Seafood Products Making Us Sick

BC Food Protection Association Conference

Embracing a Changing WorldOctober 22, 2009, Richmond, BC

Dr. Donald E Kramer

Outline

The identity and characteristics of– biological,

– chemical and

– physical safety hazards

commonly identified with seafood.

Control measures for hazards in seafood,

Bacterial Pathogens Bacillus cereus Campylobacter jejuni Clostridium botulinum C. perfringens Pathogenic Escherichia

coli (e.g., E coli O157:H7) Listeria monocytogenes Salmonella spp. Shigella spp.

Pathogenic Staphylococcus aureus (e.g., coagulase positive S. aureus)

Vibrio cholerae V. parahaemolyticus V. vulnificus Yersinia enterocolitica

Clostridium botulinum Source: Heat-resistant spores found throughout the

environment. Soils, sediments, intestinal tracts of fish/mammals, gills and viscera of crabs and other shellfish

Symptoms: Diarrhea, vomiting, abdominal pain, nausea, weakness, double, blurred vision, dilated, fixed pupils, respiratory paralysis

Transmission: Semi-preserved seafood, improperly canned foods

Control: Proper canning, aw <0.93, pH <4.7

Clostridium perfringens

Source: Soil, dust, intestinal tract of animals and humans

Symptoms: Intense abdominal cramps and diarrhea

Transmission: Spores present in raw foods Control: Proper time/temperature control;

preventing cross-contamination of cooked foods

Bacillus cereus

Source: Soil, dust, raw foods Symptoms: 1) profuse watery diarrhea,

abdominal pain; 2) vomiting, nausea Transmission: Spores present in raw foods Control: time/temperature; reheat cooked foods

to >165o F

Campylobacter jejuni Source: Intestines of poultry, livestock, domestic

animals, streams and ponds Symptoms: Diarrhea, abdominal pain, headache,

weakness, fever Transmission: Contaminated foods & water, person

to person Control: Proper cooking, proper hand and

equipment washing, sanitary food handling practices

Escherichia coli O157:H7 Source: Intestines of animals and humans Symptoms: Abdominal cramping, water or bloody diarrhea,

fever, nausea, vomiting Transmission: Sewage pollution of coastal waters,

contamination after harvest Control: Proper cooking, holding chilled foods <40oF,

preventing cross-contamination, preventing ill people from working with food

Listeria monocytogenes Source: Widespread in the environment Symptoms: Mild flu-like symptoms to meningitis,

abortions, septicemia, and death Transmission: Cross-contamination from raw to

cooked food, contaminated raw foods Control: Proper cooking, preventing cross-

contamination

Salmonella spp. Source: Intestine of mammals, birds, amphibians

and reptiles Symptoms: Nausea, vomiting, abdominal cramps,

fever Transmission: Sewage pollution of coastal waters,

contamination after harvest Control: Proper cooking, holding chilled foods

<40oF, preventing cross-contamination, preventing ill people or carriers from working with food

Shigella spp. Source: Intestine of humans Symptoms: Mild diarrhea, fever, abdominal cramps, severs

fluid loss Transmission: Sewage pollution of coastal waters,

contamination after harvest Control: Preventing human waste contamination of water

supplies, preventing ill people or carriers from working with food

Staphylococcus aureus Source: Humans and animals, air, dust, sewage Symptoms: Nausea, vomiting, abdominal cramps, watery

or bloody diarrhea, fever Transmission: Contamination of food by workers or

equipment, growth and toxin production in the food Control: Minimizing time/temperature abuse of food,

especially after cooking, requiring that food handlers engage in proper hygiene

Vibrio cholerae Source: Naturally occurring in estuaries, bays and

brackish water Symptoms: 01: watery diarrhea, vomiting,

abdominal cramps; non-01: Diarrhea, abdominal cramps, fever

Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood

Control: Proper cooking of seafood, preventing cross-contamination of cooked seafood.

Vibrio parahaemolyticus Source: Naturally occurring in estuaries and other coastal

areas throughout the world Symptoms: Diarrhea, abdominal cramps, nausea, vomiting,

headache Transmission: Cross-contamination from raw to cooked

seafood, consumption of raw seafood Control: Proper cooking of seafood, preventing cross-

contamination of cooked seafood

Vibrio vulnificus Source: Naturally occurring marine bacterium Symptoms: Skin lesions, septic shock, fever, chills, nausea Transmission: Cross-contamination from raw to cooked

seafood, consumption of raw seafood Control: Proper cooking of seafood, preventing cross-

contamination of cooked seafood

Yersinia enterocolitica Source: Soil, water, domesticated and wild animals Symptoms: Diarrhea, vomiting, abdominal pain,

fever Transmission: Cross-contamination from raw to

cooked seafood, consumption of raw seafood, temperature abuse

Control: Proper cooking of seafood, preventing cross-contamination of cooked seafood, holding seafood <40oF

Viral Pathogens

Hepatitis A virus Norwalk virus

Hepatitis A Virus Source: Contaminated coastal waters Symptoms: Weakness, fever, abdominal pain, jaundice Transmission: Cross-contamination from raw to cooked

seafood, consumption of raw seafood Control: Proper cooking of seafood, preventing cross-

contamination of cooked seafood

Norwalk Virus Source: Contaminated coastal waters, human intestines Symptoms: Nausea, vomiting, diarrhea, abdominal cramps,

fever Transmission: Cross-contamination from raw to cooked

seafood, consumption of raw or insufficiently cooked seafood, fecal contamination of food or water

