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Seafood Products Making Us Sick

Seafood Products Making Us Sick. BC Food Protection Association Conference Embracing a Changing World October 22, 2009, Richmond, BC Dr. Donald E Kramer. Outline. The identity and characteristics of biological, chemical and physical safety hazards commonly identified with seafood.

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Seafood Products Making Us Sick

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  1. Seafood Products Making Us Sick BC Food Protection Association Conference Embracing a Changing WorldOctober 22, 2009, Richmond, BC Dr. Donald E Kramer

  2. Outline • The identity and characteristics of • biological, • chemical and • physical safety hazards commonly identified with seafood. • Control measures for hazards in seafood,

  3. Bacillus cereus Campylobacter jejuni Clostridium botulinum C. perfringens Pathogenic Escherichia coli (e.g., E coli O157:H7) Listeria monocytogenes Salmonella spp. Shigella spp. Pathogenic Staphylococcus aureus (e.g., coagulase positive S. aureus) Vibrio cholerae V. parahaemolyticus V. vulnificus Yersinia enterocolitica Bacterial Pathogens

  4. Clostridium botulinum • Source: Heat-resistant spores found throughout the environment. Soils, sediments, intestinal tracts of fish/mammals, gills and viscera of crabs and other shellfish • Symptoms: Diarrhea, vomiting, abdominal pain, nausea, weakness, double, blurred vision, dilated, fixed pupils, respiratory paralysis • Transmission: Semi-preserved seafood, improperly canned foods • Control: Proper canning, aw <0.93, pH <4.7

  5. Clostridium perfringens • Source: Soil, dust, intestinal tract of animals and humans • Symptoms: Intense abdominal cramps and diarrhea • Transmission: Spores present in raw foods • Control: Proper time/temperature control; preventing cross-contamination of cooked foods

  6. Bacillus cereus • Source: Soil, dust, raw foods • Symptoms: 1) profuse watery diarrhea, abdominal pain; 2) vomiting, nausea • Transmission: Spores present in raw foods • Control: time/temperature; reheat cooked foods to >165o F

  7. Campylobacter jejuni • Source: Intestines of poultry, livestock, domestic animals, streams and ponds • Symptoms: Diarrhea, abdominal pain, headache, weakness, fever • Transmission: Contaminated foods & water, person to person • Control: Proper cooking, proper hand and equipment washing, sanitary food handling practices

  8. Escherichia coli O157:H7 • Source: Intestines of animals and humans • Symptoms: Abdominal cramping, water or bloody diarrhea, fever, nausea, vomiting • Transmission: Sewage pollution of coastal waters, contamination after harvest • Control: Proper cooking, holding chilled foods <40oF, preventing cross-contamination, preventing ill people from working with food

  9. Listeria monocytogenes • Source: Widespread in the environment • Symptoms: Mild flu-like symptoms to meningitis, abortions, septicemia, and death • Transmission: Cross-contamination from raw to cooked food, contaminated raw foods • Control: Proper cooking, preventing cross-contamination

  10. Salmonella spp. • Source: Intestine of mammals, birds, amphibians and reptiles • Symptoms: Nausea, vomiting, abdominal cramps, fever • Transmission: Sewage pollution of coastal waters, contamination after harvest • Control: Proper cooking, holding chilled foods <40oF, preventing cross-contamination, preventing ill people or carriers from working with food

  11. Shigella spp. • Source: Intestine of humans • Symptoms: Mild diarrhea, fever, abdominal cramps, severs fluid loss • Transmission: Sewage pollution of coastal waters, contamination after harvest • Control: Preventing human waste contamination of water supplies, preventing ill people or carriers from working with food

  12. Staphylococcus aureus • Source: Humans and animals, air, dust, sewage • Symptoms: Nausea, vomiting, abdominal cramps, watery or bloody diarrhea, fever • Transmission: Contamination of food by workers or equipment, growth and toxin production in the food • Control: Minimizing time/temperature abuse of food, especially after cooking, requiring that food handlers engage in proper hygiene

  13. Vibrio cholerae • Source: Naturally occurring in estuaries, bays and brackish water • Symptoms: 01: watery diarrhea, vomiting, abdominal cramps; non-01: Diarrhea, abdominal cramps, fever • Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood • Control: Proper cooking of seafood, preventing cross-contamination of cooked seafood.

  14. Vibrio parahaemolyticus • Source: Naturally occurring in estuaries and other coastal areas throughout the world • Symptoms: Diarrhea, abdominal cramps, nausea, vomiting, headache • Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood • Control: Proper cooking of seafood, preventing cross-contamination of cooked seafood

  15. Vibrio vulnificus • Source: Naturally occurring marine bacterium • Symptoms: Skin lesions, septic shock, fever, chills, nausea • Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood • Control: Proper cooking of seafood, preventing cross-contamination of cooked seafood

  16. Yersinia enterocolitica • Source: Soil, water, domesticated and wild animals • Symptoms: Diarrhea, vomiting, abdominal pain, fever • Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood, temperature abuse • Control: Proper cooking of seafood, preventing cross-contamination of cooked seafood, holding seafood <40oF

  17. Viral Pathogens • Hepatitis A virus • Norwalk virus

  18. Hepatitis A Virus • Source: Contaminated coastal waters • Symptoms: Weakness, fever, abdominal pain, jaundice • Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood • Control: Proper cooking of seafood, preventing cross-contamination of cooked seafood

