Study on improvement of fishing port for the sea food hygiene control and sustainable utilization of fishery resources

This paper presents the methods of the development of fishing ports for the supplying of safe seafood products, based on the some rules on food hygiene control and on the eco-label system which is useful for fishery resource management in Japan. First, we analyzed the issue of the hygiene control for fresh fish on the distribution process from the landing places to the consumers and proposed the method to estimate the hygiene level with the two factors; the water quality, control and the sanitary condition of the working areas at the fishing ports, landing places and the auction halls on the distribution process. Secondly, we proposed the method to select whether fishery products contribute to being sustainable or not, so as to secure the validity of the sea food hygiene control at the fishing ports.