Items in cart [0] Questions? Call 888-624-8373

PAPERBACK + PDF your price: $58.50 add to cart PAPERBACK list:$49.95 Web:$44.96 add to cart PDF BOOK your price: $38.50 add to cart PDF CHAPTERS your price: $3.30 select Rights & Permissions Free Resources PDF EXECUTIVE SUMMARY Display this book on your site! Related Titles Addressing Foodborne Threats to Health: Policies, Practices, and Global Coordination, Workshop Summary Food Safety and Foodborne Disease Surveillance Systems: Proceedings of an Iranian-American Workshop Other Related Titles Scientific Criteria to Ensure Safe Food (2003) Food and Nutrition Board (FNB) Institute of Medicine (IOM) Board on Agriculture and Natural Resources (BANR) Web Search Builder Use this book's key terms to search within this book, across our collection, or across the Web. Skim This Chapter Skim this chapter and use this chapter's key terms to search within this book. Reference Finder Paste in your own text to find books that relate to your topic. Page 303   E-mail  Facebook  Digg  Stumble  Twitter More Page 303 Front Matter (R1-R22) Executive Summary (1-12) 1 Historical Perspective on the Use of Food Safety Criteria and Performance Standards (13-27) 2 The Science of Public Health Surveillance (28-68) 3 Food Safety Tools (69-132) 4 Scientific Criteria and Performance Standards to Control Hazards in Meat and Poultry Products (133-178) 5 Scientific Criteria and Performance Standards to Control Hazards in Seafood (179-196) 6 Scientific Criteria and Performance Standards to Control Hazards in Produce and Related Products (197-224) 7 Scientific Criteria and Performance Standards to Control Hazards in Dairy Products (225-247) 8 Overall Findings and Recommendations (248-272) Appendix A: Current and Proposed Definitions of Key Food Safety Terms (273-293) Appendix B: Sanitation Performance Standards (294-302) Appendix C: Food and Drug Administration and Environmental Protection Agency Guidance Levels for Seafoods (303-308) Appendix D: Food Defect Action Levels in Produce (309-316) Appendix E: International Microbiological Criteria (317-358) Appendix F: International Microbiological Criteria for Dairy Products (359-365) Appendix G: U.S. Department of Agriculture-Agricultural Marketing Service Standards for Milk and Dairy Products (366-369) Appendix H: Biographical Sketches of Committee and Subcommittee Members (370-378) Index (379-402)

Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.

Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.

OCR for page 303
Appendix C Food and Drug Administration and Environmental Protection Agency Guidance Levels for Seafood TABLE C-1 Microbiological and Chemical Guidelines/Tolerances in Seafood Product Guideline/Tolerance Reference Ready to eat Enterotoxigenic Escherichia cold Compliance Program 7303.842 fishery products (ETEC): 1 x 103 ETEC/g, LT or (minimal cooking ST positive by consumer) Listeria monocytogenes: Compliance Program 7303.842 presence of organism Vibrio cholerae: presence of Compliance Program 7303.842 toxigenic 01 or non-01 V. parahaemolyticus: level Compliance Program 7303.842 2 1 x 104/g (Kanagawa positive or negative) V. vulnificus: presence of Compliance Program 7303.842 pathogenic organism All fish Salmonella species: presence of Compliance Policy Guide organism Section 555.300 1. Staphylococcus aureus: Compliance Program 7303.842 positive for staphylococcal enterotoxin, or 2. S. aureus level 2 104/g (most probable number [MPN]) 303 continued

