introduction - seafood haccp online training...

IntroductionThis module will introduce you to the potential foodsafety hazards that can be associated with seafoodproducts. Please refer to Chapter 2 (pages 11-26)in the 3rd edition of the blue HACCP TrainingCurriculum manual for additional information.There are 32 pages and 8 questions in this Module.

Seafood HACCP Alliance Training Course 2-1

Food Safety HazardsHACCP is a food safety control program designed to prevent, eliminate or reducefood safety hazards to an acceptable level. In this module we will discuss thepotential food safety hazards that can be associated with both seafood productsand processing. Food safety hazards are categorized in three classes:BIOLOGICAL, CHEMICAL and PHYSICAL. Each one will be discussed separatelyin this module.


Definition of Food Safety HazardsFood safety hazards, if not properly controlled, can cause illness or injury to theperson who eats the food. As previously mentioned, the hazards that areassociated with food and food processing have been categorized in three classes:biological, chemical or physical hazards.

Some hazards are species related because they are likely to be present in certaintypes of fish or shellfish. Other hazards are process related because the hazardmay become incorporated into the product due to equipment or handlingprocedures.

Types of HazardsBiological hazards include harmful bacteria, viruses or parasites. Chemicalhazards include compounds that can cause illness or injury due to immediateand/or long-term exposure such as toxins found in fish or shellfish. Physicalhazards include foreign objects that can cause harm when eaten such as metalor glass.

Hazard AnalysisHazards are evaluated during what is called a hazard analysis. During thehazard analysis it's determined whether a particular hazard needs to be includedin a HACCP plan. Only hazards that directly affect the safety of the product needto be included in a HACCP plan. This evaluation of hazards will be discussed indetail in Module 5. This module will, however, provide an overview of the kinds ofhazards that are associated with seafood products and food processing, and willhelp you to recognize what is and is not appropriate to control with HACCP.


Undesirable conditions or contaminants that areNOT food safety hazardsThere are a number of conditions or contaminants that are undesirable in food,but do not necessarily represent a safety hazard. That's because they're not likelyto cause illness or injury to the person who eats the food. These conditions can becontrolled by a company's standard operating procedures (SOP's), and shouldNOT be included in a HACCP plan as they don't affect the safety of the food.

Examples

Some examples of these undesirable conditions that are not food safety hazardsare:

• Product quality or spoilage, unless the spoilage results in a food safetyproblem,

• Hair, insects, or other filth,

• Economic fraud or misrepresentation, and

• Failure to meet other regulatory standards such as Good ManufacturingPractices and sanitation.

Again, these conditions still need to be addressed and controlled by processors,but they don't need to be part of a HACCP plan system for controlling food safety.


Now, let's cover the different categories of hazards, starting with biological.

Definition:Biological hazards can be found in both raw and processed products. They'reliving microorganisms or parasites that can make people sick if they're present infood. Many types of microorganisms, those organisms that are too small to seewith the naked eye, live everywhere in our environment.

Microorganisms are classified into various groups. Some microorganismscan cause illness, while others spoil food. Some can even be beneficial in somefoods.

Some types of bacteria, yeast and molds actually grow in food and can producecertain chemicals or "by-products" that give some foods beneficial characteristics.

Other microorganisms can cause spoilage. Some of their "by-products" can causefood to look, taste, and smell bad. Spoilage is undesirable but is normally NOTassociated with safety.

Other microorganisms are considered food safety hazards because they can causeinfections or produce "by-products" called toxins that can make people sick.

First let's take a look at some of the microorganisms that are consideredbeneficial.

Food Safety Hazards


Beneficial microorganisms produce desirable properties and components in foods.These include: bacteria and fungi which can be either yeast or molds.

Certain yeast, molds and bacteria are used to make foods that we eat everydayincluding beer, bread, wine, cheese, yogurt, soy sauce and salami. These foodscouldn't be made without introducing certain types of microorganisms thatproduce the "by-products" necessary for the characteristic flavor and texture thatyou would expect. Because these microorganisms do not cause illness, they arenot considered a food safety hazard. But as we said earlier, some microorganismsdo cause illness, let's take a look at those next.

