Dar seafood ppp standard
Table 9: Relative risk ranking estimates for prawns – green or cooked
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- Bu səhifədəki naviqasiya:
- Cooked product
- Relative risk ranking for lobsters and crabs – conclusions
- Other crustaceans – marron, yabbie, redclaw crayfish and scampi
- Relative risk ranking for marron, yabbie, redclaw crayfish and scampi – conclusions
- Food safety risks due to finfish
Table 9: Relative risk ranking estimates for prawns – green or cooked
1. For susceptible sub-populations the relative risk rankings are medium (severe x unlikely). 2. Product from intensive cultivation or estuarine harvest areas subject to human faecal contamination. Key: EHEC = enterohaemorrhagic Escherichia coli. Cooked productA large proportion of the catch is sold either live or raw chilled/frozen. However, crab (in particular) may also be sold cooked, with a similar potential for re-contamination as with cooked prawns. As with live/raw product, lack of relevant data leads to the conclusion that adverse health effects due to food-borne hazards from consumption of cooked crab or lobster as ready-to-eat seafood is unlikely. Relative risk ranking for lobsters and crabs – conclusionsBy comparison to the rankings for prawns, it is concluded that the relative public health risk ranking for live/raw crab and lobster is low (Table 10), based on the limited consumption, low potential for presence of hazards, and the tendency for these products to be cooked before consumption. For cooked crab and lobster, the increased potential for post-process recontamination with some microbiological hazards does not affect the overall ranking, which is low. Table 10: Relative risk ranking estimates for lobsters and crabs
1. For susceptible sub-populations the relative risk rankings are medium (severe x unlikely). For populations susceptible to severe illnesses due to V. vulnificus, L. monocytogenes, hepatitis A virus, or mercury ingestion, the relative risk ranking is medium. Other crustaceans – marron, yabbie, redclaw crayfish and scampiThese crustacean species are eaten only occasionally by a small proportion of the population in Australia (Appendix 3). These products are usually sold live, then cooked immediately before consumption. There are no data for presence of food safety hazards in these species. Epidemiological evidence of the association of hazards with these crustacea is limited to two recent outbreaks due to S. Typhimurium and non-O1/non-O139 V. cholerae in redclaw crayfish and one outbreak where scampi was implicated as the vehicle for S. Typhimurium (Appendix 2; [19]). In the latter case, the scampi was subject to time–temperature abuse and served with a raw egg mayonnaise, which is a more likely vehicle for the pathogen. Relative risk ranking for marron, yabbie, redclaw crayfish and scampi – conclusionsConsidering the limited data available, the limited consumption, and the usual practice of selling these species live or as raw/green chilled or frozen product for cooking just before eating, adverse health effects due to food-borne hazards is considered extremely unlikely, similar to that for lobsters and crabs, and the overall relative risk ranking is low. Food safety risks due to finfishThe hazards potentially associated with finfish and finfish products through the production and processing supply chain (Appendix 1) may be grouped as follows:
The severity of the illness caused by these hazards (Table 3) ranges from moderate (for example, V. parahaemolyticus, noroviruses), through serious (for example, L. monocytogenes, hepatitis A virus) to severe (for example, C. botulinum). Some of the hazards are considered severe only for certain susceptible populations (for example, L. monocytogenes, hepatitis A virus). However, the relative risk estimates below are determined for the general population, unless otherwise specified. Yüklə 2,7 Mb. Dostları ilə paylaş:
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