FSP FSP SUSUSHISHI -- 22

Hazards –

Physical, Chemical, Biological

ObjectiveObjective

Define what we are talking about

Identify the need of a flow chart

Raise Awareness of Risk Assessment:◦

Physical hazards◦

Chemical hazards◦

Biological hazards

Review characteristics of certain hazards

Defining what we are talking aboutDefining what we are talking about

Sushi: consisting of cooked vinegared

rice which is

commonly topped with other ingredients, such as vegetables, cream cheese, raw fish, cooked fish, or other seafood products. Commonly put into rolls for easier consumption and artistic presentation.

Sashimi: raw seafood sliced into thin pieces, often served with a dipping sauce or condiments.

Sushi / Sashimi Grade: no clear standards as to what makes raw fish 'sushi grade' or 'sashimi grade' and no FDA definition of the term.

Flow ChartFlow Chart

Review the menu offering

Identify different product groupings

Determine the ingredients used in each food item

Identify the different steps involved in making a food item

Flow Chart Flow Chart –– RReeview the Menu Offeringview the Menu Offering

Identify different product groupings:

1.

Raw – Ready to eat (RTE),

2. Raw – marinated (RTE), 3. Partially cooked (RTE), 4. Partially cooked –

marinated (RTE),5. Cooked – (RTE):

Consumption within 4 hours

6.

Cooked –

(RTE): Consumption after 4 hours.

Flow ChartFlow Chart

Determine the ingredients used in each food item

Flow ChartFlow Chart –– IIngredient listing ngredient listing

Rice

Vinegar –

Ph

Vegetables

Seafood item◦

Fish: Tuna, salmon, escolar, etc…◦

Roe, caviar, eggs◦

Eel◦

Urchin◦

Crustaceans: Crab, lobster, etc…◦

Surimi: Imitation crab / lobster meat, etc…◦

Shellstock

Flow ChartFlow Chart –– IIddentify Steps in Each entify Steps in Each

Rice: Receive Storage Measure Rinse Cook Flavor Cool …

Prep

Vinegar: Receive Storage Measure Mix …

Prep

Vegetables: Receive Storage Wash Peel Cut … Prep

Seafood item: Receive Storage (cooler / freezer)

Thaw*

Rinse Portion / Slice Prep Serve

or Package Storage (cooler) Ship Consumer

*??? (How are the fish thawed and what happens to the other portions of the thawed fish?)

HazardHazard

A physical, chemical, biological or agent that is reasonably likely to cause illness or injury in the absence of its control.

In HACCP, “hazards”

refer to conditions or contaminants in foods

that can cause illness or injury. It does not refer to undesirable conditions or contaminants such as:◦

Insects

◦

Hair

◦

Filth

◦

Spoilage

◦

Economic fraud and

◦

Violations of regulatory food standards not directly related to safety

Physical HazardPhysical Hazard

Any potentially harmful extraneous matter not normally found in food◦

Glass◦

Wood◦

Stones◦

Metal◦

Plastic

Chemical HazardsChemical Hazards

Naturally Occurring

Intentionally added

Unintentionally added

Types of Naturally Occurring Types of Naturally Occurring Chemical HazardsChemical Hazards

Ciguatoxin

Shellfish toxins◦

Paralytic shellfish poisoning (PSP)◦

Diarrhetic

shellfish poisoning (DSP)

◦

Neurotoxic

shellfish poisoning (NSP)◦

Amnesic shellfish poisoning (ASP)/Domoic

Acid

Scombrotoxin*

* in what fish is there a potential likelihood to occur?

Types of Naturally Occurring Types of Naturally Occurring Chemical HazardsChemical Hazards

Fish in the Scombridae

family (tuna, mackerel,

skipjack, and bonito) are the most common sources of the Scombrotoxin

derived illness.

