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April 2006
This Annex is provided to assist those segments of the retail and food service industry that deal with seafood. It is suggested that the tables that follow be used during the hazard analysis procedural step.
Natural Toxins | Type of fish (species) | Control |
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Paralytic Shellfish Poisoning (PSP) |
Molluscan Shellfish N.E. and N.W. coastal regions of N. America |
NSSP approved waters (tags)2 (FDA ICSSL listing) |
Neurotoxic Shellfish Poisoning (NSP) | Molluscan Shellfish harvested along coast of Gulf of Mexico |
NSSP approved waters (tags)2 (FDA ICSSL listing) |
Diarrhetic Shellfish Poisoning (DSP) | Molluscan Shellfish |
NSSP approved waters (tags)2 (FDA ICSSL listing) |
Amnesic Shellfish Poisoning (ASP) |
Molluscan Shellfish N.E. & N.W. coasts of N. America |
NSSP approved waters (tags)2 (FDA ICSSL listing) |
Ciguatera Fish Poisoning (CFP) | fin fish from extreme S.E. U.S., Hawaii, Subtropical and Tropical areas:
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Purchase from approved sources:
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Gempylotoxin, a strong purgative oil (can cause severe diarrhea) | Escolar | FDA recommendation: Escolar should not be marketed in interstate commerce |
Tetrodotoxin | Puffer Fish or Fugu, usually from Indo-Pacific ocean, however some noted from Atlantic Ocean, Gulf of Mexico and Gulf of California | Illegal to import or receive (exemption: an agreement with one N.Y. importer) |
1 Fish and Fishery Products Hazards and Controls Guide, Third Edition, June 2001 2 The tags must contain a unique state issued "certification number" specific for each certified dealer. If the firm is engaged in interstate commerce, this number appears in FDA's Interstate Certified Shellfish Shippers List. |
Toxin Formation | Species - Market Names | Control |
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Scombrotoxin formation as a result of time/temperature abuse |
Most scombroid poisonings from tuna, mahi-mahi and bluefish. Other species are:
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Buy from approved federally inspected suppliers. They are required to receive, hold, and process using a HACCP system. Check for an adequate quantity of ice or other cooling media. If not, a federally inspected supplier or directly from a fishing boat, check for the following at receipt:
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1 Fish and Fishery Products Hazards and Controls Guide, Third Edition, June 2001 |
Secondary Processor (Controls at receipt) Transport records (< 40 °F throughout transit) |
OR | Adequate Ice/cooling media surrounding product at delivery |
Fresh (not previously frozen) | Previously frozen |
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4 hrs @ > 40 °F if any exposure is > 70 °F | 12 hrs @ > 40 °F if any exposure is > 70 °F |
8 hrs @ > 40 °F if NO exposure is > 70 °F | 24 hrs @ > 40 °F if NO exposure is > 70 °F |
Parasites2 |
Type of fish/species likely to be used in menu items that will not be cooked |
Control | |
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Nematodes or roundworm Cestodes or tapeworms Trematodes or flukes |
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Purchase from a processor, require the raw fish to have been:
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1Fish and Fishery Products Hazards and Controls Guide, Third Edition, June 2001 2Some food products that have been implicated in human parasitic infection are: ceviche, salmon roe, green herring, undercooked grilled fish, lomi lomi, sashimi, drunken crabs, poisson cru, sushi, cold smoke fish |