Food Safety Hazards

Bacteria CellsBleu Cheese made with mold


Microorganisms that can cause disease or illness are called pathogens—a wordthat means "disease-causing". Pathogens are biological food safety hazards thatmust be evaluated in a hazard analysis. If it's determined that a pathogen isreasonably likely to occur at a level that will cause illness, this hazard would needto be controlled in a HACCP plan. These biological hazards can be present in afood product that "appears" to be of good quality with no obvious visual signs orodors to indicate that the food is unsafe or "bad".

There are three types of pathogenic organisms that can be potential food safetyhazards. They are: bacteria, viruses and parasites. Let's take a look at eachone, starting with bacteria.

Food Safety Hazards


Bacteria are single celled microorganisms that are too small to see with thenaked eye.

Bacteria live everywhere: in the air, dirt, fresh and salt water, on your skin andhair and other body parts, and on both plants and animals. A few types ofbacteria are food safety hazards because they can cause illness and disease. Tocontrol these bacteria we need to prevent them from getting into the food, and ifthey are present to prevent them from growing and/or eliminate them. To do this,you must understand their properties—how they grow, what they need to grow,how they get into food, and how they make you sick. Let's find out!

Food Safety Hazards


How do Bacteria grow?Bacteria do not grow and multiply thesame way as animals or humans.They take in nutrients and reproduceby dividing – one bacteria splits andbecomes two bacteria, two becomefour, four become eight and so on.Doubling can occur quickly if theconditions – enough nutrients, propertemperature, adequate moisture, etc.- are suitable. Each type of bacteriahas its own preferred conditions forgrowth. Under ideal conditions, manytypes of bacteria can double every 20minutes. Potentially, one bacteria canmultiply to more than 30,000 in fivehours and to more than 16 million ineight hours. Controlling the conditionsneeded for growth is an effective wayto control many bacterial food safetyhazards.


What do bacteria need to grow?Like all living things, bacteria need food, water and the properenvironment to live and grow. The food product itself supplies the food andwater needed for bacterial growth. Most seafood products provide an abundanceof food and water for growth. The exact environmental requirements can varyfrom one type of bacteria to another. Most bacteria grow best within certainranges of temperature, and have specific requirements related to their need forair, the proper amount of water, acid and salt. By controlling nutrients, water,temperature and time, air, acidity, and salt, you can eliminate, control, or reducethe rate at which bacteria grow.

SporesSome types of bacteria have the ability to form spores when they are exposed toconditions that they "do not like". Once bacteria form spores to survive, they willnot grow until conditions become favorable again. Spores are very resistant toconditions of high heat, acid, or other chemicals that would kill most bacteria intheir normal state. These spores can create food safety hazards under certainconditions. Controlling the spores requires preventing favorable conditions forgrowth—keeping the temperature low or the acidity or salt content high will keepthem as spores that aren't harmful. An example of a type of spore formingbacteria that is extremely hazardous is Clostridium botulinum, the bacteria thatcauses botulism.


If you would like to learn more about specific requirements for bacterial growth, the next 3 pageshave more information on these requirements.

What bacteria need to grow and multiply1. Food (nutrients)2. Water (moisture)3. Proper temperature4. Time5. Air, no air, minimal air6. Proper acidity (pH)7. Salt levels

Optional

Seafood HACCP Alliance Training Course 2-10A

Food:Food is essential for ALL living organisms. Bacteria need protein,carbohydrates, vitamins and minerals - just like we do. Seafood isa great food source for bacteria - it contains all of these nutrientsand plenty of water - a good environment for disease-causingbacteria to grow. Some food preservation methods such as smoking,drying, and freezing work by preventing the water and nutrients infood from being used by bacteria.

Water or Moisture:All bacteria need moisture, or water, in a "useable" or "available" form to grow and reproduce. Bacteriause the water to take in food and to remove unwanted waste products. Water activity (aw) is onemeasure of the available water in a food. The water activity scale runs from 0 to 1.0. The lower thewater activity, the less water is available in a form that can be used by bacteria. The water activity ofpure water is 1.0—thus the water activity of all foods falls below this number. However, many foodproducts, particularly meat, poultry, seafood and dairy products, have a water activity of 0.95–0.99.Unfortunately, this is the optimum range for many of the spoilage and disease-causing bacteria. Mostfresh seafood products have a water activity above 0.98—perfect for bacterial growth!!! Pathogenicbacteria do not grow well or produce toxin below 0.85 and most require 0.92 or above. Freezing,drying, or salting are ways to reduce available water to bacteria, and slow down their growth.

