Dar seafood ppp standard

Table 11: Relative risk ranking estimates for fish and fish products

Commodity	Hazard	Severity	Likelihood of adverse health effects	Relative risk ranking
Chilled/frozen whole fish and fillets* (including fish for raw consumption) *Where fish and fillets are cooked before eating, the risk from non-spore-forming bacteria is significantly reduced.	V. parahaemolyticus	Moderate	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	L. monocytogenes^1	Serious	Unlikely	Low
	Noroviruses	Moderate	Unlikely	Low
	Hepatitis A virus^1	Serious	Unlikely	Low
	Helminthic parasites	Serious	Unlikely	Low
	Histamine	Moderate	Likely	Low
	Escolar wax esters^3	Moderate	Likely	Low
	Ciguatoxin^2	Serious	Unlikely	Low
	Ciguatoxin/Tropical species^2	Serious	Likely	Medium
	Mercury^6	Serious	Unlikely	Low
	Mercury^6	Serious	Likely	Medium
	Arsenic^4	Severe	Unlikely	Medium
Canned fish products	C. botulinum^7	Severe	Unlikely	Medium
	V. parahaemolyticus	Moderate	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	L. monocytogenes^1	Serious	Unlikely	Low
	Noroviruses	Moderate	Unlikely	Low
	Hepatitis A virus^1	Serious	Unlikely	Low
	Histamine	Moderate	Unlikely	Low
	Mercury^1	Serious	Unlikely	Low
	Arsenic^4	Severe	Unlikely	Medium
Commodity	Hazard	Severity	Likelihood of adverse health effects	Relative risk ranking
Cold-smoked fish products	C. botulinum^7	Severe	Unlikely	Medium
	V. parahaemolyticus	Moderate	Unlikely	Low
	Helminthic parasites	Serious	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	L. monocytogenes^8	Serious	Unlikely	Low
	L. monocytogenes^8,10	Severe	Likely	High
	L. monocytogenes^9	Serious	Likely	Medium

Cold-smoked fish products (cont.)	L. monocytogenes^9,10	Severe	Very likely	High
	Noroviruses	Moderate	Unlikely	Low
	Hepatitis A virus^1	Serious	Unlikely	Low
	Histamine	Moderate	Unlikely	Low
	Mercury^1	Serious	Unlikely	Low
Surimi	V. parahaemolyticus	Moderate	Unlikely	Low
	L. monocytogenes^1	Serious	Unlikely	Low
Hot-smoked fish products	V. parahaemolyticus	Moderate	Unlikely	Low
	C. botulinum^7	Severe	Unlikely	Medium
	Helminthic parasites	Serious	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	L. monocytogenes^1	Serious	Unlikely	Low
	Noroviruses	Moderate	Unlikely	Low
	Hepatitis A virus^1	Serious	Unlikely	Low
	Histamine	Moderate	Unlikely	Low
	Mercury^1	Serious	Unlikely	Low
Marinated, pickled, brined, dried or fermented fish products	Helminthic parasites	Serious	Unlikely	Low
	Histamine	Moderate	Likely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	L. monocytogenes^1	Serious	Unlikely	Low
Commodity	Hazard	Severity	Likelihood of adverse health effects	Relative risk ranking
Roe and caviar	V. parahaemolyticus	Moderate	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	L. monocytogenes^1	Serious	Unlikely	Low
	Noroviruses	Moderate	Unlikely	Low
	Hepatitis A virus^1	Serious	Unlikely	Low
	Histamine	Moderate	Unlikely	Low
	Ciguatoxin^2	Serious	Unlikely	Low
	Escolar wax esters	Moderate	Unlikely	Low

1. For susceptible sub-populations the relative risk ranking is medium (severe x unlikely).
2. Ciguatoxin is mainly found in larger members of particular species of tropical and sub-tropical finfish from certain fishing areas.
3. Wax esters are only present in a few fish species (particularly escolar and oilfish).
4. Inorganic arsenic in fish is regulated in the Code, to ensure protection of public health and safety.
5. For susceptible sub-populations the relative risk ranking is high (severe x very likely). For the general population, the risk ranking is high (serious x very likely) when processing and product handling are not managed.
6. Mercury is a problem in large, long-living or predatory fish, such as swordfish, shark/flake and some tuna. These fish tend to accumulate higher levels of methylmercury than other species. The relative risk ranking is medium for the at-risk sub-population (the foetus) when the mother consumes mainly large, predatory or long-lived fish species.
7. Industry adherence to good manufacturing practice, good hygiene practice and appropriate product formulation (for example, pH, levels of salt, preservatives) control this hazard.
8. When correctly managed, the risk ranking is low for the general population, but high for at-risk sub-populations.
9. When not managed, that is, processing, product handling and storage not adequately controlled, the risk ranking is medium for the general population and high for at-risk populations.
10. L. monocytogenes is a severe hazard for at-risk populations.
Key: EHEC = enterohaemorrhagic Escherichia coli