ISSN: 1995-4875 CRFM Special Publication. No.11 Guide to Food Safety Hazards in Caribbean Fishery Products The SPS Project is funded by the European Union under the 10th Economic Development Fund and is being implemented by the Inter-American Institute for Cooperation on Agriculture (IICA) with the following regional Partners: the CARICOM Secretariat, the Caribbean Regional Fisheries Mechanism (CRFM), El Comité Nacional para la Aplicació n de Medidas Sanitarias y Fitosanitarias de la Repú blica Dominicana (CNMSF) and CARIFORUM. Guide to Food Safety Hazards in Caribbean Fishery Products Copyright © 2016 by Caribbean Regional Fisheries Mechanism (CRFM) All rights reserved. Reproduction, dissemination and use of material in this publication for educational or non- commercial purposes are authorized without prior written permission of the CRFM, provided the source is fully acknowledged. No part of this publication may be reproduced, disseminated or used for any commercial purposes or resold without the prior written permission of the CRFM. Prepared by: Ian Goulding, Megapesca Lda., November 2016, under contract to the Inter- American Institute for Cooperation on Agriculture (IICA), through the 10th EDF funded Sanitary and Phytosanitary Project Correct Citation: Goulding, I.C, 2016. Guide to Food Safety Hazards in Caribbean Fishery Products. CRFM Special Publication. No.11. 34pp. ISSN: 1995-4875 ISBN: 978-976-8257-35-2 Cover Photo: The marine algae Gambierdiscus toxicus, responsible for producing ciguatera toxins (Image taken by Dr. Maria A. Faust, Department of Botany, National Museum of Natural History, Smithsonian Institution, Washington D.C., U.S.A.) Contents 1 INTRODUCTION ................................................................................................................................ 1 1.1 BACKGROUND .................................................................................................................................... 1 1.2 ABOUT THESE GUIDELINES ..................................................................................................................... 1 1.3 HOW TO USE THIS GUIDE ...................................................................................................................... 2 2 FOOD SAFETY HAZARDS IN FISHERY PRODUCTS ............................................................................... 3 2.1 CLASSIFICATION OF FOOD SAFETY HAZARDS .............................................................................................. 3 2.1.1 Biological hazards ...................................................................................................................... 3 2.1.2 Chemical hazards ....................................................................................................................... 4 2.1.3 Physical hazards......................................................................................................................... 5 2.2 SIGNIFICANT HAZARDS IN CARIBBEAN FISHERY PRODUCTS ........................................................................... 5 3 CIGUATERA ....................................................................................................................................... 7 3.1 HAZARD IDENTIFICATION ...................................................................................................................... 7 3.2 HAZARD CHARACTERIZATION ................................................................................................................. 7 3.3 FREQUENCY IN THE CARIBBEAN REGION .................................................................................................. 7 3.4 HACCP REQUIREMENTS ...................................................................................................................... 8 3.4.1 Critical control points ................................................................................................................. 8 3.4.2 Monitoring procedures .............................................................................................................. 9 3.4.3 Critical limits .............................................................................................................................. 9 3.4.4 Corrective actions ...................................................................................................................... 9 4 HISTAMINE ....................................................................................................................................... 9 4.1 HAZARD IDENTIFICATION ...................................................................................................................... 9 4.2 HAZARD CHARACTERIZATION ............................................................................................................... 10 4.3 FREQUENCY IN THE CARIBBEAN REGION ................................................................................................ 10 4.4 HACCP REQUIREMENTS .................................................................................................................... 11 4.4.1 Critical control points ............................................................................................................... 11 4.4.2 Monitoring procedures ............................................................................................................ 12 4.4.3 Critical limits ............................................................................................................................ 14 4.4.4 Corrective actions .................................................................................................................... 14 5 VIBRIO PARAHAEMOLYTICUS ......................................................................................................... 15 5.1 HAZARD IDENTIFICATION .................................................................................................................... 15 5.2 HAZARD CHARACTERIZATION ............................................................................................................... 15 5.3 FREQUENCY IN THE CARIBBEAN REGION ................................................................................................ 15 5.4 HACCP REQUIREMENTS ..................................................................................................................... 16 5.4.1 Critical control points ............................................................................................................... 16 5.4.2 Monitoring procedures ............................................................................................................ 16 5.4.3 Critical limits ............................................................................................................................ 16 5.4.4 Corrective actions .................................................................................................................... 17 6 SHELLFISH POISONS (PSP, ASP, DSP) ............................................................................................... 17 6.1 HAZARD IDENTIFICATION .................................................................................................................... 17 6.2 HAZARD CHARACTERIZATION ............................................................................................................... 17 6.3 FREQUENCY IN THE CARIBBEAN REGION ................................................................................................ 18 6.4 HACCP REQUIREMENTS .................................................................................................................... 18 6.4.1 Critical control points ............................................................................................................... 18 6.4.2 Monitoring procedures ............................................................................................................ 18 6.4.3 Critical limits ............................................................................................................................ 19 6.4.4 Corrective actions .................................................................................................................... 20 7 HEAVY METALS ............................................................................................................................... 20 7.1 MERCURY ........................................................................................................................................ 20 7.1.1 Hazard Identification ............................................................................................................... 20 7.1.2 Hazard characterization........................................................................................................... 21 7.2 CADMIUM ....................................................................................................................................... 21 7.2.1 Hazard Identification ............................................................................................................... 21 7.2.2 Hazard characterization........................................................................................................... 22 7.3 LEAD .............................................................................................................................................. 23 7.3.1 Hazard Identification ............................................................................................................... 23