**12. Conclusions**

Significant numbers of detections of *Salmonella* in fish and fishery products indicate that current strategies for *Salmonella* control in the aquaculture production and processing sectors are not adequate. While some marine fish caught offshore and handled hygienically and at low temperature according to the Codex Code of Practice for fish and fishery products (CAC/RCP/52-2003) may be suitable for raw consumption, it would be advisable to consume products of aquaculture only after cooking. The *Salmonella* problem should be resolved by the use of good manufacturing procedures and the strict application of sanitary practices. On the other hand, Hazard analysis and critical control point (HACCP) systems should be implemented increasingly by private industry for seafood, sometimes voluntarily and sometimes as mandated by Federal governments. These must be rigidly enforced throughout the processing line and require the full understanding and cooperation of plant management and every employee. Investment in new technologies and equipment will also improve the seafood safety.
