Studies aim to raise aquaculture standards in Oman

MANY recent studies have shown the nutritional benefits of eating seafood despite the many concerns raised in recent years about chemicals found in seafood from environmental pollution. Contaminants such as mercury, Polychlorinated Biphenyls (PCBs), dioxins and toxaphene, amongst others, have been reported in fish catch, which led to confusion in the general public of the risks of eating seafood outweighing the benefits.

From this standpoint, Moza bint Abdullah Al Busaidi, head of the Chemical Analysis Section in the Fishery Quality Control Centre (FQCC), Ministry of Agriculture and Fisheries, has drawn attention to the chemical and bio-chemical contaminants in seafood and its implications on public health at the conclusion day of the Second Oman Food Safety Conference 2011 held in Manama late this October.

Moza bint Abdullah Al Busaidi, head of the Chemical Analysis Section in the Fishery Quality Control Centre, of Oman's Ministry of Agriculture and Fisheries

Marine organisms in general tend to accumulate contaminants from the aquatic environment. Heavy metals, dioxins, PCBs and hydrocarbons amongst others are considered the most important pollution of aquatic and terrestrial environments and considered extremely toxic to humans at low concentration. "Levels of the chemical contaminants in seafood are of particular interest because of their potential risk to the consumers. Therefore, these aspects remains major hurdle for seafood trade in international market," Moza commented.

Seafood is considered an excellent source of nutrients and easily digestible protein, and consumption is recommended due to all its nutritional and therapeutic benefits.  "The benefits of seafood is mainly due to the content of high quality protein, vitamins, high content of two kinds of omega-3 poly unsaturated fatty acids such eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and other nutrients," she pointed out.

"Omega-3 fatty acids have protective effects in preventing coronary heart disease, reducing arrhythmias and thrombosis, lowering plasma triglyceride levels and reducing blood clotting tendency. Intake of fish and shellfish have shown benefits in other diseases such as rheumatoid arthritis and psychiatric  disorders," she also stressed.

Moza acknowledged that there has been growing concern about food safety and quality in several parts of the world. "During past decades, there has been an increase in the incidence of chemical and bio-chemical contaminants in seafood," she said.

"Scombroid poisoning, or better known histamine poisoning, is a result of ingesting seafood containing high levels of histamine and is one of the most frequently reported illness associated with seafood consumption worldwide, and mainly due to the scombroid and nonscombroid fish species such as tuna, bonito, sardine and mackerel, which develop high levels of free histidine during decomposition," she also said.

Closer to home, the MoAF has warned that fish liver available in Oman has been found to be contaminated. "Our research has revealed that the quality of fish liver is not good. Therefore, we have asked Ministry of Health to warn people against consuming it," said Moza.

Processed seafood study

FQCC is also carrying out a study on processed fish, such as dry shark and salted fish, which the centre expects to conclude this year. This research is being carried out in conjunction with the study onMiesten kengät laajasta valikoimasta