Reference Manual Section 6 — Fish and Shellfish Products

6.1 Identification of Fish and Shellfish Fisheries and Oceans Canada (DFO) [1] describes commercially important fisheries in four broad groups: 1. BC Groundfish Species 2. Pelagics and Minor FinFish 3. Salmon 4. Shellfish A listing of commercially important or commonly found fish species identified is listed and identified in Table 5. In addition fish species commonly traded are also included.[2] GROUNDFISH – Halibut (top) and Rockfish (below) SALMON – Sockeye

Photo source: [3] Photo source: [77]

PELAGICS - Albacore Tuna SHELLFISH – Spot Prawns

Photo source: [3]

Photo source: [4]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-171 Provincial Fish Inspection Table 16 — Fish Species in BC Retail (Wild Harvest, Aquaculture) [5] [6] [7] GROUNDFISH SALMON Oncorhynchus Rockfish, various spp. Sebastes Chinook tshawytscha Pollock Theragra chalcogramma + Chum Oncorhynchus keta Hexagrammos Kelp Greenling Coho Oncorhynchus kisutch decagrammus Cod – Black, Sablefish Anoplopoma fimbria Sockeye Oncorhynchus nerka Cod – Pacific or Grey Gadus macrocephalus Pink Oncorhynchus gorbuscha Cod - Ling Ophiodon elongates Steelhead Oncorhynchus mykiss Pacific Halibut Hippoglossus stenolepsis Atlantic a Salmo salar Flounder, Arrowtooth Atheresthes stomias SHELLFISH Abalone – northern pinto Flounder, Starry Platichtys stellatus a, b Haliotis kamtschatkana Sole, various spp. Lepidopsetta & Parophrys Clam – butter a Saxidomus giganteus Pacific Sanddab Citharichthys sordidus Clam – littleneck a Protothaca staminea Longnose Skate Raja rhina Clam – manila a Ruditapes philippinarum Big Skate Raja binoculata Clam – razor a Siliqua alta Ratfish Hydrolagus colliei Clam – horse a Tresus nuttali, T. capax Spiny Dogfish Squalus acanthias Clam – varnish a Nuttalia obscurata Thornyhead (Idiot) Sebastolobus spp. Cockles Cardiidae family Hemilepidotus Red Irish Lord Crab – Dungeness Cancer magister hemilepidotus Scorpaenichthys Cabezon Sea Cucumber Several genus marmoratus PELAGICS and FINFISH Geoduck a Panopea abrupta Albacore Tuna Thunnus alalunga Euphausiid American Shad Alosa sapidissima Mussel – Blue or Galloa Mytilus spp. Anchovy Engraulix mordax Octopus Octopus dofleini Pacific or Japanese Arctic Char Salvelinus alpinus Crassostrea gigas Oyster a Eulachon (Candlefish, Thaleichthys pacificus Scallop – Pink or Shinya Chlamys spp. Oolichan) Pacific Hake / Pacific Merluccius productus Sea urchin – Green or Red Strongylocentrotus spp. Whiting Perch Perca sp., Stizostedion sp. Shrimp – Coonstripe or Dock Pandalus danae Roe Herring Shrimp – Humpback or King Pandalus hypsinolus Smelt Various spp. Shrimp –Pink, various spp. Pandalus spp. Pacific Sardine (or Sardinops sagax Shrimp – Prawn or Spot Pandalus platyceros Pilchard) Spawn on Kelp Shrimp – Sidestripe or Giant Pandalus dispar Sturgeons a, b Acipenser spp. Squid Loligo opalexcens EXOTIC / IMPORTED FISH EXOTIC / IMPORTED SHELLFISH Carp Cyprinus spp. Abalone – Pink or Green Haliotis spp. Channa or Snakehead Prawn Penaeus spp. Ophiocephalus Tilapia a Oreochromis niloticus White-leg Shrimp Penaeus vannamei

a – aquaculture/farmed b – protected species Good Fish to Know BC Fish Species Codes [8]

2nd Edition: January 2012 Food Protection Services 6-172 Environmental Health Services Reference Manual

All photo sources this page: [3]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-173 Provincial Fish Inspection Chinook & Halibut Chinook

Coho Salmon Filet

Coho

All photo sources this page: [3]

2nd Edition: January 2012 Food Protection Services 6-174 Environmental Health Services Reference Manual

Clyak River Pinks

Kluane River Chum male Gillnet Catch female and jack

Coho and Chum Gillnet Caught

Salmon Heads

Pink Salmon

All photo sources this page: [3]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-175 Provincial Fish Inspection

Steelhead

Source: [10]

Source: [11] Atlantic

Source: [12]

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Halibut

Halibut & Rockfish

Halibut

All photo sources this page: [3]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-177 Provincial Fish Inspection

Pollock

Source: [13]

Source: [14]

Thornyhead (Idiot) Fish

Source: [15]

Source: [16]

2nd Edition: January 2012 Food Protection Services 6-178 Environmental Health Services Reference Manual

There are a variety of groundfish species on British Columbia’s coast. Below are the most common groundfish encountered by recreational anglers. Remember: there is a rockfish conservation strategy in place to protect low numbers of inshore rockfish.

For more information on the conservation strategy, recreational fishing or fishing regulations, visit www.pac.dfo-mpo.gc.ca/recfish

juvenile dark colouration

Yelloweye Rockfish Copper Rockfish Canary Rockfish Tiger Rockfish

China Rockfish Quillback Rockfish Bocaccio Rockfish Redbanded Rockfish

dark colouration

1

Black Rockfish Dusky Rockfish Widow Rockfish Yellowtail Rockfish

female

male

Kelp Greenling Sablefish Pacific Cod Lingcod

Pacific Halibut Arrowtooth Flounder Starry Flounder Rock Sole

English Sole Pacific Sanddab Longnose Skate Big Skate

red colouration 2

2 Ratfish Spiny Dogfish Red Irish Lord Cabezon Photos courtesy of: 1. M. Gjernes; 2. Hawkshaw

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-179 Provincial Fish Inspection

Tiger Rockfish Canary Rockfish Copper Rockfish Yelloweye Rockfish - Up to 61 cm - Up to 76 cm - Up to 57 cm - Up to 100 cm - Body white to red - Body mottled orange to yellow - Body olive-brown to copper - Body yellow to red - 5 dark red or black narrow on grey background with pink or yellow blotches - Eyes are bright yellow vertical bands - Lateral line is pale - Body can be dark brown - Fins usually have black tips - 2 dark red or black bands - Fins are bright orange - 2 yellow or dark bands - Adults have light band on lateral line radiating from eyes - 3 orange bands radiating from radiating from eyes - Juveniles are red with 2 light bands, - Body can be brownish-red eyes - Last ⅔ of lateral line is pale one on lateral line and a shorter with black vertical bands - Anal fin edge slants anteriorly - Belly is pale pink to white one below

Redbanded Rockfish Bocaccio Rockfish Quillback Rockfish China Rockfish - Up to 64cm - Up to 91 cm - Up to 61 cm - Up to 43 cm - Body light pink to red with - Body dark orange-red to - Body dark brown to black - Body black mottled with yellow, 4 broad vertical red bands olive brown mottled with orange-yellow white and pale blue - 1 red band radiating from - Lower jaw is long and - Appears to have freckles - Broad yellow stripe starting at eyes projects past upper jaw - Dorsal fin is high and deeply third dorsal spine and running incised along lateral line

Yellowtail Rockfish Widow Rockfish Dusky Rockfish Black Rockfish - Up to 66 cm - Up to 53 cm - Up to 53 cm - Up to 63 cm - Body olive-green to green- - Body golden-brown to light- - Body grey to greenish-brown - Body black to grey brown brown fading to light grey or pink on - Belly is pale pink to white - Symphyseal knob present - Symphyseal knob absent belly - Fins are dark with black spots - Anal fin edge almost vertical - Anal fin edge slants - Symphyseal knob present - Anal fin edge rounded and - Fins have yellow tinge posteriorly - Anal fin edge almost vertical slants anteriorly - Jaw extends to back edge of - Mouth is small - Brown bands radiating from eyes - Jaw extends past orbit orbit - Jaw extends to mid-orbit - Jaw extends to end of pupil

Lingcod Pacific Cod Sablefish (Blackcod) Kelp Greenling - Up to 150 cm - Up 120 cm - Up to 107 cm - Up to 61 cm - Body mottled brown to grey - Body mottled grey to brown - Body black to grey - Male body brown to olive with fading to white on belly fading to white on belly - Scales small blue spots - Head, mouth and teeth are - 3 dorsal fins - 2 dorsal fins - Female body light brown to all large - 2 anal fins - 1 anal fin golden blue with large brown to - Appears to have 1 dorsal fin - Barbel under chin - Forehead flat orange spots - No barbel under chin - Caudal fin forked - 5 lateral lines on each side - No barbel under chin

Rock Sole Starry Flounder Arrowtooth Flounder Pacific Halibut - Up to 60 cm - Up to 1 meter - Up to 84 cm - Up to 270 cm - Body mottled brown - Body brown to green and - Body brown-grey to olive - Body marbled brown with grey - Dark blotches on fins diamond shaped - Blind side white to grey - Blind side white - Blind side white with pink tinge - Blind side white to tan - Mouth large - Body thick and sturdy - Mouth small - Dorsal and anal fins are - 2 rows of large arrow- - Mouth large with sharp conical - Scales large and rough banded with black shaped teeth teeth - High arch on lateral line - Scales rough - Caudal fin forked - Caudal fin slightly forked - Right-eyed - Can be right or left-eyed - Right-eyed - Almost always right-eyed

Big Skate Longnose Skate Pacific Sanddab English Sole - Up to 240 cm - Up to 140 cm - Up to 41 cm - Up to 57 cm - Body olive-brown to grey - Body dark brown - Body brown to tan mottled - Body light brown - Blind side is white - Blind side is grey - Blind side white to tan - Blind side white to yellow - Dark eye spots on wings - Long pointed nose - Caudal fin rounded - Body smooth and diamond - 5 gill slits - 5 gill slits - Eyes and mouth are large shaped - Dorsal spines start above the - Dorsal spines start at tail - Left-eyed - Head and jaw pointed tail - Right-eyed

Cabezon Red Irish Lord Spiny Dogfish Ratfish - Up to 100 cm - Up to 51cm - Up to 160 cm - Up to 100 cm - Body marbled olive-green - Body red mottled with brown, - Body slate grey to brown - Body grey-brown with white to brown-grey with white white and black - Belly white to light grey spots with olive belly patches - 4 vertical dark bands - 5 gill slits - Tail is long and tapering - Body can be red - Single dorsal fin notched to - 2 dorsal fins with a spine in - Watch out for a poisonous spine - Flap-like projections on form 3 steps front of each at the front of the dorsal fin snout and over each eye - Snout blunt and rounded - No anal fin

For reference purposes only. More detailed information on these and other groundfish species is available by consulting a fish identification publication.

2nd Edition: January 2012 Food Protection Services 6-180 Environmental Health Services Reference Manual

British Columbia Rockfish Inshore Species: Mostly found in shallow depths, ranging from 0-300 fathoms (0-600 meters). Adults live close to the bottom, usually in rocky areas with high relief bottoms. Some species like to hide in rocky crevices. juvenile

Yelloweye rockfish Copper rockfish Tiger rockfish China rockfish Sebastes ruberrimus Sebastes caurinus Sebastes nigrocinctus Sebastes nebulosus

1 1 Quillback rockfish Black rockfish Blue rockfish Brown rockfish Sebastes maliger Sebastes melanops Sebastes mystinus Sebastes auriculatus

Shelf Species: Mostly found in intermediate depths, ranging from 0-300 fathoms (0-600 meters). Adults live near the bottom. More likely to be schooling fish. Most numerous near the edge of the continental shelf.

