SEAFOOD PROCESSING TECHNOLOGY, FOOD ADDITIVES LEGISLATION AND APPLICATION IN TURKEY

The seafood processing sector is developing rapidly. In this sector, the variety of products increased and alongside the products such as salting, freezing, smoking, marinating, different products have emerged such as surimi, croquet and fermented fishery products. In the production process of these foods are used many different technologies and food additives. The using of food additives through product processing and storage is a major important factor for human health. So that Food Legislation is an important factor to ensure “food safety, food quality and human health protection”. The usage of food additives has been limited to reduce the toxic effects. Codex Alimentarius Commission, European Commission and Turkish Food Codex as source of scientific advice and rule on limits associated with ingredients which used in sea food processing technology. In the legislation which allowed additives used in sea food processing technology in 2014? How much is allowed to use? Are there limit differences among the Commissions in 2014? All these questions will be discussed in the presentation