Dar seafood ppp standard

Table 6: Relative risk rankings for oysters and other bivalves (excluding roe-off scallops)

Commodity	Hazard	Severity	Likelihood of adverse health effects	Relative risk Ranking
Raw oysters	A. hydrophila	Serious	Unlikely	Low
	V. parahaemolyticus	Moderate	Likely	Low
	V. vulnificus^1	Serious	Likely	Medium
	V. cholerae O1/O139	Severe	Unlikely	Medium
	Non-O1/non-O139 V. cholerae	Moderate	Likely	Low
	L. monocytogenes^2	Serious	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	Noroviruses^4	Moderate	Very likely	Medium
	Noroviruses^5	Moderate	Unlikely	Low
	Hepatitis A virus^4	Serious	Very likely	High
	Hepatitis A virus^5	Serious	Unlikely	Low
	Algal biotoxins (ASP, PSP)^4	Severe	Likely	High
	Algal biotoxins (ASP, PSP)^5	Severe	Unlikely	Medium
	Arsenic	Severe	Unlikely	Medium
	Cadmium	Severe	Unlikely	Medium
	Lead	Severe	Unlikely	Medium
	Mercury^3	Serious	Unlikely	Low
	Zinc	Moderate	Unlikely	Low
Cooked oysters	A. hydrophila	Serious	Unlikely	Low
	V. parahaemolyticus	Moderate	Unlikely	Low
	V. vulnificus^1	Serious	Unlikely	Low
	V. cholerae O1/O139	Severe	Unlikely	Medium
	Non-O1/non-O139 V. cholerae	Moderate	Unlikely	Low
	L. monocytogenes^2	Serious	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	Noroviruses^4	Moderate	Very likely	Medium
	Noroviruses^5	Moderate	Unlikely	Low
	Hepatitis A virus^4	Serious	Very likely	High
	Hepatitis A virus^5	Serious	Unlikely	Low
	Algal biotoxins (ASP, PSP)^4	Severe	Likely	High
	Algal biotoxins (ASP, PSP)^5	Severe	Unlikely	Medium
	Arsenic	Severe	Unlikely	Medium
	Cadmium	Severe	Unlikely	Medium
	Lead	Severe	Unlikely	Medium
	Mercury^3	Serious	Unlikely	Low
	Zinc	Moderate	Unlikely	Low

1. For susceptible sub-populations (people with liver dysfunction or high serum iron levels) the severity ranking is ‘severe’, and the relative risk rankings are high and medium for raw and cooked products, respectively.
2. For susceptible sub-populations (the immunocompromised, pregnant women, the foetus) the relative risk ranking is ‘medium’ (severe x unlikely).
3. For susceptible sub-populations (the foetus) the relative risk ranking is ‘medium’ (severe x unlikely).
4 For product from waters that are subject to pollution and/or do not have an effective management system in place.
5. For product from pristine waters or from waters that are subject to pollution but where harvesting is controlled under an effective management system.
Key: ASP = amnesic shellfish poison; EHEC = enterohaemorrhagic Escherichia coli; PSP = paralytic shellfish poison.