OCR for page 304
304 TABLE C-1 Continued APPENDIX C Product Guideline/Tolerance Reference All fish Clostridium botulinum: Compliance Program 7303.842 (continued) 1. Presence of viable spores or vegetative cells in products that will support their growth; or, 2. Presence of toxin Polychlorinated biphenyl s: 21 CFR 109.30 2.0 ppm (edible portion)a Chlordane: 0.3 ppm Compliance Policy Guide (edible portion) Section 575.100 Chlordecone: 0.4 ppm crabmeat Compliance Policy Guide and 0.3 ppm in other fish Section 575.100 (edible portion) DDT, TDE and DDE: 5.0 ppm Compliance Policy Guide (edible portion) Section 575.100 Heptachlor and heptachlor epoxide: Compliance Policy Guide 0.3 ppm (edible portion) Section 575.100 Mirex: 0.1 ppm (edible portion) Compliance Policy Guide Section 575.100 Diquat: 0.1 ppma 40 CFR 180.226 2,4-D: 1.0 ppma 40 CFR 180.142 Sulfamerazine: 21 CFR 556.660 no residue permitted Unsanctioned drugsb: Compliance Policy Guide no residue permitted Section 615.200 Methyl mercury: 1.0 ppm Compliance Policy Guide Section 540.600 Paralytic shellfish poison: Compliance Policy Guide 0.8 ppm (80 ,ug/100 g) Section 540.250 and saxitoxin equivalent Compliance Program 7303.842 Amnesic shellfish poison: Compliance Program 7303.842 20 ppm domoic acid, except in the viscera of dungeness crab, where 30 ppm is permitted Salt-cured, air-dried Not permitted in commerce Compliance Policy Guide uneviscerated fish (small fish exemption) Section 540.650 Tuna, mahi mahi, Histamine: 500 ppm set based Compliance Policy Guide and related fish on toxicity; 50 ppm set as Section 540.525 defect action level, because histamine is generally not uniformly distributed in a decomposed fish; therefore, if 50 ppm is found in one section, there is the possibility that other units may exceed 500 ppm

OCR for page 305
FDA AND EPA GUIDANCE LEVELS FOR SEAFOOD TABLE C-1 Continued 305 Product Guideline/Tolerance Reference Fin fish Glyphosate: 0.25 ppma 40 CFR 180.364 Simazine: 12 ppma 40 CFR 180.213a Fin fish and shellfish Aldrin and dieldrin: 0.3 ppm Compliance Policy Guide (edible portion) Section 575.100 Fin fish and crayfish Fluridone: 0.5 ppma 40 CFR 180.420 Frog legs Benzene hexachloride: 0.3 ppm Compliance Policy Guide (edible portion) Section 575.100 Shellfish Glyphosate: 3.0 ppma 40 CFR 180.364 Salmonids, catfish Oxytetracycline: 2.0 ppm 21 CFR 556.500 and lobster Salmonids and catfish Sulfadimethoxine/ormetoprim 21 CFR 556.640 combination: 0.1 ppm Toxic elements: 76 ppm arsenic, 3 ppm cadmium, 12 ppm chromium, 1.5 ppm lead, 70 ppm nickel Food and Drug Administration Guidance Documents Clams and oysters, Microbiological: Compliance Policy Guide fresh or frozen, 1. E. coli: MPN of 230/100 g Section 560.600 imports (average of subs or 3 or more of 5 subs) 2. Aerobic plate count (APC): 500,000/g (average of subs or 3 or more of 5 subs) Clams, oysters, and Microbiological: Compliance Program 7303.842 mussels, fresh or 1. E. cold or fecal coliform: frozen, domestic 1 or more of 5 subs exceeding MPN of 330/100 g or 2 or more exceeding 230/100 g 2. APC: 1 or more of 5 subs exceeding 1,500,000/g or 2 or more exceeding 500,000/g Clams, oysters, and Toxic elements: 86 ppm arsenic, FDA Guidance Documents mussels 4 ppm cadmium, 13 ppm chromium, 1.7 ppm lead, 80 ppm nickel continued

OCR for page 306
306 TABLE C-1 Continued APPENDIX C Product Guideline/Tolerance Reference Clams, mussels and Neurotoxic shellfish poison: oysters, fresh, frozen, 0.8 ppm (20 mouse units/100 g) or canned brevetoxin-2 equivalent National Shellfish Sanitation Program Manual of Operations NOTE: The term "fish" refers to fresh or saltwater fin fish, crustaceans, other forms of aquatic animal life other than birds or mammals, and all mollusks, as defined in 21 C.F.R. §123.3(d). a These values are tolerances. b Sanctioned drugs are approved drugs, low regulatory priority drugs, and drugs used under an investigational new drug application. SOURCE: CFSAN (2001).

