Challenges in the Seafood Industry

NoroCORE Conference November 7-8, 2012

Otto (Chip) Simmons, Ph.D. North Carolina State University

Barbara Blakistone, Ph.D. National Fisheries Institute

Top Five Pathogens Contributing to

Domestically Acquired Foodborne Illnesses

in ALL Food – 2011 Report

http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

Attribution of Enteric Virus Foodborne Outbreaks of Confirmed Etiology, by Product Category:

1996 - 2006

Food Commodity Produce Seafood Complex Other TOTAL

Total # Outbreaks (% Total)

205 (32%)

61 (10%)

311 (48%)

66 (10%)

643 (100%)

Total # Cases

(% Total)

9,383 (35%)

2,727 (10%)

12, 815 (47%)

2,224 (8%)

27,149 (100%)

Comments 151/205 (74%)*F+V salads 29/61 (48%) shellfish 91/311 (29%) main dishes,

sides 84/311 (27%) sandwiches 49/311 (16% desserts various -----

Total # Cases

(% Total)

1,454 (86%)

57 (3%)

143 (9%)

37 (2%)

1,691 (100%)

Total # Outbreaks (% Total)

18 (55%)

4 (12%)

8 (24%)

3 (9%)

33 (100%)

Comments 3/18 (17%)* berries 6/18 (33%)* onions 7/18 (39%) mixed 1/4 (25%)* shellfish various Water, ice cream -----

Human NoV HAV

Source: eFORS, 1996-2006

Focus on Prevention: Determining

Specific Sources of Contamination? •  Common sources of human fecal

contamination to shellfish growing waters o Untreated sewage overflow due to catastrophic

events (flooding, hurricanes) o  Septic tank leakage o  Illegal boat discharges

•  Which are most important for targeted intervention? o Recreational boat discharges? o Commercial shell-fishermen without policies on

working while sick?

National Fisheries Institute McLean, VA

•  Largest U.S. seafood advocacy coalition •  Over 250 industry members including:

importers, brokers, processors, national restaurant chains

•  Promote sound public policy based on science •  Work with federal agencies and other trade

associations for favorable treatment of the food industry

Vibrio, an etiology unique to seafood

U.S.  Seafood    

Import  Species,  2011

31%  

12%  

9%  8%  

7%  

6%  

6%  

5%  

2%  2%  2%  

2%  1%   1%  

1%  

1%  

1%  

1%  

1%   1%  1%  

1%  

1%  

Shrimp  

Salmon  

Tuna  and  Bonito  

Crab  

Fish,  NESOI  

Lobster  

Other  

Tilapia  

Cod  

Pangasius  

Squid  CuHlefish  

Scallops  

Pollock  

Toothfish  

Haddock  

Mahi  Mahi  

Soles,  Flounder,  FlaNish  

Molluscs  

Sardines  

Mussels  

Pike,  Pickerel,  Perch  

Halibut  &  Grlnd  Turbot  

Snapper  

Sources  of  U.S.  Seafood  

Imports,  2011

China  16%  

Thailand  15%  

Canada  15%  

Indonesia  7%  

Vietnam  6%  

Chile  6%  

Ecuador  5%  

India  4%  

Mexico  3%  

EU  27  3%  

Norway  2%  

Philippines  2%  

Russia  2%  

Japan  2%  

Malaysia  1%  

Honduras  1%  

Peru  1%  

Taiwan  1%  

New  Zealand  1%  

Faroe  Islands  1%  

Korea  1%  

Argen@na  1%  

Iceland  1%  Other  7%  

23  Countries  each  supply                      over  $100  Million  in                                seafood  products  

Total  Imports:                    $17.35  Billion  

FDA Bans Korean Molluscan Shellfish

•  Announced in May 2012 •  Oysters, clams, mussels, and scallops (fresh, frozen,

and processed) removed from Interstate Certified Shellfish Shippers List.

•  Sanitation Program out of compliance with National Shellfish Sanitation Program.

•  Why? o  Discharge of human fecal waste from nearby fish farms and commercial fishing

and aquaculture vessels. o  NOROVIRUS detected in growing areas.

CHALLENGE #1 • Why can’t the U.S. Food and Drug

Administration resolve this problem with a foreign government?

Challenges with Suppliers • Language barrier • Cultural differences • Regulatory differences • Best Approach:

ü Sharing of knowledge thru training ü Compliance with world standards in

plants which export

Challenges with Suppliers

• Can FDA help? • Dec. 18, 2012 marks 15 years with

Seafood HACCP! • HACCP begins with GMPs • Other strategies?

Proposed New Continuing Education

Requirements from the ISSC

•  Certified Shellfish Dealers o Dealers shall complete 3 hours annually of continuing

education hours to maintain certification

•  Licensed Shellfish Harvesters o Harvest license only valid for one year o  harvester to complete 3 hours annually of continuing

education hours to attain a harvester license o Require the harvester to sell only to dealers listed on the

Interstate Certified Shellfish Shippers List

Challenges That Impact NoroCORE

•  How to reach the front line o NFI members are not the front line o Language barrier o Cultural differences

•  A serendipitous opportunity thru the Maryland Watermen’s Association and the East Coast Commercial Fishermen’s and Aquaculture Trade Expo