Dar seafood ppp standard

Marinated, pickled, brined, dried or fermented fish products

In general terms, consumption of these classes of seafood is mainly confined to certain ethnic sub-populations. The main hazards identified for these types of products are endogenous (for example, parasites, C. botulinum) or arise through mishandling and process contamination (for example, histamine, human enteric pathogens, L. monocytogenes) [47]. There is an absence of data indicating these hazards present a significant problem in Australia.

Likelihood of adverse health effects: Unlikely

Microbiological hazards: The limited consumption and lack of epidemiological evidence that these types of seafood have caused illness in Australia leads to an overall general conclusion that adverse effects from these hazards is unlikely. The combination of low pH and high salt will usually reduce the likelihood of growth and survival of enteric pathogens and parasites.