Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
Food TypeSeafood

The BAP Label and the Food Safety Imperative

By Best Aquaculture Practices Global Seafood Alliance
tilapia farm

Credit: 1CzPhoto via Pixabay

August 22, 2022

By 2050, the world population is expected to have grown to 9.8 billion people. That population will need to be fed every day, a difficult proposition given the challenges of a warming planet and the reduction of arable farmland. The sea can provide a solution for global sustenance with aquaculture, the controlled cultivation of aquatic animals in the sea or in inland waters. 

Aquaculture is the fastest-growing form of food production in the world. It plays an increasingly pivotal role in addressing the problem of feeding a burgeoning population with fewer negative environmental impacts. The world's oceans already provide 17 percent of the animal protein consumed around the world, and fish farming is one of the most environmentally efficient, lesser resource-intensive, and eco-friendly ways to produce even more animal protein. 

While maintaining a sustainable source of fish is vital, it is meaningless if its safety is questionable. As we increasingly turn to aquaculture, there is a greater safety imperative—one that must be immediately identifiable as trustworthy by consumers. At present, aquaculture suffers from many misconceptions. Critics claim that farmed seafood is unsafe to eat, citing myths ranging from stagnant water conditions to high rates of antibiotic use, or stress due to intensive culture conditions. 

However, U.S. aquaculture products are among the most regulated foods on the market. Globally, aquaculture producers use Hazard Analysis Critical Control Points (HACCP), administered by the U.S. Food and Drug Administration (FDA), as a common standard for food safety, and also utilize food safety certifications benchmarked by the Global Food Safety Initiative (GFSI), providing customers and consumers alike with the assurance that their food safety program is well managed.

The BAP Label Food Safety Guarantee

Among seafood certification programs, Global Seafood Alliance's Best Aquaculture Practices (BAP) label is the most comprehensive third-party certification system in the industry.1 It covers the entire aquaculture production chain (processing plant, farm, hatchery, and feed mill) and follows the four pillars of responsible seafood: 

  • Environmental responsibility
  • Social accountability
  • Food safety
  • Animal health and welfare. 

Every step in the production chain can be traced and certified, translating to healthy fish for both the consumer and the planet. BAP certification encompasses a number of requirements with regard to the health and safety of farmed seafood:

  • Every step of the process is certified. The BAP certification process starts with the egg and follows every step of fish growth right up to processing, meaning that fish meet the highest standard of safety.
  • Antibiotic use is restricted, and products are tested to ensure that regulations are followed. BAP standards prohibit the prophylactic use of antibiotics or treating healthy animals to prevent disease. BAP also does not allow antibiotics to be used to promote growth. However, BAP does allow for use of antibiotics when used to prevent the spread of disease and only following a diagnosis of infection or disease by a trained aquatic animal health specialist. The certification requires a withdrawal period before harvest so that no antibiotics are present at the time of harvest. In addition, the BAP program aims to exclude the use of antimicrobials that the World Health Organization (WHO) categorizes as "critically important" to human medicine, and sensitivity testing shall accompany any application of antibiotics.
  • Feed and finished products are tested for microbiological and chemical contamination, such as medicinal substances and heavy metals.
  • BAP's feed mill standard includes requirements for ingredient sourcing of fish feed.
  • Farmed fish eat feed that contains a variety of ingredients and is formulated for optimal nutritional value, including soy, fishmeal, fish oil, microalgae, and vegetable oils.
  • Seafood from BAP-certified producers is produced in an environment with a pest management plan in place. To prevent animal or insect pests, facilities must have measures in place that prevent infestations, which includes routine inspections.
  • Water quality is closely monitored. Water quality is considered to be one of the most important factors contributing to fish health.
  • The GSA Seafood Processing Standard is benchmarked to the GFSI standard, and companies must undergo a successful third-party audit to be certified.

Aquaculture Myths Explained

BAP's consumer campaign, "Healthy Fish, Healthy Planet, Healthy You" works to address common myths about the safety of aquaculture seafood. One common concern surrounds farmed fish and mercury. In the wild, fish can absorb mercury through their food and through the water passing through their gills. Mercury is a naturally occurring element; however, human industrial activity has increased the amount of mercury present in our rivers, lakes, and oceans. Once mercury gets into the food chain, it "bioaccumulates" up the chain into the larger predators. This is why larger fish may have more mercury than smaller fish. With aquaculture, because the fish are eating formulated feed, mercury is less of a concern because the fish are not being exposed to it through the food chain.

Another myth is that farmed salmon is full of color-added dyes. Farmed salmon derives its pink color from its feed, specifically from a carotenoid called astaxanthin. In the wild, salmon get astaxanthin from consuming food, like krill or shellfish. Farmed salmon's feed is supplemented with astaxanthin, so they are getting the same carotenoids that they would find in the wild. Astaxanthin is an antioxidant and is available to purchase as a supplement because of its health benefits, such as reducing inflammation, immune system support, and potential anti-aging benefits.

Given the growing global dependence on seafood for animal protein, aquaculture has inherent advantages when it comes to food safety. The environments at fish farms are easier to control and test, making it easier to mitigate possible risks, as compared to wild-capture fisheries. The Global Seafood Alliance's BAP label inspires consumer confidence and shows how producers are shaping the future of healthy, responsible foods that the world population needs.

Reference

  1. Global Seafood Alliance. "Best Aquaculture Practices." 2022. https://bap.globalseafood.org/.
KEYWORDS: aquaculture fish Global Seafood Alliance third party certification program

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Best Aquaculture Practices (BAP) is part of the Global Seafood Alliance (GSA), an international nonprofit organization that works to advance responsible seafood practices through advocacy, education, and certification. GSA members consist of producers, retailers, restaurants, associations, and individuals who work together to support responsible seafood practices around the world.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Testing & Analysis
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Food Prep/Handling
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    International
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Subscribe For Free!
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

recalled sysco and lyons imperial nutritional shakes

Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 14 Deaths

Image of fish on ice

Common Fish Food Poisoning Types and Prevention Methods

Scientist inspecting food substance with microscope

FDA Announces ‘Proactive’ Post-Market Chemical Review Program to Keep Food Supply Safe

Events

June 12, 2025

Additive Bans Ahead: Your Guide to Avoiding Risk and Maintaining Agility

Live: June 12, 2025 at 12:00 pm EDT: From this webinar, attendees will learn how ingredient bans will impact product development, labeling, and sourcing.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • two women discussing something they see on the computer

    Developing Food Safety Leadership Skills: Building the Workforce of Tomorrow

    See More
  • The Package Label: Food Allergens

    See More
  • illustration of crops

    Harnessing AI to Safeguard Food Safety in the Face of Climate Change

    See More

Events

View AllSubmit An Event
  • December 12, 2024

    Cooking Instructions Validation: How to Ensure the Safety of Not-Ready-to-Eat Products

    On Demand: From this webinar, attendees will be able to identify the different requirements for ready-to-eat and not-ready-to-eat products.
View AllSubmit An Event
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing