The European Parliament has adopted regulations that will affect the Polish fish processing industry

Published 2024년 4월 11일

Tridge summary

The European Union has recently passed a regulation that sets strict limits on the 'stiffening' process of fish, capping the freezing period at 96 hours prior to slicing. This decision, supported by a vote of 400 in favor, 170 against, and 28 abstentions, is poised to significantly affect the EU's fish processing industry, especially impacting Poland's competitiveness and favoring processors in France, Spain, and Italy. Critics argue that the regulation lacks backing from the European Food Safety Authority (EFSA) and could detrimentally affect Poland's salmon processing sector, which is a crucial exporter in Europe and a key employer in high unemployment areas.

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Original content

400 MPs voted for the adoption of the regulation, 170 against; 28 abstained from voting. The new regulation introduces stringent standards limiting the period of the so-called "stiffening" fish - freezing it to a temperature of -4 to -7 degrees Celsius - up to a maximum of 96 hours before cutting into slices. This is part of the process used by companies processing smoked salmon in Poland. The rules favor processors from France, Spain and Italy Industry representatives have no doubt that such a limit will have a significant impact on the fish processing sector in the EU, in particular in Poland, while affecting competitiveness and favoring processors from France, Spain and Italy. Producers from these countries also cool the fish, but to a temperature of -3 degrees C. Changes without justification? The changes have not been supported by any expert opinion from the European Food Safety Authority (EFSA). Since 2018, out of 114 cases of listeria poisoning (a bacterium that can occur, ...

Source: Farmer.pl