section 6 — fish and shellfish products and events/eh/f… · - eyes are bright yellow - fins...

Section 6 mdash Fish and Shellfish Products

61 IdentificationofFishandShellfishFisheries and Oceans Canada (DFO) [1] describes commercially important fisheries in four broad groups

1 BC Groundfish Species

2 Pelagics and Minor FinFish

3 Salmon

4 Shellfish

A listing of commercially important or commonly found fish species identified is listed and identified in Table 5 In addition fish species commonly traded are also included[2]

GROUNDFISH ndash Halibut (top) and Rockfish (below) SALMON ndash Sockeye

Photo source [3]

Photo source [77]

PELAGICS - Albacore Tuna SHELLFISH ndash Spot Prawns

Photo source [4]

Photo source [3]

R e f e r e n c e M a n u a l

2nd Edition January 2012Food Protection ServicesEnvironmental Health Services 6-171

Table 16 mdash Fish Species in BC Retail (Wild Harvest Aquaculture) [5] [6] [7]

GROUNDFISH SALMONRockfish various spp Sebastes Chinook Oncorhynchus

tshawytschaPollock Theragra chalcogramma + Chum Oncorhynchus keta

Kelp Greenling Hexagrammos decagrammus Coho Oncorhynchus kisutch

Cod ndash Black Sablefish Anoplopoma fimbria Sockeye Oncorhynchus nerkaCod ndash Pacific or Grey Gadus macrocephalus Pink Oncorhynchus gorbuschaCod - Ling Ophiodon elongates Steelhead Oncorhynchus mykissPacific Halibut Hippoglossus stenolepsis Atlantic a Salmo salarFlounder Arrowtooth Atheresthes stomias SHELLFISHFlounder Starry Platichtys stellatus Abalone ndash northern pinto

a b Haliotis kamtschatkana

Sole various spp Lepidopsetta amp Parophrys Clam ndash butter a Saxidomus giganteusPacific Sanddab Citharichthys sordidus Clam ndash littleneck a Protothaca stamineaLongnose Skate Raja rhina Clam ndash manila a Ruditapes philippinarumBig Skate Raja binoculata Clam ndash razor a Siliqua altaRatfish Hydrolagus colliei Clam ndash horse a Tresus nuttali T capaxSpiny Dogfish Squalus acanthias Clam ndash varnish a Nuttalia obscurataThornyhead (Idiot) Sebastolobus spp Cockles Cardiidae family

Red Irish Lord Hemilepidotus hemilepidotus Crab ndash Dungeness Cancer magister

Cabezon Scorpaenichthys marmoratus Sea Cucumber Several genus

PELAGICS and FINFISH Geoduck a Panopea abruptaAlbacore Tuna Thunnus alalunga EuphausiidAmerican Shad Alosa sapidissima Mussel ndash Blue or Galloa Mytilus sppAnchovy Engraulix mordax Octopus Octopus dofleini

Arctic Char Salvelinus alpinus Pacific or Japanese Oyster a Crassostrea gigas

Eulachon (Candlefish Oolichan) Thaleichthys pacificus Scallop ndash Pink or Shinya Chlamys spp

Pacific Hake Pacific Whiting Merluccius productus Sea urchin ndash Green or Red Strongylocentrotus spp

Perch Perca sp Stizostedion sp Shrimp ndash Coonstripe or Dock Pandalus danaeRoe Herring Shrimp ndash Humpback or King Pandalus hypsinolusSmelt Various spp Shrimp ndashPink various spp Pandalus sppPacific Sardine (or Pilchard) Sardinops sagax Shrimp ndash Prawn or Spot Pandalus platyceros

Spawn on Kelp Shrimp ndash Sidestripe or Giant Pandalus disparSturgeons a b Acipenser spp Squid Loligo opalexcens

EXOTIC IMPORTED FISH EXOTIC IMPORTED SHELLFISHCarp Cyprinus spp Abalone ndash Pink or Green Haliotis spp

Snakehead Channa or Ophiocephalus Prawn Penaeus spp

Tilapia a Oreochromis niloticus White-leg Shrimp Penaeus vannamei

a ndash aquaculturefarmed b ndash protected species Good Fish to Know

BC Fish Species Codes [8]

