U.S. Food & Drug Administration
Center for
Food
Safety &
Applied
Nutrition
FISH AND FISHERIES PRODUCTS
HAZARDS AND CONTROLS GUIDE
Second Edition, January 1998
|
The Third Edition of this guidance issued in
June 2001. Below is an earlier version.
APPENDIX 6
BIBLIOGRAPHY
The general reference section contains citations that
are applicable to this Guide in general. Of particular
interest is the reference for the
Federal Register of
December 18, 1995, which itself lists over 200
citations. References listed for each chapter specifically
pertain to the information contained in that
chapter.
General References
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Academy Press, Washington, D.C. 432 p.
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and Industry Services, Washington, D.C.
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Criteria for Foods (NACMCF). 1992. Hazard
Analysis and Critical Control Point System. Intl. J.
Food Microbiol. 16:1-23.
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Principles and Applications. Van Nostrand Reinhold,
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- Natl. Research Council, Committee on Food
Protection, Subcomm. on Microbiol. Criter. 1985.
An Evaluation of the Role of Microbiological
Criteria for Foods and Food Ingredients. National
Academy Press, Washington, D.C.
- Savage, R.A. 1995. Hazard analysis critical control
point: a review. Food Rev. Intl. 11:575-595.
- U.S. Food and Drug Administration. 1997. Code
of Federal Regulations. 21 CFR Parts 123 and 1240,
Procedures for the Safe and Sanitary Processing and
Importing of Fish and Fishery Products. DHHS/
PHS/FDA/Office of Seafood, Washington, D.C.
(Originally published in:
Federal Register, Monday,
December 18, 1995, Part II, Department of Health
and Human Services, Food and Drug Administration,
21 CFR Parts 123 and 1240, Procedures for the Safe
and Sanitary Processing and Importing of Fish and
Fishery Products; Final Rule).
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Food Code. DHHS/PHS/FDA, Washington, DC.
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National Shellfish Sanitation Program, Manual of
Operations: Part I, Sanitation of Shellfish Growing
Areas. DHHS/PHS/FDA/Office of Seafood,
Washington, D.C.
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National Shellfish Sanitation Program Manual of
Operations, Part II, Sanitation of the Harvesting,
Processing, and Distribution of Shellfish. DHHS/
PHS/FDA/Office of Seafood, Washington, D.C.
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Foodborne Pathogenic Microorganisms and
Natural Toxins. Available at internet site:
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Federal Food, Drug, and Cosmetic Act. HHS
Publication No. (FDA) 89-1051. DHHS/PHS/U.S.
Food and Drug Administration, Washington, D.C.
Chapter 4
Chapter 5
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Norwegian marine fishes. Sarsia 2:1-50.
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Hausler, Jr., M. Ohashi, and A. Turano (eds),
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Springler-Verlag, New York.
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R.A. Rychlinski, and R.S. Desowitz. 1982. Larval
ascaroid nematodes from fishes near the Hawaiian
Islands, with comments on pathogenicity experiments.
Pacific Science 36:187-201.
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larvae of medical importance found in market fish in
Iran. Pahlavi Medical Journal 8:345-348.
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problem in Icelandic waters: recent findings and
future research. In: Moller, H.(ed), Nematode
Problems in North Atlantic Fish. International
Council for the Exploration of the Sea. Copenhagen,
C.M./F:6:30-31.
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Sealworm (Pseudoterranova decipiens) infections in
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Pleuronectidae flatfish from north Norway and the
influence of host zoogeography, phylogeny and
ecology on parasite distribution. Can. Sci. Institute of
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pp 68.
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the parasites of fishes of Canada. J. Fish. Res. Board
Can. 19:101-119.
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Fleische von seefischen. Z. IntekKr. 22:13-36.
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1990. Larval anisakine nematodes in various fish
species from Sable Island Bank and vicinity.
pp.83-118. In: Population biology of sealworm
(Pseudoterranova decipiens) in relation to its
intermediate and seal hosts. Can. Bull. Fish.
Aquat. Sci. Vol. 222.
- Polyanskii, Y. 1966. Parasites of the fish of the
Barents Sea. Translations of the Zoological Institute
of the Academy of Sciences of the U.S.S.R. 19:1955.
(Israel Prog. for Scient. Translations, Jerusalem).
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parasites des poissons de la Mer du Nord. Mem.
