Dar seafood ppp standard

Further processing

Following harvest, bacterial growth is potentially rapid because of the high a_w, high pH and large amounts of non-protein nitrogenous compounds available. Many of the endogenous bacteria are psychrotrophic, that is, capable of growth at refrigerated temperatures, as well as remaining viable for long storage periods. Heat processing reduces these bacterial populations greatly. Traditional preservation techniques, apart from heat treatments such as pasteurisation or canning, are usually bacteriostatic rather than bacteriocidal in nature. Therefore mishandling or temperature abuse of lightly preserved fish may result in spoilage and growth of pathogens.

Parasites may remain viable if the fish is chilled after harvesting, but can be inactivated by appropriate freezing. They will not multiply in the killed fish. Processes such as marinating, pickling and brining will not eliminate parasites, although these processes may reduce parasite numbers.

Brining in 30 per cent solution for at least 10 days would control the hazard associated with the tapeworm, Diphyllobothrium spp. and the roundworms, Anisakis spp. and Pseudoterranova spp. [22]. Parasites will be killed in processes where the internal temperature of the fish reaches 60°C for 1 minute.

In addition to anisakiasis from ingestion of Anisakidae-parasitised fish, allergic reactions after ingestion of safely cooked but parasitised fish have also been reported.
C. botulinum (type E non-proteolytic strains), which causes botulism, is commonly associated with the marine environment. In addition, other strains may be present in the processing environment, including processing water. As spores tend to be associated with the gut of the fish, evisceration will reduce the risk of exposure. While illness caused by C. botulinum strains associated with seafood in Australia does not appear to be common, the severity of botulism disease means that the potential for it to occur should be addressed.
A significant hazard of concern with ready-to-eat fish products is Listeria monocytogenes. While contamination of fish with L. monocytogenes at harvest is not usually significant, the potential for contamination to occur post-harvest and during processing is an important factor impacting on the safety of ready-to-eat products.
Where cooked fish has been implicated in food poisonings, the contamination has usually been as a result of poor hygiene during preparation, the addition of contaminated ingredients such as batters or post-cooking contamination.