Temperature:Each type of bacteria grows best in a certain temperature range.Not all bacteria have the same temperature requirements, but mostgrow best between 40° F and 140° F, which is known as theTEMPERATURE DANGER ZONE. Unfortunately, a few very harmfuldisease-causing bacteria, like Listeria monocytogenes andClostridium botulinum Type E, can also grow slowly at refrigeratedtemperatures. That's why proper refrigeration at temperatures asclose to 32°F as possible for unfrozen product is important - notonly for quality but for safety as well. Keeping products cold canstop some bacteria from growing, but only slows down the rate ofgrowth for other bacteria. Freezing food and holding it attemperatures below 0°F can stop bacterial growth. Temperaturesat the high end of the Danger Zone, above 140°F, can also be usedto prevent bacterial growth. Heating food to temperatures above145°F can be used to kill bacteria. Some type of bacteria may bemore heat resistant than others. Cooking times and temperaturesused in processing must be designed to provide internal producttemperatures that ensure that pathogenic bacteria are killed.

140˚

40˚

Seafood HACCP Alliance Training Course 2-10B

Time:Bacteria do not grow and multiply instantly. When enough food andwater is available as well as the proper temperature for growth, theywill multiply over time. This is why you need to consider both time andtemperature controls to keep products safe and of high quality. Whilebacteria may differ in their optimum growth temperatures, a good ruleis to cool products quickly and keep them cold to minimize the amountof time that food is held in the Danger Zone, the temperature rangemost favorable for bacterial growth.

Air, No Air, or Minimal AirBacteria can be placed into three groups depending on whether or notthey need oxygen or air to grow. The first group must have oxygen togrow. The second group can grow with or without oxygen, and thethird group cannot grow if oxygen is present.

Bacteria like Bacillus cereus can only grow if oxygen or air is present.Many types of bacteria such as Listeria, Salmonella, Staphylococcusand Vibrio can grow with or without air. Others, like the spore-forming bacteria, Clostridium botulinium Type E, can only growwhen no air is present. Since C. botulinum Type E is common inthe marine environment and grows best in the absence of air,preservation techniques like vacuum-packing and modifiedatmosphere packaging can be particularly hazardous. Othercontrols that provide additional barriers to C. botulinium growth,like low temperatures and additives such as salt or nitrates,must be used to ensure that the bacteria that causes botulismdoes not grow.

Seafood HACCP Alliance Training Course 2-10C

Acidity:The acidity of a food is also important for bacterial growth.Acidity is measured using what is known as the pH scale whichgoes from 0 to14, where pH 7.0 is neutral, a pH less than 7 isacidic and a pH greater than 7.0 is basic or alkaline. Foods witha pH close to 7.0 are ideal for most bacterial growth. Everymicroorganism has a minimum, optimum and maximum pHfor growth. The optimum growth range is about 6.0 to 7.5, butgrowth can occur slowly at lower or higher pH levels. A pH of4.6 and below or a pH above 11 will prevent pathogen growth.A pH 4.6 is used as a divider between what we call acid and what we call low acid foods. Many fruits,such as peaches, oranges and apples are acid foods as their pH is below 4.6. Many vegetables, meatsand fish have a pH above 4.6 making them low-acid foods. There are some exceptions, but most freshseafood has a pH above 6.0 - putting it in the optimal range for bacterial growth.Some foods start out as a low acid food and are then processed in such a way that they become an acidfood. An example is pickled fish which is produced by adding vinegar to lower the pH and slow downthe growth of spoilage and disease causing bacteria. Fermented products like fish sauce depend onnon-harmful microorganisms to produce acid to lower the pH and achieve the same effect.

