Transcript Introduction to HACCP - FTP-UNU

Introduction and characterization
of hazards in seafood
Quality and safety issues in fish handling
-----
A course in quality and safety management in
fishery harbours in Sri Lanka
NARA, DFAR, ICEIDA and UNU-FTP
Department of Fisheries and
Aquatic Resources (DFAR)
National Aquatic Resources Research
and Development Agency (NARA)
United Nations University Fisheries
Training Programme (UNU-FTP)
Icelandic International
Development Agency (ICEIDA)
Sri Lanka
Sri Lanka
Iceland
Iceland
Contents
• Food borne hazards
• biological hazards
• chemical hazards
• physical hazards
• Preventive measures
Learning objectives
After this lecture participants will be familiar with:
• food borne hazards and routes of contamination
• how to prevent that fish from being contaminated
Biological
Hazards
pathogenic
bacteria
viruses
worms
helminths
protozoa
Chemical
histamine
heavy metals
pesticides
antibiotics
dyes
mycotoxin
Physical
bolts and nuts
metal fragments
sand
Bacteria
Faecal pollution drinking water
and sea water
These
organisms may
cause diseasesmild
gastroenteritis
to severe
and sometimes
fatal
dysentery,
cholera
or typhoid
The size of a bacteria
5 cm bacteria = 8,5 km man
Growth of bacteria
Bacteria multiply by binary fission
One bacterium can multiply to one hundred million in only nine
hours
Harmful microorganisms
They can cause:
• Illness
• Food spoilage
• Spoilage of e.g. wood, iron
Pathogenic bacteria in seafood/aquatic food
• Aquatic environment
• General environment
• Animal-human reservoir
Vibrio spp.
Clostridium botulinum Type E
(non-proteolytic)
Aeromonas
Plesiomonas
Listeria monocytogenes
Clostridium botulinum Type A,B (proteolytic)
C. perfringens
Bacillus cereus
Salmonella
E. coli (EPEC, ETEC, EHEC)
S. typhi
Staphylococcus aureus
Shigella
Factors affecting bacterial growth
(Preventive measures)
•Cleaning and sanitation
•Personal hygiene
•Heat (chilling, super chilling, freezing, canning, pasteurizing)
•Water activity aw ( drying, salting)
•pH (e.g. fermentation, organic acids)
•Preservatives (e.g. benzoic and ascorbic acids)
•Radiation
•Other (MAP, VP)
Parasites
• Numerous different types of parasites exist
worldwide, but only about 100 types are
known to infect people through food
contamination
• parasitic worms
• protozoa
Pathogenic parasites transmitted by seafood
• raw uncooked fish products
• Nematodes (round worms
• Anisakis simplex - herring
• Angiostrongylus spp. -freshwater prawns, snails, fish
• Pseudoterranova dicipiens (cod worm)
• Cestodes (tape worms)
• Diphyllobothrium latum - fresh water
• D. pacificum - seawater
• Trematodes or flukes
• Paragonimus-snails, crustaceans, fishes (lung flukes)
• Clonorchis spp. – fresh water fish (liver flukes)
• Opisthorchis spp.- fresh water fish
Prevention and control of trematode
• The WHO Technical Report on trematode infections
details basic strategies for the control of fish-borne
trematode infections
• Trematodes are more resistant to heat and salt than
nematodes
• Control programmes involve
•
•
•
•
•
•
detection and treatment
health education
improved sanitation
legislation of food safety measures
management of human faeces
HACCP
Protozoa
• About 40 sp. of parasitic protozoans are
known to be infectious to humans
•
•
•
•
Cryptosporidium parvum
Entamoeba histolytica
Giardia lamblia
Cyclospora sp.
Prevention and control
•
•
•
•
Good personal hygiene
Proper sanitation of toilets seats
Avoid eating raw fruit and vegetables
Treatment of drinking water
• slow sand filtration combined with chemical
flocculation
Prevention and control
•
•
•
•
Good personal hygiene
Proper sanitation of toilets seats
Avoid eating raw fruit and vegetables
Treatment of drinking water
• slow sand filtration combined with chemical
flocculation
Chemical hazards - examples
•
•
•
•
food additives
veternary drugs residues
pesticides
natural toxicants
• mycotoxins, biotoxins
• Histamine
• environmental contaminants
• mercury, lead, cadmium, arsenic,
• dioxins
Chemicals hazards, cont.
• agricultural chemicals
• e.g. pesticides, fungicides, herbicides, fertilizers,
antibiotics and growth hormones
• prohibited substances
• others
• e.g. lubricants, cleaning compounds, sanitizers,
paint
Major contaminants/pollutants of concern
for harbour managers
• Suspended
solids (clay, airborne particulates from industry and
plankton etc.)
