As a result of the joint effort of the head of the consortium, the independent testing laboratory WESSLING Hungary Kft., the Institute of Aquaculture and Environmental Safety (Gödöllő) and the Department of Refrigeration and Livestocks’ Products Technology (Budapest) of the Faculty of Food Science of Szent István University, The Fishmarket Kft. and SKC Consulting Kft., important, previously missing facts are reported already at the half-way point of the project.
In view of the results of the project called “Development of a new risk management model system in order to increase water and food safety in the fish product line” (in short, HappyFish) those limit values may arise that are currently still lacking for most pesticide and drug residues.
The main objective of the project supported by the National Research, Development and Innovation Office is to understand and define the criteria for quality fish meat and to propose limit values for further legal regulation. The latter are unfortunately incomplete in the case of fish products.