A
Acid cleaning agents 128, 130
Aerobic plate count 57, 58,62, 63, 80, 97
Aeromonas sp. 8, 9, 10, 17, 49, 83
enterotoxin 17
growth limiting factors 10, 17
heat resistance 10
Alexandrium 29
Alteromonas putrefaciens see
Shewanella putrefaciens
Amnesic Shellfish Poisoning see ASP
Ampholytic compounds 134, 138
Angiostronglid see nematodes
Angiostrongylus sp. see nematodes
Anionic agents 19, 131, 132, 135
Anisakiasis 5
Anisakis simplex 36, 37, 92
life cycle 36
Antimony see Chemicals
APC see aerobic plate count
Arsenic see Chemicals
ASP 28, 31, 32
symptoms 31
Aurocentrum 31
Autolysis see spoilage (autolytic)
B
Bacillus cereus gastroenteritis 6
Benzoate 77, 89, 98
Benzoic acid 50
Bioaccumulation 44
Biogenic amines 32–35
see cadaverine and histamine
Biomagnification 44
Biotoxins 28
ASP 28, 31, 32
blooming 29, 30, 32
ciguatera 5, 28, 29, 30, 32
control 31, 32
crustaceans 83, 88, 92
depuration 28, 32, 81, 82
dinoflagellates 29, 30, 31, 81
DSP 28, 31, 32, 65, 80
fish 5, 84, 85
molluscs 65, 79, 81, 82
monitoring 32, 65, 80, 81, 84–87, 90
NSP 28, 31, 32
PSP 28, 29, 30, 32, 65, 80
statistics 4, 5, 7, 29, 31
tetrodotoxin 13, 17, 28, 29
Black spots 94
Bioluminometric assay 139
Botulinogenic properties 14
Botulinum toxin 9, 11, 98
heat stability 11
risk 9, 11, 14, 98, 142
Botulinum cook 11, 95
Botulism 9, 11, 14, 78, 83, 92
outbreaks 9, 11
symptoms 9
Brevetoxins 31
British Standards 104
Brochotrix 48, 50
C
C. perfringens gastroenteritis 5, 6
Cadaverine 34
Cadmium see Chemicals
Canned fish 11, 95, 96, 97
CCPs 95, 96, 97
hazard analysis 95, 96
hazard 95, 96
histamine 95
monitoring requirements 97
prventive measures 96
Capillaria sp. see nematodes
CCP see critical control point
CCP1; definition 68
CCP2; definition 68
Cestodes 37, 39
life cycle 39
Chemicals 4, 5, 7, 44, 45, 46
canned products 95
fish, raw material 84–86
lightly preserved fish 90
molluscs 79, 81, 82
pasteurized products 92, 93
recommendations 45, 46
requirements 46
Chloramines 121, 122, 137
Chlordane see Chemicals
Chlorine
antibacterial 19, 137
antiviral 27
chlorination 82, 83, 124, 125
cleaning 114, 121, 122
disinfection 134, 135, 137
preventive measure 96, 97
residual level 15, 120, 121, 123, 125
Cholera 5, 6, 8–10, 13, 15, 16, 83
symptoms 13
WHO recommendations 15, 16
Ciguatera 5, 28–30, 32
incidence 29
symptoms 29
CIP see cleaning
Clams see molluscs
Cleaning
agents 127–130
CIP 133
COP 133
systems 133
Clonorchis sp. see Trematodes
Clostridium botulinum 8, 9, 11
growth limiting factors 10
heat resistance 10
incidence 12
non proteolytic 10, 11
proteolytic 10, 11
Clupeidae 33
Cockles see molluscs
Codes of practices 54, 146, 147
Codex Alimentarius Commission 67, 146
Control points
definition 68
COP see cleaning
Corrective actions 71, 100, 101, 107
Crabmeat see pasteurized products
Criteria see microbiological criteria
Critical control points
canned products 95–97
control 74, 75
criteria 69
definition 68
determination 68, 70, 71
dried, salted products 99
fish raw material 84–88
frozen fish 84–88
lightly preserved products 90, 91
molluscs 80–82
monitoring 69, 71
pasteurized products 92–94
semi-preserved products 98, 99
D
DDT see Chemicals
Detergents 128, 130–132, 135, 138
Diamine oxidase 34, 35
Diarrhetic Shellfish Poisoning see DSP