1 Canary rockfish Greenstriped rockfish Harlequin rockfish Bank rockfish Northern rockfish Sebastes pinniger Sebastes elongatus Sebastes variegatus Sebastes rufus Sebastes polyspinis

2 Widow rockfish Yellowtail rockfish Dusky rockfish Silvergray rockfish Bocaccio Sebastes entomelas Sebastes flavidus Sebastes ciliatus Sebastes brevispinis Sebastes paucispinis

1 1 3 1 1 Stripetail rockfish Pygmy rockfish Puget Sound rockfish Chilipepper Shortbelly rockfish Sebastes saxicola Sebastes wilsoni Sebastes emphaeus Sebastes goodei Sebastes jordani

Slope Species: Mostly found in deeper depths, ranging from 50-1000 fathoms (100-2000 meters). Most species are red in colour. Mixture of on-bottom, near-bottom and off-bottom schooling species. Most abundant in the upper regions of the continental shelf slope.

1 Vermilion rockfish Shortraker rockfish Rougheye rockfish Blackgill rockfish Aurora Sebastes miniatus Sebastes borealis Sebastes aleutianus Sebastes melanostomus Sebastes aurora

Darkblotched rockfish Yellowmouth rockfish Sharpchin rockfish Pacific ocean perch Splitnose rockfish Sebastes crameri Sebastes reedi Sebastes zacentrus Sebastes alutus Sebastes diploproa

2 Rosethorn rockfish Redstripe rockfish Redbanded rockfish Longspine thornyhead Shortspine thornyhead Sebastes helvomaculatus Sebastes proriger Sebastes babcocki Sebastolobus altivelis Sebastolobus alascanus

Fisheries and Oceans Canada has an inshore rockfish conservation strategy in place. To find out more, visit our consultation website at www.pac.dfo-mpo.gc.ca

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-181 Provincial Fish Inspection

British Columbia Rockfish Inshore species China rockfish Tiger rockfish Copper rockfish Yelloweye rockfish - Up to 43 cm - Up to 61 cm - Up to 66 cm - Up to 100 cm - Body black mottled with - Body white to red with 5 - Body olive-brown to copper - Body yellow to red yellow, white and pale blue dark red or black narrow with pink or yellow blotches - Eyes are bright yellow - Broad yellow stripe starting vertical bands - Belly is pale pink to white - Fins can have black tips at third dorsal spine and - 2 bands radiating from - Body can be dark brown - Lateral line is light running along lateral line eyes - 2 bands radiating from eyes - Juveniles red with 2 light bands - Symphyseal knob small - Body can be brownish-red - ⅔ of lateral line is pale - Symphyseal knob present - Maxilla to rear of orbit with black vertical bands - Symphyseal knob weak - Maxilla to rear of orbit - Symphyseal knob weak - Maxilla to rear of orbit - Rough ridges above the eyes - Maxilla to rear of orbit

Brown rockfish Blue rockfish Black rockfish Quillback rockfish - Up to 56 cm - Up to 53 cm - Up to 63 cm - Up to 61 cm Photo credits: 1 - Milton Love - Body brown with dark - Body blue to black with - Body black to grey - Body dark brown to black 2 - Michael Gjernes, Archipelago blotches dark stripes on forehead - Belly is pale pink to white mottled with orange-yellow Marine Research Ltd. - Fins have a pinkish tinge - Belly pinkish-white - Fins dark with black spots - Appears to have freckles 3 - Bill Barass, Oregon Dept. of - Dark blotch on gill cover - Body deep with round - Anal fin edge rounded and - Dorsal fin is high and deeply Fish & Wildlife - Symphyseal knob weak head slants anteriorly incised - Maxilla to rear of orbit - Symphyseal knob weak - Symphyseal knob absent - Symphyseal knob absent - Maxilla to mid orbit - Maxilla to rear of orbit - Maxilla to rear of orbit

Shelf species Northern rockfish Bank rockfish Harlequin rockfish Greenstriped rockfish Canary rockfish - Up to 41 cm - Up to 51 cm - Up to 37 cm - Up to 43 cm - Up to 76 cm - Body red mottled with grey - Body light red to grey - Body red with dark blotches - Body pink to yellow with 3-4 - Body mottled orange to and orange fading to white on - Fins have black membrane - Dorsal fin membrane black horizontal green stripes yellow on grey background belly - Lateral line clear to pink - ⅔ lateral line pale - Belly pink to white - Lateral line is pale - Dark bands radiating from - Bands radiating from eyes - Bands radiating from eyes - Body slender - Fins bright orange eyes - Small mouth - Symphyseal knob weak - Caudal fin has green stripes - 3 orange bands on head - Symphyseal knob strong - Symphyseal knob present - Maxilla to mid orbit - Symphyseal knob weak - Symphyseal knob weak - Maxilla to rear of orbit - Maxilla to mid orbit - 2nd anal spine longer than 3rd - Maxilla to mid orbit - Maxilla to rear of orbit

Bocaccio Silvergray rockfish Dusky rockfish Yellowtail rockfish Widow rockfish - Up to 91 cm - Up to 71 cm - Up to 53 cm - Up to 66 cm - Up to 59 cm - Body dark orange-red to - Body grey with silver - Body grey to light brown - Body olive-green to green- - Body golden-brown to light olive brown fading to pink on sheen fading to light grey or - Body can be almost black brown brown belly pink on belly - Belly grey to pink - Fins have yellow tinge - Fins with black membranes - Lower jaw long projecting - Mouth large with dark lips - Anal fin edge vertical - Anal fin edge almost vertical - Anal fin edge slants posteriorly past upper jaw - Symphyseal knob large - Bands radiating from eyes - Symphyseal knob present - Pectoral fin extends past - Symphyseal knob absent - Maxilla to rear of orbit - Symphyseal knob present - Maxilla to rear of orbit pelvic fin - Maxilla to rear of orbit - Maxilla to rear of orbit - Symphyseal knob absent - Maxilla to mid orbit

Shortbelly rockfish Chilipepper Puget Sound rockfish Pygmy rockfish Stripetail rockfish - Up to 35 cm - Up to 59 cm - Up to 18 cm - Up to 23 cm - Up to 41 cm - Body slender and pink to - Body red to copper pink - Body slender and red to - Body light brown to red fading - Body pink to red with dusky olive fading to white on belly fading to white on the belly copper with dark blotches to white on belly blotches on back - Fins red to pink - Lateral line is red fading to white on belly - 4 dark blotches along back - Caudal fin has green streaks - Vent located midway from - Body slender - Bands radiating from eyes - Body slender - Eyes large pelvic and anal fins - Symphyseal knob strong - Symphyseal knob weak - Symphyseal knob weak - Symphyseal knob strong - Symphyseal knob small - Maxilla to mid orbit - Maxilla to mid orbit - Maxilla to mid orbit - Maxilla to mid orbit - Maxilla to mid orbit - 2nd anal spine longer than 3rd - 2nd anal spine longer than 3rd - 2nd anal spine longer than 3rd Slope species Aurora Blackgill rockfish Rougheye rockfish Shortraker rockfish Vermilion rockfish - Up to 40 cm - Up to 61 cm - Up to 97 cm - Up to 120 cm - Up to 76 cm - Body red to pink - Body is red - Body red with dark blotches - Body red to orange - Body red mottled with grey - Head spines strong - Gill cover edge is black - Fins red with black edges - Lower jaw has large pores - Fins red with black edges - Upper jaw has lobes present - Mouth is black inside - 2-10 eye spines - Gill rakers on first arch are - 3 orange bands radiating - Symphyseal knob weak - Fins red with black tips - Lower jaw has small pores short and stubby from eyes - Maxilla to rear of orbit - Symphyseal knob large - Symphyseal knob present - Symphyseal knob weak - Symphyseal knob present - 2nd anal spine longer than 3rd - Maxilla to rear of orbit - Maxilla to rear of orbit - Maxilla to rear of orbit - Maxilla to rear of orbit

Splitnose rockfish Pacific ocean perch Sharpchin rockfish Yellowmouth rockfish Darkblotched rockfish - Up to 46 cm - Up to 55 cm - Up to 45 cm - Up to 58 cm - Up to 58 cm - Body red fading to white on - Body red with dark olive - Body red-pink to yellow - Body red with yellow-orange - Body red to pink with 4-5 belly blotches on back and caudal - 5-6 dark markings on back - Body has dark blotches dark patches on back - Fins red with black botches peduncle - 2 bands radiating from eyes - Inside mouth black and yellow - Body deep - Upper lip has large notch - Fins red - Symphyseal knob strong - Symphyseal knob present - Symphyseal knob strong - Symphyseal knob weak - Symphyseal knob large - Maxilla to mid orbit - Maxilla to mid orbit - Maxilla to mid orbit - Maxilla to mid orbit - Maxilla to mid orbit - 2nd anal spine longer than 3rd - 2nd anal spine shorter than 3rd

Shortspine thornyhead Longspine thornyhead Redbanded rockfish Redstripe rockfish Rosethorn rockfish - Up to 80 cm - Up to 38 cm - Up to 65 cm - Up to 52 cm - Up to 41 cm - Body red with black on fins - Body red with black on fins - Body light pink to red with 4 - Body red mottled with olive and - Body yellow to orange - Head and eyes large - Head and eyes large broad vertical red bands yellow with dark lips mottled with green - Gill chamber pale - Gill chamber dusky - 1-2 red bands radiating from - Lateral line red to pink - Belly pink - 4-5th dorsal spine is longest - 3rd dorsal spine is longest eyes - Bands radiating from eyes - 4-5 white-pink spots on back - Maxilla to rear of orbit - Maxilla to mid orbit - Symphyseal knob weak - Symphyseal knob strong - Symphyseal knob strong - Pectoral fin notched - Pectoral fin notched - Maxilla to mid orbit - Maxilla to mid orbit - Maxilla to rear of orbit

For reference purposes only. More detailed information on rockfish is available by consulting a fish identification publication.