Other fish, such as mahi

mahi, bluefish, marlin, and escolar

can also cause scombroid

fish

poisoning.http://www.health.state.mn.us/divs/idepc/diseases/scombroi

d/index.html

Intentionally Added Chemicals --Intentionally Added Chemicals Food AdditivesFood Additives

Direct (allowable limits under GMPs)◦

Preservatives (e.g., nitrite and sulfiting

agents)

◦

Nutritional additives (e.g., niacin, vitamin A)◦

Color additives (potentially added to aquaculture fish feed to improve fish flesh color)

Unintentionally or Unintentionally or Incidentally Added ChemicalsIncidentally Added Chemicals

Prohibited substances (21 CFR, Part 21.189)

Secondary direct and indirect◦

e.g., lubricants, cleaning compounds, sanitizers, paint

Agricultural chemicals ◦

e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics and growth hormones

Toxic elements and compounds ◦

e.g., lead, zinc, arsenic, mercury*, cyanide

* in what “fish”

is there a potential likelihood to occur?

Chemical Hazards s –– TToxic Elementsoxic ElementsChemical Hazard

Top of the food chain, longer living seafood species: Tuna, Shark …

MN Fish Consumption Advisory:http://www.health.state.mn.us/divs/eh/fish/index.html

Any fish (store-bought or sport-caught) could contain contaminants such as mercury that can harm human health -

especially the development of children and fetuses. You can't see, smell, or taste the mercury in fish. That's why it is important to know which fish are safer than others to eat.

Biological HazardsBiological Hazards

Microorganisms◦

Yeast◦

Mold◦

Bacteria◦

Viruses◦

Protozoa

Parasitic worms

Bacterial HazardsBacterial Hazards

Sporeforming

and nonsporeforming

bacteria

Food infection and food intoxication

SporeformingSporeforming BBacteria (Pathogens)acteria (Pathogens)

Clostridium botulinum

*

◦

Proteolytic◦

Nonproteolytic* What limits the presence of this bacteria or shocked spores in sushi?

Bacillus cereus **

** In what food or food ingredient is there a potential likelihood of intoxication to occur and how can it be controlled?

Bacillus cereus **Bacillus cereus **

** Rice is a leading cause of B. cereus

emetic-type

food poisoning in the United States. The microorganism is frequently present in uncooked rice, and its heat-resistant spores survive cooking. If the rice is held at room temperature, the spores may germinate and multiply. The toxin produced can survive heating (such as stir-frying) and many people are unaware that cooked rice is a potentially hazardous food.

NonsporeformingNonsporeforming BBacteriaacteria

Campylobacter

spp.

Pathogenic Escherichia coli (e.g., E. coli O157:H7)

Listeria monocytogenes

Salmonella

spp. (e.g., S. typhimurium, S. enteriditis)

Shigella spp. (e.g., S. dysinteriae)

Pathogenic

Staphylococcus aureus*

(e.g., coagulase

positive S. aureus)

* in the flow of food, at which step or steps is this bacteria a primary concern?

Streptococcus pyogenes

Vibrio

spp. (e.g., V. cholerae, V. parahaemolyticus, V. vulnificus,)

Yersinia

enterocolitica

Viral HazardsViral Hazards

Infect living cells and are species specific

Reproduce inside the host cell

Survive in human intestines, water or food for months

Transmission usually by fecal-oral route and related to poor personnel hygiene

Parasitic HazardsParasitic Hazards

Parasites are organisms that need a host to survive

Thousands of kinds exist worldwide, but only about 100 types are known to infect people through food contamination◦

Parasitic worms [e.g., roundworms (nematodes), tapeworms (cestodes), flukes (trematodes)]

Greater detail will be provided in the next presentation.

Risk AssessmentRisk Assessment

FDA Fish and Fisheries Products Hazards and Controls GuidanceThird EditionJune 2001

http://www.fda.gov/Food/GuidanceComplianceRegula toryInformation/GuidanceDocuments/Seafood/Fish andFisheriesProductsHazardsandControlsGuide/def ault.htm

Questions?Questions?

Minnesota Department of AgricultureDairy and Food Inspection Division625 Robert Street NorthSaint Paul, MN 55155-2538651.201.6027www.mda.state.mn.us

Jim Topie, REHS Food Inspector 3651.226.9502 (BB)James.topie@state.mn.us