Mus. Hist. Nat. Belg. 98:1-110.
- Templeman, W., H.J. Squires, and A.M. Fleming.
1957. Nematodes in the fillets of cod and other fishes
in Newfoundland and neighbouring areas. J. Fish.
Res. Bd. Can. 14:831-897.
- Williamson, H.C. 1910. Nematodes in the muscle of
the cod (Gadus callarias). Rep. Fish. Bd. Scot.
28:61-62.
- Williamson, H.C. 1919. The distribution of
parasite-infected fish. Ann. App. Biol. 6:48-52.
- Wulker, G. 1929. Der Wirtswechsel der
parasitischen Nematoden von Meeresfischen. Verb.
Dtsch. Zool. Ges. 33:147-157.
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Nordseetieren I. Zool. Anz. 87:293-302.
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Nordseetieren I. Zool. Anz. 88:1-16.
Continued
Chapter 6
- Hall, S. and G. Strichartz (eds). 1990. Marine
Toxins: Origin Structure, and Molecular
Pharmacology. ACS Symposium Series 418,
American Chemical Society, Washington, DC.
- Halstead, B.W. 1967. Poisonous and Venomous
Marine Animals of the World, Vol. 2 - Invertebrates.
U.S. Government Printing Office, Washington, DC.
- Halstead, B.W. 1988. Poisonous and Venomous
Marine Animals of the World (Second Revised Edition).
The Darwin Press, Inc., Princeton, NJ.
- Kawai, N., Y. Nakayama, S. Matsuoka, and T. Mori.
1985. Lipid composition of various tissues of
Lepidocybium flavobrunneum. Yukagaku 34:25-31.
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Ukishima, and M. Nara. 1984. Biochemical identification
of two gempylid fish causative of a food
poisoning. Bull. Japan. Soc. Sci. Fish. 50:721-725.
- Perez-Zarza, M.C., V. Ruiz-Gutierrez, and L. Bravo.
1993. Lipid composition of two purgative fish:
Ruvettus pretiosus and Lepidocybium flavobrunneum.
Grasas y Aceites 44:47-52.
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edible fish. Identification of wax esters. Fishing
Industry Research Institute (South Africa), Annual
Report (no. 34), pp. 45-47.
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In Tu, A.T. (ed), Handbook of Natural Toxins, Vol. 3.
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Chapter 7
- Arnold, S. and D. Brown. 1978. Histamine toxicity
from fish products. Adv. Food Res. 24: 113-154.
- Bjeldanes, L.F., D.E. Schultz, and M.M. Morris.
1978. On the aetiology of scrombroid poisoning:
cadaverine potentiation of histamine toxicity in the
guinea pig. Food Cosmet. Toxicol. 16:157-159.
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Marcel Dekker, Inc., New York. p. 511-605.
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mechanisms for amine formation in fish, p. 431-442.
In Ragelis, E. (ed), Seafood Toxins. American
Chemical Society, Washington, D.C.
- Farn, G. and C. Sims. 1987. Chemical indices of
decomposition in tuna, p. 175-184. In Kramer, D. and
J. Liston (eds), Seafood Quality Determination (Book
#15 of Developments in Seafood Science). Elsevier,
New York.
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Microbiological Safety of Food. Academic Press,
New York.
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poisoning, p. 331-347. In Ward, D. and C. Hackney
(eds), Microbiology of Marine Food Products.
Van Nostrand Reinhold, New York.
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Food Technol. 42:94-98.
- Taylor, S. 1985. Histamine poisoning associated
with fish, cheese, and other foods, p. 1-47. World
Health Organization, VPH/FOS/85.1.
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Toxicology of scombroid poisoning, p. 417-430.
In Ragelis, E. (ed), Seafood Toxins. American
Chemical Society, Washington, D.C.
- Taylor, S. and S. Summer. 1987. Detection of
histamine, cadaverine, and putrescine, p. 235-246.
In Kramer, D. and J. Liston (eds), Seafood Quality
Determination (Book #15 of Developments in
Seafood Science). Elsevier, New York.
- van Spreckens, K. 1987. Histamine production by
psychrophilic flora, p. 309-318. In Kramer, D. and J.
Liston (eds), Seafood Quality Determination (Book
#15 of Developments in Seafood Science). Elsevier,
New York.
