Chilled/frozen whole fish and fillets (including fish for raw consumption)
Based on the available consumption data, chilled/frozen whole fish and fillets are considered a food group that is regularly eaten by a significant proportion of the population (Appendix 3; [7,9]). On this basis, evidence of the potential for a hazard to be present at an infectious or toxigenic level is taken as the main determinant of the likelihood of adverse health effects for the general population. The likelihood of adverse health effects due to each of the hazards identified in Appendix 1 is discussed briefly below and listed in Table 11.
Consumption of raw finfish products, such as sashimi and some sushi products, is considered to be rare and mainly limited to certain sub-populations in Australia. There was no reported consumption of these products in the 1995 National Nutrition Survey data. However, changes in national eating habits are leading to increasing availability and consumption [9]. While there may be need to specifically consider these products at some future time, they have not been separately ranked in this report.
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