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Fish Handling, Quality and Processing - Home | Food and ...
www.fao.orgHazard A chemical, biological or physical contaminant which causes food to be unsafe to eat IGAD Intergovernmental Authority on Development Insulated box Box which keeps the fish cold and iced for a long time PAH Chemicals called polycyclic aromatic hydrocarbons that are produced when fuel wood or other fuels are burnt. Some are poisonous.