Salt:The amount of salt in food can also affect bacterial growth. For most types of bacteria, growth slowsdown as the salt content increases. However, there are some types of bacteria that can grow at highsalt levels. A salt level of 10% or higher is needed to inhibit the growth of most types of bacteria thatcause illness, although some pathogens can grow at much higher salt levels. Flavor is a considerationwhen using salt as a preservative, and foods could get too salty to eat. Control of bacterial growth infoods is usually achieved by using lower levels of salt in combination with refrigeration or other barriersthat inhibit the growth of bacteria. For example, with smoked products, minimum levels of salt (3.5%)in combination with smoking, cooling and cold storage are required to control pathogens that causebotulism and staphylococcus intoxication.

0 7 14Acidic Alkaline

pH Scale

Neutral


Sources of BacteriaBacteria are found everywhere in the environment - air, soil, and water. Bacteriaare on the outer surfaces and in the digestive tract of all fish and shellfish.Processing plants and all the equipment and utensils in them are prime areas forbacteria because of the abundance of nutrients and water. A big contributor forbacterial contamination are people - as bacteria is present on their skin, hands,hair and in their respiratory and digestive tract. Good sanitation practicesincluding proper employee practices along with the use of high quality rawmaterials are used to minimize the potential for finished food products to becomecontaminated with bacteria. Processing procedures such as refrigeration, time/temperature controls, cooking, adding salt, and drying or removing water, areused to minimize bacterial growth or to kill them altogether.

Examples

The following are some examples of how bacteria can contaminate food:

• Bacteria may be naturally present on fish or shellfish when they areharvested.

• Bacteria from the processing facility can contaminate fish or shellfish afterthey are harvested.

• Cross contamination can occur when bacteria from food products or foodcontact surfaces are transferred to another product when the products touch,drip or splash onto each other.

• Bacteria from the plant or dirty food handling equipment or utensils that arenot properly cleaned and sanitized can contaminate products.

• People can contaminate products because of poor personal hygiene practices,not washing hands properly, or using poor food handling practices.

How Bacteria Cause IllnessBacteria can cause illness in three ways: byinfection, intoxication or toxicoinfection.

A foodborne infection occurs when themicroorganism itself is ingested with the food. Theorganism establishes itself in the host's body andmultiplies. Since the infection is a consequence ofgrowth in the body, the time from ingestion untilsymptoms occur is relatively long.

A foodborne intoxication occurs when specific pathogenic bacteria grow in thefood and release toxins into the food that is subsequently consumed. It is thetoxin that makes the person sick. Since the illness is a consequence of absorptionof the preformed toxin by the intestinal tract, and not microbial growth in thehost's body, symptoms of intoxication have a much more rapid onset thanfoodborne infection.

A third type is called toxicoinfection, which combines the two. Toxicoinfectionsare characterized by bacteria that are non-invasive and cause illness by producingtoxins while growing in the human intestines. The times of onset are generally,but not always, longer than those for intoxications, but less than those forinfections.

Examples

Examples of bacterial pathogens that have been associated with seafood products are:

Clostridium botulinium (forms spores and a toxin)Listeria monocytogenesSalmonellaVibrio speciesStaphylococcus aureus

OptionalTo see a table from the FDA Hazards and Controls Guide that summarizes the growth requirementsfor specific types of bacterial pathogens go to pages 279-283 in the third edition of the FDA HazardsGuide.

To see in-depth information on bacterial pathogens in food from the FDA Bad Bug Book visit thisweb site: http://vm.cfsan.fda.gov/~mow/intro.html.

To see in-depth information on bacterial pathogens and process controls from the Seafood HACCPAlliance Compendium visit this web site: http://www-seafood.ucdavis.edu/haccp/compendium/compend.htm.


Virus HazardsLike other microorganisms, viruses exist in many places in our environment, butunlike bacteria, they cannot grow in food. When viruses are in food, they aresimply there and do not replicate or increase in number. Viruses are extremelypersistent and may remain in a contaminated food for long periods of time. Manyviruses can survive for a long time under harsh conditions such as freezing.

Food Safety Hazards

To reproduce, viruses must invade a living cell – this means you!! Of the manydifferent types of viruses in the environment, only some of them can infecthumans.


Foods are contaminated with viruses in four major waysPeople who have been infected with viruses can carry them in their digestive tractfor a long time with no signs of illness. They excrete the viruses when they go tothe bathroom and can transmit them to food when they don't wash andsanitize their hands properly.

