Transcript Chapter 4 - Florida Sea Grant

Chapter 4
Seafood Safety Hazards
Seafood HACCP Alliance for Training and Education
In this chapter you will learn about:
• Food Safety Hazards that have been associated with
seafood and are considered “reasonably likely to
occur” if not subject to appropriate controls
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Hazards: a biological, chemical or physical agent that is
reasonably likely to cause illness or injury in the absence of
appropriate controls.
Undesirable conditions may not impose a particular food safety
hazard, but they are subject to other regulatory controls and
prerequisite requirements (i.e., GMPs and Sanitation Control
Procedures (SCPs).
Examples include:
• Insects
• Hair
• Filth
• Spoilage
• Economic fraud
• Violations of regulatory food standards not directly related to
safety
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Potential seafood safety hazards can be
grouped in three categories:
• Biological Hazards
• Chemical Hazards
• Physical Hazard
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Biological Hazards in foods can involve:
• bacteria
• viruses
• parasites
• yeasts
• molds
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Microorganisms that can be pathogenic and
cause seafoodborne illnesses:
• Bacteria
• Viruses
• Parasite
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Bacterial Hazards:
• Foodborne infection
• Foodborne intoxication
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• Seafood products commonly eaten raw:
oysters, clams, conch and sushi
• Seafood Ready-To-Eat (RTE) products:
pre-cooked and frozen shrimp, smoked
fish, pickled fish, pasteurized crab meat,
and pasteurized surimi (fabricated
seafood analog).
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What bacteria need for favorable growth:
• Food (nutrients from the seafood)
• Water (moisture in the seafood)
• Proper temperature
• Air, minimal air or no air (reduced-oxygen)
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Groups of Bacterial Hazards:
• Sporeforming bacteria
– Clostridium botulinum
– Bacillus cereus
– Clostridium perfringens
• Non-Sporeforming bacteria
– Listeria monocytogenes
– Salmonella spp. (e.g., S. typhimurium, S. enteriditis)
– Shigella spp. (e.g., S. dysenteriae)
– Pathogenic Staphylococcus aureus
– Vibrio spp. (e.g., V. cholerae, V. parahaemolyticus,
V. vulnificus)
– Others (Campylobacter jejuni, Yersina enterocolitica,
Shigella spp. and Escherichia coli)
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Some controls for Clostridium botulinum in
seafood:
• Destroy spores during processing (e.g., thermal
processing [canning] or proper cooking to destroy the
spores).
• Prevent potential growth by proper salting, drying, or
pickling (acidification).
• Proper refrigeration, particularly for raw, non-frozen
seafood packaged in anaerobic conditions (limited
oxygen).
• Packaging refrigerated fishery products in permeable
film that allows enough oxygen exposure to
prevent anaerobic growth.
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Some controls for Bacillus cereus in seafood:
• Proper sanitation to prevent product contamination
(product source, process facilities and personnel)
• Proper chilling rates for warm prepared food
• Proper refrigeration for prepared, ready-to-eat (RTE)
food with extended shelf live
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Some controls for Listeria monocytogenes
in seafood:
• Proper sanitation to prevent product contamination
(product source, process facilities, and personnel)
• Proper refrigeration to prevent growth
• Proper cooking
• Prevent cross-contamination after cooking
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Some controls for Salmonella spp. in seafood:
• Proper sanitation to prevent product contamination
(product source, process facilities and personnel)
• Proper refrigeration to prevent growth
• Proper cooking
• Prevent cross-contamination after cooking
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Some controls for Staphylococcus aureus in
seafood:
• Proper sanitation to prevent product contamination
(product source, process facilities and personnel)
• Proper refrigeration to prevent growth
• Proper cooking
• Prevent cross-contamination after cooking
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Some controls for Vibrio cholerae, Vibrio
parahaemolyticus and Vibrio vulnificus in
seafood:
• Product harvested from approved sources
• Proper refrigeration from harvest through processing
• Proper cooking
• Consumption advisories for more susceptible consumer
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Hazards from viruses in foods
• Not truly "alive"
• Exist everywhere
• Do not grow in food
• Do not spoil food
• Transmitted by people, food and contaminated water
• Cause illness by infection
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Viruses:
• Hepatitis A virus causes fever and abdominal
discomfort, followed by jaundice.
• Norovirus group (formerly Norwalk Virus) causes
nausea, vomiting, diarrhea, and abdominal pain
(gastroenteritis). Headache and low grade fever
may also occur.
