Dar seafood ppp standard

Marinating, pickling, brining, drying or fermenting: A variety of processes including salting, fermenting and drying that are used traditionally to preserve fish may need specific storage conditions to ensure the safety of the product during the time between production and consumption.
Marinated fish products employ a combination of low pH and moderate salt concentrations to limit the potential for growth of bacterial pathogens. An example of such a product is the Southern American dish ‘ceviche’, which consists of diced raw fillets marinated in lime juice and spices such as chilli, pepper and mint. Such products may contain several food safety hazards, most notably helminthic parasites, L. monocytogenes, and processing contaminants (staphylococci, Salmonellae). Suitable control of both pH and salt concentration is necessary to manage these hazards. The parasites, especially anisakids, are acid tolerant and need high salt concentrations for effective control. Freezing prior to pickling will kill the larvae.
Dried fish products can be roughly categorised into fully-dried and partly dried products. The former have been dried until their moisture content is close to uniform and water activity is close to or below 0.75. The shelf life of these products usually ranges between one week and several months under correct packaging and storage conditions. Hazards associated with these products include: histamine fish poisoning (a common condition normally associated with consuming spoiled tuna, mackerel, bonito, or skipjack); microbial growth in caught fish; chemical and bacterial contamination during washing; bacterial contamination during salting; microbial growth during drying and storage.
Partly dried fish products, including Norwegian herring kippers, are typically marinated in concentrated brine solutions for up to two days, then dried, with or without smoking, for up to three days. The products usually have a refrigerated shelf life of up to a week. Hazards are similar to fully dried fish. However, the higher water activity (usually in the range 0.8-0.9) is more conducive to growth of spoilage organisms and some bacterial pathogens (for example, S. aureus, L. monocytogenes). Conversely, higher salt activity will help to inhibit such growth, and also decreases the viability of helminthic parasites.
Various fermented fish dishes are popular in Europe and Asia. Fish are fermented in salt solutions (with sugar and spices) for anywhere from two weeks to 12 months, with flavour and aroma development due to endogenous enzymic activity and lactic acid bacterial activity.
Products can range from those in which the fish retain their form, to pastes and liquid sauces. In Asian products, rice or cassava is added as a source of fermentable sugars. The fermentation usually results in a rapid drop in pH which, along with the added salt, helps to limit growth of spoilage organisms and pathogens, while allowing the lactic acid bacteria to grow. The food safety hazards presented by such products include parasites, histamine (from poor quality raw materials), Vibrios and C. botulinum (in specific ethnic foods not expected to be available in Australia).
The United States Food and Drug Administration provides guidance to food businesses producing this broad variety of acidified, fermented, dried and salted products [17,18], aimed at reducing the potential for growth and/or toxin production by pathogens:
The Food and Drug Administration suggests that shelf-stable products must be:

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  heated in the final container to destroy spores of C. botulinum types A, B, E, and F
  
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  acidified to pH 4.6 or below
  
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  dried to a water activity of 0.85 or below, or
  
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  salted to contain 20 per cent salt or more
  
  
  

and that refrigerated products must be:

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  dried sufficient to inhibit the growth of C. botulinum type E and non-proteolytic types B and F by drying; and then stored at or below 4.4°C to control the growth of C. botulinum type A, and proteolytic types B and F, and other pathogens that may be present in the finished product
  

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  acidified, salted, or dried to control the level of acidity (pH), salt, moisture (water activity), or some combination of these barriers, in the finished product sufficiently to prevent the growth of C. botulinum type E and non-proteolytic types B and F by formulation (that is, pH 5 or below; salt 5 per cent or more; or water activity below 0.97); and then stored at or below 4.4°C to control the growth of C. botulinum type A and proteolytic types B and F and other pathogens that may be present in the finished product
  

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  stored and distributed at 4.4°C or below.

  Torres-Vitela et al. (2000) report that V. cholerae O1 will survive during preparation and storage of ceviche, and recommend preheating of the fish to eliminate the pathogen before preparing the food [90].

  
  
  
  

Surimi: Seafood items that look like crab, scallops, etc. but are really mostly white fish fillets, are thought of by most people as some sort of modern high-tech imitation products. They go by such names as ‘sea legs’, imitation crab or imitation shrimp, etc. In reality, this process was developed in Japan several hundred years ago when the Japanese discovered that mincing fish flesh, washing it and then heating it, caused a natural gelling of the flesh. If this was then mixed with other ingredients and steamed, the resulting ‘fish cake’ (kamaboko) stayed together as though it were a natural product. As surimi is a minced product, bacterial contamination of the surface of fish, whether through endogenous microflora or contamination, is potentially spread throughout the product. Hazards of particular concern are enteric pathogens, L. monocytogenes and V. parahaemolyticus.