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Seafood can contain food safety hazards derived from several different sources. Some of these hazards occur naturally in the environment in which seafood lives and grows and are unavoidable contaminants of seafood when it is harvested. Others are a consequence of the impact of human activities on the environment.
In the pre-harvest phase of production, feed components, veterinary drugs and other chemicals employed in aquaculture production may also present a public health risk.
In addition to these, food hazards can be introduced into seafood, or caused to increase to potentially hazardous levels, through direct contamination by food handlers and contaminated utensils and equipment and by inadequate handling (for example, temperature abuse, cross-contamination, inadequate processing).
The extent to which any food safety hazard is likely to be present in seafood depends on a number of factors. These factors include the biology of the particular seafood species, its growing environment, and the conditions along its production and processing supply chain. Therefore, the broad biological classes of seafood species (bivalve and cephalopod molluscs, crustacea and finfish), and the public health risks posed by hazards associated with specific commodity groups within those classes, have been considered separately.
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