Dar seafood ppp standard

4.4.4 Summary of risk rankings

The relative risk rankings described in this report demonstrate the generally high level of safety of seafood products. Under current risk management practices – both voluntary and mandatory – public health risks are relatively low for the majority of seafood. A small number of commodities present a higher public health risk than other seafood, taking into account the impact of existing regulatory and non-regulatory risk management systems.

The Report concludes that the following seafood sectors are ranked in the higher relative risk category:

• 
  oysters and other bivalve molluscs (except when the consumed product is only the adductor muscle, e.g. roe-off scallops) harvested from growing environments likely to be exposed to faecal contamination and/or not under a shellfish safety management scheme; and
  
• 
  ready-to-eat cold-smoked finfish (and other ready-to-eat cold-smoked seafood products), when consumed by population sub-groups susceptible to invasive listeriosis.
  
  
  

Table 4: Seafood commodities ranked as higher relative risk

Risk Ranking	Commodity
High	Molluscs - oysters and other bivalve molluscs
	Finfish - cold-smoked (including other cold-smoked seafood)