Inclusion of chemical and biological hazards within the Standard Submissions highlighted a number of food safety hazards that were perceived as not being adequately addressed in the Code. These included allergens and physical hazards (e.g. fish bones), escolar wax esters, ciguatoxin and some microbial pathogens.
It was also suggested that maximum residue levels (MRLs) for pesticides and veterinary chemicals in seafood needed to be reassessed. A range of strategies to address these various hazards were suggested, including relying on interpretive or advisory guidelines to the standard, referencing relevant sections of other Chapters of the Code, and including specific provisions in the Seafood Standard. Industry generally preferred that the current provisions in Chapters 1 and 2 of the Code should be relied upon and simply referred to in the Seafood Standard.
The scientific evaluation and ranking of the public health risks posed by hazards in seafood in Australia (Attachment 10), conducted by FSANZ to underpin the development of suitable risk management strategies in the seafood sector, did not highlight any hazards that should be addressed by amendment to Chapters 1 and 2 of the Code. The draft Seafood Standard does not contain requirements concerning maximum levels of physical, chemical or microbiological hazards in seafood.
Certain hazards mentioned in submissions cannot routinely be assayed e.g. ciguatoxin, escolar wax esters. Maximum Residue Levels for pesticides and veterinary chemicals are (re)assessed on a routine basis by FSANZ, in conjunction with the Australian Pesticides and Veterinary Medicines Authority (APVMA), taking into consideration total dietary exposure from all food sources.
