Dar seafood ppp standard

Findings of other risk assessments

The ongoing FAO/WHO Risk assessment of Vibrio spp. in seafood [12] considered the public health risk due to choleragenic Vibrio cholerae O1 and O139 in warm-water shrimps. The qualitative risk assessment showed ‘there was not a public health problem associated with the consumption of imported warm-water shrimp.’

The quantitative risk assessment is yet to be finalised.
Sumner [9] focused on the public health risk from consumption of ready-to-eat prawns from Asia, the primary source of prawns imported into Australia. The resultant rankings were medium (risk rankings of 37) due to:

• 
  V. cholerae (for the very susceptible sub-population)
  
• 
  Salmonella (for the general population).
  
  
  

Ross and Sanderson [8] focused their assessment on the risk due to Vibrio spp. in raw ready-to-eat shellfish, primarily oysters, but concluded generally that the incidence of severe disease from V. cholerae through consumption of bivalve molluscs or crustaceans was low.
The former ANZFA [6] initially proposed microbiological limit standards for V. cholerae in raw and cooked crustacea during its review of the Code. However, in response to public submissions and issues raised at a stakeholder forum, ANZFA amended or deleted some proposed microbiological limit standards. As part of these changes, the proposed standards for V. cholerae in crustacea were moved into the guideline document. The rationale for this decision was that:
While crustacea obtained from countries where this pathogen [V. cholerae] is not endemic will not present a hazard to the consumer, product obtained from those areas where it is endemic could do so. This is supported by epidemiological evidence. However, testing cannot be carried out on product only from countries where V. cholerae is endemic. Testing of all imported product would be onerous and unnecessary [62].