Dar seafood ppp standard

Test	n	c	m
M
E coli	5	1	2.3	7
Standard Plate Count	5	1	10^5	5 x 10^5

Table 2: Marinara mix (whether raw or cooked)

Test	n	c	m	M
E coli	5	1	2.3	7
Standard Plate Count	5	2	10^5	10^6
Salmonella	Absent in 25g composite sample

Abbreviations

M # = medium risk – Food may be released after initial inspection.

NOTE: The exception being where another test and hold risk test is applied e.g. if an aflatoxin test is applied to products containing peanuts or peanut products as an ingredient, such as with canned tuna in satay sauce, the food must be held pending the result of the aflatoxin analysis.

H = high risk - Food must be held pending results of analysis.

Nd = not detectable

SET = staphylococcal enterotoxin

SPC = Standard Plate Count
Note: the following amendments will soon be made to the risk list

• 
  the mercury test will be deleted for canned tuna’;
  
• 
  the histamine test will be deleted for all Shark (including Dogfish), Rexea solandri (Gemfish; sometimes mistakenly referred to as NZ hake), and tuna.
  

Attachment 10

A Risk Ranking of Seafood in Australia (February 2005)

This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior written permission from the Commonwealth available from the Department of Communications, Information Technology and the Arts. Requests and inquiries concerning reproduction and rights should be addressed to the Commonwealth Copyright Administration, Intellectual Property Branch, Department of Communications, Information Technology and the Arts, GPO Box 2154, Canberra ACT 2601 or posted at .

Acknowledgements
Food Standards Australia New Zealand gratefully acknowledges the support and assistance many organisations and individuals provided in the preparation of this report.

Special thanks are extended to Craig Dalton, Janet Li and Martyn Kirk for epidemiological data; to Tom Black, Ian McKay and Kate Hutchison for guidance during development of the risk ranking tool; and to members of the Seafood Standard Development Committee and the Risk Assessment Working Group for their ongoing advice and direction during the risk ranking activity.

Food Standards Australia New Zealand is grateful for advice and guidance provided by domestic and international peer reviewers. The early advice provided by Dr Tom McMeekin and Dr Tom Ross of the Australian Food Safety Centre of Excellence was most valuable. In the final stages of drafting the report, the support and direction provided by Dr Alan Reilly (Food Safety Authority of Ireland) and Dr Jeffrey Farber (Bureau of Microbial Hazards, Food Directorate, Health Canada) was highly appreciated.

Glossary

ANZFA	Australia New Zealand Food Authority
ASQAP	Australian Shellfish Quality Assurance Program
bw	bodyweight
cfu	colony forming units
Codex	Codex Alimentarius Commission
EHEC	Enterohaemorrhagic Escherichia coli
EIEC	Enteroinvasive Escherichia coli
EPEC	Enteropathogenic Escherichia coli
ETEC	Enterotoxigenic Escherichia coli
FAO	Food and Agriculture Organization of the United Nations
FDA	Food and Drug Administration
FSANZ	Food Standards Australia New Zealand
g, ng, g, mg, kg	gram, nanogram, microgram, milligram, kilogram
HACCP	Hazard analysis critical control point
IAEA	International Atomic Energy Agency
ICMSF	International Commission on Microbiological Specifications for Foods
JECFA	Joint FAO/WHO Expert Committee on Food Additives
l, ml	Litres, millilitres
MU	mouse units – the unit of measure described in Recommended procedures for examination of seawater and shellfish, Irwin N. (ed.) 4th Ed. 1970. American Public Health Association Inc.
nm	nanometre
ppt, ppm, ppb