• Biodegradable organics ( proteins, carbohydrates and fats)
Pathogens
• Nutrients (Nitrogen, phosphorus and carbon)
Priority pollutants (highly toxic chemicals)
• Refractory organics (pesticides, phenols, surfactants)
Heavy metals
• Dissolved inorganic chemicals (irritant)
Chemical hazards
chlorinated
phosphate
aldrin/deldrin
phos pholidon
malathion parathion
diazinon fertilizers
Pollutants
Metal contamination can be from natural sources or from
acute or chronic pollution.
• mercury in its organic form –methylmercury
• Inorganic mercury can be methylated by biological
(microbiological) processes in aquatic environments
• more than 95% of the total mercury content in edible fish tissue is in
the form of methylmercury
• Bioaccumulation in the food chain
• highest concentrations are found in predatory fish
• High pH, increased hardness and high content of soluable and
suspended organic compounds - conditions that often prevail
in pond aquaculture - reduce mercury uptake.
• farmed fish usually harvested young – low level
Organic pollutants
• use of polluted water supplies – chronic
contamination from agricultural or industrial
chemicals
• chlorinated compounds
• DDT-dichlorodipheniltrichloroethane, dieldrin,
lindane (insecticides)
• polychlorinated biphenyls (PCB) ,
• dioxin like PCBs,
Controlling chemical hazards
• Use approved chemicals
• specifications
• Maintain chemical inventory
• Storage procedure
• Conduct audits of:
• use of chemicals
• employee practices
• In house training for all employee
• Stay updated on regulations and emerging
concerns
Natural marine toxins
• Scombrotoxin
• Ciguatoxin – ciguatera from marine algae - >400
fish spp.
• Shellfish toxins
• Amnesic shellfish poisoning (ASP)/domoic acid
poisoning
• Diarrhetic shellfish poisoning (DSP)
• Neurotoxic shellfish poisoning (NSP)
• Paralytic shellfish poisoning (PSP)
marine algae –
filter feeding shellfish
• Other marine toxins
• Tetrodotoxin - About 80 species of puffer fish, blowfish
or fugu
• Gempylotoxin -Gemplids, escolars or pelagic mackerels
(escolar; oilfish, castor oil fish or purgative fish; snek)
• Tetramine
Control of disease caused by
biotoxins
• cannot be entirely prevented
• extremely stable: cooking, smoking, drying,
salting, does not destroy them
• depuration and ozonationare not effective
• major preventive measures is:
• inspection, sampling from fishing areas and
shellfish beds and analysis for toxins
Scombrotoxin
Biogenic amines: Histamine
•Scombroid fish poisoning - Histamine poisoning
most common form of toxicity caused by the ingestion of fish
Source: Tuna, mackerel, bonita, mahi mahi
(Dolphinfish),
Growth T°C >5°C, pH 4.7-8.1, salt <5%
Symptoms
mild disease: facial flushing, urinary problems
gastrointestinal and neurological disorder.
Symptoms last only for few hours and recovery is complete
Control of scombroid poisoning
• Storage below 5 °C at all times
• inform the fishermen and processors of the importance of
storage at low temperature
• sampling and analysis of potentially hazardous
species with respect to histamine level
• HACCP
 temperature/time factors easily measured and recorded
 CCP-chilling shortly after catching and killing
• the time to decrease the temperature below 10°C should not
exceed 2 h.
• Good hygienic practices on-board, at landing and
during processing
Physical hazards
• glass
• utensils, bottles
windows, lights
• metal
• equipment, wire,
employees
• stones
• fields, buildings
• wood
• fields, pallets, boxes,
buildings
• plastic
• packaging materials,
pallets, boxes
• bone
• fish - improper
processing
• insulation
• building material
• personal effects
•
•
•
•
jewellery
cigarettes
hair
paper flaked paint
Controlling physical hazards
•
•
•
•
GMP´s
Ingredient specifications
Supplier certification
Use equipment to screen for physical
hazards
• Employee training
References
• Huss, H.H., Ababouch, L. and Gram, L. (2004). Assessment and
management of seafood safety and quality. FAO Fisheries technical
paper 444.
• Training material from UNU-FTP/Icelandic Fisheries Laboratories
WHO Technical Report Series, No. 883, 1999. Food safety issues
associated with products from aquaculture
• International Commission on Microbial Specification for Foods
(1996). Microorganisms in Foods. 5. Microbiological specifications
of food pathogens. Blackwell Scientific Puplications.
• Website: http://www.seafood.ucdavis.edu
• Lehane and Olley (2000). Histamine fish poisoning revisited. Int.
Journal of Food Microbiol. 58, 1-37