Likelihood of adverse health effects: Unlikely

Aeromonas hydrophila: A. hydrophila has not been implicated in food-borne illness due to consumption of abalone or scallops [29], and there are no epidemiological or presence data suggesting a significant likelihood of adverse health effects from pathogenic strains in Australia. Levels in abalone and roe-off scallops at point of consumption are likely to be significantly reduced by cooking.
E. coli, S. aureus, Salmonella, Campylobacter, Shigella and Yersinia species: Pathogenic strains of these bacteria may be present in abalone and scallops due to post-harvest contamination, but are unlikely to be introduced through pollution of growing waters. Results from the testing of imported foods (Appendix 1) demonstrate that there is little contamination of imported molluscan shellfish by these hazards. Good hygienic practice by shellfish processors and food handlers will tend to minimise the likelihood of adverse health effects from these hazards. Levels of these pathogens in abalone and roe-off scallops at point of consumption are likely to be significantly reduced by cooking.
L. monocytogenes: There are no data indicating the potential for food-borne listeriosis due to consumption of abalone and roe-off scallops. Levels in abalone and roe-off scallops at point of consumption are likely to be significantly reduced by cooking.
Mercury: ANZFA recently reviewed the public health risk due to mercury contamination in foods (including molluscan shellfish) [7]. At the time, ANZFA concluded that molluscs contribute only 0.17 per cent of the total dietary exposure to mercury.
Algal biotoxins: Potentially toxic algae are found throughout Australian shellfish growing waters [4]. However, not all isolates produce toxin, and the concentration of toxins in shellfish will not necessarily always correlate with levels of algae in the water [4]. There is no evidence of food-borne illness due to algal biotoxins in abalone and roe-off scallops in Australia. These toxins are preferentially concentrated in the viscera of molluscan shellfish.
It is widely believed that scallop and abalone adductor muscle do not accumulate high concentrations of toxins [4], although there is evidence of accumulation of paralytic shellfish poison in the epipodal fringe of the South African abalone Haliotis midae [44,45]. There have been no failures in imported abalone and scallops tested for domoic acid or paralytic shellfish poison since 1998, and no FSANZ-coordinated food recalls due to algal biotoxins in these commodities. Available data do, however, demonstrate the occasional presence of paralytic shellfish poison and amnesic shellfish poison in Australian scallops, and neurotoxic shellfish poison has been detected in other shellfish in Australia [4].
Enteric viruses: Noroviruses and hepatitis A virus are unlikely to be introduced through pollution of growing waters, and would only be present in abalone and scallops due to post-harvest contamination by a food handler. There are no data suggesting their presence in abalone and scallops in Australia, and no evidence linking food-borne illness in Australia to the consumption of abalone and scallops.
Vibrios (excluding toxigenic V. cholerae O1): Although V. parahaemolyticus, V. vulnificus, non-O1/non-O139 V. cholerae and non-toxigenic V. cholerae O1 are found in estuarine and marine environments in Australia and have been isolated from oysters [31], there is no epidemiological evidence linking them to abalone or scallops in this country. There are limited data [9] showing the presence of V. parahaemolyticus in scallops in Australia and none indicating the presence of vibrios in abalone.

Relative risk ranking for abalone and roe-off scallops – conclusions

Consideration of the severity of illness and the likelihood of adverse health effects are combined in Table 7, to provide rankings for hazards associated with abalone and roe-off scallops. It is concluded that the relative public health risk ranking for this sector is medium, mainly based on the potential presence and adverse health effects of algal biotoxins (particularly the more severe toxins, amnesic shellfish poison and paralytic shellfish poison).

For populations susceptible to more severe illnesses due to V. vulnificus, L. monocytogenes, hepatitis A virus or mercury, the relative risk ranking is medium.
Table 7: Relative risk ranking estimates for abalone and roe-off scallops

Commodity	Hazard	Severity	Likelihood of adverse health effects	Relative risk Ranking
Cooked	A. hydrophila	Serious	Unlikely	Low
	V. parahaemolyticus	Moderate	Unlikely	Low
	V. vulnificus^1	Serious	Unlikely	Low
	Non-O1/non-O139 V. cholerae	Moderate	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	L. monocytogenes^1	Serious	Unlikely	Low
	Noroviruses	Moderate	Unlikely	Low
	Hepatitis A virus^1	Serious	Unlikely	Low
	Algal biotoxins (ASP and PSP)	Severe	Unlikely	Medium
	Mercury^1	Serious	Unlikely	Low

1. For susceptible sub-populations the relative risk rankings are medium (severe x unlikely).
Key: ASP = amnesic shellfish poison; EHEC = enterohaemorrhagic Escherichia coli; PSP = paralytic shellfish poison.