In a new Matís report, called The value and safety of Icelandic seafood. Risk composition and risk ranking discusses basic work on risk assessment for cod, shrimp, redfish, haddock, halibut, herring, saithe and kúfisk. These species were mapped in terms of potential risks to their consumption, thus obtaining their risk composition and a semi-quantitative risk assessment performed on them.
The risk assessment used a calculation model that has been developed in Australia and is called Risk Ranger. The risk assessment used data on consumption habits (dosages, frequency, etc.), as well as the frequency and causes of foodborne illness. Thus, the risk associated with the consumption of these marine products was calculated, based on certain assumptions.
The reliability of a risk assessment depends on the data and information used in its implementation. According to the available measurement data and given assumptions, the above-mentioned seafood products are classified in the lowest risk category (level <32) - which means low risk, compared to healthy individuals.
In international food markets, Icelandic seafood has a good reputation for health and safety. However, as concerns about food safety have increased in many parts of the world in recent years, it is necessary for Icelanders to maintain this good reputation through high-quality research.