Canned seafood
Canned finfish (and other low-acid canned seafood products) were ranked in the medium relative risk category due to an unlikely rating for severe adverse health effects due to spore survival, outgrowth and toxin formation by C. botulinum.
The relative risk due to arsenic was also ranked medium in these products. The medium relative risk rankings primarily reflect the severe nature of the adverse health effects potentially caused by these hazards.
The risk from botulism in low-acid canned foods has been successfully managed for many years through industry adherence to HACCP principles, scientifically based thermal processes, training of retort operators and good hygienic practices, and there have been very few outbreaks attributed to canned seafood either in Australia or other countries over the past 50 years [60].
Standard 1.4.1 – Contaminants and Natural Toxicants – of the Code contains a maximum level standard for arsenic in fish (2 mg/kg), set in response to the findings of the risk assessment ANZFA conducted as part of Proposal P157 – Contaminants in Foods – Metals [7]. The likelihood of illness due to arsenic in canned fish products meeting the requirements of Standard 1.4.1 is considered negligible.
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