2nd Edition: January 2012 Food Protection Services 6-182 Environmental Health Services Reference Manual

BBrriittiisshh CCoolluummbbiiaa FFllaattffiisshh,, RRoouunnddffiisshh && OOtthheerr FFiisshh

Not Available

Pacific Sanddab Speckled Sanddab Pacific Halibut Starry Flounder Arrowtooth Flounder Citharichthys sordidus Citharichthys stigmaeus Hippoglossus stenolepis Platichthys stellatus Atheresthes stomias

Dover Sole Rex Sole English Sole Petrale Sole Flathead Sole Microstomus pacificus Glyptocephalus zachirus Parophrys vetulus Eopsetta jordani Hippoglossoides elassodon

2

Rock Sole Sand Sole Butter Sole Curlfin Sole C-O Sole Lepidopsetta bilineata Psettichthys melanostictus Isopsetta isolepis Pleuronichthys decurrens Pleuronichthys coenosus

Deepsea Sole Yellowfin Sole Slender Sole Ratfish Spiny Dogfish Embassichthys bathybius Limanda aspera Lyopsetta exilis Hydrolagus colliei Squalus acanthias

Not Available

Big Skate Longnose Skate Roughtail Skate Sandpaper Skate Starry Skate Raja binoculata Raja rhina Bathyraja trachura Bathyraja interrupta Raja stellulata

1

Walleye Pollock Sablefish Lingcod Pacific Cod Pacific Tomcod Theragra chalcogramma Anoplopoma fimbria Ophiodon elongatus Gadus macrocephalus Microgadus proximus

1

Pacific Hake Kelp Greenling (male) Kelp Greenling (female) Cabezon Red Irish Lord Merluccius productus Hexagrammos decagrammus Hexagrammos decagrammus Scorpaenichthys marmoratus Hemilepidotus hemilepidotus

Direct comments and suggestions on this guide to Terri Bonnet, DFO Photo credit: Hawkshaw-1, Andrew Fedoruk-2 Version 1 2002

www.pac.dfo-mpo.gc.ca

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-183 Provincial Fish Inspection

British Columbia Flatfish, Roundfish & Other Fish Arrowtooth Flounder Starry Flounder Pacific Halibut Speckled Sanddab Pacific Sanddab Up to 84 cm Up to 100 cm Up to 270 cm Up to 17 cm Up to 41 cm Body brown-grey to olive Body brown to green Body marbled brown & grey Body brown speckled with Body mottled light & dark Blind side white to grey Body diamond shaped Blind side white black brown with orange spots Mouth large Blind side white to tan Body thick and sturdy Blind side white Blind side white to tan 2 rows of arrow-shaped Dorsal & anal fins are banded Mouth large with sharp Eyes large Caudal fin rounded teeth in upper jaw black & orange conical teeth Lateral line almost straight Eyes & mouth are large Caudal fin forked Scales rough Lateral line arched Left-eyed Lateral line almost straight Lateral line slightly curved Can be right or left-eyed Almost always right-eyed Left-eyed Right-eyed

Flathead Sole Petrale Sole English Sole Rex Sole Dover Sole Up to 46 cm Up to 70 cm Up to 57 cm Up to 59 cm Up to 76 cm Body grey to olive brown Body olive brown Body light brown Body light brown Body brown mottled with with dusky blotches Blind side white with pink Blind side white to yellow Blind side white to dusky black Blind side white with pink Dorsal & anal fins with dusky Body smooth & diamond Fins dusky Blind side light to dark grey Mouth large blotches shaped Body slender & slimy Fins can be dusky Ridge in-between eyes Mouth large Head & jaw pointed Pectoral fin long and wispy Body covered with slime 1 row of teeth in upper jaw 2 rows of teeth in upper jaw Lateral line slightly curved Lateral line almost straight Mouth small, thick lips Lateral line slightly curved Lateral line slightly curved Right-eyed Mouth small Lateral line almost straight Right-eyed Right-eyed Right-eyed Right-eyed

C-O Sole Curlfin Sole Butter Sole Sand Sole Rock Sole Up to 36 cm Up to 37 cm Up to 55 cm Up to 63 cm Up to 60 cm Body mottled brown & black Body brown blotched with Body grey blotched with Body green to brown Body mottled brown & grey Blind side white to cream black yellow & green speckled with black & white Dark blotches on fins Black spot in middle of eyed Blind side white to cream Blind side white Blind side white to tan Blind side white side and caudal fin Fins dark Dorsal & anal fins bright Dorsal and anal fins with Mouth small Mouth small, thick lips Mouth small, thick lips yellow at edge yellow tips Scales large and rough Lateral line almost straight Dorsal fin extends past mouth Mouth & eyes small Mouth large, eyes small Lateral line highly arched Body oval shaped Lateral line almost straight Lateral line slightly curved Lateral line almost straight Right-eyed Right-eyed Right-eyed Right-eyed Right-eyed

Spiny Dogfish Ratfish Slender Sole Yellowfin Sole Deepsea Sole Up to 160 cm Up to 100 cm Up to 35 cm Up to 45 cm Up to 47 cm Body slate grey to brown Body grey-brown with white Body light brown with small Body mottled with light & Body dusky grey mottled Belly white to light grey spots dark specks dark brown with blue White spots on side Belly olive Blind side white to yellow Blind side white with yellow Dorsal & anal fin tips dark 5 gill slits Tail is long & tapering Body slender fins Blind side dusky brown 2 dorsal fins with a spine in Watch out for poisonous Mouth large Dorsal & anal fins yellow Mouth small, eyes large front of each spine at front of 1st dorsal fin Lateral line almost straight Lateral line highly arched Lateral line almost straight No anal fin Right-eyed Right-eyed Right-eyed

Starry Skate Sandpaper Skate Roughtail Skate Longnose Skate Big Skate Up to 76 cm Up to 86 cm (Black Skate) Up to 140 cm Up to 240 cm Body is greyish brown Body brown to grey Up to 89 cm Body dark brown Body olive-brown to grey mottled with dark spots Adults can be black Body grey brown to black Blind side grey with pink Blind side white with spots Blind side smooth Blind side grey to black Long pointed snout Blind side is white 2 eye spots Snout blunt/rounded Body triangular Eye spots on wings Dark eye spots on wings Dorsal spines start mid back Body feels like sandpaper Dorsal spines start at tail Body smooth Body smooth Body covered in irregular Dorsal spines start at eyes Body smooth Dorsal spines start at tail Dorsal spines start above spines on both sides 5 gill slits 5 gill slits 5 gill slits the tail 5 gill slits 5 gill slits

Pacific Tomcod Pacific Cod Lingcod Sablefish Walleye Pollock Up to 30 cm Up 120 cm Up to 152 cm Up to 107 cm Up to 91 cm Body olive green with white- Body mottled grey to brown Body mottled brown to grey Body black to grey Body mottled olive green to silver sides fading to white on belly fading to white on belly Scales small brown to silver on sides Fins dusky 3 dorsal fins Head, mouth & teeth are 2 dorsal fins Fins dusky 3 dorsal fins 2 anal fins large 1 anal fin Lips purple 2 anal fins Anus below 2nd dorsal fin Appears to have 1 dorsal fin Forehead flat 3 dorsal fins Anus below the 1st dorsal fin Caudal fin square No barbel under chin Caudal fin forked 2 anal fins Small barbel under chin Barbel under chin No barbel under chin No barbel under chin

Red Irish Lord Cabezon Kelp Greenling (female) Kelp Greenling (male) Pacific Hake Up to 51 cm Up to 100 cm Up to 61 cm Up to 61 cm Up to 91 cm Body red mottled with Body marbled olive-green to Body light brown to golden Body brown to olive with Body silver with black brown, black and white brown-grey with white blue with large brown to blue spots specks on dorsal 4 vertical dark bands patches orange spots 5 lateral lines on each side Inside mouth is black Single dorsal fin notched to Body can be red 5 lateral lines on each side Snout blunt, thick lips 2 dorsal fins form 3 steps Flap like projections on snout Snout blunt, thick lips 1 long dorsal fin 2nd dorsal & anal fin long Snout blunt and rounded and over each eye 1 long dorsal fin No barbel under chin and notched Pectoral fin fan-like Pectoral fin fan-like No barbel under chin Mouth large No barbel under chin This poster is intended for a quick reference only not for identification purposes. Please note that there are other groundfish species that are not included on this poster. For more detailed information on groundfish please consult one of the various identification books available.

2nd Edition: January 2012 Food Protection Services 6-184 Environmental Health Services Environmental Health Services Food Protection Services 2 nd Edition:January 2012 Reference Manual Source Photos: (top andright)

[3] 6-185

Source: [20] harvested Fraser ­— returnedlive River Sturgeon restaurant sale destined for Illegally to river. Provincial Fish Inspection

Source: [22] [23]

Source:[21] Source:

Source: [24] [26] Source: [25] Source:

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Source: [27] Source: [28]

Source: [29]

Source: [30]

Source: [31]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-187 Provincial Fish Inspection

Manilla-Littleneck Clams Nuttallia-Savory Clam

Varnish Clams (same as Savory Clam)

Razor Clams Horse Clams

Photo sources this page: [3]

Cockles

Butter Clam [76]

Butter Clam [75]

2nd Edition: January 2012 Food Protection Services 6-188 Environmental Health Services Reference Manual

Crab Tank

Source: [3]

Red Rock Crab

Live Tank with Prawns & Crab [32]

Dungeness Crab Source:

Source: [33] Dungeness Crab Face Close-up Face Dungeness Crab

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-189 Provincial Fish Inspection

Mussel - Blue Source: [34]

Pacific Oyster or Giant Japanese Source: [35]

[37] Source:

Geoducks [3] Source:

Pink and Spiny Scallops [3]

Source:

2nd Edition: January 2012 Food Protection Services 6-190 Environmental Health Services Reference Manual

Sea Cucumber

Source: [38] Source: [39] [40]

Source:

Sea Urchin

Live Source: [42]

Meat/Roe Source: [41]

Shell Source: [43]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-191 Carpaccio Source: Provincial FishInspection Source: Source:

[48]

[46]

[44] Octopus 6-192

Squid Euphausiid Source:

Source: Source: Environmental Health Services

[45] [49]

[47] 2 Food Protection Services nd Edition:January 2012 Reference Manual

Source: [50]

Coonstripe or Dock

Source: [51]

Source: [112]

Humpback or King

Source: [53]

Source: [54]

[55] Sidestripe or Giant Source:

Pink

[57] Source: [56] Source:

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-193 Provincial Fish Inspection

Spot Prawns

Source: [58]

Source: [3]

Source: [59]

Source: [60] Source: [62]

White-leg Shrimp Prawns

Source: [63]

Source: [61]

2nd Edition: January 2012 Food Protection Services 6-194 Environmental Health Services Reference Manual Northern Pinto

Source: [65]

Northern pinto abalone are the species native to the northwest pacific coastal waters, and protected in both Canada and the US. All other species are imported (exotic).

Source: [64]

BHCAP Pinto Brood Stock (farmed)

Source: [3]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-195 Provincial Fish Inspection

Northern Pinto

Pinto Pink

Outside Shell View Inside Shell View

Pink

Pinto

Green

When abalone is shucked (out of the shell) it is very difficult to determine the species. Shell colour is an easier way to identify visually.

Pinto, Pink & Green Abalone (left to right) shucked

All photo sources this page: [3]

2nd Edition: January 2012 Food Protection Services 6-196 Environmental Health Services Reference Manual

Source: [66]

Source: [67]

Source: [68]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-197 Provincial Fish Inspection

[69] Source: Source: [71]

Source: [70]

Source: [74]

Source: [72]

Source: [73]

2nd Edition: January 2012 Food Protection Services 6-198 Environmental Health Services Reference Manual 6.2 Fish Quality Introduction Spoilage in fish causes loss of quality and value. Decomposition in fish occurs via several routes: enzymatic, chemical and bacterial spoilage. Enzymatic decomposition occurs during the normal process of autolysis, when enzymes and chemical reactions break down the muscle fiber flesh of the fish after the fish dies. Bacterial decomposition occurs when the bacteria normally present on the surface of the fish proliferate and invade the tissues. Further chemical spoilage can result from oxidation and hydrolysis of lipids (fats) in fish causing rancidity. The speed of fish spoilage is directly related to temperature. In addition, physical damage (rough handling when fish are caught or gutted), chemical agents, and pests can also cause spoilage. The outcome of spoilage is the degradation of protein and other products. Ultimately, this results in the formation of undesirable odors and flavors, softening of the flesh, and loss of cellular fluid that holds fat and protein [78] [79] [80].

When does spoilage occur? Depending on the spoiling agent, spoilage can occur during several stages after the fish is caught. These stages include:

o Method of catch o Processing, i.e., from gutting on board vessel to smoking. Storage and transportation temperature are also very important i.e., icing on board the vessel, delivery, brining and so on.

o Drying o Storage Spoiling agents include bacteria, enzymes, flies, beetles, molds, animals and physical damage. The importance of each of these spoilage agents depends on the weather and conditions during processing. In wet, hot climates there are more problems with insects and general bacterial decomposition during processing. During storage, however, losses due to molds occur more often .

