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A collaborative study for quantification of Anisakis larvae in spiked farmed salmon fillets was conducted by 12 laboratories in 2012, using a modified Codex method (CODEX STAN 244). N = 6 samples with a different number of Anisakis larvae including two blind duplicates were analyzed by participants. All laboratories applied the same modified digestion method with stirring speed of 500–600 rpm, using a triangular stirring bar and a maximum digestion temperature of 35 °C in order to reduce fragmentation of larvae. All participants found correctly no larvae in the control samples while the mean recovery rate of all spiked larvae was 86.6 %. The among-laboratory reproducibility was 16.5 %. Differences were noticed in the interpretation of Anisakis fragments, which occurred as a result of prolonged frozen storage of the samples.

This study discusses the various factors which influence the intake of dioxins and dioxin-like PCBs (dl-PCBs) via fish consumption to support the requirements for additional information for an adequate estimation of consumer’s exposure. Growing consumer preferences towards lean and aquaculture species have to be considered in future. The varying dioxin and dl-PCB levels of herring in relation to the geographical origin and the fishing season and their consequences for the estimation of the exposition are discussed. The levels in herring from different fishing grounds can vary by a factor of 8 between 0.43 and 3.04 ng WHO–PCDD/F–PCB–TEQ2005/kg wet weight. Increasing lipid content of the muscle meat during the feeding cycle of herring and mackerel leads to a “dilution effect” of contaminants based on lipid weight. Changes in the composition of feed for carnivorous species reduced the dioxin levels in farmed salmon and trout considerably between 1997 and 2004. Hence only recently taken data collections should be used for exposure estimation. Furthermore processing and household preparation can change the contaminant levels and should be taken into account.

140 Milcherzeugnisse aus verschiedenen Regionen Deutschlands wurden 2006 auf Dioxine, dioxinahnliche PCB und nicht dioxinahnliche PCB untersucht. Insgesamt wurden 66 Kase-, 23 Butter- und 51 Quark- bzw. Joghurterzeugnisse analysiert. Die Probenahme erfolgte in Supermarkten und Einzelhandelsgeschaften auf der Basis der Produktionsmengen in den einzelnen Bundeslandern der Bundesrepublik Deutschland. Die Dioxinkonzentrationen und die Summe der WHO-TEQ blieben weit unter den EU-Grenzwerten von 3 pg WHO-PCDD/F-TEQ/g Fett und 6 pg WHO-PCDD/F-PCB-TEQ/g Fett. Die Dioxingehalte lagen bei niedrigen 0,07–0,53 pg WHO-PCDD/F-TEQ/g Fett mit einem arithmetischen Mittelwert von 0,19 pg WHO-PCDD/F-TEQ/kg Fett. Die WHO-PCDD/F-PCB-TEQ Gehalte lagen zwischen 0,21 und 2,1 pg WHO-TEQ/g Fett, mit einem mittleren Gehalt von 0,76 pg WHO-TEQ/g Fett. Regionale Abhangigkeiten und Unterschiede zwischen den einzelnen Produktgruppen konnten nicht festgestellt werden. Langjahrige Messungen der Dioxingehalte in Butter und Kase aus Schleswig-Holstein zeigen uber den Zeitraum von 13 Jahren eine deutliche Abnahme der Gehalte von 0,43 auf 0,19 pg WHO-PCDD/F-TEQ/g Fett.

The contaminant levels of dioxins, dioxin-like PCBs and non dioxin-like PCBs were determined in pooled samples of cod liver and corresponding cod muscle from different fishing grounds of the North- and Baltic Sea and from East Greenland. The dependence of the contaminant concentrations was studied on cod of three different sizes caught at the same fishing ground. Samples were taken during different research trips at 11 fishing grounds of the Baltic Sea, and 3 fishing grounds of the North Sea and of East Greenland in 2006 and 2007, respectively. Cod liver from the Baltic- and the North Sea were highly contaminated. Mean concentrations were 93 and 83 ng WHO-TEQ/kg wet weight (w.w.), respectively. Cod livers from East Greenland had only low contaminant levels of 3.4 ng WHO-TEQ/kg w.w. Highest concentrations were found in livers from the Bay of Kiel. Within the same fishing area the concentrations increased with the size of the cod. The WHO-TEQ amounts of the cod fillets were below 1 ng WHO-TEQ/kg w.w. and thus within the commonly observed low range for lean fish.

Concentrations of polychlorinated dibenzodioxins, dibenzofurans and dioxin-like PCBs in the edible part of fish and in fishery products were studied to gain an overview on actual contaminant levels on the German market.

Comparative ice storage experiments were performed to study the influence of early gutting on the shelf life of gutted and ungutted saithe, plaice and haddock. The investigation included the rating of the external quality attributes according to the EU-quality grading scheme, the sensory assessment of cooked fillets, the chemical analysis of changes in the contents of the total volatile bases (TVB), trimethylamine (TMA) and dimethylamine (DMA), of total viable counts (TVC) and the number of specific spoilage bacteria (SSO) Shewanella putrefaciens on skin and tissue samples.