Scientific Criteria to Ensure Safe Food (2003) / Chapter Skim
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5 Scientific Criteria and Performance Standards to Control Hazards in Seafood
5 Scientific Criteria and Performance Standards to Control Hazards in Seafood
Pages 179-196
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From page 179... ...
First, given the diversity of aquatic animals and environmental conditions within the aquatic environment saltwater, freshwater, estuarine water, tropical, polar, in-shore, off-shore, pristine, polluted it is not surprising that specific animals and environmental conditions may result in products unsafe for consumption. Interestingly, most seafood safety problems are present prior to harvesting and are a consequence of the accumulation of natural contaminants in the aquatic environment, such as the presence of Vibrio vulnificus in raw molluscan shellfish or methyl mercury in various fish from certain waters (IOM, 1991~.
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From page 180... ...
Bootlegging, which is the sale of molluscan shellfish illegally harvested from closed areas, is another issue with significant food safety implications, but the true extent of the problem is not known. Listeria monocytogenes and the debate over zero tolerance have not escaped the seafood industry.
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From page 181... ...
When the Food and Drug Administration (FDA) issued the Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule (the seafood HACCP rule)
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From page 182... ...
_ , l _ ~—~ t . _ ~ i ~ T I North America South America Europe Asia Africa/Oceania Continent FIGURE 5.1 United States trade in edible fishery products during 2000.
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From page 183... ...
Regulatory response in the United States was initiated by state agencies and there was general confusion concerning the proper sampling methods and analytical procedures for residual detection in the parts per billion range. REVIEW OF CURRENT FOOD SAFETY CRITERIA FOR SEAFOOD Current Food Safety Criteria FDA and the U.S.
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From page 184... ...
The reviews must prioritize the issues in need of more immediate attention, based on the application of risk assessment. The HACCP System for Seafood Safety Control Concerns within industry, government, and consumer groups about the need to improve seafood safety began in the 1980s and eventually culminated in the federally mandated seafood HACCP rule.
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From page 185... ...
Moreover, because such performance standards as specific pathogen reductions are not included in the seafood HACCP rule, verification testing is not part of the FDA inspection. Seafood safety concerns are not dominated by any single pathogen or contaminant.
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From page 186... ...
Although the final decision regarding development or modification of a food safety criterion resides with FDA, the rule-making process requires periods of review by and comment from the various stakeholders, which unavoidably make it a slow process. As mentioned previously, all food safety criteria established prior to the seafood HACCP rule remain in place within the current regulatory system; thus, in addition to HACCP, processors are obligated to produce seafood that comply with all relevant food safety criteria.
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From page 187... ...
If a concentration of 50 ppm of histamine were used as the critical limit in tuna processing operations, an argument could be made that all histamine-susceptible fish would have to be tested to ensure compliance with the HACCP plan. Given the current analytical methods for histamine determination, this would require excessive time and additional product handling that could further jeopardize product quality and safety.
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From page 188... ...
Since enactment of the seafood HACCP rule, extensive education and training programs for industry personnel have been made available through the Seafood HACCP Alliance (SHA, 2001) and other programs.
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From page 189... ...
The combined expertise and interests of the ISCC participants result in a unique approach, detailed in their Model Ordinance for oyster processing. Among other requirements, this Model Ordinance requires implementation of new postharvest treatments that hopefully will progressively reduce the average annual reported illnesses attributed to raw oysters (ISSC, 2002a)
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From page 190... ...
Given the diversity within the seafood industry, FDA determined that specific guidance would be necessary to assist industry to productively focus its HACCP plan development and implementation efforts. Anticipating this need, FDA issued a special guide, the Fish and Fisheries Products Hazards and Control Guide, commonly referred to as "the Guide," to help implement HACCP in the seafood industry (CFSAN,2001~.
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From page 191... ...
The Guide is a significant and innovative contribution that benefits field inspectors, the seafood industry, and consumers. However, in many cases, in the absence of other guidance, the recommendations made in the Guide are interpreted by industry and field inspectors as legal requirements, despite the fact that the introduction in the Guide specifically states, "The controls and practices provided in this guidance are recommendations and guidance to the fish and fishery products industry.
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From page 192... ...
In addition, the committee recommends that general guidance for all products and processes in the Guide be complemented by FDA with more transparent and detailed scientific justification, citing reasons, sources, and limitations for the respective seafood safety criteria, in an accessible format. The intent should be to offer explanations that can support decisions in accordance with the best available science and to help focus appropriate responses to the needs for scientific research, technical innovations, and modifications of regulatory requirements.
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From page 193... ...
Also, with a continuing reliance on a science-based approach, there is a need for more scientific collaboration among nations and for more extensive sharing of information on seafood safety issues applicable in the respective nations. The committee suggests that a scientific program with international participation and support could incorporate the concerns of the authorities regarding specific products, so that agreements regarding appropriate seafood safety standards are reached.
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From page 194... ...
The United States, through EPA and FDA, and using the Guide as a model, could initiate an international seafood safety exchange program. This international program could include research and training to address common concerns about such hazards as Salmonella and Listeria in fresh seafood and methyl mercury tolerances, and develop recommendations for best practices such as Best Aquaculture Practices.
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From page 195... ...
1991. Seafood Safety.
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From page 196... ...
Accessed December 27, 2002. SHA (Seafood HACCP Alliance)
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