Autolysis and Enzymatic Spoilage The spoilage process begins with autolysis. There are many different enzymes that cause softening of tissue, gaping and production of acids. Enzymes are protein-like substances found in the flesh and stomach of fish and shellfish that initiate or speed up chemical reactions. When fish are alive, enzymes are controlled by digestive and blood (immune) systems. Following death, the enzymes continue to stay active and perform their functions but are no longer regulated [78] [79].

Once a fish is dead, its enzymes, mainly found in the stomach, will move through the gut wallinto the surrounding flesh and weaken it. This weakening will allow spoilage bacteria to invade the area. Handling fish during the rigor process is also important to overall quality. This results in flavor, texture, and appearance changes in the flesh [78] [79].

Some of the enzymes involved in autolysis are listed in Table 17.

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-199 Provincial Fish Inspection Table 17 — Summary of Autolytic Changes in Chilled Fish [78] Enzyme(s) Substrate Changes Encountered Prevention and Causes production of lactic acid, pH fish should be allowed to pass of tissue drops, loss of water- through rigor at temperatures as holding capacity in muscle glycolytic enzymes glycogen close to 0°C as practically possible high temperature rigor may result pre-rigor stress must be avoided in gaping autolytic enzymes, ATP loss of fresh fish flavor, gradual same as above involved in ADP production of bitterness with Hx nucleotide AMP rough handling or crushing (later stages) breakdown IMP accelerates breakdown proteins, softening of tissue making rough handling during storage and cathepsins peptides processing difficult or impossible discharge chymotrypsin, proteins, autolysis of visceral cavity in problem increased with freezing/ trypsin, peptides pelagics (belly- bursting) thawing or long- term chill storage carboxy-peptidases myofibrillar softening, molt-induced softening removal of calcium thus preventing calpain proteins in crustaceans activation connective tissue degradation related connective gaping of fillets collagenases to time and temperature of chilled tissue softening storage store fish at temperature ≤−30°C formaldehyde-induced TMAO demethylase TMAO physical abuse and freezing/thawing toughening of frozen gadoid fish accelerate formaldehyde-induced toughening

Controlling Enzymatic Spoilage As most enzymes are located in the stomach and intestines of fish, enzymatic spoilage can be reduced by properly removing the guts at the primary processing stage. Low temperature is also important in reducing unwanted enzyme activity. Below about -9.5°C (15°F), enzyme catalyzed reaction rates decrease. At −17.8°C (0°F), enzymes are slow enough to allow short storage times for frozen fish products. For longer frozen storage times, fish products require a temperature of −29°C (−20°F) [78] [80]. Enzymatic action can also be controlled for by using techniques such as salting, frying, drying, and marinating.

Microbial Spoilage Microbial spoilage is the primary mode of spoilage in both shellfish and chilled fish and is the result of bacteria. High levels of bacteria are found in the surface slime, gills, and intestines of live fish. Normally, bacteria have minimal effects on fish as their immune system will prevent bacteria from entering and growing in the flesh. After death, however, these bacteria move into the tissue (muscle fibers) of fish and enter through the gills, blood vessels, skin, and inner lining of the belly cavity. Punctures or open wounds present in the fish flesh also allow bacterial entry.

Fish can also become contaminated by bacteria from outside sources. For example, using unclean ice for chilling purposes, not properly cleaning vessel decks and holding compartments, and poor personal hygiene of fisherman handling the fish are ways for fish to come into contact with spoilage bacteria [81].

2nd Edition: January 2012 Food Protection Services 6-200 Environmental Health Services Reference Manual Once inside the tissues, bacteria secrete enzymes that are responsible for breaking down and dissolving the tissues they attack. Consequently, these enzymes cause the break down and spoilage of fish. Specific changes these bacteria cause include: • Odor and flavor changes • Slime on skin and gills becomes cloudy and discolored • Skin becomes dull and bleached • Stomach lining becomes dull and detaches from internal body wall

Types of Spoilage Bacteria The types of bacteria causing spoilage will be dependent on the microflora present in the water environment from where the fish came and the bacteria residing on the fish. Different species of fish that are obtained from the same location will have similar bacterial floras. However, fish of the same species that are caught in different environments will have different floras. Not all microflora are responsible for spoilage, however, it is the specific spoilage bacteria producing volatile sulphides that are responsible for spoilage [78].

Halophilic bacteria are a common type of fish spoilage microbe. Halophilic bacteria are found naturally in salt as an impurity and need a high salt content to grow in fish. Consequently, they are problematic during the storage of salted fish. Halophilic bacteria can normally be identified by pink marks on the flesh of fish. The most common “Specific Spoilage Organisms” (SSO) areShewanella putrafaciens in iced temperate water fish, and Pseudomonas phosphoreium in iced tropical water fish. The type of packaging used can also influence the predominate SSO (depicted in table) [78].

Table 18 — Dominating microflora and specific spoilage bacteria at spoilage of fresh, white fish (cod)[78] Storage Packaging Specific spoilage Dominating microflora temperature atmosphere organisms (SSO) Gram-negative psychrotrophic, non- S. putrefaciens 0°C Aerobic fermentative rods (Pseudomonas spp., S. Pseudomonas 3 putrefaciens, Moraxella, Acinetobacter) Gram-negative rods; psychrotrophic or with S. putrefaciens P. 0°C Vacuum psychrophilic character (S. putrefaciens, phosphoreum Photobacterium) Gram-negative fermentative rods with psychrophilic character (Photobacterium) Gram-negative non-fermentative 0°C MAP1 P. phosphoreum psychrotrophic rods (1-10% of flora; Pseudomonas, S. putrefaciens) Gram-positive rods (LAB 2) Gram-negative psychrotrophic rods Aeromonas spp. 5°C Aerobic (Vibrionaceae, S. putrefaciens) S. putrefaciens Gram-negative psychrotrophic rods Aeromonas spp. 5°C Vacuum (Vibrionaceae, S. putrefaciens) S. putrefaciens Gram-negative psychrotrophic rods 5°C MAP Aeromonas spp. (Vibrionaceae) Gram-negative mesophilic fermentative rods Motile Aeromonas spp. 20-30°C Aerobic (Vibrionaceae, Enterobacteriaceae) (A. hydrophila)

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-201 Provincial Fish Inspection Rate of Microbial Growth The growth of spoilage microbes will begin once the fish is dead and its natural defense mechanisms are destroyed. Specifically, bacterial spoilage of fish will begin after rigor mortis, when the juices are released from the muscle fibers. As a result, a delay in rigor will prolong the fish’s keeping time.

Rigor can occur quickly if: • the fish struggles • there is no oxygen • there is high temperature

Rigor will not occur as rapidly if: • there is low pH • there is appropriate cooling

The rate of growth for microorganisms will be dependent on temperature. Bacterial reproduction and growth rates will increase when the temperature rises from 4°C (40°F). The temperature range where bacteria are noted to be most active is called the Danger Zone and is between 4-60°C. It is within this temperature range that mesophilic bacterial growth is rapid. Above 60°C most bacteria are killed and below 4°C most bacteria grow slower. There are, however, exceptions. For example, psychrophilic organisms are able to reproduce to high levels at 0°C and higher. Thermophilic bacteria, on the other hand, grow best when the temperature is above 40°C.

If the stomach and intestines of fish contain large amounts of food, the intestines will quickly become infested with spoilage bacteria attacking the food. Compounds will then be produced and will start to diffuse to the surround flesh, resulting in odors and discoloration. Fish may also become contaminated with their own feces which contain large numbers of deterioration bacteria. Consequently, rapid gutting is essential to control the rate of microbial spoilage. Bacterial growth is dependent on temperature, water, and food. As a result, manipulating those three factors will control microbial growth [78].

Chemical Spoilage Seafood lipids are healthful but also susceptible to chemical spoilage. In fish, as much as one-third of the fatty acids are unsaturated. The high degree of lipid unsaturation in fish, compared to other foods, makes it susceptible to rancidity. Rancidity is the decomposition of fats, oils, and other lipids by either hydrolysis (reaction with water) or oxidation (reaction with oxygen in the air) or both. Byproducts may produce unpleasant taste and smell or change the texture by binding to fish muscle. Chemical spoilage can also occur during low temperatures over time. Chemical reactions leading to spoilage can be nonenzymatic (autocatalytic), or come from either microbial or fish enzymes (digestive or intracellular) [78]. The composition and species of fish is important. Fish that have a high fat and oil content have a relatively short frozen storage life because of their high vulnerability to oxidative rancidity. Tuna, mackerel, herring and some species of salmon are common examples. In fish having a low fat or oil content, the development of rancidity is not as severe [78].

If rancidity has occurred, the fish will have a linseed oil or “painty” odor and taste. The oxidation reactions also cause undesirable color changes. Oxidation of carotenoid pigments is responsible for fading flesh color in salmon and some shellfish. In some fish and shellfish with white or creamy white flesh, oxidation reactions cause yellowing or darkening during long-term cold storage [78].

2nd Edition: January 2012 Food Protection Services 6-202 Environmental Health Services Reference Manual To prevent undesirable oxidative changes, keep oxygen away from seafood products. This can be done by glazing to provide a covering of ice, packaging with an oxygen-impermeable material and using an antioxidant in a dip or glaze. The most effective protection is vacuum packaging, using a film with low permeability to oxygen in combination with an antioxidant dip such as sodium erythorbate [78] [79].

Temperature Effects For many sea foods, increasing the temperature from 0°C (32°F) to 4°C (40°F) doubles the rate of spoilage and cuts the shelf life in half. Many bacteria do not grow below 10°C (50°F), or grow very slowly.

Effect of temperature on the maximum specific growth rate of Shewanella[78]

In this figure you can see growth rate of anaerobic bacteria is slower compared to aerobic bacteria — one reason vacuum packaging is used to reduce rates of spoilage bacteria.

Temperature is the most important factor for controlling spoilage because bacterial growth and chemical changes are both temperature dependent.

Table 19 — Approximate shelf life for fresh fish fillets[78] [80] Holding Temperature High Quality Shelf Life Edible Shell Life °C (°F) (days) (days) 32 (90) 0.6 1 16 (60) 1.5 2.5 5.5 (42) 3 6 0 (32) 8 14 −1.1 (30) 10 17 −1.7 (29) 12 20 If the shelf-life of a product held on ice is known, the shelf-life of this same product can be predicted at other temperatures using a mathematical formula [78]. Examples of different fish species shelf-life on ice and at chilled temperatures are shown in Table 17.

Table 20 — Predicted shelf lives of fish products stored at different temperatures[78] Shelf life range of selected Shelf life at chill temperatures (days) fish held on ice (days) 5°C 10°C 15°C Herring 2-12 2.7 1.5 1 Sardines 3-8 Trout 9-11 4.4 2.5 1.6 Whiting 7-9 Cod 9-15 6.2 3.5 2.2 Flounder 7-18 Halibut 21-24 8 4.5 2.9 Sole 7-21 To more accurately estimate the effect of temperature and age on fish shelf life, consult Appendix 6.2A – Effects of Temperature on Shelf-Life [80]

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-203 Provincial Fish Inspection Pest Spoilage Certain types of pests can also be a source of spoilage in fish. In particular, rats, mice, blowflies, and dermestes beetles are of concern. This type of spoilage can be completely avoided by taking proper precautionary steps. For example, all rubbish that can act as harborage should be removed from the area and the fish should be kept in a locked storage room [81].

Sensory Evaluation (Organoleptic analysis) Sensory changes are those changes that are perceived with the senses – this includes appearance, odor, texture and taste of fish. In the fish industry and in the laboratory this is often referred to as organoleptic analysis. Fish are graded on their appearance, odor and texture, and small pieces are cooked and tasted to assess their quality. The human nose is a very sensitive instrument, able to detect ammonia like odors caused by volatile decomposition products (e.g., TMA or trimethlyamine and TVB, total volatile bases). These chemicals can also be detected using laboratory methods. Several tables exist for evaluating the sensory qualities in fish [78]. The ones shown in this section are taken from the EEC.