  19. Norwalk Virus • Source: Contaminated coastal waters, human intestines • Symptoms: Nausea, vomiting, diarrhea, abdominal cramps, fever • Transmission: Cross-contamination from raw to cooked seafood, consumption of raw or insufficiently cookedseafood, fecal contamination of food or water • Control: Proper cooking of seafood, good sanitation,employee hygiene,preventing cross-contamination of cooked seafood

  20. Parasites • Anisakis simplex • Pseudoterranova decipiens • Diphyllobothrium latum

  21. Anisakis simplex (Herring Worm) • Nematode: 18-36 mm x 0.24-0.69 mm • Source: Raw fish (sushi, sashimi, lomi lomi, ceveche, sunomono, Dutch green herring, marinated fish, cold-smoked fish) • Symptoms: Abdominal pain • Transmission: Consumption of raw or undercooked fish • Control: Proper cooking of fish, commercial freezing of fish to be consumed raw

  22. Pseudoterranova decipiens (Codworm) • Nematode: 5-58 mm x 0.3-1.2 mm • Source: Raw fish (sushi, sashimi, lomi lomi, ceveche, sunomono, Dutch green herring, marinated fish, cold-smoked fish, under-cooked fish) • Symptoms: Abdominal pain • Transmission: Consumption of raw or undercooked fish • Control: Proper cooking of fish, Commercial freezing of fish to be consumed raw

  23. Diphyllobothrium latum • Tapeworm • Source: Raw freshwater or anadromous fish • Symptoms: Abdominal pain • Transmission: Consumption of raw or undercooked fish • Control: Proper cooking of fish

  24. Amnesic shellfish poisoning (ASP) Diarrhetic shellfish poisoning (DSP) Neurotoxic shellfish poisoning (NSP) Paralytic shellfish poisoning (PSP) Ciguatera fish poisoning (CFP) Gempylotoxin Scombroid toxin Tetrodotoxin Marine Toxins

  25. Scombroid Toxin • Toxin: Histamine • Source: Improperly handled (time/temperature abuse)mahi mahi, tuna, bluefish, sardines, amberjack, mackerel • Symptoms: Metallic or peppery taste, nausea, vomiting, abdominal cramps, diarrhea, swelling and flushing of face, headache, dizziness, heart palpitations, hives, rapid and weak pulse, thirst, difficulty swallowing • Control: Proper chilling and temperature control

  26. Ciguatera Fish Poisoning • Toxin: Ciguatoxin • Source: Certain species of tropical and subtropical fish feeding on algae (Gambierdiscus spp.) • Symptoms: Diarrhea, abdominal pain, nausea, vomiting, abnormal or impaired skin sensations, vertigo, lack of muscle coordination, cold/hot sensation reversal, muscular pain and itching • Control: Obtain fish from safe harvest areas

  27. Paralytic Shellfish Poisoning • Toxin: Saxitoxins (18 types) • Source: Contaminated molluscan shellfish feeding on algae (Alexandrium, Pyrodinium, Gymnodinium spp.) • Symptoms: Numbness and burning or tingling sensation of lips and tongue spreading to face and fingertips, general lack of muscle coordination in arms, legs, neck • Control: Obtain molluscan shellfish from waters that have been approved for harvest

  28. Diarrhetic Shellfish Poisoning • Toxin: Okadaic acid and its derivatives • Source: Contaminated molluscan shellfish feeding on algae (Dinophysis and Prorocentrum spp.) • Symptoms: Diarrhea, nausea, vomiting, abdominal pain, cramps • Control: Obtain molluscan shellfish from waters that have been approved for harvest

  29. Neurotoxic Shellfish Poisoning • Toxin: Brevetoxins • Source: Contaminated molluscan shellfish feeding on algae (Gymnodinium breve) • Symptoms: Tingling of the face and spreading to other parts of the body, cold/hot sensation reversal dilation of pupils, feeling of inebriation • Control: Obtain molluscan shellfish from waters that have been approved for harvest

  30. Amnesic Shellfish Poisoning • Toxin: Domoic acid • Source: Contaminated molluscan shellfish (mussels) feeding on algae (Pseudonitzschia spp.), viscera of Dungeness crab and anchovies • Symptoms: Intestinal distress, facial grimace or chewing motion, short-term memory loss, difficulty breathing • Control: Obtain molluscan shellfish from waters that have been approved for harvest

  31. Gempylotoxin • Toxin: Oil contained in the flesh and bones of specific species • Source: Gemplids, escolars or pelagic mackerels (escolar; oilfish, castor oil fish or purgative fish; snek) • Symptoms: Diarrhea, generally without pain or cramping • Control: Avoid specific fish species

  32. Tetrodotoxin • Toxin: Tetrodotoxin • Source: Gonads, liver, intestines and skin of pufferfish • Symptoms: Numbness and tingling of the mouth, weakness, paralysis, decreased blood pressure, quickened and weakened pulse. Death can occur within 30 minutes. • Control: Avoid improperly prepared pufferfish

  33. Other Chemical and Physical Hazards • Aquaculture drugs • Allergens • Chemical contaminants • Food additives • Glass • Metal fragments

  34. Thank You

  35. Compendium of Fish and Fishery Product Processes, Hazards, and Controls National Seafood HACCP Alliance for Training and Education http://seafood.ucdavis.edu/HACCP/compendium/compend.htm Seafood Processes and ControlsChapters 1 – 8 Biological Hazards and Controls Chapters 9 – 21 Chemical Hazards and Controls Chapters 22 – 27 Physical Hazards and Controls Chapter 28

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