The aim of this Chapter is to discuss known data on each hazard and provide information useful in the control of seafood-borne diseases. This includes data on frequency or likelihood of contamination of raw material and/or foods by the hazardous agent. Also, the Chapter discusses changes in the level or frequency of the hazard over time depending on processing, preservation parameters and storage conditions.
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Hazard A biological, chemical or physical agent in, or condition of, food with a potential to cause an adverse health effect (CAC, 2001) |
The presence, growth, survival or death of microorganisms or destruction of toxins as influenced by processing, packaging and storage conditions will also be considered. The adverse health effects (the disease), the dynamics of infection or intoxication, host susceptibility, healthy carriers and possible spread of disease through secondary transmission are factors included in the characterization of the hazards. Where relevant, each hazard will be described under the following subheadings:
Prevention and control (including critical limits)
It should be noted that the information provided in this Chapter are some of the aspects needed in: "Exposure Assessment" and "Hazard Characterization", which are two of the elements in a Risk Assessment project (see section 3.3). However, in a quantitative risk assessment, much more data than presented here will be required.