Changes in eating quality [78] If quality criteria of chilled fish during storing are needed, sensory assessment of the cooked fish can be conducted. A characteristic pattern of the deterioration of fish stored in ice can be found and divided into the following four phases: • Phase 1 The fish is very fresh and has a sweet, seaweedy and delicate taste. The taste can be very slightly metallic. In cod, haddock, whiting and flounder, the sweet taste is maximized 2-3 days after catching. • Phase 2 There is a loss of the characteristic odour and taste. The flesh becomes neutral but has no off-flavours. The texture is still pleasant. • Phase 3 There is sign of spoilage and a range of volatile, unpleasant-smelling substances is produced depending on the fish species and type of spoilage (aerobic, anaerobic). One of the volatile compounds may be trimethylamine (TMA) derived from the bacterial reduction of trimethyl-aminoxide (TMAO). TMA has a very characteristic “fishy” smell. At the beginning of the phase the off-flavour may be slightly sour, fruity and slightly bitter, especially in fatty fish. During the later stages sickly sweet, cabbage-like, ammoniacal, sulphurous and rancid smells develop. The texture becomes either soft and watery or tough and dry. • Phase 4 The fish can be characterized as spoiled and putrid.

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Table 21 — Sensory Evaluation Criteria for Fresh Fish

Freshness ratings: Council Regulation (EEC) No. 103/76 OJ No. L20 (28 January 1976) (EEC, 1976) [78]

Criteria Part of fish Marks inspected 3 2 1 0 Appearance Pigmentation Bright, iridescent Pigmentation bright in the process pigmentation, no but not lustrous of becoming 1Dull pigmentation Skin discoloration Slightly cloudy discoloured and Opaque mucus Aqueous, dull transparent, mucus mucus Milky mucus Convex and slightly Flat 1Concave in the Convex (bulging) sunken Opalescent centre Eye Transparent cornea Slightly opalescent cornea Milky cornea Black, bright pupil cornea Opaque pupil Grey pupil Black, dull pupil Less coloured Becoming Bright colour 1Yellowish Gills Slight traces of clear discoloured No mucus Milky mucus mucus Opaque mucus Bluish, translucent, Velvety, waxy, dull Flesh (cut from smooth, shining Colour slightly Slightly opaque 1Opaque abdomen) No change in original changed colour Colour (along Uncoloured Slightly pink Pink 1Red vertebral column) Kidneys and Kidneys and Kidneys and Kidneys and residues of other residues of residues of other residues of other organs should be other organs Organs organs should be dull organs and should bright red, as should and blood red; blood becoming be brownish in the blood inside the should be pale discoloured colour aorta red Condition 1Soft (flaccid) Slightly soft (flaccid), less Scales easily Firm and elastic Flesh Less elastic elastic detached from Smooth surface skin, surface rather Waxy (velvety) wrinkled, inclining and dull surface to mealy Breaks instead of Vertebral column Sticks Sticks slightly 1Does not stick coming away Sticks completely to Peritoneum Sticks Sticks slightly 1Does not stick flesh Smell Gills, skin No smell of seaweed Seaweed Slightly sour 1Sour abdominal cavity or any bad smell 1 Or in a more advanced state of decay.

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-205 Provincial Fish Inspection Visual signs of rough handling may include bruising and blood spots, gaping of the flesh, and softness, lowering the quality (and price) of the fish [82] [83].

Problems such as blood spots and blood found along the spine may be a result of fishermen not bleeding the fish on board the vessel. Bleeding can only be done in live fish. This process is done by cutting the gill arches of fish. Bruising and broken spines occur from rough handling of the fish (alive and dead), either from the fishing method (nets) or improper handling (e.g., dropping, throwing or stepping on the fish, gaffing anywhere other than the head or even icing with big chunks of ice that bruise the flesh). Bruising may not be visible until the fish is filleted. Soft, mushy flesh can be caused by physical damage, by bacterial digestion and by enzymatic (chemical) breakdown. If fish are feeding, digestive enzymes may cause softening. This can be avoided by gutting the fish quickly [81] [83].

Summary There are three basic modes of spoilage in fish: microbial, enzymatic and chemical. To reduce or eliminate the loss of quality in fish, there must be: • care in handling • cleanliness • keeping the product cool

Care in handling is of major concern as spoilage bacteria will be allowed to enter through any cuts and abrasions in fish, speeding the rate of spoilage. Cleanliness is important because by washing off the slime and removing the guts of the fish, the major sources of bacterial contamination will be eliminated. Furthermore, by handling the fish hygienically, the likelihood of the fish becoming contaminated from external sources decreases. External sources include vessel decks, storage areas and other places the fish may make contact. Finally, quickly lowering the temperature of the fish and keeping it low will slow quality loss. Fish begin to spoil the moment they die and consequently, neglect can result in poor quality after only a couple of hours.

Diagrams [82] [83]

2nd Edition: January 2012 Food Protection Services 6-206 Environmental Health Services Environmental Health Services Food Protection Services 2 Appendix nd Edition:January 2012

Determine the equivalent age of a seafood at 0°C (32°F) by reading down the left holding temperature column to find the holding 6.2A temperature, and then reading across until you reach the holding temperature column. For example, a fish held for 12 hours at 7.2°C (45°F) has an equivalent age of 1.5 days at 0°C (32°F). In other words, holding a fish for 12 hours at 7.2°C (45°F) uses 1.5

days of shelf life. —

Effect Holding Temperature °C (°F) Time at −1.7(29) −1.(30) 0 (32) 1.1 (34) 2.2 (36) 3.3 (38) 4.4 (40) 7.2 (45) 10 (50) 12.8 (55) 15.6 (60) 18.3 (65) Reference Manual

Holding Equivalent Age of Product in Days at 0°C (32°F) of

Temperature Note: high quality fish shelf-life is 8 days at 0°C (32°F), edible shelf-life is 14 days at this temperature. Temperature 2 hours 0.1 0.1 0.1 0.1 0.1 0.1 0.2 0.2 0.3 0.4 0.5 0.7 4 hours 0.1 0.1 0.2 0.2 0.2 0.3 0.3 0.5 0.7 0.9 1.1 1.3 6 hours 0.2 0.2 0.3 0.3 0.4 0.4 0.5 0.7 1 1.3 1.6 2

6-207 12 hours 0.3 0.4 0.5 0.6 0.7 0.9 1 1.5 2 2.6 3.3 4 18 hours 0.5 0.6 0.8 0.9 1.1 1.3 1.6 2.2 3 3.9 4.9 6

1 day 0.7 0.8 1 1.2 1.5 1.8 2.1 3 4 5.2 6.5 8 on

2 days 1.4 1.6 2 2.5 3 3.6 4.2 5.9 Shelf 3 days 2.1 2.4 3 3.7 4.5 5.3 6.3 4 days 2.8 3.2 4 4.9 7.1 8.4

5 days 3.5 4 5 6.2 Life

6 days 4.1 4.7 6 [80] 7 days 4.8 5.5 7 8 days 5.5 6.3 8 9 days 6.2 7.1 10 days 6.9 7.9 11 days 7.6 12 days 8.3 Provincial Fish Inspection 6.3 Hazards, Illnesses and Outbreaks associated with Fish and Shellfish

Hazards What is a hazard? There are many ways to describe a hazard. In the simplest form, a hazard has the potential to cause harm. In foods, it is an unacceptable contamination that causes food to be unfit for human consumption. A hazard is a factor that has the potential to cause illness or injury to humans [84]. Hazards in food may be unavoidable — fish, for example, contain bones that may present a choking hazard. The risk of a food hazard causing harm is mitigated by the controls placed on it during procurement, handling, processing, storage, transportation and display and retail sale to the consumer. There are three types of hazards —physical, chemical and biological. In the example given above, fish bones would be considered a physical hazard.

Physical hazards There are many potential sources of physical hazards. These include but are not limited to [84]: 1. Contamination from parts of the raw product. For example: clam shells in canned clams, bones in filleted fish. 2. Contamination from the harvest site, during transportation or in the process of unloading. For example: Rocks, staples, nails, wood splinters, etc. 3. Contamination during processing. For example: construction materials and equipment fabrication in close proximity to food product, parts of equipment that fall, break or chip off into the fish product during mixing, grinding or cutting of fish product, staples from tote bags. Size, shape, sharpness and hardness of objects in physical hazards will affect the potential risk of injury. Control measures for physical hazards include [84]: 1. Inspection of product for foreign material. 2. Screening of foods with metal detectors. 3. Inspection of facilities and equipment for sources of contamination. 4. Inspection of the condition of equipment, if it is in need of repair. 5. Screening of foods with X-ray equipment.

Struvite Struvite is a chemical precipitate (magnesium ammonium phosphate), sometimes found in canned tuna and other canned seafoods, often suspected as glass. Struvite is not a real hazard. It can be distinguished from glass by testing to see if it dissolves in vinegar — glass does not [85].

Chemical hazards Chemical hazards also have many potential sources. They may form in seafood through interaction with the environment (for example, Paralytic Shellfish Poisoning or mercury levels in fish through dietary exposure), they may be contaminated accidentally by exposure to contaminants (for example, engine oils on board fishing vessels), they include inappropriate use of additives (nitrites are not permitted in smoked fish in Canada, but are permitted in the US), and are also included in allergenic responses. Many reported seafood illnesses are a result of poor temperature control of specific fish species that produce histamine leading to scombroid fish poisoning. Other specific fish species may cause diarrhea from their naturally occurring oil composition (escolar fish).

2nd Edition: January 2012 Food Protection Services 6-208 Environmental Health Services Reference Manual Depending on the type and source of chemical contaminants, illnesses occur from either long-term or short-term (acute) interactions with the host. Chronic exposure is defined by a low enough chemical level in the product that symptoms are not immediate but long term exposure may cause damage (e.g. mercury). Acute exposure is defined by a high enough chemical level in the product that pronounced symptoms may occur in a manner of hours or days (e.g. histamine). As described, there are many types of potential chemical hazards that may be subdivided into [84]: 1. Marine biotoxins e.g. PSP, ciguatera 2. Toxic elements e.g. mercury, lead, cadmium, arsenic 3. Unintentional contaminants e.g. pesticides and hydrocarbons 4. Intentional contaminants e.g. additives and therapeutants 5. Naturally occurring chemicals e.g. escolar, scombroid (histamine) 6. Allergens CFIA — List of Permitted Additives in Fish and Fish Products http://active.inspection.gc.ca/eng/anima/ fispoi/product/additi/fispoiadd_dbe.asp

Biological hazards Biological hazards stem from micro-organisms. These micro-organisms include parasites, bacteria and viruses. Illnesses may occur either from seafood contaminated by the micro-organism, or from a toxic product produced by the micro-organism (e.g., Staphylococcus aureus toxin in canned sterile seafood). Like chemical and physical hazards, some biological hazards are unavoidable, and are naturally present in certain types of seafood. For example, Vibrio spp. are naturally occurring bacteria present in marine and estuarine waters. The majority of Vibrio bacteria are non-pathogenic, and do not cause illness. For instance, there are over 200 serotypes of Vibrio cholerae, only two serotypes cause cholerae (O1 and O139). Soil bacterial species include Clostridium perfringens, Clostridium botulinum and Listeria monocytogenes. Other biological hazards, such as fish parasites (Anisakis, Diphyllobothrium), occur in certain species of fish according to their diet and environment. Most viral contamination (norovirus, hepatitis A) is a result of environmental or human contamination of seafood. Viral and parasitic micro- organisms are either present or not present on seafoods, and will not multiply in the food. Bacterial micro-organisms represent a significant biological hazard concern as they have the potential to multiply within the seafood if not handled properly. Prepared ready-to-eat seafoods, and seafoods that undergo handling are subject to post-processing contamination. For instance, if the seafood has a cook step, spoilage and other organisms are destroyed and there is no competition for introduced pathogens such as Salmonella, Staphylococcus or Listeria. What do micro-organisms need to grow and survive in seafoods? Bacterial growth is controlled and limited by the following conditions: ►► food source and ingredients ►► moisture ►► oxygen ►► pH ►► temperature ►► time ►► competition

