1) Microbial concerns
Seafood is more perishable than other types of high-protein products due to their high level of soluble nitrogen compounds found in the tissue. Microbial activity is responsible for changes in flavor, odor, texture, and color that reflect the extent of decomposition. Seafood is mainly harvested from the wild and is subject to environmental contaminants, including pathogens.
The numbers and types of indigenous microorganisms on freshly harvested fish, crustaceans, and mollusks depend on the geographical location of the harvest site, the season, and the method of harvest. Microbial concerns are mainly on foodborne illness. Poor quality (spoiled or decomposed) products seldom cause illness because they usually are discarded before consumption.
Seafood is more perishable than other types of high-protein products due to their high level of soluble nitrogen compounds found in the tissue. Microbial activity is responsible for changes in flavor, odor, texture, and color that reflect the extent of decomposition. Seafood is mainly harvested from the wild and is subject to environmental contaminants, including pathogens.
The numbers and types of indigenous microorganisms on freshly harvested fish, crustaceans, and mollusks depend on the geographical location of the harvest site, the season, and the method of harvest. Microbial concerns are mainly on foodborne illness. Poor quality (spoiled or decomposed) products seldom cause illness because they usually are discarded before consumption.
2) Pathogens of concern
Inshore water sites increase the likelihood of enteric pathogen contaminants. Indigenous pathogens include of:
- Vibrio vulnificus,
- Vibrio parahaemolyticus,
-Vibrio cholerae,
- C. botulinum Type E,
- Enteric microorganisms (Salmonella spp. and Shigella spp.)
It has been isolated from freshly caught fish, crustaceans, and mollusks due to contaminated harvest waters, but they are not present in deep sea waters. Other non-indigenous pathogens such as L. monocytogenes and S. aureus can be present in cooked products during processing, handling, or post-processing environmental contamination.
Sushi products that incorporate raw fish as an ingredient must meet the additional requirements of a process in order to cease parasites. Sushi is also made from acidified rice. Rice, without proper acidification control, introduces a risk of toxin formation from Bacillus cereus.
Cooked seafood, especially crustaceans that are heavily handled during processing, pose a risk of contamination by S. aureus, Salmonella spp., L. monocytogenes, Shigella spp., and other enteric microorganisms. Moreover, poor manufacturing practices and mishandling may result in cross contamination by indigenous pathogens, especially V. parahaemolyticus. Clostridium botulinum spores may survive depending on the effectiveness of heating process.
3) Time and Temperature Control
Most seafood, including cooked seafood and sushi, requires time and temperature control. Only fully retorted or fully dried and salted products are considered shelf stable. Most smoked seafood products are highly perishable thus it requires time and temperature control so as to destroy C. botulinum growth and toxin production. Heavily smoked products with low water activities are spoiled primarily by molds.
Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html
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