Sewage polluted estuarine waters can contaminate fish and shellfish. Oysters,clams and mussels, which are filter feeders, entrap the viruses from the water intheir mucous membranes and transfer them to their digestive tract. If the shellfishis consumed whole and raw, so are the viruses. This is the reason why certifiedshellfish harvest areas are evaluated for sources of sewage pollution or fecalcontamination caused by run-off from the land.

Contaminated irrigation water can deposit viruses on the surface of fruits andvegetables. Again, people become infected when they consume contaminatedfoods raw.

Viruses can be introduced if contaminated drinking water is used to wash ortransport food, or is used as an ingredient in the food, or if you just drink it!

And last, viruses can be added to food by infected food handlers with fecalmaterial on their hands - a result of poor personal hygiene practices.

Examples

Examples of common seafood-related viral pathogens are:

Hepatitis A Virus andNorwalk-Like Agent

Optional

To see additional information about viruses from the Seafood HACCP Alliance training manual,turn to page 183 in the Seafood HACCP Alliance training manual "Blue Book".

To see additional information about viruses from the FDA Bad Bug Book visit this web site:http://vm.cfsan.fda.gov/~mow/intro.html


Parasite HazardsParasites are organisms that need to live on or within a host to survive. There arethousands of different kinds of parasites, but less than 100 different kinds areknown to infect people. Two kinds of parasites are known to infect people throughfood and water: worms and protozoa. Parasitic worms can vary in size from notvisible to several feet long. Parasitic protozoa are single celled animals thatcannot be seen without a microscope.

Some types of parasites, like parasitic worms, occur naturally in certain species offish. As a result, humans get infected when they eat food that contains a livingparasite. Other parasites are transmitted through food or water that is

contaminated by fecal material that is shed byinfected hosts. Parasites can contaminate fooddirectly from infected people who do not follow

good personal hygiene or handwashing practices.Contamination can also occurthrough water that has beencontaminated with parasitesfrom fecal material because ofimproper disposal of waste,insufficiently treated sewage, orrunoff from the land.

Food Safety HazardsFood Safety Hazards


Optional

To find out which species of fish are likely to have a parasite hazard go to pages 16-37 in the thirdedition of the FDA Fish and Fishery Products Hazards and Controls Guide or click here.

To learn more about the hazard of parasites and proper controls go to page 65 in the third editionof the FDA Fish and Fishery Products Hazards and Controls Guide.

To learn more about the hazard of parasites and proper controls from the FDA Bad Bug Book visitthis web site: http://vm.cfsan.fda.gov/~mow/intro.html

To learn more about the hazard of parasites from the Seafood HACCP Alliance Compendium ofProcessing Methods visit this web site: http://www-seafood.ucdavis.edu/haccp/compendium/compend.htm


Control of ParasitesSome fish species are excellent hosts for parasites. For these species you canexpect that they are likely to be present and if the product is eaten raw, there is agood chance of becoming infected. Parasites can be controlled in two ways: byheat or proper freezing. For heating, it is reasonable to assume that normalcooking will kill the parasites. FDA recommends three freezing options to killparasites; freezing at -4°F or below for 7 days OR freezing at -31°F or below untilsolid and then holding for 15 hours OR freezing at -31°F or below until solid andthem holding at -4°F or below for 24 hours.

Examples

Examples of common parasitic worms in seafood include:

Roundworms such as cod worm (Pseudoterranova) and herring worm (Anasakis)Tapeworms

Examples of parasitic protozoa that could contaminate seafood products fromwater or other sources include:

Giardia lambliaCryptosporidium parvumEntamoeba histolitica


Check Your Knowledge 1

Now you need to return to Module 2 via theInternet.

Click through the text pages until you get to theCheck Your Knowledge page (page 2-17). Submityour answers before moving on to page 2-18.

Good Luck!

What Are Chemical Hazards?Chemical contamination of food products can occur at any stage of foodprocessing. Certain chemicals can be considered food safety hazards, but not allchemicals are hazardous. For example, when pesticides are used properly onfruits and vegetables they are helpful in eliminating unwanted pests andprotecting crops. But if these same pesticides are not used properly orunapproved pesticides are used, they can become a potential risk to theconsumer. The presence of a chemical may not always mean there is a hazard asthe amount of the chemical may determine whether it's a hazard or not. Exposureto some chemicals may cause immediate symptoms and other chemicals mayrequire exposure over prolonged periods to have a toxic effect.

