Seafood safety / Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board, Institute of Medicine ; Farid E. Ahmed, editor.

Format:

Book

Contributor:

Ahmed, Farid E.

Institute of Medicine (U.S.). Committee on Evaluation of the Safety of Fishery Products.

Language:

English

Subjects (All):

Seafood--Health aspects.

Seafood.

Seafood--Safety measures.

Seafood--Contamination.

Fishes--microbiology.

Food Contamination.

Food Inspection--standards.

Foodborne Diseases--prevention & control.

Food Supply--standards.

Marine Toxins.

Quality Control.

Shellfish Poisoning.

Medical Subjects:

Fishes--microbiology.

Food Contamination.

Food Inspection--standards.

Foodborne Diseases--prevention & control.

Food Supply--standards.

Marine Toxins.

Quality Control.

Shellfish Poisoning.

Physical Description:

1 online resource (448 p.)

Edition:

1st ed.

Place of Publication:

Washington, D.C. : National Academy Press, 1991.

Language Note:

English

Summary:

Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxins--with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contamination--microbes, natural toxins, and chemical pollutants--and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.

Contents:

SEAFOOD SAFETY

Copyright

Preface

Contents

1 Executive Summary

OVERVIEW

NATURE AND EXTENT OF PUBLIC HEALTH RISKS

General

Microorganisms and Parasites

Extent of Risk

Principal Conclusions

Principal Recommendations

Natural Toxins

Chemical Residues

SCOPE AND ADEQUACY OF CURRENT SEAFOOD SAFETY PROGRAMS

Regulatory Guidelines, Monitoring, and Inspection

OPTIONS FOR REDUCING PUBLIC HEALTH RISKS

Monitoring, Control, and Surveillance Measures

Characteristics of Control Requirements

Legislative Considerations

Education and Information Measures

Recommendations for Improved Inspection Strategies

POTENTIAL IMPACT OF PROPOSED OPTIONS

DIRECTION FOR DATA COLLECTION AND FUTURE RESEARCH

2 Seafood Production, Distribution, and Consumption

ABSTRACT

INTRODUCTION

DEMOGRAPHICS OF THE SEAFOOD INDUSTRY

FISHERY RESOURCES

AQUACULTURE

CONSUMPTION TRENDS

ACTIVITIES IN OTHER COUNTRIES

CONCLUSIONS AND RECOMMENDATIONS

REFERENCES

3 Microbiological and Parasitic Exposure and Health Effects

PATHOGENS NATURALLY PRESENT IN MARINE OR FRESHWATER ENVIRONMENTS

Naturally Occurring Marine Bacteria Associated with Human Disease

Vibrio cholerae O1

Epidemiology and risk assessment

Disease control

Non-O1 Vibrio cholerae (V. cholerae of O Groups Other Than 1)

Vibrio parahaemolyticus

Vibrio vulnificus

Other Vibrio Species

Aeromonas

Plesiomonas.

Helminthic Agents Present in Seafood

Trematodes

Cestodes

Nematodes

Other Nematodes

PATHOGENS ASSOCIATED WITH FECAL POLLUTION OF THE MARINE OR FRESHWATER ENVIRONMENT

Viral Human Enteric Pathogens

Hepatitis Type A (Enterovirus Type 72)

Caliciviruses and Astroviruses

Unclassified Viruses

Disease Control for Human Enteric Viruses

PROCESSING, DISTRIBUTION, AND PREPARATION-RELATED PUBLIC HEALTH HAZARDS

Bacterial Pathogens

Salmonella

Campylobacter jejuni

Escherichia coli

Yersinia enterocolitica

Listeria

Clostridium botulinum

Shigella

Staphylococcus aureus

Viral Pathogens

Impact of Processing Technology

Heat Treatment

Modified Atmospheres and Vacuum Packaging

PUBLIC HEALTH RISK ASSESSMENT

Risk Assessment

Hazard Identification

Dose-Response Assessment

Exposure Assessment

Risk Characterization

Risk Management

Pathogens in Marine or Freshwater Environments

Pathogens Associated with Pollution

Pathogens Associated with Processing and Distribution

Imports

Future Risk

Ethnic foods and regional considerations

Aquaculture

Conclusions

Raw Molluscan Shellfish

Other Seafoods

Recommendations

Specific Recommendations for Raw Molluscan Shellfish

General Recommendations for All Seafoods

NOTES

4 Naturally Occurring Fish and Shellfish Poisons

SPECIFIC INTOXICATIONS

Ciguatera

Scombroid (Histamine) Fish Poisoning

Paralytic Shellfish Poisoning (PSP)

Neurotoxic Shellfish Poisoning (NSP)

Diarrhetic Shellfish Poisoning (DSP)

Puffer Fish Poisoning (PFP)

Amnesic Shellfish Poisoning (ASP).

