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Assessment and Management of Seafood Safety and Quality: Current Practices and Emerging Issues

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Assessment and Management of Seafood Safety and Quality: Current Practices and Emerging Issues FAO ISSN 2070-7010 FISHERIES AND 574 AQUACULTURE TECHNICAL PAPER 574 Assessment and management of seafood safety and quality Current practices and emerging issues Assessment and management of seafood safety quality This technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book to seafood quality and safety managers, including topics on emerging issues such as new pathogens, the impact of climate change on seafood safety, and the changing regulatory framework. After introductory chapters about world fish production, trade, consumption and nutrition, and about the developments in safety and quality systems, the technical paper provides a detailed review of the hazards causing public health concerns in fish and fish products, covering biological, chemical and physical hazards. This is followed by chapters on seafood spoilage and quality issues; the likely impact of climate change on seafood safety; a detailed coverage of the implementation and certification of seafood safety systems covering risk mitigation and management tools, with a detailed description of the requirements for the implementation of good hygiene practices and good manufacturing practices, the Hazard Analysis and Critical Control Points (HACCP) system, and the monitoring programmes to control biotoxins, pathogenic bacteria and viruses and chemical pollutants; a section on private labelling and certification schemes; details of the international framework covering the World Trade Organization, the Codex Alimentarius Commission, the FAO Code of Conduct for Responsible Fisheries, and the World Organisation for Animal Health; and a presentation of the regulatory frameworks governing seafood trade in the European Union (Member Organization), the United States of America, Japan, Australia and New Zealand. ISBN 978-92-5-107511-1 ISSN 2070-7010 FAO 9 789251 075111 I3215E/1/04.14 Cover photographs: Background: Fishing community in Aido Beach at work. ©FAO/D. Minkoh Inset top: Workers in the NovaNam Ltd. Fish processing plant on the harbour in Luderitz. ©FAO/M. Namundjebo Inset bottom: A variety of fish. ©FAO/FIPM FAO FISHERIES AND Assessment and management of AQUACULTURE TECHNICAL seafood safety and quality PAPER Current practices and emerging issues 574 Edited by John Ryder Consultant Products, Trade and Marketing Branch Fisheries and Aquaculture, Policy and Economics Division FAO Fisheries and Aquaculture Department Rome, Italy Karunasagar Iddya Senior Fishery Officer Products, Trade and Marketing Branch Fisheries and Aquaculture, Policy and Economics Division FAO Fisheries and Aquaculture Department Rome, Italy and Lahsen Ababouch Director Fisheries and Aquaculture, Policy and Economics Division FAO Fisheries and Aquaculture Department Rome, Italy FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2014 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-107511-1 (print) E-ISBN 978-92-5-107512-8 (PDF) © FAO, 2014 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected]. iii Preparation of this document In 1994, FAO published the document Assurance of Seafood Quality by H.H. Huss (FAO Fisheries Technical Paper No. 334). It was based on a series of lecture notes used at workshops and training activities organized by the FAO/Danish International Development Agency (DANIDA) Training Project on Fish Technology and Quality Control (GCP/INT/391/Den). By the end of 2000, it had become clear that this document required updating. New ideas and developments, particularly in the presentation of the Hazard Analysis and Critical Control Points (HACCP) concept, needed to be included. In early 2002, FAO asked the same author to prepare an updated and expanded version of the 1993 document. As extensive and significant changes had been made compared with the first document, a new title was chosen: Assessment and Management of Seafood Safety and Quality. This updated FAO publication (FAO Fisheries Technical Paper No. 444) appeared in 2004 and was subsequently translated into several languages. In response to the increasing importance of seafood trade and to the significant changes in the regulatory environment in the last decade, this new and revised FAO Fisheries and Aquaculture Technical Paper has re-examined the whole area of seafood safety and quality, building upon the base provided by FAO Fisheries Technical Paper No. 444. This technical paper focuses on: • developments in food safety and quality management systems; • characterization of the food safety hazards in seafoods and seafood quality; • implementation of management systems to ensure safe and high-quality seafoods. The study also analyses: • the regulatory framework that all food business operators (producers, processors, distributors and retailers) must now operate within – at the international, regional and national levels; • the probable impact of climate change on food safety, focusing on the most important hazards – microbial pathogens and natural toxins from algal blooms; • the challenges facing developing countries. Following the same successful formula as used in the previous version, FAO approached professional colleagues from around the world, all eminent in their fields, to contribute to this new version. The contributors are: • Lahsen Ababouch, Fisheries and Aquaculture Policy and Economics Division, Fisheries and Aquaculture Department, FAO, Rome, Italy. • Allan Bremner, Allan Bremner and Associates, Mount Coolum, Australia. • Paw Dalgaard, Seafood & Predictive Microbiology, National Food Institute (DTU Food); Technical University of Denmark, Lyngby, Denmark. • Anders Dalsgaard, Department of Veterinary Pathobiology, Faculty of Life Science, University of Copenhagen, Denmark. • Jette Emborg, Seafood & Predictive Microbiology, National Food Institute (DTU Food), Technical University of Denmark, Lyngby, Denmark. • Marco Frederiksen, Eurofish International Organisation, Copenhagen, Denmark. • Gustaff Hallegraeff, School of Plant Science, University of Tasmania, Hobart, Australia. • Tim Hansen, Seafood Inspection Program, NOAA Fisheries, Silver Spring, United States of America. • David James, Fish Products Markets and Trade, Fisheries and Aquaculture Department, FAO, Rome, Italy. iv • Horst Karl, Federal Research Centre for Nutrition and Food, Hamburg, Germany. • Iddya Karunasagar, Fish Products Markets and Trade Branch, Fisheries and Aquaculture Department, FAO, Rome, Italy. • Jim Lawrence, Health Canada, Food Research Division, Bureau of Chemical Safety, Food Directorate, Banting Research Centre, Ottawa, Canada. • David Lees, CEFAS Weymouth Laboratory, Weymouth, United Kingdom. • Andrea Lopata, School of Applied Science, RMIT University, Melbourne, Australia. • Henri Loreal, La Chapelle-sur-Erdre, France. • Darwin Murrell, Department of Veterinary Disease Biology, Faculty of Life Sciences, University of Copenhagen, Denmark. • Jörg Oehlenschläger, Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Hamburg, Germany. • Alan Reilly, Food Safety Authority of Ireland, Dublin, Ireland. • Tom Ross, School of Agricultural Science, Tasmanian Institute of Agricultural Research, University of Tasmania, Hobart, Australia. • John Ryder, Fish Products, Markets and Trade Branch, Fisheries and Aquaculture Department, FAO, Rome, Italy. • Rohana Subasinghe, Aquaculture Management and Conservation Branch, Fisheries and Aquaculture Department, FAO, Rome, Italy. • Mark Tamplin, Food Safety Centre, School of Agricultural Science, University of Tasmania, Hobart, Australia. • Hajime Toyofuku, Department of International Health and Collaboration, National Institute of Public Health, Saitama, Japan. • Sally Washington, Consultant, Fisheries and Aquaculture Department, FAO, Rome, Italy. v Abstract This technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book to seafood quality and safety managers, including topics on emerging issues such as new pathogens, the impact of climate change on seafood
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