Dar seafood ppp standard
- Bu səhifədəki naviqasiya:
- Capture/harvest, including farmed and wild caught
| Supply chain sector
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Source of hazards | |
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Examples of hazards | ||
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Pre-harvest |
Exposure to environmental contaminants |
Endogenous bacteria that are human pathogens (A. hydrophila, V. parahaemolyticus, V. vulnificus, V. cholerae O1, non-O1/non-O139 V. cholerae, C. botulinum, helminthic parasites) Chemical (ciguatoxin, histamine, arsenic, mercury) |
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On-board |
Contamination |
Microbiological pathogens (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, hepatitis A virus, noroviruses) Chemicals – sulphite |
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Opportunity for outgrowth |
Bacterial pathogens (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, A. hydrophila, V. parahaemolyticus, V. vulnificus, V. cholerae O1, non-O1/non-O139 V. cholerae) | |
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Transport, marketing, retailing and food service |
Contamination by food handlers |
Microbiological pathogens (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, hepatitis A virus, noroviruses) |
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Opportunity for outgrowth |
Bacterial pathogens (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, A. hydrophila, V. parahaemolyticus, V. vulnificus, V. cholerae O1, non-O1/non-O139 V. cholerae) |
Capture/harvest, including farmed and wild caught
Finfish are caught by a variety of methods, including longlining, poling, netting and trawling.
At the point of harvest, hazards potentially present in finfish include metals (for example, arsenic, mercury) and indigenous pathogens (for example, Vibrios, C. botulinum) from the marine or estuarine environment which are naturally present in live fish. Marine toxins such as ciguatoxin may be a hazard in tropical reef fish. Histamine is a hazard in certain species (mainly scombroid, but also some non-scombroid species) of fish, particularly if the fish are harvested from warmer waters, die before landing, or are subject to time/temperature abuse after landing. Both ciguatoxin and histamine are heat-stable.
A number of single cell and multicellular parasites, which may be associated with fish species harvested from particular locations, have been associated with illness in humans after ingestion of raw or undercooked product. The most important of these are nematode species resulting in the disease named anisakiasis, but other fish-borne parasites such as the tapeworm Diphyllobothrium latum [14] and Gnathostoma spp. may be a problem in some areas. For certain parasites, aquaculture may disrupt the lifecycle, by removing contact between fish and other intermediate of definitive hosts. However, aquaculture may also allow for the presence of parasites not normally found in, for example, marine environments. For aquaculture operations, chemical contaminants and Salmonellae may also represent a food safety hazard of concern at point of harvest.
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