http://hdl.handle.net/20.500.12066/6636 2026-04-21T01:39:19Z http://hdl.handle.net/20.500.12066/6638 SEAFDEC Newsletter Vol.43 No.4 During the last quarter of 2020, SEAFDEC organized several important events, such as the “Forty-third SEAFDEC Program Committee Meeting” which discussed and reviewed the progress and achievements of SEAFDEC programs, projects, and activities implemented in 2020 and those proposed for 2021. In addition, the “Twenty-third Meeting of the Fisheries Consultative Group (FCG) of the ASEAN–SEAFDEC Strategic Partnership (ASSP)” was also organized to address the policy considerations that are significant to the fisheries sector of the region. 2021-03-24T00:00:00Z http://hdl.handle.net/20.500.12066/6637 Enhancing Food Safety and Competitiveness of Seafood Products: HPP Protocols for Seafood and Regional Guidelines on GMP & GHP for Sushi and Sashimi Fisheries and aquaculture are key industries in the Southeast Asian region which serve as main source of food and livelihood for many people. The ASEAN Member States (AMSs) account for a quarter of global fish production, making the region a significant producer of fish and fishery products. Increasingly, fish and fishery products are exported globally, as demand for fish has risen all around the world. However, seafood is a highly perishable product, with several chemical and biological changes occurring immediately after capture and/or harvest. Due to irreversible processes such as microbiological metabolism, oxidative reactions, and enzymatic activity, the quality of seafood deteriorates quickly resulting in loss of economic and nutritional value. In order to safeguard the freshness and safety, extend shelf life, and maintain quality and economic value of seafood products from catch or harvest to consumer, it is essential that good handling practices are in place as well as new preservation technologies are adopted. 2021-03-24T00:00:00Z