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-209 Provincial Fish Inspection There are a number of strategies for the control of pathogens in fish and fishery products [86] [87] They include: ►► Managing the amount of time that food is exposed to temperatures that are favorable for pathogen growth and toxin production (e.g., from Clostridium botulinum, and Staphylococcus aureus; ►► Killing pathogens by cooking, pasteurizing, or retorting; ►► Controlling the amount of moisture that is available for pathogen growth, water activity, in the product by drying; ►► Controlling the amount of moisture that is available for pathogen growth, water activity, in the product by formulation; ►► Controlling the amount of salt or preservatives in the product; ►► Controlling the level of acidity, pH, in the product for shelf-stable products; and for refrigerated acidified products. An additional control point for spoilage organisms is ►► Controlling the access to oxygen Controls in place to limit bacterial growth are sometimes referred to as hurdles or barriers. Effective control consists of multiple hurdles, and often called the multiple barrier approach. One example: acidification and refrigeration of ceviche containing pasteurized ingredients. Classification of biological hazards can be done is several ways: a) by the hazard agent type, (bacteria, parasite, virus), b) by the primary source of the hazard (e.g., “indigenous” bacteria naturally present vs. introduced via sewage or other contamination), c) by the transmission source of the hazard (e.g., oyster, salmon), d) by the method of contamination or control (processing issue, temperature control issue, hygiene/ hand-washing issue). All of these classification methods have their benefits, it is important to know about the biological hazard in order to affect control over them.

2nd Edition: January 2012 Food Protection Services 6-210 Environmental Health Services Reference Manual Illnesses from chemical hazards Toxin associated seafood illnesses are very common. Bivalve mollusks intended to be eaten raw are a particular risk for various toxins produced by marine algae. Routine marine toxin monitoring assists regulators in determining when it’s safe for the public and industry to harvest shellfish. In BC, PSP shellfish illnesses have been traced to illegally harvested mussels sold at retail. The mussels did not get inspected at an approved plant and were not tagged. The company involved was taken to court and fined.

Table 22 — Chemical hazards: illnesses associated with marine toxins Threshhold Seafoods associated Illness Toxin Origin Toxin Type Level with illness Amnesic shellfish 20 μg per g Scallops, mussels, crab Nitzschia spp. domoic acid Poisoning (20 ppm)a & razor fish (ASP) LOEL is 23 to 86 mg per Azaspiracid person with a Toxic dinoflagellates azaspiracid-1 Mussels and shellfish poisoning mean value of 51.7 mg/ personb None – Reef fish (inc. moray Gambierdiscus toxicus diagnosis eels, groupers, Ciguatera ciguatoxin (dinoflagellate) only by snappers, barracuda, symptoms parrot fish, mullet) 4 groups: 20 μg per g 1. okadaic acid Diarrhetic (soft tissue) Mussels, cockles, shellfish Dinophysis 2. dinophysis (0.2 ppm) scallops, oysters, poisoning (dinoflagellate) toxin or 1 μg/g whelks, green crabs (DSP) 3. pectenotoxin (digestive glands)a 4. yessotoxin Neurotoxin 80 μg per shellfish Karenia brevis Brevetoxins Cockles, mussels, 100g sample poisoning (dinoflagellate) d oysters, whelks (PbTx-2) (or 0.8 ppm) c (NSP) Toxic marine microalgae: Mussels, clams oysters, Paralytic Alexandirum spp, scallops, abalone, shellfish 80 μg per Pyrodinium bahamense saxitoxin gastropods, crabs, poisoning 100g sample var compressum, lobster, & reports of (PSP) Gymnodinium river fish in Florida catenatum Bacterial origin occurs Puffer fish (fugu) and in bony fish – highest 334 μg per Puffer fish toad fish, also found in concentration in liver, Tetrodotoxin kg (LD50 for poisoning xanthid crabs, horse- ovary, intestines then mice)d shoe crabs & other fish skin. Sources: a [88] ; b [89] ; c [90] ; d [91] and [92] for general information.

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-211 Provincial Fish Inspection Acute illness associated with toxic elements are rare (in BC). Concerns surrounding the levels of mercury in fish, such as tuna and sablefish (black Alaskan cod) stem from longer term chronic exposure. Health Canada has developed guidelines on how much fish is safe to ingest. These concerns are addressed further in Section 7. Most of the problems associated with these elements are due to their interference in one or more metabolic processes as enzyme inhibitors.

Table 23 — Chemical hazards: illnesses associated with toxic elements, intentional and unintentional contaminants Seafoods associated Toxic Element Threshhold Illness Mode of Actiona with element or or Chemical Level chemical Toxic Elements Arsenic Metabolic enzyme Arsenic 3.5 ppmb Fish protein poisoning inhibitor Forms HFl (acid) Fluoride in stomach, binds Fluoride 150ppmb Fish protein poisoning calcium, enzyme inhibitor Enzyme inhibitor – Lead poisoning Lead binds sulfhydryl groups 0.5 ppmb Fish protein (& other actions) Edible portion of retail fish 0.5 ppm total Damages CNS, kidneys c Mercury mercury Edible portion of escolar, Mercury and endocrine system orange roughy, marlin, poisoning 1.0 ppm total (highly reactive & toxic) fresh and frozen tuna, mercuryc shark, and swordfish Pesticides Binding to specific Cancer PCBs receptor (AcR) disrupts Under reviewc Fish gene transcription Developmental Endocrine disruption or and reproductive DDT 5.0 ppm b Fish genotoxicity toxicity Veterinary Drugs Sulfadiazine 0.1 ppmb Muscle of salmonids Teflubenzuron 0.3 ppmb Muscle of salmonids Intentional Chemicals Not permitted in fish and Sodium nitrite 15 ppmd seafood — naturally occurring only Sources: a Wiki ; b [93] Food and Drug Regulations Division 15. B.15.001 Table I, Table II, Table III; c [94]; d [95]

2nd Edition: January 2012 Food Protection Services 6-212 Environmental Health Services Reference Manual The previous table listed Canadian standards for specific chemicals. The table reproduced below is based on US FDA guidelines for fish products [87].

Table 24 — Environmental Chemical Contaminant and Pesticide Tolerances, Action Levels, and Guidance Levels (FDA) Toxic Pesticides and Other Level Food Commodity Level Food Commodity Elements Chemicals 76 ppm Crustacea Aldrin/Dieldrina 0.3 ppm All fish Arsenic 86 ppm Molluscan bivalves Benzene hexachloride 0.3 ppm Frog legs 3 ppm Crustacea Chlordane 0.3 ppm All fish Cadmium 4 ppm Molluscan bivalves 0.3 ppm All fish Crabmeat Chlordeconeb 12 ppm Crustacea 0.4 ppm Crabmeat Chromium 13 ppm Molluscan bivalves DDT, TDE, DDEc 5.0 ppm All fish 1.5 ppm Crustacea Diquatd 0.1 ppm All fish Lead 1.7 ppm Molluscan bivalves Fluridoned 0.5 ppm Fin fish and crayfish 70 ppm Crustacea 0.25 ppm Fin fish Nickel Glyphosated 80 ppm Molluscan bivalves 3.0 ppm Shellfish Methyl Heptachlor / 1 ppm All fish 0.3 ppm All fish Mercury(f) Heptachlor Epoxidee Mirex 0.1 ppm All fish Polychlorinated 2.0 ppm All fish Biphenyls (PCB’s)d Simazined 12 ppm Fin fish 2,4-Dd 1.0 ppm All fish

a The action level for aldrin and dieldrin are for residues of the pesticides individually or in combination. However, in adding amounts of aldrin and dieldrin, do not count aldrin or dieldrin found at below 0.1 ppm. b Previously listed as Kepone, the trade name of chlordecone. c The action level for DDT, TDE, and DDE are for residues of the pesticides individually or in combination. However, in adding amounts of DDT, TDE, and DDE, do not count any of the three found below 0.2 ppm. d The levels published in 21 CFR & 40 CFR represent tolerances, rather than guidance levels or action levels. e The action level for heptachlor and heptachlor epoxide are for the pesticides individually or in combination. However, in adding amounts of heptachlor and heptachlor epoxide, do not count heptachlor or heptachlor epoxide found below 0.1 ppm. f See Chapter 10 for additional information.

Note the term “fish” refers to fresh or saltwater fin fish, crustaceans, other forms of aquatic animal life other than birds or mammals, and all mollusks, as defined in 21 CFR 123.3(d).

Source: Table taken from [87].

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-213 Provincial Fish Inspection Illnesses associated with naturally occurring chemicals are actually very common. One of the most common problems world-wide is histamine fish poisoning, resulting from poor temperature control of scombroid fish species. Temperature abuse can occur anywhere in the cold-chain, and in BC, several incidents were traced back to improper or extended cold-holding at retail restaurants. Salmonella 66

Norovirus 95

Seafood pathogens and Vibrio 95 outbreaks in the US, 1990-2005 [96] [97] Ciguatoxin 235

Scombrotoxin 375

Cooking does not destroy histamine (it is heat stabile). Other histamine poisoning cases have been linked to fermented sauces. In BC, reports of illness due to escolar fish are also common. Escolar fish such as imported rudderfish and snake mackerel contain indigestible oils (up to 20% of weight) and may cause sudden onset of yellowy diarrhea – these products should be properly labeled as “escolar fish” at retail[98] .

Table 25 — Chemical hazards: associated with naturally occurring chemicals and allergens Toxin or Threshhold Seafoods associated with Illness/Reaction Mode of Action Allergen Level illness or reaction Scombroid fish – tuna, mahi Scombroid Bacterial decomposition mahi, mackerel, bonito, 20 – 50 mg or Histamine histamine of histidine (found in fish sardines, anchovies, herring per 100 ga poisoning muscle) to histamine and pilchards. Also, cheese, fermented foods Common names are oilfish, Wax ester oils gemfish or rudderfish, from gempylotoxin Escolarb/ accumulate in the Gempylidae (snake mackerel) (an indigestible unknown Diarrhea rectum, causing family, Lepidocybium wax ester oil) purgative effects flavobrunneum & Ruvettus pretiosus Stimulation of white Fish (any) &/or shellfish Fish, cells by IgE antibody (e.g., oyster, mussel) &/or Crustacean cells, leading to crustacean (e.g., shrimp, allergen varies and/or Shellfish inflammatory responses lobster, crab) – ALSO Allergen in various areas of spreads, sauces, lip balms bodyc. etc.d Decomposition Biogenic amines products (putrescine, Bacterial decomposition Unknown Fish and shellfish (shrimp) — Emetic/ cadaverine)e, products Purgative ammonia Sources: a [99] for illness; b [98] ; c [100] ; d [101] for general information; e [87] Chapter 8: Other Decomposition-Related Hazards

2nd Edition: January 2012 Food Protection Services 6-214 Environmental Health Services Reference Manual Decomposition products (ammonia, putrescine, cadaverine) have also been associated with illnesses, and are most common in invertebrates, such as crab because they decompose rapidly. Persons with hypersensitivity to seafood may have allergenic reactions resembling toxin poisoning. A food allergy is an adverse immune response to a food protein. It is characterized by excessive activation of certain white blood cells called mast cells and basophils by a type of antibody known as IgE, resulting in an extreme inflammatory response. Common allergic reactions may be mild causing eczema, hives, or diarrhea to severe, including asthma, respiratory distress, anaphylatic shock and potentially death.