Dieldrine see Chemicals
Dimethylamine 51
Dinoflagellates see biotoxins
Dinophysis 31
Dioxins see Chemicals
Diphyllobothrium latum see cestodes
Diphyllobothrium pacificum see cestodes
Discolouration see spoilage
Disease control
Clostridium botulinum 11
Enterobacteriaceae 24
Histamine 34, 35
Listeria sp. 18
Parasites 43
Staphylococcus aureus 26
Toxins 31
Vibrio sp. 15, 16
Virus 27
Diseases
in Canada 3, 11, 31
etiologic agent 4–6
in Great Britain 4
in The Netherlands 3, 4
statistics 3–7
in USA 1,3,4,11,23
Disinfectants 121, 122, 134–138, 141
Disinfection 111–114, 121, 122, 125, 126, 134–139
control of 138
DMA see Dimethylamine
Domoic acid 31
Dried products 98, 99
hazards 98, 99
Drinking water see water quality
DSP 28, 31, 32, 65, 80
symptoms 31
E
E. coli see Escherichia coli
Echinostoma sp. see Trematodes
EN 29000 series 66, 104
Enterobacteriaceae 21–24, 33, 47–50
Enterococci 59, 63
Escherichia coli 8, 21, 24, 58
criteria in EEC 63, 64, 65
detection 58
EHEC 23 lightly preserved products 89
EIEC 23 molluscs 79
EPEC 23 semi—preserved fish products 98
ETEC 23 HACCP–team 73
gastroenteritis 6, 23
growth limiting factors 22, 24, 59, 123, 135 Hazard
heat resistance 22
infective dose 25
limits 57, 62
O157:H7 23 severity 68
survival in tropical waters 21, 58
VTEC 23, 24
F
FA see formaldehyde
Fecal streptococci 57, 59, 63, 120
Fecal coliforms 58, 59, 63, 80, 120
Fish tape worm 5, 37, 39
Flukes see trematodes
Fluoride 121
Formaldehyde 51
G
Gnathostoma sp. see nematodes
Gambierdiscus toxicus 29
GMP 19, 60, 88, 90, 93, 146
Good Manufacturing Practices see GMP
Gymnodinium 29
H
H2S see Hydrogen sulphide
HACCP
advantages 101, 102
corrective actions 71, 100, 101
definition 67
documentation 72, 106
introduction 66, 67
main elements 67
national fish regulations 100
problems 101
regulatory agencies 100
verification 72
HACCP, application of
canned products 95
crustaceans 83, 92
fish raw materials 83
frozen fish 83
Halobacterium 48
Halococcus 48
categories 77, 78
identification 67
risk 68
Hazard analysis 67, 81, 85, 90, 93, 95, 98
Heat processed products 77, 78, 95
Hepatitis 5, 6, 26, 27, 123
type A 26, 27, 123
type non-B 5, 26, 27
Heterophyes sp. see Trematodes
Histamine 5, 32–35, 64, 69, 83, 85, 87, 95, 98
chemical structure 33
criteria in EEC 35
formation 33
hazard action level 35
heat resistance 83
Morganella morganii 33, 83
regulatory limits 35
symptoms 33
Histamine N—methyltransferase 34
Histaminosis see histamine
Hydrogen peroxide 137
Hydrogen sulphide 48
I
Indicator organism 54, 59, 62, 125
Indigenous bacteria 8, 9–20
Inorganic chemicals see chemicals
Insecticides see Chemicals
International standard 2, 35, 46, 63–65, 104–109, 120
International Standard Organisation see ISO
Iodophors 82, 134, 135, 137
IQF shrimp 94
ISO 2, 66, 104–118
9000 series 104–118
advantages 118
disadvantages 118
certification 105–118
definition 104, 105
K
Kanagawa test 9, 13
Kepone see Chemicals
L
LAB see Lactic acid bacteria
Lactic acid bacteria 48, 49, 50, 58, 62
Lead see Chemicals
Leuconostoc sp. 50
Lightly preserved products 9, 11, 48, 50, 77, 78, 89–91
CCPs 90, 91
hazard analysis 89, 90
hazards 89, 90
preventive measures 90, 91
risks 77, 78
Listeria monocytogenes 8, 10, 18–20, 57, 103