P r o v i n c i a l F i s h I n s p e c t i o n

2nd Edition January 2012Food Protection Services

Environmental Health Services6-172

All photo sources this page [3]



Coho Salmon Filet


Chi

nook

amp H

alib

ut

Chi

nook

Coho





Salmon Heads

Pink Salmon

Clyak River Pinks

Coho and Chum Gillnet Caught

Kluane River Chum male female and jack

Gillnet Catch



Source [10]

Source [11]

Source [12]

Steelhead

Atlantic





Halibut

Halibut amp Rockfish

Halibut



Source [13]

Source [15]

Source [16]

Source [14]

Pollock

Thornyhead (Idiot) Fish




There are a variety of groundfish species on British Columbiarsquos coast Below are the most common groundfish encountered by recreational anglers Remember there is a rockfish conservation strategy in place to protect low numbers of inshore rockfish

For more information on the conservation strategy recreational fishing or fishing regulations visit wwwpacdfo-mpogccarecfish

Yelloweye Rockfish

juvenile

Copper Rockfish Tiger Rockfish

China Rockfish

Yellowtail Rockfish

Lingcod Pacific Cod Sablefish

male

Kelp Greenling

Pacific Halibut

English Sole Pacific Sanddab Longnose Skate Big Skate

Ratfish Spiny Dogfish Red Irish Lord Cabezon

dark colouration

Arrowtooth Flounder

dark colouration

1

female

2

2

Canary Rockfish

Redbanded RockfishQuillback Rockfish Bocaccio Rockfish

Black Rockfish Widow Rockfish Dusky Rockfish

Starry Flounder Rock Sole

Photos courtesy of 1 M Gjernes 2 Hawkshaw

red colouration



Tiger Rockfish - Up to 61 cm - Body white to red - 5 dark red or black narrow

vertical bands - 2 dark red or black bands

radiating from eyes - Body can be brownish-red

with black vertical bands

Canary Rockfish - Up to 76 cm - Body mottled orange to yellow

on grey background - Lateral line is pale - Fins are bright orange - 3 orange bands radiating from

eyes - Anal fin edge slants anteriorly

Copper Rockfish - Up to 57 cm - Body olive-brown to copper

with pink or yellow blotches - Body can be dark brown - 2 yellow or dark bands

radiating from eyes - Last ⅔ of lateral line is pale - Belly is pale pink to white

Yelloweye Rockfish - Up to 100 cm - Body yellow to red - Eyes are bright yellow - Fins usually have black tips - Adults have light band on lateral line - Juveniles are red with 2 light bands

one on lateral line and a shorter one below

China Rockfish - Up to 43 cm - Body black mottled with yellow

white and pale blue - Broad yellow stripe starting at

third dorsal spine and running along lateral line

Quillback Rockfish - Up to 61 cm - Body dark brown to black

mottled with orange-yellow - Appears to have freckles - Dorsal fin is high and deeply

incised

Bocaccio Rockfish - Up to 91 cm - Body dark orange-red to

olive brown - Lower jaw is long and

projects past upper jaw

Redbanded Rockfish - Up to 64cm - Body light pink to red with

4 broad vertical red bands - 1 red band radiating from

eyes

Yellowtail Rockfish - Up to 66 cm - Body olive-green to green-

brown - Symphyseal knob present - Anal fin edge almost vertical - Fins have yellow tinge - Jaw extends to back edge of

orbit

Widow Rockfish - Up to 53 cm - Body golden-brown to light-

brown - Symphyseal knob absent - Anal fin edge slants

posteriorly - Mouth is small - Jaw extends to mid-orbit

Dusky Rockfish - Up to 53 cm - Body grey to greenish-brown

fading to light grey or pink on belly

- Symphyseal knob present - Anal fin edge almost vertical - Brown bands radiating from eyes - Jaw extends to end of pupil

Black Rockfish - Up to 63 cm - Body black to grey - Belly is pale pink to white - Fins are dark with black spots - Anal fin edge rounded and

slants anteriorly - Jaw extends past orbit

Lingcod - Up to 150 cm - Body mottled brown to grey

fading to white on belly - Head mouth and teeth are

all large - Appears to have 1 dorsal fin - No barbel under chin

Pacific Cod - Up 120 cm - Body mottled grey to brown

fading to white on belly - 3 dorsal fins - 2 anal fins - Barbel under chin

Sablefish (Blackcod) - Up to 107 cm - Body black to grey - Scales small - 2 dorsal fins - 1 anal fin - Forehead flat - Caudal fin forked - No barbel under chin