Food Safety Hazards


Chemical Hazards Can Be Controlled byAs important as it is to understand chemical hazards, it's equally important foryou to know how to control those hazards. Four of the most common ways tocontrol chemical hazards are by:

• Controlling the type and amount of chemicals added to foods.

• Preventing accidental contamination or spills.

• Using food or ingredients not contaminated with chemicals.

• Preventing conditions that allow chemical hazards to develop in food.


Types of Chemical HazardsIn order for you to identify the chemical hazard and the appropriate control it isimportant to understand what a chemical hazard is. Chemical hazards can beseparated into three category's: Naturally occurring chemicals; Intentionallyadded chemicals; and Unintentionally or incidentally added chemicals.Let's take a look at each one.

Food Safety Hazards


Food Safety Hazards

Naturally Occurring Chemicals (including allergens)Naturally occurring chemicals, including allergens, are normally found in a varietyof different plants, animals or microorganisms. They can be present in food orfood ingredients prior to harvest - or they can develop in foods after they areharvested. Even though some naturally occurring chemical toxins are created bymicroorganisms and are therefore biological in origin, the toxins are traditionallycategorized as chemical hazards. Allergens are naturally occurring chemicalspresent in food that cause an allergic reaction in some people after the food iseaten. There are two (2) types of naturally occurring chemicals in seafood: Finfishtoxins and shellfish toxins. Here's what you need to know about each type.

Finfish ToxinsShellfish Toxins


Food Safety Hazards

Finfish ToxinsShellfish Toxins

Finfish ToxinsThere are two types of toxins that may be considered a chemical hazard in certaintypes of finfish. Ciguatera toxin is considered a naturally occurring toxin as itoccurs naturally in some fish species that live in tropical reef areas.Scombrotoxin is not considered a naturally occurring toxin, but is still considereda chemical hazard. Scombrotoxin or histamine can form in some fish specieswhen they aren't cooled down properly after harvest or held properly duringprocessing and storage. Let's take a look at each one separately.


Ciguatera toxin is a chemical hazard associated with tropical reef fish speciessuch as barracuda, jacks, king, mackerel and large groupers and snappers thatresults in a fish poisoning syndrome known as ciguatera fish poisoning (CFP). Thetoxin is produced when naturally occurring marine algae accumulates in the fish.Ciguatera toxin can't be eliminated either from the environment or from the fish.Therefore, the hazard is controlled by harvesting the fish in waters that have notbeen associated with a natural toxin problem.

Barracuda Grouper

Optional

To learn more about the Ciguatera toxin hazard go to pages 73–74 in the third edition of the FDAFish and Fishery Products Hazards and Controls Guide.

To find out which species of fish are susceptible to this hazard go to pages 16-37 in the thirdedition of the FDA Fish and Fishery Products Hazards and Controls Guide.

To learn more about the hazard of ciguatera fish poisoning and proper controls from the FDA BadBug Book visit this web site: http://vm.cfsan.fda.gov/~mow/intro.html

To learn more about the hazard of ciguatera fish poisoning from the Seafood HACCP AllianceCompendium of Processing Methods visit this web site: http://www-seafood.ucdavis.edu/haccp/compendium/compend.htm


Scombrotoxin is a chemical hazard associated with fish species such as tuna,mackerel, bluefish, mahi-mahi, amberjack, herring, and escolar. Scombrotoxinformation in these fish is a result of time/temperature abuse anywhere fromharvesting to the consumer. Scrombrotoxin can't be eliminated once the fish hasbeen time/temperature abused. Therefore, the hazard is controlled by rapidchilling after death and then keeping the fish cold throughout processing and tothe consumer.

Optional

To learn more about the Scombrotoxin (Histamine) hazard go to page 83 in the third edition of theFDA Fish and Fisheries Products Hazards and Controls Guide.

To find out which species of fish are susceptible to this hazard go to pages 16-37 in the thirdedition of the FDA Fish and Fishery Products Hazards and Controls Guide.

