**6. Control of** *Salmonella* **in fish and fishery products**

Since most of fish products, with the exception of coldsmoked fish, sushi, and a few specialty products such as spiced, salted, or pickled fish, are expected to be cooked prior to consumption, the presence of microbiological pathogens should not present a human health hazard (Flick, 2008).

The aquaculture farm is the first link in the food safety continuum and controls must be in place and implemented throughout the food safety chain. The experts agreed that good hygienic practices during aquaculture production and biosecurity measures can minimize but not eliminate *Salmonella* in products of aquaculture.