control 18–20
growth limiting factors 10, 19
heat resistance 19, 20
Listeriosis 18, 19
symptoms 18
Liver fluke see trematodes
Lung fluke see trematodes
M
Mahi-mahi 33
Memorandum of Understanding 101
Mercury see Chemicals
Metagonimus yokagawai see Trematodes
Microbiological limits 56, 57, 61, 62
criteria 59–62, 64, 65
guideline 60, 61
in EEC 63–65
live bivalve molluscs 63, 65
specification 60, 62
standard 60, 64
tests 57–59, 63, 64
Molluscan shellfish see molluscs
Molluscs
control of environment 1, 27, 30–32, 65, 80–82
depuration 27, 28, 32, 81, 82
CCPs 80–82
hazard analysis 79
preventive measure 80–82
microbiological standards 57, 63, 65
processing 79, 81
risks 77–79, 81
water quality standards 80
Morganella morganii see histamine
M.O.U. see Memorandum of Understanding
Mussels see molluscs
N
Nematodes 36–38, 43, 44, 86, 92
Neurotoxic Shellfish Poisoning see NSP
Nitrite 19
Nitrosamines see Chemicals
Nitzschia pungens 31
Non-indigenous bacteria 8, 21, 22
NSP 28, 31, 32
symptoms 31
O
Off—flavours see spoilage
Off—odours see spoilage
Okadoic acid 31
Opisthorchis sp. see Trematodes
Oxidation see spoilage (chemical)
Oysters see molluscs
Ozone 27, 82, 121, 122
P
Paragonimus sp. see Trematodes
Paralytical Shellfish Poisoning see PSP
Parasites 4, 5, 7, 35–44, 64, 83–385
control 43–44
frozen fish 44, 83–85
heat treated fish 43
lightly preserved 89–91
marinated fish 43
semi–preserved 98
Pasteurized products 43, 92
CCPs 93, 94
hazard analysis 92, 93
preventive measures 94
risks 77, 78
Pathogenic bacteria
indigenous bacteria 8, 9, 10
non indigenous bacteria 8, 21, 22
minimum infective dose 8, 18, 19, 21, 26
PCP see Chemicals Red tides 31
Phenolic off-taste 137
Photobacterium phosphoreum 34, 48, 49
Plant 140–145
building requirements 140–143
equipment 125–128, 143–145
location 140
Plesiomonas shigelloides 8, 10, 17
growth limiting factors 10
heat resistance 10
symptoms 17
Polychlorinated biphenyls see Chemicals
Preservatives 4, 50, 77, 89–91, 94, 98
Preventive measure 34, 69, 70, 86, 91, 94, 96, 99
Processing for safety 43, 90
Proteus morganii see Morganella morganii
Pseudomonas sp. 48, 49
Pseudoterranova dicipens life cycle
see nematodes
PSP 28–30, 32, 65, 80
symptoms 30
Ptychodiscus breve 31
Pufferfish 5, 28, 29
Pufferfish poisoning see tetrodotoxin
Putrefaction see spoilage
Putrescine 34
Pyrodinium 29
dried fish 77, 78, 98, 99
Q
Quality assurance 66
Quality control 66
Quality management 66, 100, 115–118
Quality Management Group 115, 116
Quality system 66, 104–109
documentation 110–115
implementation 115–117
requirments 105–109
Quaternary ammonia compounds 19, 27, 134, 135, 137, 139
R
Raw fish 15, 39, 63, 83–89
critical control points 85–88
hazard analysis 83–85
preventive measures 86
risk 77, 78
temperature control 85, 87
Raw crustaceans 62, 63, 83, 88, 92, 94
Risk, definition 68
Round worms see nematodes
Risk, definition 68
Risk categories 77, 78
S
Salmonella sp. 8, 21, 22, 24, 25, 57, 59, 63, 64
criteria in EEC 63–65, 80
growth limiting factors 22, 24, 25
heat resistance 22
limits 57
Salmonellosis 5, 6, 21, 23, 25
symptoms 21
Salt tolerance 10, 22, 34, 43
Salt; pink discolouration of 48, 99
Sampling plan 32, 54–57, 60, 64
Saxitoxins 29
Scombroid poisoning see histamine