To learn more about the hazard of histamine or scombrotoxin and proper controls from the FDABad Bug Book visit this web site: http://vm.cfsan.fda.gov/~mow/intro.html

To learn more about the hazard of histamine or scombrotoxin from the Seafood HACCP AllianceCompendium of Processing Methods visit this web site: http://www-seafood.ucdavis.edu/haccp/compendium/compend.htm

Bluefish Mackerel Tuna


Food Safety Hazards

Finfish ToxinsShellfish ToxinsShellfish Toxins

There are four recognized food poisoning syndromes in the United States that areassociated with shellfish toxins. They are paralytic shellfish poisoning (PSP),neurotoxic shellfish poisoning (NSP), diarrhetic shellfish poisoning (DSP), and

amnesic shellfish poisoning (ASP).The toxins are produced bynaturally occurring marine algaethat concentrates in filter feedingshellfish such as clams, oysters,and mussels. The toxins cannot beeliminated if they haveaccumulated in the shellfish.Therefore, the hazard is mostcommonly controlled byharvesting the shellfish fromwaters that have not been closedbecause of a natural toxinproblem.

Optional

To learn more about Shellfish toxin hazards go to pages 73-74 in the third edition of the FDA Fishand Fishery Products Hazards and Controls Guide.

To find out which species of shellfish are susceptible to this hazard go to pages 38-44 in the thirdedition of the FDA Fish and Fisheries Products Hazards and Controls Guide.

To learn more about the hazard of shellfish toxins and proper controls from the FDA Bad Bug Bookvisit this web site: http://vm.cfsan.fda.gov/~mow/intro.html

To learn more about the hazard of shellfish toxins from the Seafood HACCP Alliance Compendiumof Processing Methods visit this web site: http://www-seafood.ucdavis.edu/haccp/compendium/compend.htm


Food Safety Hazards

Intentionally added chemicals are those added to food at some point during foodprocessing, or distribution. They can serve a variety of important functions suchas helping to preserve the food, maintaining or adding color, or enhancing thefoods nutritional composition. Intentionally added chemicals are safe if they areused at established levels but can be dangerous when those levels are exceeded.Intentionally added chemicals are typically controlled through proper foodlabeling to alert consumers who are sensitive to avoid them. Let's take a look atfood and color additives.

Intentionally Added Chemicals


Food Safety Hazards

Types of Intentionally Added Chemicals

Allergens and AdditivesCertain food and color additives can cause an allergic-type reaction in consumersand are thus considered a potential food safety hazard. Therefore, additives mustbe approved before they can be used in foods and food processors should reviewthe appropriate regulations for its status and any limitations before using a foodadditive. This chemical hazard is controlled by properly labeling food to informconsumers that food and color additives are present, and by controlling theamount that is added to food.

Examples of Allergens and Additives Used in SeafoodProducts

• Sulfites: Sulfites are used in foods to prevent color changes that can occurin the pigments in certain foods. Sulfiting agents are sometimes used in theon-board handling of shrimp and lobster tails to prevent the formation of"black spot" a quality defect caused by the oxidation of pigments in theirshells.

• Color Additives: In some food products additives are used to add color tothe product. An example of an approved color additive is FD&C Yellow No. 5.

• Preservatives like sodium nitrite are used to prevent microbial growth insome food products like smoked fish and bacon.

• Nutritional supplements like Vitamin A are sometimes added to food toenhance their nutritional quality or to replace nutrients lost duringprocessing.

Optional

To learn more about allergens and additives go to page 237 in the third edition of the FDA Fish andFishery Products Hazards and Controls Guide.

To see a partial list of prohibited substances (Part 189 of Title 21 of the Code of FederalRegulations - "Substances Prohibited from Use in Human Food") visit this web site: http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfr189_99.html


Food Safety Hazards

Unintentionally or Incidentally Added ChemicalsChemicals can become part of a food without being intentionally added. Theseincidental chemicals might already be in a food product or ingredient when it'sreceived. For example, certain seafood may contain small but legal residues ofapproved antibiotics or environmental chemical contaminants like PCBs ormercury. Packaging materials that are in direct contact with ingredients or theproduct can be a source of incidental chemicals, such as sanitizers or inks. Mostincidental chemicals have no effect on food safety, and others are only a concernif they are present in too high an amount. Incidental chemicals also includeaccidental additions of prohibited substances such as poisons or insecticides thatmay not be allowed at any level.

