Dar seafood ppp standard

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• Table 1.4: Significant imported foods testing failures for crustacea, 1998–2003 *

Supply chain sector	Source of hazards
Examples of hazards
Pre-harvest	Exposure to environmental contaminants	Endogenous bacteria that are human pathogens (A. hydrophila, V. parahaem-olyticus, V. vulnificus, non-O1/non-O139 V. cholerae) Helminthic parasites (anisakids) Chemical (mercury, cadmium)
Washing, brining, skinning	Contamination by handlers	Microbiological pathogens (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, hepatitis A virus, noroviruses)
	Opportunity for outgrowth	Bacterial pathogens (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, A. hydrophila, V. parahaemolyticus, V. vulnificus, non-O1/non-O139 V. cholerae)
Transport, marketing, retailing and food service	Contamination by handlers	Microbiological pathogens (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, hepatitis A virus, noroviruses)
	Opportunity for outgrowth	Bacterial pathogens (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, A. hydrophila, V. parahaemolyticus, V. vulnificus, non-O1/non-O139 V. cholerae)

Crustacea

Crustacea, specifically prawns and crayfish, have been implicated in six outbreaks of food-borne illness in Australia in the period 1995 to June 2002 (Appendix 1). The hazards involved have included hepatitis A virus, S. typhi, S. typhimurium, V. cholerae and C. perfringens. In the case of the two outbreaks of perfringens food poisoning from consumption of curried prawns, the likely source of contamination is the spices used in the dish [3], as C. perfringens is not usually considered a seafood-associated pathogen.

The failures recorded for imported crustacea in Imported Foods Inspection Program testing data for the period January 1998 to June 2003 (inclusive) are listed in Table 1.4.
In the period 1990–2003, FSANZ coordinated three food recalls for crustacea (for unspecified microbiological contamination, Salmonella and excess sulphur dioxide).
Further evidence of a public health risk due to crustacea was found in the recent cooked prawns survey coordinated by FSANZ [4]. In this survey, 380 samples of chilled or frozen cooked prawn were tested for the Standard Plate Count and Listeria monocytogenes. The retail temperature of the chilled prawns was also determined. The survey covered peeled and unpeeled, imported and domestic prawns.
The contamination rate of Listeria monocytogenes in cooked prawns was low (3%) and the levels of those detected were also low (<50 cfu/g). The Standard Plate Counts ranged from negligible (<103 cfu/g) to high (>107 cfu/g), and the temperatures of cooked prawns varied from frozen to 12.8C. However, there was no correlation between high Standard Plate Counts and high temperatures. Results from the survey were used in the semi qualitative risk assessment FSANZ conducted for ‘Listeria monocytogenes in cooked crustacea’ [5].
Table 1.4: Significant imported foods testing failures for crustacea, 1998–2003^*

Hazard	Failures/Tests (%)	Comments
Sulphur dioxide	3/161 (1.9%)
Salmonella	11/1383 (0.8%)
V. cholerae	21/1674 (1.3%)	All failures are non-O1/non-O139 strains
E. coli	13/1432 (0.9%)	8/134 (6.0%) in lobster/crawfish
Staphylococcal enterotoxin	6/1815 (0.3%)
Standard plate count (SPC)	81/1509 (5.4%)
Chloramphenicol	4/76 (5.3%)	Frozen farmed prawns
Antibiotics	7/118 (5.9%)	Prawns: streptomycin, oxytetracycline

^* No failures were recorded for crustacean imports tested for coliforms, mercury, cadmium, inorganic arsenic, total arsenic, other metals and heavy metals, organophosphates, organochlorines or PCBs.

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