Dar seafood ppp standard

Table 1.6: Significant imported foods testing failures for finfish, 1998–2003^*

Hazard	Failures/Tests (%)	Comments
Mercury	44/3486 (1.3%)	14/625 (2.2%) dogfish and other shark – fresh, chilled, frozen, dried, salted’
L. monocytogenes	102/674 (15.1%)	99/591 (16.8%) fish – smoked, vacuum packed’
Histamine	90/5613 (1.6%)	43/1447 (3.0%) fish – prepared/preserved’ (includes canned, not tuna) 4/1985 (0.2%) tuna – prepared or preserved (includes canned) 37/397 (9.3%) fish/other – dried/salted/brine’
E. coli	3/46 (6.5%)
Coliforms	6/476 (1.3%)
Standard plate count (SPC)	3/175 (1.7%)

^*No failures recorded for finfish imports tested for V. cholerae, staphylococcal enterotoxin, Salmonella, cadmium, inorganic arsenic, total arsenic, other metals and heavy metals, organophosphates, organochlorines or PCBs.

In the period 1990–2003, FSANZ coordinated several food recalls for finfish. These included 11 due to L. monocytogenes contamination of chilled smoked salmon and salmon dips, mousse, and pate, and four due to L. monocytogenes in trout. Hazards potentially associated with finfish along the production and processing supply chain are listed in Table 1.7.