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Some controls for viruses in seafood:
• Product from approved sources
• Thorough cooking
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Parasites are organisms that need a host to
survive.
• Thousands of kinds exist worldwide but only less than
100 types are known to infect people through food
consumption.
• Two types of concern from food or water:
– Parasitic worms [e.g., roundworms (nematodes),
tapeworms (cestodes), and flukes (trematodes)]
– Protozoa, microscopic single-cell animal
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Methods of preventing transmission of
parasites to foods by fecal contamination
include:
• good personal hygiene practices by food handlers,
• proper disposal of human feces,
• elimination of insufficiently treated sewage to fertilize
crops, and
• proper sewage treatment
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Parasitic Worms:
• Cryptosporidium parvum
• Nematodes and roundworms (Anasakis
simplex, Pseudoterranova dicepiens, Eustrongylides
spp. and Gnathostoma spp.)
• Cestodes or tapeworms (Diphyllobothrium latum)
• Trematodes or flukes (Chlonorchis sinensis,
Heterophyes spp., Metagonimus spp., and others
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Some controls for Anisakis simplex, P.
decipiens and D. latum parasites in seafood:
• Proper freezing
• Proper cooking
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• Chemical hazard in seafood due to natural conditions
• Chemical hazards added intentionally but improperly
• Chemical hazards due to unintentional or accidental
contamination (potentially toxic compounds or
ingredients)
• Allergens
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Biotoxins – naturally occurring chemical
hazards:
• Shellfish Biotoxins
– Amnesic Shellfish Poisoning (ASP; domoic acid)
– Diarrhetic Shellfish Poisoning (DSP; okadaic acid)
– Neurotoxic Shellfish Poisoning (NSP)
– Paralytic Shellfish Poisoning (PSP; saxitoxins)
• Ciguatera Fish Poisoning (CFP)
• Tetrodotoxins (puffer fish poisoning)
• Scombrotoxins (fish histamine poisoning)
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Control for shellfish biotoxins in seafood:
• Only harvest approved shellfish products
from approved waters
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Control for ciguatera in seafood:
• Do not process certain fish harvested from waters that
have been designated as potentially ciguatoxic
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Control for tetrodotoxin in seafood:
• Do not process certain fish (puffer fish) that have been
designated as potentially tetrodotoxic
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Control for gempylotxin in seafood:
• Do not process certain potentially gempylotoxic fish
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Control for potential scombrotoxin in
seafood:
• Temperature controls from the moment of harvest
through processing, storage, and product
distribution
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Intentionally Added Chemicals
• Directly added ingredients (allowable limits under
GMPs)
– Preservatives (e.g., nitrite and sulfiting agents)
– Nutritional additives (e.g., niacin)
– Color additive
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Controls for intentionally added chemicals
in seafood:
• Use proper type and amount of chemicals.
• Label product to inform consumers (e.g., sulfites)
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Some controls for use of aquaculture drugs:
• Only use approved chemicals in approved manner.
• When necessary, only use certain controlled drugs in
the manner prescribed by a recognized veterinary
expert.
• Test for any excessive residuals in final products.
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Unintentionally or Incidentally Added
Chemicals:
• Agricultural chemicals (e.g., pesticides,
herbicides, fungicides, antibiotics, growth
hormones)
• Cleaning chemicals (e.g., sanitizers, chlorine, acids,
caustics)
• Maintenance chemicals (e.g., lubricants, paints)
• Prohibited substances and toxic elements (e.g., lead,
zinc, arsenic, mercury, cyanide)
• Polycholrinated Biphenyls (PCBs)
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Some controls for unintentional or
incidental chemical contamination of
seafood:
• Proper use of cleaning and maintenance chemicals in
the processing areas
• Proper location and monitoring of aquaculture farming
operations relative to potential land runoffs and
spraying of hazardous chemicals.
• Do not harvest from polluted or non-approved waters
• Product screening relative to source
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Most common food allergens:
• Milk
• Peanuts
• Soybeans
• Eggs
• Tree Nuts
• Wheat
• Fish
• Crustaceans
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Control for potential allergens in seafood:
• Product labeling to inform consumers
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Physical Hazard:
Any extraneous matter not normally found
in food that could cause physical injury.
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Control for potential glass inclusion in
seafood:
• Examination of glass containers for breakage
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Controls for potential metal inclusion in
seafood:
• Monitoring equipment for wear and breakage
• Screening products with metal detectors
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