Control: Proper cooking of seafood, good sanitation, employee hygiene, preventing cross-contamination of cooked seafood

Parasites

Anisakis simplex Pseudoterranova decipiens Diphyllobothrium latum

Anisakis simplex (Herring Worm)

Nematode: 18-36 mm x 0.24-0.69 mm Source: Raw fish (sushi, sashimi, lomi lomi,

ceveche, sunomono, Dutch green herring, marinated fish, cold-smoked fish)

Symptoms: Abdominal pain Transmission: Consumption of raw or undercooked

fish Control: Proper cooking of fish, commercial

freezing of fish to be consumed raw

Pseudoterranova decipiens (Codworm)

Nematode: 5-58 mm x 0.3-1.2 mm Source: Raw fish (sushi, sashimi, lomi lomi, ceveche,

sunomono, Dutch green herring, marinated fish, cold-smoked fish, under-cooked fish)

Symptoms: Abdominal pain Transmission: Consumption of raw or undercooked fish Control: Proper cooking of fish,

Commercial freezing of fish to be consumed raw

Diphyllobothrium latum Tapeworm Source: Raw freshwater or anadromous fish Symptoms: Abdominal pain Transmission: Consumption of raw or undercooked

fish Control: Proper cooking of fish

Marine Toxins Amnesic shellfish

poisoning (ASP) Diarrhetic shellfish

poisoning (DSP) Neurotoxic shellfish

poisoning (NSP) Paralytic shellfish

poisoning (PSP)

Ciguatera fish poisoning (CFP)

Gempylotoxin Scombroid toxin Tetrodotoxin

Scombroid Toxin Toxin: Histamine Source: Improperly handled (time/temperature abuse)

mahi mahi, tuna, bluefish, sardines, amberjack, mackerel

Symptoms: Metallic or peppery taste, nausea, vomiting, abdominal cramps, diarrhea, swelling and flushing of face, headache, dizziness, heart palpitations, hives, rapid and weak pulse, thirst, difficulty swallowing

Control: Proper chilling and temperature control

Ciguatera Fish Poisoning Toxin: Ciguatoxin Source: Certain species of tropical and subtropical fish

feeding on algae (Gambierdiscus spp.) Symptoms: Diarrhea, abdominal pain, nausea, vomiting,

abnormal or impaired skin sensations, vertigo, lack of muscle coordination, cold/hot sensation reversal, muscular pain and itching

Control: Obtain fish from safe harvest areas

Paralytic Shellfish Poisoning Toxin: Saxitoxins (18 types) Source: Contaminated molluscan shellfish feeding on algae

(Alexandrium, Pyrodinium, Gymnodinium spp.) Symptoms: Numbness and burning or tingling sensation of

lips and tongue spreading to face and fingertips, general lack of muscle coordination in arms, legs, neck

Control: Obtain molluscan shellfish from waters that have been approved for harvest

Diarrhetic Shellfish Poisoning Toxin: Okadaic acid and its derivatives Source: Contaminated molluscan shellfish feeding on algae

(Dinophysis and Prorocentrum spp.) Symptoms: Diarrhea, nausea, vomiting, abdominal pain,

cramps Control: Obtain molluscan shellfish from waters that have

been approved for harvest

Neurotoxic Shellfish Poisoning Toxin: Brevetoxins Source: Contaminated molluscan shellfish feeding on algae

(Gymnodinium breve) Symptoms: Tingling of the face and spreading to other

parts of the body, cold/hot sensation reversal dilation of pupils, feeling of inebriation

Control: Obtain molluscan shellfish from waters that have been approved for harvest

Amnesic Shellfish Poisoning Toxin: Domoic acid Source: Contaminated molluscan shellfish

(mussels) feeding on algae (Pseudonitzschia spp.), viscera of Dungeness crab and anchovies

Symptoms: Intestinal distress, facial grimace or chewing motion, short-term memory loss, difficulty breathing

Control: Obtain molluscan shellfish from waters that have been approved for harvest

Gempylotoxin Toxin: Oil contained in the flesh and bones of specific

species Source: Gemplids, escolars or pelagic mackerels (escolar;

oilfish, castor oil fish or purgative fish; snek) Symptoms: Diarrhea, generally without pain or cramping Control: Avoid specific fish species

Tetrodotoxin Toxin: Tetrodotoxin Source: Gonads, liver, intestines and skin of pufferfish Symptoms: Numbness and tingling of the mouth,

weakness, paralysis, decreased blood pressure, quickened and weakened pulse. Death can occur within 30 minutes.

Control: Avoid improperly prepared pufferfish

Other Chemical and Physical Hazards

Aquaculture drugs Allergens Chemical contaminants Food additives Glass Metal fragments

Thank You

Compendium of Fish and Fishery Product Processes, Hazards, and Controls

Seafood Processes and Controls Chapters 1 – 8

Biological Hazards and Controls

Chapters 9 – 21 Chemical Hazards and Controls

Chapters 22 – 27 Physical Hazards and Controls

Chapter 28

National Seafood HACCP Alliance for Training and Education

http://seafood.ucdavis.edu/HACCP/compendium/compend.htm