Grouping of seafood commodities
The extent to which a food safety hazard is likely to be present in seafood and to give rise to a public health and safety risk depends on a number of factors. These factors are related to the biology of the particular seafood species, its growing environment, and the specific activities along its production and processing supply chain. To simplify consideration of these factors, this report considers separately the broad classes of seafood species (bivalve and cephalopod molluscs, crustacea and finfish), and subsequently considers hazards associated with specific commodity groups within these classes. For molluscs and crustacea, these groups are defined broadly in terms of species, genus or family (for example, bivalves, abalone, prawns), whereas for finfish, the groups are based on the different post-harvest processing steps undertaken (for example, canning, smoking, fermenting).
In cases where these relatively broad commodity classes mask a wide range of relative risk across species or between different geographical areas, the impact of these factors on the rankings are discussed more fully in the summary and conclusions. Examples include methylmercury in larger, predatory and long-lived fish species and viral and algal toxin contamination of oysters and other bivalves harvested from polluted and/or unmanaged waters.
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