Seafood Hygiene and Preservation Flashcards
FDA “Code of Federal Regulations” definition of seafood
fresh or saltwater finfish
crustaceans
aquatic animal life (not including birds or mammals)
all mollusks
T/F FDA makes regulations for sea food
true but limited in effectiveness
why are FDA regulations for seafood not very effective
plants fly under the radar
“penalty” is a warning letter and take 73 days to issue
imports =60% of market, FDA inspects 1-3%
who handles the voluntary seafood inspection program
Dept. of Commerce (NOAA)
T/F public health service cannot close waters to fishing/growing of seafood
false
VSIP
Voluntary Seafood Inspection Service
NOAA
National Oceanic Atmospheric Association
what does VSIP do
inspection for quality and sanitation
certification program for international export
HACCP training/ assistance is offered
T/F products from processing plants in inspection programs are stamped
true
problems with seafood
deterioration
health risks
which bacteria is/are halophilic (require saltwater)
Vibrio vulnificus + parahaemolyticus
Vibrio vulnificus + parahaemolyticus: reservoir
coastal waters
Vibrio vulnificus + parahaemolyticus: transmission
vehicle: raw, improperly cooked seafood/oysters
direct: infection through wounds
Vibrio vulnificus + parahaemolyticus: clinical signs
diarrhea, cramps, vomiting, fever
Dz by infection and toxin production
Vibrio vulnificus + parahaemolyticus: prevention
target the vehicle
target the reservoir: close waters when abundant
Diphyllobothrium latum: intermediate host
many fish: trout, perch, salmon, pike
Diphyllobothrium latum: definitive host
many mammal species: humans, canids, felids, mustelids, bears
Diphyllobothrium latum: clinical signs
minor, bloating, anemia
T/F Diphyllobothrium latumis the largest human tapeworm
true
Diphyllobothrium latum: transmission
raw infected fresh water or anadromous fish: ceviche, sushi, pickled herring
Diphyllobothrium latum: prevention
cook or freeze fish
Anisakis spp
nematode
adult worms burrow in stomach lining
Anisakis spp: intermediate host
crustaceans, eaten by fish, or squid
Anisakis spp: definitive hosts
marine mammals
humans
Anisakis spp: reservoir
definitive and intermediate hosts
Anisakis spp: clinical signs
tingling in throat, cough up or pull out worm
acute abdominal pain, nausea, vomiting
what can Anisakis spp mimic
appendicitis, Crohn’s, or stomach cancer
Anisakis spp: transmission
vehicle: raw infected fish
worldwide
ceviche, sushi, pickled herring
Anisakis spp: prevention
cook or freeze fish
Scombrotoxin
Histamine Fish Poisoning
spoilage + poor storage (warm temp)
bacterial enzymes convert histidine on/in fish to histamine
T/F: cooking/freezing kill the bacteria and inactivates the histamine
false
Scombrotoxin vehicle
fin fish: tuna, mackerel, bonito, mahi mahi, marlin, bluefish
Scombrotoxin: clinical signs
sudden onset
burning, swelling of mouth, nausea, vomiting, diarrhea, headache, pruritus, rash, abdominal cramps
Scombrotoxin: treatment
none: self limiting
Scombrotoxin: prevention
proper handling
chilling after catching and during storage
Tetrodotoxin
Pufferfish poisoning
vasopressor and neurotoxin
only pufferfish (Fugu)
Tetrodotoxin: vehicle
liver, ovaries, and skin of pufferfish
Tetrodotoxin: clinical signs
paralysis, die of asphyxiation
death within 20 min
Tetrodotoxin: prevention
aquaculture pufferfish are poison free
possible unknown bacteria caused poison to accumulate in pufferfish
