problems
Definition of quality criteria
Insights into industrial practice through factory tours

Statements

Use of the preservatives sorbic acid and benzoic acid and their salts in cold-smoked fish/fish products
Version: 09/2014 ( PDF )

Position and policy papers

Glazed fishery products – Indication of glazing water in the list of ingredients as of June 2022 ( PDF )
Labelling of fish purchased ready for slaughter in direct marketing aquaculture operations as of May 2019 ( PDF )

Current topics

CO treatment of tuna and tilapia
Labeling issues
Composition tropical shrimp species
Sanitary parameters of squid
Addition of water to fishery products

head of the working group

chairman

Dr. Matthias Denker
State Office for Agriculture, Food Safety
and Fisheries Mecklenburg-Vorpommern
Thierfelderstr. 18
18059 Rostock
Tel.: 0381 4035-320
matthias.denker@lallf.mvnet.de

Deputy Chairwoman

Uta Harthun
Berlin-Brandenburg State Laboratory
uta.harthun@landeslabor-bbb.de

record keeping

LM-Chem. Simon Vollert
Institute for Hygiene and Environment (Hamburg)
simon.vollert@hu.hamburg.de

term of office 2025 - 2027

Downloads

Annual Report 2024

Annual Report 2023

Annual Report 2022

Annual Report 2021

Annual Report 2020

Annual Report 2019

Annual Report 2018

Annual Report 2017

Annual Report 2016

Annual Report 2015

Annual Report 2014

Annual Report 2013

Annual Report 2012

Annual Report 2011

Annual Report 2010

Annual Report 2009

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last modified: 19.11.2025 10:59 H from Translator