Other Toxins

NOTE

5 Occurrence of Chemical Contaminants in Seafood and Variability of Contaminant Levels

TOXIC AGENTS AND POTENTIAL TYPES OF HEALTH EFFECTS

Metals and Other Inorganics

Specific Trace Metals

Arsenic

Cadmium

Lead

Mercury

Selenium

Organic Compounds

Specific Organics

Polychlorinated biphenyls (PCBs)

Dioxins

Polycyclic aromatic hydrocarbons (PAHs)

Chlorinated hydrocarbon pesticides

Contamination Problems in Aquaculture

Sulfonamides

Antibiotics

Nitrofurans

Contaminants as a Result of Processing

Nitrosamines

Products of chlorination, bromination, and iodination

Residues of ozonation

Sulfites

DATA ON THE DISTRIBUTION OF CHEMICAL CONTAMINATION

Introduction

National Status and Trends Program

Federal Survey of PCBs in Atlantic Coast Bluefish

National Contaminant Biomonitoring Program

Regional Reports

EVIDENCE FOR TRACE-METAL AND ORGANIC CONTAMINATION

Molluscan Shellfish

Trace Metals

Arsenic (As)

Cadmium (Cd)

Lead (Pb)

Mercury (Hg)

Selenium (Se)

Organics

Polychlorinated biphenyls

Polyaromatic hydrocarbons

Finfish

POTENTIAL OPPORTUNITIES FOR REDUCING EXPOSURES

Analysis of Potential Benefits from Geographic Restrictions on Harvesting/Marketing

Analysis of Potential for Reducing Population Exposure to Mercury from Swordfish and PCBs from Bluefish via Size Restrictions

APPENDIX TO CHAPTER 5

PRESENT STATUS OF DOSE-RESPONSE DATA FOR TRACE METALS OF GREATEST POTENTIAL TOXICITY

Cadmium.

Lead

6 Chemical Health Risk Assessment-Critique of Existing Practices and Suggestions for Improvement

BROAD CATEGORIZATION OF MECHANISMS OF DIFFERENT ADVERSE EFFECTS AND IMPLICATIONS FOR DOSE-RESPONSE RELATIONSHIPS

Traditional Acute Toxicity

Traditional Chronic Toxicity

Molecular Biological (Stochastic Process) Diseases

Chronic Cumulative Conditions

CRITIQUE OF RISK ASSESSMENTS USED IN FORMULATING CONTAMINANT GUIDELINES/TOLERANCES FOR SPECIFIC CHEMICALS AND SUGGESTIONS…

Polychlorinated Biphenyls (PCBs)

Background

FDA Assessment of Costs and Risks for PCBs in Fish

Suggestions for Improved Analysis

Methylmercury

FDA Risk Assessment and Current Regulations

Available Data on Blood Levels in the U.S. Population

Methylmercury dose, blood levels, and population risks

Conclusions and Recommendations for Changes in Risk Assessment Practices

ESTIMATING HUMAN INTAKE OF CONTAMINANTS FROM SEAFOOD AND SOME ASSOCIATED RISKS

Review of Data Bases Available for Estimating Exposures

FDA Total Diet Study

FDA Pesticide Monitoring Files

National Marine Fisheries Service Survey

Fisheries of the United States, 1987

Exposures from Sport, Subsistence, and Tribal Fishing

Exposures from Commercial Seafood

Dietary Intake of Seafood of Various Species

Inorganic Contaminant Exposures and Suggested Acceptable Intake

Use of NMFS Survey of Trace-Element Data

Antimony

Chromium

Estimates Of Cancer Risks From Organic Contaminants

Comparison of Imported and Domestic Seafood

Puget Sound Contaminated Recreational Fish Study

Regional Studies of Contaminants

Atlantic Coast Bluefish Contamination.

Southern California Sport Fishery

Consumer Information and Labeling Programs, and Fishing Advisories

PROBABLE HEALTH RISKS FROM FISH AND SHELLFISH CONSUMPTION-RECOMMENDATIONS FOR RESEARCH

Classic Acute and Chronic Toxic Effects

Reproductive Effects

Carcinogenesis

Chronic Cumulative Toxic Effects

Significance of the Risk

Potential for Control

Performance of Current Federal Regulatory Authorities in Assessing and Managing Risks

Data Gathering for Risk and Control Analysis

Risk Assessment Practices

7 Statistical Sampling Issues in the Control of Seafood Hazards

SURVEILLANCE AND COMPLIANCE SAMPLING

ATTRIBUTES AND VARIABLES SAMPLING PLANS

Two-Class Attributes Plans

Three-Class Attributes Plans

Most Probable Number (MPN)

SURVEY OF CURRENT SAMPLING PLANS

Salmonella Sampling Plans

Staphylococcus aureus Plans

Plans for Fish, Fresh or Frozen

Fish-Adulteration by Parasites

Crabmeat-Adulteration with Filth Containing Escherichia coli

Langostinos-Adulteration by Bacterial Contamination

Canned Salmon-Adulteration Involving Decomposition

Shrimp - Adulteration Involving Decomposition

8 Seafood Surveillance and Control Programs

RESPONSIBILITIES AND PROGRAMS OF THE FEDERAL GOVERNMENT

Standards and Guidelines

Tolerances

Action Levels

Seafood Deemed Injurious to Public Health

National Shellfish Sanitation Program

Inspection and Enforcement

U.S. Environmental Protection Agency

U.S. Food and Drug Administration

Import control program

Routine and periodic surveys for residual chemicals

National Marine Fisheries Service

Training and Educational Programs.

Public Health Monitoring.

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references and index.

ISBN:

9786610211968

9781280211966

1280211962

9780309537223

0309537223

9780585028248

0585028249

OCLC:

559100678