Seafood
canned fish 11, 95–97, 146
caviar 44, 77, 98
ceviche 39, 43, 44
cold smoked fish 18, 19, 43, 44, 48, 50, 57, 89–91, 146
crustaceans 5, 6, 35, 37, 39, 42, 57, 63, 64, 77, 78, 83–88, 92–94
dry salted fish 77, 78, 98, 99, 146
fermented fish 98
fresh fish 11, 46–53, 57, 63, 77, 78, 83–88, 146
frozen fish 11, 43, 51–53, 57, 63, 77, 78, 83–88, 146
gravad fish 44, 50, 77, 78
hazard categories 77, 78
hot smoked fish 77, 92–94
lightly preserved fish 11, 48, 50, 77, 78, 89–91
marinated fish 43, 77, 78, 89, 98,99
matjes-herring 43, 44, 98, 99
molluscs 5, 6, 9, 27, 40, 57, 63–65, 77–83, 146
pasteurized fish 77, 78, 92–94
risk categories 77, 78
sashimi 43
semi-preserved fish 11, 14, 77, 78, 98, 99
smoke dried fish 77, 78, 98, 99, 146
sterilized see canned
sushi 39, 43
Seafood–born diseases see diseases
Selenium see Chemicals
Semi-preserved products
CCPs 98, 99
hazard analysis 98
hazard 11, 14, 43, 98
preservatives 98
preservatives measures 43, 98, 99
ripening 98
risks 11, 14, 43, 98
salt content 43, 98
Sensory quality 47–53, 58, 86, 87, 96, 99
Severity, definition 68
Shellfish see molluscs
Shewanella putrefaciens 48–50
Shigella sp. 8, 22–24, 63
growth limiting factors 22
heat resistance 22
Shigellosis 23
symptoms 23
Shrimps, IQF cooked
black spots 94
hazard analysis 77, 78, 92, 93
hazards 94
preventive measures 94
sulfite 94
Slime see spoilage
Sodium hypochlorite 137
Sorbate 77, 89, 98
Sorbic acid 50
Specific spoilage organism 47–50
Spoilage bacteria see
spoilage (microbiological)
Spoilage
autolytic 47, 51, 52, 86
chemical 51
control of 52, 53
microbiological 47–50
signs of 47, 48, 50
SSO see specific spoilage organism
Standards see ISO
Sterilants 126, 136–138
Staphylococcal intoxication
symptoms 25
Staphylococcus aureus 8, 25, 26, 57, 92
growth limiting factors 22, 98
heat resistance 22
detection 39
criteria in EEC 63, 84
Streptococcal infection 5, 6
Streptococcus pyogenes infection 5
Sulfite (shrimps) 94
Sulfites see Chemicals
Swab test 138
T
Tape worms see cestodes
Tetraodontidae see pufferfish poisoning
Tetrodotoxin 28, 29
symptoms 29
TMA 48, 51
TMAO 46, 51, 52
Total quality management 66
Total viable count 57, 58, 63, 64
criteria in EEC 63
Toxic fish see biotoxins
TQM see total quality management
Trematodes 37, 40–42
life cycle 40–42
Trimethylamine oxide see TMAO
Trimethylamine see TMA
TVC see total viable count
Typhoid fever 5, 21
U
UV disinfection 121, 122
V
Vibrio cholera 5, 6, 8, 13, 15, 16
01 serotype 13
classic biovar 13
El tor biovar 13
generation time 16
growth limiting factors 10
heat resistance 10
non 01 serotype 13
Vibrio parahaemolyticus 8, 9, 10, 13, 15, 16
Vibrio sp. 8
growth limiting factors 10
heat resistance 10
symptoms 13
Vibrio vulnificus 8, 10, 13
Vibrionaceae 17, 48–50
Virus
Astrovirus 26
Calicivirus 26
control 27, 28
depuration 27, 28, 82
Hepatitis type A 5, 6, 26
infective dose 26
Non-A and Non-B 5, 6, 26
Norwalk 26
outbreaks 4–7, 26, 27
Snow mountain agent 26
survival in environment 27
food 27
W
Water activity 10, 22
Water
chemical quality 121
disinfectant 82, 121
EEC guidelines 120
microbiological criteria 120
moni toring system 124
non-potable, use of 124
quality 119
standards 120, 124, 125
treatment 121
WHO guidelines 15, 16, 120
