Biology Reference
In-Depth Information
confi dence. Farmers and processors should work in cooperation with
these authorities to ensure the market value for their shrimps.
In addition, every processor shall have to conduct, a hazard analysis
to determine whether there are food safety hazards that are reasonably
likely to occur for each kind of fi sh and fi shery product processed by that
processor and to identify the preventive measures that the processor can
apply to control those hazards. Such food safety hazards can be introduced
both within and outside the processing plant environment, including
food safety hazards that can occur before, during, and after harvest. A
food safety hazard that is reasonably likely to occur is one for which a
prudent processor would establish controls because experience, illness
data, scientifi c reports, or other information provide a basis to conclude
that there is a reasonable possibility that it will occur in the particular
type of fi sh or fi shery product being processed in the absence of those
controls. Every processor needs to implement a HACCP plan to overcome
microbial safety hazards of seafood.
ABBREVIATIONS
ASP
Amnesic shellfi sh poisoning
AZP
Azaspiracid shellfi sh poisoning
CDC
Centers for disease control
DSP
Diarrhetic shellfi sh poisoning
FDA
Food and drug administration
GAP
Good aquaculture practices
GHP
Good hygiene practice
GMP
Good manufacturing practices
HAV
Hepatitis—type A virus
HACCP
Hazards analysis and critical control points
HPLC
High performance liquid chromatograph
LBL
Live bivalve mollusks
NSP
Neurotoxic shellfi sh poisoning
PDC
Primary distribution center
PSP
Paralytic shellfi sh poisoning
RTE
Ready-to-eat
REFERENCES
Ababouch, L., Afi lal, M.E., Benabdeljelil, H. and Busta, F.F. (1991). Quantitative changes
in bacteria, amino acids and biogenic amines in sardines (
Sardina pilchardus
) stored at
ambient temperature (25-28°C) and in ice. Int. J. Food Sci. Technol. 26: 297-306.
Addison, R.F. and Stewart, J.E. (1989). Domoic acid and the Eastern Canadian molluscan
shellfi sh industry. Aquaculture 77: 263-269.
Ahmed, F.E. (ed). (1991). Seafood Safety. National Academy Press. Washington DC, USA.