Chapter 8
- Arnold, S.H. and D.W. Brown. 1978. Histamine
toxicity from fish products. Adv. Food Res.
24:113-154
- Bjeldanes, L.F., D.E. Schultz, and M.M. Morris.
1978. On the aetiology of scrombroid poisoning:
cadaverine potentiation of histamine toxicity in the
guinea pig. Food Cosmet. Toxicol. 16:157-159.
- Concon, J. 1988. Food Toxicology. Part A.
Principles and concepts. Marcel Dekker, Inc.,
New York. p. 626-627.
- Eitenmiller, R. and S. DeSouza. 1984. Enzymatic
mechanisms for amine formation in fish, p. 431-442.
In Ragelis, E. (ed), Seafood Toxins. American
Chemical Society, Washington, D.C.
- Farn, G. and C. Sims. 1987. Chemical indices of
decomposition in tuna, p. 175-184. In Kramer, D.
and J. Liston (eds), Seafood Quality Determination
(Book #15 of Developments in Seafood Science).
Elsevier, New York.
- Parrot, J. and G. Nicot. 1986. Absorption de
lhistamine par lappareil digestif, p.148-161. In
Handbuch der Experimentellen Pharmakologie, Vol.
18. Springer-Verlag, New York.
- Stratton, J. and S. Taylor. 1991. Scombroid
poisoning, p. 343. In Ward, D. and C. Hackney
(eds), Microbiology of Marine Food Products. Van
Nostrand Reinhold, New York.
- Taylor, S. 1988. Marine toxins of microbial origin.
Food Technol. 42:94-98.
- Taylor, S. 1985. Histamine poisoning associated
with fish, cheese, and other foods. pp. 1-47. World
Health Organization, VPH/FOS/85.1.
- Taylor, S.L., J.Y. Hui, and D.E. Lyons. 1984.
Toxicology of scombroid poisoning, p. 417-430.
In Ragelis, E. (ed), Seafood Toxins. American
Chemical Society, Washington, D.C.
- Taylor, S. and S. Summer. 1987. Detection of
histamine, cadaverine, and putrescine, p. 235-246. In
Kramer, D. and J. Liston (eds), Seafood Quality
Determination (Book #15 of Developments in
Seafood Science). Elsevier, New York.
Chapter 9
- U.S. Environmental Protection Agency. 1995.
Final Water Quality Guidance for the Great Lakes
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- U.S. Environmental Protection Agency. 1992.
Water Quality Standards; Establishment of Numeric
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chemicals in or on raw agricultural products.
In Code of Federal Regulations 40 CFR 180.
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- U.S. Food and Drug Administration. 1993.
Guidance Document for Chromium in Shellfish.
DHHS/PHS/FDA/CFSAN/Office of Seafood,
Washington, DC.
- U.S. Food and Drug Administration. 1993.
Guidance Document for Arsenic in Shellfish.
DHHS/PHS/FDA/CFSAN/Office of Seafood,
Washington, D.C.
- U.S. Food and Drug Administration. 1993.
Guidance Document for Lead in Shellfish.
DHHS/PHS/FDA/CFSAN/Office of Seafood,
Washington, D.C.
- U.S. Food and Drug Administration. 1993.
Guidance Document for Nickel in Shellfish.
DHHS/PHS/FDA/CFSAN/Office of Seafood,
Washington, D.C.
- U.S. Food and Drug Administration. 1993.
Guidance Document for Cadmium in Shellfish.
DHHS/PHS/FDA/CFSAN/Office of Seafood,
Washington, D.C.
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Pesticide residues in food and feed enforcement
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Washington, D.C.
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Government Printing Office, Washington, D.C.
Chapter 11
- U.S. Food and Drug Administration. 1994.
Certain other dosage from new animal drugs. In
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U.S. Government Printing Office, Washington, D.C.
- U.S. Food and Drug Administration. 1994.
Tolerances for residues of new animal drugs in food.
In Code of Federal Regulations 21 CFR 556.660.
U.S. Government Printing Office, Washington, DC.
Chapter 12
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Chapter 13
- Anon. 1991. Cured, salted, and smoked fish
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Retail Food Subcommittee (J. Joseph Corby, chair).
- Hilderbrand, K.S. 1992. Fish Smoking Procedures
for Forced Convection Smokehouses, Special Report
887. Oregon State Extension Service, Newport, OR.
- Natl. Advis. Comm. Microbiol. Criter. Foods.
