Dar seafood ppp standard

Food safety risks due to cephalopod molluscs

The hazards associated with cephalopod molluscs through the production and processing supply chain (Appendix 1) may be grouped as follows:

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  Endogenous bacteria that are human pathogens (A. hydrophila, V. parahaemolyticus, V. vulnificus, non-toxigenic V. cholerae O1, helminthic parasites).
  

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  Pathogens introduced through pollution or post-harvest contamination (E. coli, S. aureus, Salmonella spp., Campylobacter spp., Shigella spp., Yersinia spp., L. monocytogenes, hepatitis A virus, Noroviruses).
  

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  Environmental chemical contaminants/toxicants (mercury, cadmium).
  

The severity of illness caused by these hazards (Table 3) ranges from moderate (for example, V. parahaemolyticus, noroviruses), through to serious (for example, L. monocytogenes, hepatitis A virus). Some of the hazards are considered severe only for certain susceptible populations (for example, L. monocytogenes, hepatitis A virus). However, the relative risk ranking estimates below are determined for the general population, unless otherwise specified.

Data from the National Nutrition Survey of 1995 indicate that squid, octopus and other cephalopods (combined) are eaten about 75 per cent as often as oysters and other bivalves, and that serving portions are of similar size (Appendix 3). Approximately 80 per cent is imported product [43]. Cephalopod molluscs are therefore considered a food group occasionally eaten by a small proportion of the population. On this basis, the limited size of the consuming population must be considered along with evidence of the potential for a hazard to be present at an infectious or toxigenic level in estimating the likelihood of adverse health effects for the general population. In addition, and in contrast to oysters, squid, octopus and cuttlefish are normally cooked, at least lightly, prior to consumption, which will reduce the likelihood of adverse health effects from bacterial hazards.
Adverse health effects due to each of the hazards identified in Appendix 1 is considered unlikely, as discussed briefly below.

Likelihood of adverse health effects: Unlikely

A. hydrophila: There are no epidemiological or concentration data suggesting a significant likelihood of adverse health effects from exposure to pathogenic strains of A. hydrophila in Australia. Levels in cephalopods at point of consumption are likely to be significantly reduced by cooking.
E. coli, Salmonella, Campylobacter, Shigella and Yersinia species: Pathogenic strains of these bacteria may be present in cephalopods due to post-harvest contamination, but are unlikely to be introduced through pollution of the marine environment from which cephalopods are harvested. There are no epidemiological or concentration data suggesting a significant likelihood of adverse effects from pathogenic bacteria in cephalopods. Levels in cephalopods at point of consumption are likely to be significantly reduced by cooking.
L. monocytogenes: There are no data indicating food-borne listeriosis due to consumption of cephalopods. Levels at point of consumption are likely to be significantly reduced by cooking.
Mercury: At the time of the review of metal contaminants in food in 1999 [7], ANZFA concluded that molluscs contribute only 0.17 per cent to total dietary exposure to mercury.
Enteric viruses: Noroviruses and hepatitis A virus are unlikely to be introduced through pollution of growing waters, and would only be present in cephalopods due to post-harvest contamination by food handlers. There is no epidemiological or concentration data suggesting a significant likelihood of adverse health effects from enteric viruses in Australia through consumption of cephalopods.
Vibrios (excluding toxigenic V. cholerae O1): Although V. parahaemolyticus, V. vulnificus and non-toxigenic V. cholerae O1 are found in estuarine and marine environments in Australia, there are no data demonstrating their presence in cephalopods in Australia and no epidemiological data indicating food-borne illness from this source.
Helminthic parasites: There are no epidemiological or other data suggesting a significant likelihood of adverse health effects from helminthic parasites in cephalopods in Australia. Levels at point of consumption are likely to be significantly reduced by cooking.

Relative risk ranking for cephalopod molluscs – conclusions

Consideration of the severity of illness and the likelihood of adverse effects are combined in Table 8, to provide rankings for the various hazards associated with cephalopod molluscs. It is concluded that the relative public health risk ranking for this sector is low, based on limited consumption by the general population, low potential for presence of hazards, and the tendency for consumers to cook these products before consumption. For populations susceptible to severe illnesses due to V. vulnificus, L. monocytogenes, hepatitis A virus or mercury, the relative risk ranking is medium.

Table 8: Relative risk ranking estimates for cephalopod molluscs

Commodity	Hazard	Severity	Likelihood of adverse health effects	Relative risk Ranking
Cooked	A. hydrophila	Serious	Unlikely	Low
	V. parahaemolyticus	Moderate	Unlikely	Low
	V. vulnificus^1	Serious	Unlikely	Low
	Non-toxigenic V. cholerae O1	Moderate	Unlikely	Low
	E. coli (non-EHEC)	Moderate	Unlikely	Low
	Staphylococcus aureus	Moderate	Unlikely	Low
	Salmonella (non-typhoid)	Serious	Unlikely	Low
	Campylobacter spp.	Serious	Unlikely	Low
	Shigella spp.	Serious	Unlikely	Low
	Yersinia spp.	Serious	Unlikely	Low
	L. monocytogenes^1	Serious	Unlikely	Low
	Noroviruses	Moderate	Unlikely	Low
	Hepatitis A virus^1	Serious	Unlikely	Low
	Mercury^1	Serious	Unlikely	Low

1. For susceptible sub-populations the relative risk rankings are medium (severe x unlikely).
Key: EHEC = enterohaemorrhagic Escherichia coli.