Table 26 — Common chemical seafood illnesses: symptoms, detection and treatment [88] [89]

Illness Symptoms Detection Treatment Gastrointestinal (diarrhea, vomiting, abdominal cramps), myalgia, paraesthesia No lab test: (electric shock feeling in mouth, hands, clinical No antidote. feet), burning feeling when contacting diagnosis Ciguatera Supportive cold (cold allodynia), headache, dizziness, symptoms & therapy. numbness. Sometimes, eye or dental pain, history of eating skin rash, perspiration, cardiac pains. reef fish Onset from 1 to 48 hrs Paraesthesia, tingling & numbness of tongue & lips spreading to face, neck, fingers, toes Paralytic (descending paralysis); dizziness, arm & PSP at levels No antidote. shellfish leg weakness, respiratory failure; in severe >20 mg/100g in Supportive poisoning cases, death within 12 hr. implicated food therapy. (PSP) Onset rapid, median 1 hr (30 min to 3 hr) Rash of face, neck, upper chest, diarrhea, flushing, sweating, headache and vomiting; Histamine at Charcoal, Scombroid nausea, burning in mouth, abdominal pain, levels >80 antihistamines or Histamine dizziness, palpitations, mouth swelling and μg /100g in & supportive poisoning metallic tastes. implicated food therapy. Onset immediate to 90 min. Yellowy diarrhea, cramps, vomiting, No lab test: headache and nausea. symptoms & Escolar none history of eating Onset from 1 to 90 hrs, median 2.5 hrs. escolar fish Flushed face, hives or a rash, red and itchy skin; swelling of the eyes, face, lips, throat and tongue; trouble breathing, speaking Fish, or swallowing; anxiety, distress, faintness, Skin test or Crustacean controlled paleness, sense of doom, weakness; EpiPen and/or ingestion test cramps, diarrhea, vomiting ; a drop in (epinephrine) Shellfish blood pressure, rapid heart beat, loss of of affected Allergen consciousness individuals

Onset immediate: may progress over several hours

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-215 Provincial Fish Inspection Illnesses from biological hazards Viral and parasitic hazards can be controlled by cooking and (for parasites) by freezing. Seafoods eaten raw, such as oysters and sushi have the greatest risk. Viral contamination of seafoods occurs via contaminated water or poor hygiene control. To control for Hepatitis A virus (and norovirus), seafoods should be cooked to an internal temperature of 90°C, which can be achieved by cooking to 90°C for 90 seconds (this is based on experiments that achieved a 4 log reduction of Hepatitis A virus in shellfish)[102] . This temperature is rarely achieved when cooking shellfish; anecdotal evidence from norovirus illnesses traced to cooked oysters demonstrate that lightly cooking or pan-frying will not effectively control viruses. Parasites in fish capable of infecting man include nematodes or roundworms (Anasakis and Phocanema decipiens), cestodes or tapeworms (Diphyllobothrium) all found in local BC fish; and trematodes or flukes (not found in local BC fish). Cases of parasite infection in BC appear to be low (for eg., less than 1 case of Diphyllobothrium per 100,000 population), but is likely under-reported [103]. The following figures illustrate pathogens of concern in fish (includes finfish and invertebrates such as crabs, shrimp and lobster) and shellfish (bivalves) [92] [104].

2nd Edition: January 2012 Food Protection Services 6-216 Environmental Health Services Reference Manual Bacteria indigenous to the marine aquatic environment are capable of causing seafood illness – some of these are relatively rare (Aeromonas, Plesiomonas) occurring in summer months; other soil organisms commonly associated with foodborne illness (Bacillus, Clostridium), require proper temperature control.

Other bacteria, either persistent in the environment of places where food is prepared (ie. Listeria) and/ or requiring hygiene and temperature control (ie. Staphylococcus aureus) are also significant hazards in seafoods capable of causing foodborne illness.

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-217 Provincial Fish Inspection Botulism C. botulinum is a bacterium capable of forming one of the most lethal toxins known, the median lethal dose is 1 nanogram of toxin per kg of body mass [105]. C. botulinum is a spore former, and bacterial strains of C. botulinum differ in spore heat resistance, pH, salt tolerance (WPS), and occurrence in terrestrial or aquatic environments (see table) [107]. Botulism is of particular concern in seafoods, as these foods are often minimally processed and packaged in reduced oxygen environments [96] [107]. Note: reduced oxygen packaging eliminates potential growth of most spoilage bacteria, but enhances growth of C. botulinum (because C. botulinum is a strict anaerobe) [96].

Table 27 — Characteristics of C. botulinum Groups [107] Group I Group II Group III Group IV Proteolytic Non-proteolytic Non-proteolytic Neurotoxin A, B, F B, E, F

Optimal temp 35-40°C 18-25°C 35-40°C 37°C Range temp. 10-48°C 3-45°C ND ND survival pH 4.6 5.0 ND ND

Salt 10% 5% ND ND

Aw 0.94 0.97 ND ND Spore 25’ @ 100°C <0.1’ @ 100°C <0.1 to 0.9’ @ <0.8 to 1.1’ @ Inactivation † 0.1-0.2’ @ 121°C <0.001’ 100°C 100°C Spore Heat High Moderate Resistance Fish, meat, Typical food Vegetables, meat, minimally vehicles canned foods packaged foods † In commercial canning operations a 12D (12 log reduction) process is typically 2.4 min at 121°C (250°F). [106]

In BC, 21 outbreaks of botulism were recorded in the last 30 years (between 1997 and 2008) [108]. The majority of these (67%) were traced to Aboriginal foods, such as fermented salmon roe eggs (10 outbreaks) and smoked salmon (4 outbreaks), all but one outbreak was caused by the Type E C. botulinum strain [108]. Elsewhere, illnesses due to C. botulinum result from uneviscerated dried fish (salted or salt cured), smoked vacuum packaged salmon, and, oddly enough in one reported outbreak, a fresh grilled reef scavenger fish [102]. These cases resulted from either temperature abuse of the product, or inadequate preservation processes allowing the growth of C. botulinum spores to vegetative cells and production of toxin. Toxin can be destroyed by boiling, but spore inactivation is more difficult, especially with Group I strains. Botulism illness is characterized by flaccid, symmetric descending paralysis that may occur a few hours to a few days after eating food containing preformed botulinum toxin. Symptoms usually begin with fatigue, blurred vision, dry mouth and difficulty in swallowing. Antitoxin is available and effective if administered early along with respiratory therapy. However, the toxin binds irreversibly to proteins in the neuromuscular junction of the muscle cell, disrupting the release of acetylcholine across the synaptic cleft, and paralyses the muscle cell (resulting in flaccid paralysis). The toxin is only “released” once a new cell grows, therefore recovery can take several months [105] [107].

2nd Edition: January 2012 Food Protection Services 6-218 Environmental Health Services Reference Manual Listeria monocytogenes Listeria is of particular concern in the seafood (and other RTE) markets because this bacterium can grow at refrigeration temperatures (−0.4°C and above) and has a robust, hardy vegetative cell. For this reason, most time/temperature guidelines for vegetative bacteria are modeled on this bacterium (refer to Appendix 4.4E) [87]. Listeria is generally present in very low amounts on seafood, becoming a problem in the post-processing stages of food production when cooked foods are recontaminated with Listeria present in the environment of the plant. A BC survey conducted in 2009 demonstrated high occurrence of Listeria monocytogenes (Lm) in fish processing plants: 14/71 (19.7%) of ready-to-eat fish products (such as smoked salmon nuggets, cold smoked salmon and salmon jerky) were positive for Lm (when all Listeria spp were included, 20/71 (28.2%) of the RTE foods were actually positive). The environment of the plants were also contaminated with Lm, 16.7% of the samples collected were positive for Lm, and 29.5% positive for all species of Listeria [109]. Listeriosis illness ranges from mild febrile gastroenteritis to severe invasive bacteremia (sepsis, meningitis, endocarditis, liver complications) that may lead to death. Listeriosis affects immunocompromised at risk populations more severely, and is known to cause spontaneous abortion in pregnant women. In BC, the rate of listeriosis in persons 60+ years of age was 1.6 cases per 100,000 population in 2008 versus an average case rate of 0.1 to 0.5 cases in all persons between 1999 and 2008 [110]. This clearly demonstrates that the elderly are more at risk for acquiring listeriosis. Although relatively rare compared to other enteric diseases, this pathogen remains a concern because of the potential severity of the illness, and ability to grow in refrigerated ready-to-eat foods. In the large Canadian outbreak of 2008, 23 deaths occurred out of 57 confirmed cases, a mortality rate of 40.3%; BC had 5 cases and 2 deaths [111].

Vibrio parahaemolyticus This naturally occurring marine bacterium presents a problem in raw or undercooked shellfish. BC experienced a large outbreak of V. parahaemolyticus infections in July and August of 1997 (111 illnesses) [112]. Since then a government — industry joint initiative has reduced the risk of Vibrio acquired illness through shellstock monitoring and temperature control from harvest to retail. The current retail guideline for V. parahaemolyticus set by Health Canada is 100 Vp/g as detected by MPN [113]. This means that no raw oysters sold at retail should contain more than 100 Vibrio parahaemolyticus bacteria. Strict temperature control of product during harvesting, transportation and at retail is the only way to control growth of this bacterium in raw oysters. The overall case rate in BC between 2001 and 2006 was 0.5 per 100,000, with slightly higher rates in Vancouver Coastal and Vancouver Island Health Authorities (0.8 per 100,000). The illnesses still cluster during summer months, 64% of illnesses are in males, predominantly between the ages of 30 and 49 [114]. Onset of Vibrio illness occurs 12 to 24 (up to 96) hours after ingestion of contaminated food. Gastroenteritis symptoms such as watery diarrhea, abdominal cramps, nausea, vomiting, fever and headache last usually 1 to 3 days .

Other Issues Several other bacterial pathogens are also a potential concern in the fish processing industry. As depicted in the previous figures [104], these include Salmonella, Shigella, and pathogenic E. coli. None of these bacteria are natural flora of fish or shellfish and are introduced into the plant and potential food products by improper handling (poor sanitary practices) or by contaminated water.

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-219 Provincial Fish Inspection The most problematic bacteria are those that form spores, produce heat stable toxin, grow in refrigeration temperatures, or are resistant to salt, acidity and reduced moisture. These are listed below.

Table 28 — Bacterial pathogens of concern in food processing [87] Characteristic Bacterial pathogen Spore • Bacillus cereus • Clostridium botulinum Formers • Clostridium perfringens

Produce Heat • Bacillus cereus Stable Toxin • Staphylococcus aureus • Clostridium botulinum Type E, and Growth Below Normal non-proteolytic B & F Refrigeration Temperatures • Listeria monocytogenes (4°C) • Yersinia enterolytica • Bacillus cereus Resistant to High Salt • Clostridium botulinum Type A, and Concentrations proteolytic B & F • Listeria monocytogenes (10% WPS) • Staphylococcus aureus • Vibrio parahaemolyticus Tolerate Reduced Moisture • Staphylococcus aureus (grow at Aw <0.90) • Pathogenic E. coli Resistant to pH ≤ 4 • Staphylococcus aureus

Molds and associated toxins are a problem in salted, dried and fermented foods in primarily humid hot climates (overseas) as spoilage organisms [78]. Air drying of fish in BC is not practiced in commercial provincial fish processing plants and is not a recognized problem here.

