Lobsters and crabs
The vast majority of lobsters and crabs eaten in Australia is locally produced [43]. Consumption data indicate that lobsters and crabs are occasionally eaten by a small proportion of the population (Appendix 3; [7,9]). On this basis, the limited size of the consuming population must be considered along with evidence of the potential for a hazard to be present at an infectious or toxigenic level in estimating the likelihood of adverse health effects for the general population. The likelihood of adverse health effects due to each hazard identified in Appendix 1 is discussed briefly below.
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