Roe and caviar
Consumption data indicate limited consumption of roe and caviar by the general population. While the hazards due to caviar and roe consumption are generally similar to those for raw fish consumption, adverse health effects in the general population are considered unlikely.
Relative risk ranking for fish and fish products – conclusions
Consideration of the severity of adverse health effects and the likelihood of adverse health effects for each fish product type are combined in Table 11, to provide relative risk rankings for the various hazards associated with fish and fish products.
It is concluded that the relative public health risk for ready-to-eat cold-smoked fish is low for the general population when the product meets the microbiological limit for L. monocytogenes in Standard 1.6.1 of the Code. The ranking is medium when through-chain hygiene and sanitation is not adequately managed, and high for that sub-group of the population susceptible to invasive listeriosis.
Whole fish or fillets (whether chilled or frozen, for cooking), hot-smoked fish and canned fish are ranked as medium risk, although it is recognised that a maximum level standard exists in the Code to ensure protection of public health and safety from inorganic arsenic in fish, and that ciguatera is largely confined to certain fish species harvested from a limited geographical area (tropical and sub-tropical reefs).
Products such as fish preserved by traditional methods (marinating, pickling, brining, drying or fermenting), surimi, roe and caviar are ranked as low risk, primarily on the basis of the limited consumption of these products by the general population in Australia.
The overall relative risk rankings for whole fish or fillets (whether chilled or frozen, for cooking) and for canned fish are also estimated to be medium for the sub-population susceptible to chronic ongoing effects due to exposure to mercury (that is, the foetus).
Dostları ilə paylaş: |
