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Seafood HACCP Alliance for Training and Education Chapter 4 Seafood Safety Hazards

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 1

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 2

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Seafood HACCP Alliance for Training and Education Chapter 4 / Potential seafood safety hazards can be grouped in three categories: Biological Hazards Chemical Hazards Physical Hazard 3

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Seafood HACCP Alliance for Training and Education Chapter 4 / Biological Hazards in foods can involve: bacteria viruses parasites yeasts molds 4

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Seafood HACCP Alliance for Training and Education Chapter 4 / Microorganisms that can be pathogenic and cause seafoodborne illnesses: Bacteria Viruses Parasite 5

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Seafood HACCP Alliance for Training and Education Chapter 4 / Bacterial Hazards: Foodborne infection Foodborne intoxication 6

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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). 7

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Seafood HACCP Alliance for Training and Education Chapter 4 / 8

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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) 9

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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) 10

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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. 11

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 12

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 13

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 14

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 15

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 16

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 17

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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. 18

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Seafood HACCP Alliance for Training and Education Chapter 4 / Some controls for viruses in seafood: Product from approved sources Thorough cooking 19

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 20

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 21

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 22

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Seafood HACCP Alliance for Training and Education Chapter 4 / Some controls for Anisakis simplex, P. decipiens and D. latum parasites in seafood: Proper freezing Proper cooking 23

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 24

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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) 25

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Seafood HACCP Alliance for Training and Education Chapter 4 / Control for shellfish biotoxins in seafood: Only harvest approved shellfish products from approved waters 26

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Seafood HACCP Alliance for Training and Education Chapter 4 / Control for ciguatera in seafood: Do not process certain fish harvested from waters that have been designated as potentially ciguatoxic 27

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Seafood HACCP Alliance for Training and Education Chapter 4 / Control for tetrodotoxin in seafood: Do not process certain fish (puffer fish) that have been designated as potentially tetrodotoxic 28

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Seafood HACCP Alliance for Training and Education Chapter 4 / Control for gempylotxin in seafood: Do not process certain potentially gempylotoxic fish 29

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Seafood HACCP Alliance for Training and Education Chapter 4 / Control for potential scombrotoxin in seafood: Temperature controls from the moment of harvest through processing, storage, and product distribution 30

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Seafood HACCP Alliance for Training and Education Chapter 4 / Intentionally Added Chemicals Directly added ingredients (allowable limits under GMPs) Preservatives (e.g., nitrite and sulfiting agents) Nutritional additives (e.g., niacin) Color additive 31

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Seafood HACCP Alliance for Training and Education Chapter 4 / Controls for intentionally added chemicals in seafood: Use proper type and amount of chemicals. Label product to inform consumers (e.g., sulfites) 32

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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. 33

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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) 34

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Seafood HACCP Alliance for Training and Education Chapter 4 / 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 35

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Seafood HACCP Alliance for Training and Education Chapter 4 / Milk Peanuts Soybeans Eggs Tree Nuts Wheat Fish Crustaceans 36 Most common food allergens:

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Seafood HACCP Alliance for Training and Education Chapter 4 / Control for potential allergens in seafood: Product labeling to inform consumers 37

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Seafood HACCP Alliance for Training and Education Chapter 4 / Physical Hazard: Any extraneous matter not normally found in food that could cause physical injury. 38

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Seafood HACCP Alliance for Training and Education Chapter 4 / Control for potential glass inclusion in seafood: Examination of glass containers for breakage 39

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Seafood HACCP Alliance for Training and Education Chapter 4 / Controls for potential metal inclusion in seafood: Monitoring equipment for wear and breakage Screening products with metal detectors 40