1992. Vacuum or Modified Atmosphere Packaging
for Refrigerated Raw Fishery Products. DHHS/PHS/
FDA/State Training Branch, Rockville, MD. 21 p.
- Reddy, N.R., D.J. Armstrong, E.J. Rhodehamel, and
D.A. Kautter. 1992. Shelf-life extension and safety
concerns about fresh fishery products packaged
under modified atmospheres: a review. J. Food
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- U.S. Food and Drug Administration. 1996. Import
Alert 16-74: Automatic detention of salt-cured
uneviscerated fish. DHHS/PHS/FDA/Center for
Food Safety and Applied Nutrition, Washington, D.C.
Chapter 14
- Hilderbrand, K.S. 1992. Fish Smoking Procedures
for Forced Convection Smokehouses, Special Report
887. Oregon State University, Extension Service,
Corvallis, OR.
- Hilderbrand, K.S., Jr. 1996. Personal communication.
Oregon State University, Extension Service,
Corvallis, Oregon.
Chapter 15
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production of bacterial food poisoning toxins.
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1985. Growth and enterotoxin production of
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Microbiology: Public Health and Spoilage Aspects.
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cooked, ready-to-eat shrimp and crabmeat. Food
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aureus to produce enterotoxin in fish batter at various
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McClure, A.H. Schwab, A. Swartzentruber, R.J.
Barnard, and R.B. Read. 1983. Microbiological
quality of breaded shrimp during processing. J. Food
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1977. Twenty-four hour methods for bacteriological
analyses in frozen raw breaded shrimp. J. Food Sci.
42:750-754.
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Gill, W.L. Hooper, S.C.W. Matthews, S. Patrick,
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quality of selected retail, ready-to-eat food
products. III. Cooked crustaceans and mollusks.
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on the upper temperature limit for growth of and
enterotoxin synthesis by Staphylococcus aureus.
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Chapter 16
- Hilderbrand, K.S., Jr. 1996. Personal communication.
Oregon State University, Extension Service,
Corvallis, Oregon.
- Lum, Kenneth C. 1996. Personal communication.
National Food Processors Association, Seattle, WA.
- National Advisory Committee on Microbiological
Criteria for Foods. 1990. Recommendations of the
National Advisory Committee on Microbiological
Criteria for Foods for Cooked Ready-to-Eat Shrimp
and Cooked Ready-to-Eat Crabmeat. Executive
secretariat, Food Safety and Inspection Service, U.S
Dept. Agriculture, Washington, D.C.
- National Advisory Committee on Microbiological
Criteria for Foods. 1990. Recommendations of the
National Advisory Committee on Microbiological
Criteria for Foods for Refrigerated Foods Containing
Cooked, Uncured Meat or Poultry Products that
are Packaged for Extended Refrigerated Shelf Life
and that are Ready-to-Eat or Prepared with Little or
No Additional Heat Treatment. Executive secretariat,
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- National Advisory Committee on Microbiological
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- U.S. Food and Drug Administration. Thermally
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sealed containers. In Code of Federal Regulations
21 CFR 113. U.S. Government Printing Office,
Washington, D.C.
Continued
Chapter 17
- Lum, Kenneth C. 1996. Personal communication.
National Food Processors Association, Seattle, WA.
- Rippen, T., C. Hackney, G. Flick, G. Knobl, and D.
Ward. 1993. Seafood Pasteurization and Minimal
Processing Manual. Virginia Cooperative Extension
Publication 600-0061. Virginia Sea Grant Publication
VSG 93-09.
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processed low-acid foods packaged in hermetically
sealed containers. In Code of Federal Regulations
21 CFR 113. U.S. Government Printing Office,
Washington, D.C.
Chapter 18
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Foods - Principles of Thermal Process Control,
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National Food Processors Institute, Washington, D.C.
231 p.
Appendix 4
Table A-1
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Bacterial growth and limiting pH. Industria Conserve
52:326-331.
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des Salmonella dans la viande hachee. Bull. Acad.
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Hazard Guide 2nd Edition Table of Contents
Chapters:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Appendices:
A1
A2
A3
A4
A5
A6
A7
The Third Edition of this guidance issued in
June 2001. Above is an earlier version.
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