Seafood Hygiene & Food Preservation - Final Flashcards
Define Seafood:
FDA Definition:
“Fish means fresh or saltwater finfish,
crustaceans, other forms of aquatic animal life (including, but not limited to, alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, and all mollusks, where such animal life is intended for human consumption.”
The average US consumption per capita of seafood is about 20lbs/year. Which food do we consume more of in a year ?
A. Poultry (chicken + turkey)
B. Beef
C. Pork
A. Poultry (chicken + turkey)
About 69.1 lbs/ year
True or False
Seafood contribute to a lot of illnesses ?
True
Who officially makes regulation for seafood ?
A. HACCP
B. FDA
C. USDA
D. NOAA
B. FDA
But regulations are limited in effectiveness. Many seafood plants fly under the FDA “radar” - so enforcement of seafood regulations could be better in the USA and Canada.
True or False
HACCP is required for all USA seafood plants ?
True
Who handles the voluntary seafood inspection program ?
A. HACCP
B. FDA
C. USDA
D. NOAA
D. NOAA
National Oceanic and Atmospheric Administration
True or False
Public health service can close waters to commercial fishing/growing of seafood.
True
- they have the power to close a certain area for fishing
What is the focus of Voluntary Seafood Inspection Program (VSIP) ?
Focus is on inspection for quality and sanitation
Products from processing plants in the
inspection program are stamped. What shapes are they
circle and shield
What are some problems associated with seafood.
*Deterioration (very fast) – Extremely perishable – Autolytic spoilage – Bacterial spoilage – Rancidity
*Health risks – Carries infectious diseases – Parasites – Natural toxins – Chemical contaminants
Name two bacterial seafood pathogens:
Vibrio vulnificus + parahaemolyticus = Vibriosis
People with vibriosis become infected by consuming raw or undercooked seafood or exposing a wound to seawater.
Vibrio vulnificus + parahaemolyticus
- Gram (-); related to Vibrio cholerae
- “Halophilic” require salt, live in warm seawater
- Reservoir: environment (coastal waters)
- Transmission:
- > Vehicle - Raw, improperly cooked seafood/oysters. (filter feeders bio-acummulate vibrio)
- > Direct - wound infection while in contaminated water
- Clinical Signs: Short incubation period; diarrhea, cramps, vomiting, fever; dz by infection and toxin production; more common in summer
- Prevention: Target the vehicle (cook seafood); target the reservoir (close waters)
Seen in oysters
Name two seafood parasites:
Diphyllobothrium (Tapeworm)
Anisakia (Nematodes)
Diphyllobothrium latum
Largest human tapeworm
IH: Many fish; larvae in muscle of fish
DH: Mammals
Reservoir: DH; IH
Clinical Signs: Minor, bloating, anemia
Transmission: Vehicle: raw infected fresh water or anadromous fish
Prevention: Target vehicle: cook or freeze fish (destroys the cysts)
Anisakia
Nematode (similar cycle to D. Latum)
IH: Crustacenas, eaten by fish, or squid
DH: Marine mammals, humans, worms live in stomach lining
Reservoir: IH, DH
Clinical Signs: Tingling in throat, cough up or pull out worm; can mimic appendicitis
Transmission: Vehicle: raw infected fish
Prevention: Cook or freeze