Examples of Incidental or Unintentional AddedChemical Contaminants

Environmental PollutantsEnvironmental pollutants like PCBs, mercury, cadmium etc. and agriculturalchemicals like pesticides and herbicides may accumulate in certain species of fishor shellfish harvested from contaminated areas. Federal tolerances, action levels,and guidance levels are established for some of the most toxic and persistentcontaminants in fish. These levels are used by states to determine health risksand to close waters to commercial harvesting or issue consumption advisories tosport fishermen. This chemical hazard is primarily a concern for fish harvested infresh waters or near shore coastal waters, and is not likely to be a concern forfish harvested in deeper off shore ocean waters. Consumer health risks areassociated with long term exposure to these contaminants. The hazard iscontrolled by harvesting or growing fish in waters that are not contaminated.Cooking and other processing procedures cannot be used to control this hazard.

OptionalTo learn more about environmental chemical contaminants go to page 105 in the third edition ofthe FDA Fish and Fisheries Products Hazards and Controls Guide.

To find out which species of fish and shellfish may be susceptible to this hazard go to pages 16-44in the third edition of the FDA Fish and Fisheries Products Hazards and Controls Guide.


To see the current Good Manufacturing Practices (Part 110 of Title 21 of the Code of FederalRegulations) see page 259 of the Seafood HACCP Alliance training manual "Blue Book".

Aquaculture DrugsAquaculture drugs are sometimes used to treat or prevent disease, stimulatereproduction, or tranquilize fish. Drugs must be approved before they can beused, and they must be used according to instructions. Unregulated drugs or druguse can be a potential human health hazard. The hazard is controlled by assuringthat growers use only approved drugs and the drugs are used properly.

Cleaning and Maintenance ChemicalsCleaning and maintenance chemicals like acids, caustics, sanitizers,lubricants, paints etc. can cause chemical burns or may be toxic if present in food.These chemicals would be most likely to pose a hazard as a result of accidents,spills or inadequate maintenance of equipment or facilities. Sanitation proceduresthat address the use and proper storage of chemicals and the construction andmaintenance of facilities and equipment used in food handling or processingoperations are generally used to control this type of chemical hazard.

OptionalTo learn more about aquaculture drugs go to page 127 in the third edition of the FDA Fish andFisheries Products Hazards and Controls Guide.

Optional





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What are Physical Hazards?Physical hazards include any potentially harmful extraneous matter not normallyfound in food. When a consumer mistakenly eats the foreign material or object, itcan cause choking, injury or other adverse health effects. Physical hazards are themost commonly reported consumer complaints because the injury occursimmediately or soon after eating, and the source of the hazard is often easy toidentify.

Physical Hazards can be controlled by:

• Preventing foreign objects from getting into food.

• Using metal detectors or other techniques to detect hazards in food.

Types of materials that can be physical hazards in foods.

Metal or metal fragments can get into food from food processing or handlingequipment like saws or mixers that have metal blades, wire mesh conveyor belts,screens, can openers and portion control equipment. Other sources of metalfragments can come from buckshot, wire, staples, building materials, andemployees. Metal fragments can cause a variety of injuries to consumers such ascuts, punctures, or broken teeth. This hazard is controlled by preventing orminimizing equipment malfunctions and using monitoring tools such as metaldetectors when necessary.

Glass and other foreign material can get into food from containers like glass jars,light bulbs that explode, or other objects from the plant or plant workers. Glass andother materials can physically harm consumers by causing cuts, bleeding, orchoking. Preventing contamination is the most effective way to control thesehazards.

Bones in fish are generally considered a quality defect rather than a food safetyhazard even though they can cause physical injury to the consumer. The reason isthat bones are a normal part of the product and not a foreign material like metal orglass that is not normally part of the product. Processors have a responsibility tominimize uncontrollable quality defects but under normal conditions they cannot becompletely eliminated.

Food Safety Hazards

OptionalTo learn more about the physical hazard of metal inclusion go to page 249 in the third edition ofthe FDA Fish and Fisheries Products Hazards and Controls Guide.

To learn more about the physical hazard of glass inclusion go to page 259 in the third edition of theFDA Fish and Fisheries Products Hazards and Controls Guide





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