Dar seafood ppp standard

Relative risk ranking for prawns – conclusions

Consideration of the severity and likelihood of adverse health effects are combined in Table 9, to provide rankings for hazards associated with green and cooked prawns. It is concluded that the relative public health risk ranking for green prawns is medium, due to the potential for contamination with Salmonella and Vibrio species in intensive farming systems or as a consequence of human faecal contamination of estuarine harvest areas.

For cooked prawns, the potential for post-process recontamination by microbial hazards was considered not to significantly increase the overall risk, as the product has a short shelf life, providing insufficient opportunity for outgrowth of pathogens unless subjected to significant time–temperature abuse. Therefore, the overall ranking for cooked prawns is also medium.
For populations susceptible to severe illnesses due to V. vulnificus, L. monocytogenes, hepatitis A virus or through exposure to mercury, the relative risk ranking is medium.