Outbreaks Norovirus There was a large norovirus outbreak related to the consumption of raw and partially cooked oysters in BC between January and March, 2004 [115]. At least 79 illnesses were identified, and these were traced to oysters harvested from 14 geographically dispersed sites, 18 different suppliers, and 45 points of purchase (restaurants, retail stores, self-harvested areas etc.) [115]. One particular genotype, norovirus BCCDC03-028 (genotype I.2) was detected in half of the human specimens, however, norovirus positive oysters contained multiple genotypes [115]. One significant mystery during this outbreak were the pristine areas where the oysters were harvested. Norovirus is a human disease transmitted via the fecal-oral route, it is not zoonotic nor is it indigenous to marine waters. In BC, norovirus continues to be associated with sporadic illnesses traced back to shellfish – primarily in raw oysters. Norovirus is also a significant contributor to illness in the US. One third (33%) of all outbreaks and illnesses associated with seafoods can be attributed to norovirus [102]. Hepatitis A virus is also a concern, shellfish become contaminated with enteric viruses by concentrating fecal matter present in ocean water.

2nd Edition: January 2012 Food Protection Services 6-220 Environmental Health Services Reference Manual Outbreaks (known and suspected) of foodborne illness associated with seafoods reported to the CDC (1998 to 2004) adapted from [102].

Cyclospora & Giardia Campylobacter jejuni 1% 2% Clostridium perfringens Bacillus 3% Anisakis 0% cereus 3% Clostridium botulinum 1%

E. coli 1% Hepatitis A virus 11%

Plesiomonas 0%

Salmonella 12%

Shigella 2%

Noroviruses 33% Staphylococcus aureus 7%

Vibrio cholerae 1%

Multiple bacteria 2% Vibrio parahaemolyticus & other Vibrio spp. 21%

Vibrio spp. As previously mentioned, BC experienced a V. parahaemolyticus outbreak in 1997. Elsewhere in the United States outbreaks caused by Vibrio spp. (i.e. V. parahaemolyticus (Vp), V. vulnificus (Vv) and V. cholerae (Vc)), continue to occur. For example, in May 2006, 177 people became ill in a multi-state outbreak of Vp confirmed in oysters; also in May 2006, 19 became ill in New York of Vp suspected in scallops, octopus, or lobsters; in June 2006, 27 became ill in California of Vp confirmed in oysters; in July 2004, 62 became ill in Alaska of Vp confirmed in oysters; in December 2003, 115 became ill in Florida of Vp and Vc confirmed in seafood newberg, and many, many other smaller outbreaks have also been reported. [116] In fact, although overall the number of reported infections and incidence in 2009 appears low (160 illnesses, with rate of 0.35 per 100,00 population) when compared to rates 10 years previous (1996 to 1998) rates for Vibrio increased by 85%. [117] Infections from Vibrio were reported in Hurricane Katrina victims from flood-waters [118], and some speculate that Vibrio risk is increasing due to global warming.

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-221 Provincial Fish Inspection Relative rates of laboratory-confirmed infections withCampylobacter , STEC* O157, Listeria, Salmonella, and Vibrio compared with 1996--1998 rates, by year — Foodborne Diseases Active Surveillance Network (FoodNet), United States, 1996--2009† [117]

* Shiga toxin-producing Escherichia coli. † The position of each line indicates the relative change in the incidence of that pathogen compared with 1996- -1998. The absolute incidences of these infections cannot be determined from this graph. Data from 2009 are preliminary.

2nd Edition: January 2012 Food Protection Services 6-222 Environmental Health Services Reference Manual 6.4 Shellfish and other Seafoods Shellfish are animals living in the sea that have shells. They include crustaceans (crabs, lobsters, shrimps), and mollusks (univalves, such as abalone and bivalves). Bivalve shellfish have two hinged shells and include oysters, clams, scallops, mussels and cockles. Mollusks also include squid and octopus. Soft- bodied sea cucumbers (also edible) are known as echinoderms. Shellfish are filter feeders, they filter out algae, plankton, and organic material from the water and use it as food. Shellfish naturally ingest organisms such as bacteria, viruses, and plankton toxins that are in ocean water. These organisms and toxins can build up in the shellfish and can make people sick when they consume the contaminated shellfish. Vibrio parahaemolyticus, Hepatitis A and norovirus infections are associated with eating raw shellfish. Vibrio is a bacterium naturally found in the ocean. During warm summer months the levels of bacteria increase in the water and bivalve shellfish (especially raw oysters) can become contaminated. Shellfish contaminated with viruses (like Hepatiis A and norovirus) result from sewage contamination.

Shucked oyster from norovirus food poisoning investigation (left). Same oyster laterally bisected showing digestive gland material (dark areas) (right).

(Photos: BCCDC Food Poisoning Lab)

Additional Photos from Health Canada: oyster digestive gland dissection Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP), Diarrhetic Shellfish Poisoning (DSP) and Neurotoxic Shellfish Poisoning (NSP) can be the result of eating shellfish contaminated with toxins from plankton (sometimes seen in red tides).

Cooking shellfish does not destroy these toxins.

British Columbia programs that ensure shellfish quality and safety The Canadian Shellfish Sanitation Program (CSSP) ensures that bivalve shellfish harvested in Canada are safe to eat. The CSSP is run by 3 federal government agencies: ►► Environment Canada (EC) • monitors water quality in shellfish areas ►► Canadian Food Inspection Agency (CFIA) • monitors for marine toxins in shellfish areas • registers and inspects fish and shellfish processing plants ►► Fisheries and Oceans Canada (DFO) • closes harvest areas • prohibits shellfish harvesting when bacteriological or toxin levels are unsafe

The programs are designed to ensure that all shellfish growing areas meet approved federal water quality criteria, and all bivalve shellfish sold commercially are harvested, transported, and processed in an approved manner.

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-223 Provincial Fish Inspection Growing areas where shellfish have been determined to be unsafe (due to bacteriological orPSP contamination) are closed by regulation under the Fisheries Act. Information on these closures can be obtained by contacting the local Department of Fisheries and Oceans office or by calling Vancouver...... 604.666.2828 (24 hours) or, Toll-free...... 1.866-431.3474, or, Visit their web site http://www.pac.dfo-mpo.gc.ca For a direct link to PSP and sanitary closures use http://www.pac.dfo-mpo.gc.ca/fm-gp/contamination/biotox/index-eng.htm All companies and individuals throughout the distribution system, including retailers and restaurateurs, have a responsibility to ensure that only legally processed shellfish are used in their operation. In BC, all commercially harvested bivalve shellfish are processed and inspected in federally registered plants. Weekly monitoring of PSP and biotoxins are done by CFIA, and results of testing shared with shellfish processing plants and industry. These results inform DFO about closures to shellfish harvesting, and closures are updated weekly on their website. Additional closures are called during adverse weather events, such as heavy rainfall, that increase water turbidity and likelihood of shellfish biofiltering sediments that are potentially contaminated with animal feces or sewage over-flow.

Section 54 of the BC Fish Inspection Regulations requires that all commercially harvested bivalves are labeled and tagged before they leave the beach. The information on the tag includes: (i) the name of the harvester, (ii) the species of mollusc in the container, (iii) the area and sub-area of harvest, as set by DFO, (iv) the date of harvest, and (v) a lease or licence of occupation number Retail stores are required to keep the shellfish tags issued by these plants for ONE YEAR.

The shellfish industry is organized under the BC Shellfish Growers Association. The industry participates with CSSP and other provincial and federal government agencies in monitoring and managing bivalve shellfish. Shellfish harvesters and processing plants manage risks by following strict time/temperature guidelines to safely harvest and transport shellfish. Bivalves sold in the shell require an identification tag (area and date of harvest and name of harvester) as they leave the beach. This information must remain with the product as it is distributed throughout the wholesale and retail system. Tag identification is the most evident safety verification available to the retailer or restaurant operator. If a sack of shellfish is broken into smaller quantities the accompanying invoice must make reference to the original tag. Commercial harvesting of bivalve shellfish from closed areas is a serious contravention of Federal and Provincial regulations, and could pose a serious health risk, including death, to consumers. The potential liabilities for those selling illegally harvested bivalves far overrides the immediate financial gains that may be had.

Section 12.1.1 of the BC Fish Inspection Regulations requires that all harvested bivalves are processed in a federally registered establishment before sale.

2nd Edition: January 2012 Food Protection Services 6-224 Environmental Health Services Reference Manual A summary of control measures for oysters are shown in Table 29. A shellfish sampling program ensures that Vibrio parahaemolyticus (Vp) levels during warm summer months are within Health Canada guidelines (of oysters having no more than 100 Vp MPN/g) [119]. CFIA has 6 shellfish stock monitoring sites along the coast of BC that are monitored usually from May 1st to the end of Vp season [120]. When a site reaches >100 Vp MPN/g, processors intending to harvest or buy oyster shell stock from the affected area require proof that the harvest site does not exceed 100 MPN Vp/g [120].

Table 29 — Summary of Vibrio parahaemolyticus Control Measures for Oysters Who Vibrio parahaemolyticus (Vp) Oyster Control Measure Maximum Allowable Pathogen Load Health Canada Retail limit: 100 Vp/g MPN (HR2, n=5, c=1, m=102, M=104). Seasonal Monitoring of Oysters CFIA Monitor Vp at 6 indicator sites from May 1st to end of Vp season Documentation Validation Industry — Shellfish Processor Documentation from industry required for all shell-stock oysters harvested in areas where Vp levels at indicator sites exceed 100 Vp/g MPN Shell oyster laboratory testing Industry — Harvester Verify by lab testing (at industry cost) that shell stock oysters harvested from areas identified by indicator Vp testing to exceed 100 Vp/g MPN, do not exceed 100 Vp/g MPN Shucked oyster cook label Industry — Harvester Shucked oysters are sold with cook label during Vp season. Cooking instructions clearly state to cook oysters to minimum internal temperature of 60˚C for 5 min. Temperature Controls • When ambient air temp >15˚C, shell-stock must be placed under temp control within 1 hr of removal of water, or Industry — Harvester • when ambient air temp 15˚C, shell-stock must be placed under temp control within 4 hrs of removal of water, and • coolers must have capacity to maintain 10°C or less under full load so that oysters are cooled rapidly to 10˚C or less • cold chain maintained from harvester to processor to retail Industry — Shellfish • Coolers must maintain all fish products at 4°C or less Processor Industry — Retail • oysters are stored at 4˚C or less

Note There is no control measure for shellfish to reach temperatures below 10°C (harvester) or below 4°C (processor), however, controls are placed on coolers to achieve these temperatures under maximum load product loads [121].

This means that industry must conduct weekly monitoring and only harvest from sites where Vp levels do not exceed 100 MPN Vp/g [120]. Alternatively, they may choose to shuck oysters and place a cook advisory label on the container — applicable only during the Vp monitoring season. Industry must also place harvested oysters under temperature control within 1 hr of harvesting when air temperatures exceed 15˚C and within 4 hrs when air temperature is less than 15˚C [120].

These control measures work together to reduce the risk of illness to the consumer.

2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-225 Provincial Fish Inspection References

[1] Fisheries and Oceans Canada. Commercial Fisheries in the Pacific Region. 2008 [cited 2010 January 13]; Available from: http://www.pac.dfo-mpo.gc.ca/fm-gp/commercial/index-eng.htm.

[2] BC Seafood On-line. [cited 2010 January 13]; Available from: http://www.bcseafoodonline.com/.

[3] Demsky, A., Art Demsky photo. 2009.

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2nd Edition: January 2012 Food Protection Services 6-226 Environmental Health Services Reference Manual

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2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-227 Provincial Fish Inspection

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2nd Edition: January 2012 Food Protection Services 6-228 Environmental Health Services Reference Manual

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2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-229 Provincial Fish Inspection

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