Biology Reference
In-Depth Information
be human pathogens, and others are spoilage microorganisms. As seafood
is often processed in fi sh industries, contamination with non-indigenous
microorganisms is a very real possibility that increases with handling and
storage steps. Microbial contamination originating from human activity
in specifi c coastal areas is also considered as non-indigenous. Seafood
microbiological quality assessment depends greatly on the processing
conditions within the seafood chain. Processing parameters modify the
original physico-chemical properties of seafood, favoring and/or avoiding
the growth of several microorganisms. Therefore, in the fi sh processing
chain managing risks should be based on scientifi c knowledge of the
microbiological hazards and the understanding of the primary production,
processing and manufacturing technologies and handling during
food preparation, storage and transport, retail and catering (Anonymous,
2007).
The primary responsibility for ensuring food safety rests with the
private sector involved in the fi sh production and processing chain and
the implementation of food safety management systems based on the
principles of the Hazards Analysis and Critical Control Point (HACCP)
system in the fi sh processing chain is one of the most effective methods of
managing risks.
The implementation of microbiological risk management decisions is
the responsibility of national authorities. Risk management options can
take many forms. A very wide range of food safety measures may be
implemented, either alone or in combination, and these include development
of regulatory standards, guidelines and codes of practice. Implementation
of food controls usually includes specifi cation of the role of competent
authorities in ensuring compliance with regulatory requirements, and
enforcement actions that may result from noncompliance. The competent
authority establishes standards e.g., performance criteria, and verifi es
that they are met by industry, but the industry primarily implements the
measures that achieve standards.
Microbiological Quality Assessment of Bivalves
Bivalves are a special case because of their unique food intake method:
they are fi ltering organisms that concentrate on bacteria, viruses and/or
particles present in their environment. After harvesting it is a good practice
to depurate bivalves in current water for several days before entering the
commercial chain, depending on the quality of water they were grown on.
Once again analysis of coliforms is mandatory, analysis of
Escherichia coli
,
Salmonella
spp. and
Shigella
spp. also must be done due to the risk of fecal
contamination. Bivalves that live under low oxygen conditions might be