OCR for page 307
FDA AND EPA GUIDANCE LEVELS FOR SEAFOOD TABLE C-2 Limiting Conditions for Pathogen Growth in Seafood 307 Pathogen Min Min Max Max % Min pH pH Salt Temp Max Oxygen Temp Requirement Bacillus cereus 0.92 Campylobacter 0.987 . . . JeJunl Clostridium botulinum, type A, and proteolytic B end F C. botulinum, type E, and nonproteolytic B end F C. perfringens Pathogenic strains of Escherichia cold Listeria monocytogenes Salmonella spp. Shigella spp. Staphylococcus aureus growth S. aureus toxin Vibrio cholerae V. parahaemolyticus V. vulnificus Yersinia enterocolitica 4.3 9.3 18 4.9 9.5 1.5 0.935 4.6 0.97 5 0.93 0.95 9 10 9 5 5 9 7 4 9 6.5 0.92 4.4 9.4 10 0.94 3.7 9.5 8 4.8 9.3 5.2 0.83 4 10 25 0.85 4 9.8 10 0.97 5 10 6 0.94 4.8 11 10 0.96 5 10 5 0.945 4.2 10 7 39.2°F 4°C 86°F 30°C 50°F 10°C 37.9°F 3.3°C 50°F 10°C 44.6°F 7.0°C 131°F 55°C 113°F 45°C 118.4°F Anaerobeb 48°C 113°F 45°C 125.6°F 52°C 120.9°F 49.4°C Aerobe Microaerophilica Anaerobeb Anaerobeb Facultative anaerobeC 31.3°F 113°F -0.4°C 45°C 41.4°F 115.2°F 5.2°C 46.2°C 43°F 116.8°F 6.1°C 47.1°C 44.6°F 122°F 7°C 50°C 50°F 118°F 10°C 48°C 50°F 109.4°F Facultative 10°C 43°C anaerobeC 41 °F 111 °F Facultative 5°C 44°C anaerobeC 46.4°F 109.4°F Facultative 8°C 43°C anaerobeC 29.7°F 107.6°F Facultative -1.3°C 42°C anaerobeC Facultative anaerobeC Facultative anaerobeC Facultative anaerobeC Facultative anaerobeC a Requires limited levels of oxygen. b Requires the absence of oxygen. c Grows either with or without oxygen. SOURCE: CFSAN (2001).

OCR for page 308
308 APPENDIX C TABLE C-3 Time and Temperature Guidance for Controlling Pathogen Growth and Toxin Formation in Seafood Maximum Cumulative Exposure Potentially Hazardous Condition Product Temperature Time Growth of Campylobacter jejuni 86-93°F (30-34°C) 48 hours Above 93°F (above 34°C) 12 hours Germination, growth, and toxin formation by 50-70°F (10-21°C) 12 hoursa Clostridium botulinum type A, and Above 70°F (above 21°C) 4 hoursa proteolytic B and F Germination, growth, and toxin formation 37.9-50°F (3.3-10°C) 24 hours by C. botulinum type E, and 51-70°F (11-21°C) 12 hours nonproteolytic B and F Above 70°F (above 21°C) 4 hoursa Growth of pathogenic strains of 44.6-50°F (7-10°C) 14 days Escherichia cold 51-70°F (11-21 °C) 6 hours Above 70°F (above 21°C) 3 hours Growth of Listeria monocytogenes 31.3-50°F (-0.4-10°C) 2 days 51 -70°F (11 -21 °C) 12 hoursa Above 70°F (above 21°C) 3 hoursa Growth of Salmonella spp. 41.4-50°F (5.2-10°C) 14 days 51-70°F (11-21 °C) 6 hours Above 70°F (above 21°C) 3 hours Growth of Shigella spp. 43-50°F (6.1-10°C) 14 daysa 51-70°F (11-21 °C) 6 hoursa Above 70°F (above 21°C) 3 hoursa Growth and toxin formation by 44.6-50°F (7-10°C) 14 days Staphylococcus aureus 51-70°F (11-21°C) 12 hoursa Above 70°F (above 21°C) 3 hours Growth of Vibrio cholerae 50°F (10°C) 21 days 51-70°F (11-21 °C) 6 hoursa Above 70°F (above 21°C) 2 hoursa Growth of V. parahaemolyticus 41-50°F (5-10°C) 21 days 51-70°F (11-21 °C) 6 hoursa Above 70°F (above 21°C) 2 hoursa Growth of V. vulnificus 46.4-50°F (8-10°C) 21 days 51-70°F (11-21 °C) 6 hours Above 70°F (above 21°C) 2 hours Growth of Yersinia enterocolitica 29.7-50°F (-1.3-10°C) 1 day 51-70°F (11-21 °C) 6 hours Above 70°F (above 21°C) 2.5 hours a Additional data needed. SOURCE: CFSAN (2001). REFERENCE CFSAN (Center for Food Safety and Applied Nutrition). 2001. Fish and Fishery Products Hazards and Controls Guidance, 3rd ed. Online. Food and Drug Administration. Available at http:// www.cfsan.fda.gov/~comm/haccp4.html. Accessed December 27, 2002.

Representative terms from entire chapter:

policy guide