African fermented fish products in scope of risks

Post-harvest losses in African artisanal fisheries may thus be lower than often assumed. Fermentation of fish is especially used in situations where drying of fish is not possible because the climate is too wet and where cooling and sterilization of the product is too expensive. Fermented fishery products in Africa are usually whole or in cut pieces, and are not a paste or sauce. Sanitary conditions of fermented fish production were generally found to be poor and processing methods were not standardized. This article will primarily review fermented fish processing, quality parameters of fermented fish, nutritional and functional evaluation of fermented fish products, microbiology and biochemistry of fermented fish, safety of fermented fish, and the famous fermented fishery products in Africa. To the best of our knowledge, there is no review article on the fermented fishery products in Africa in scope of risks.