Kelp Greenling - Up to 61 cm - Male body brown to olive with

blue spots - Female body light brown to

golden blue with large brown to orange spots

- 5 lateral lines on each side

Rock Sole - Up to 60 cm - Body mottled brown - Dark blotches on fins - Blind side white with pink tinge - Mouth small - Scales large and rough - High arch on lateral line - Right-eyed

Starry Flounder - Up to 1 meter - Body brown to green and

diamond shaped - Blind side white to tan - Dorsal and anal fins are

banded with black - Scales rough - Can be right or left-eyed

Arrowtooth Flounder - Up to 84 cm - Body brown-grey to olive - Blind side white to grey - Mouth large - 2 rows of large arrow-

shaped teeth - Caudal fin forked - Right-eyed

Pacific Halibut - Up to 270 cm - Body marbled brown with grey - Blind side white - Body thick and sturdy - Mouth large with sharp conical

teeth - Caudal fin slightly forked - Almost always right-eyed

English Sole - Up to 57 cm - Body light brown - Blind side white to yellow - Body smooth and diamond

shaped - Head and jaw pointed - Right-eyed

Pacific Sanddab - Up to 41 cm - Body brown to tan mottled - Blind side white to tan - Caudal fin rounded - Eyes and mouth are large - Left-eyed

Longnose Skate - Up to 140 cm - Body dark brown - Blind side is grey - Long pointed nose - 5 gill slits - Dorsal spines start at tail

Big Skate - Up to 240 cm - Body olive-brown to grey - Blind side is white - Dark eye spots on wings - 5 gill slits - Dorsal spines start above the

tail

Cabezon - Up to 100 cm - Body marbled olive-green

to brown-grey with white patches

- Body can be red - Flap-like projections on

snout and over each eye

Red Irish Lord - Up to 51cm - Body red mottled with brown

white and black - 4 vertical dark bands - Single dorsal fin notched to

form 3 steps - Snout blunt and rounded

Ratfish - Up to 100 cm - Body grey-brown with white

spots with olive belly - Tail is long and tapering - Watch out for a poisonous spine

at the front of the dorsal fin

Spiny Dogfish - Up to 160 cm - Body slate grey to brown - Belly white to light grey - 5 gill slits - 2 dorsal fins with a spine in

front of each - No anal fin

For reference purposes only More detailed information on these and other groundfish species is available by consulting a fish identification publication




British Columbia Rockfish Mostly found in shallow depths ranging from 0-300 fathoms (0-600 meters)

Inshore Species

Adults live close to the bottom usually in rocky areas with high relief bottoms Some species like to hide in rocky crevices

Yelloweye rockfish Copper rockfish Tiger rockfish China rockfish

Sebastes ruberrimus Sebastes caurinus Sebastes nigrocinctus Sebastes nebulosus

Quillback rockfish Black rockfish Blue rockfish Brown rockfish

Sebastes maliger Sebastes melanops Sebastes mystinus Sebastes auriculatus

Mostly found in intermediate depths ranging from 0-300 fathoms (0-600 meters)

Shelf Species Adults live near the bottom

More likely to be schooling fish Most numerous near the edge of the continental shelf

Canary rockfish Greenstriped rockfish Harlequin rockfish Bank rockfish Northern rockfish

Sebastes pinniger Sebastes elongatus Sebastes variegatus Sebastes rufus Sebastes polyspinis

Widow rockfish Yellowtail rockfish Dusky rockfish Silvergray rockfish Bocaccio Sebastes entomelas Sebastes flavidus Sebastes ciliatus Sebastes brevispinis Sebastes paucispinis

Stripetail rockfish Pygmy rockfish Puget Sound rockfish Chilipepper Shortbelly rockfish

Sebastes saxicola Sebastes wilsoni Sebastes emphaeus Sebastes goodei Sebastes jordani

Mostly found in deeper depths ranging from 50-1000 fathoms (100-2000 meters)

Slope Species Most species are red in colour

Mixture of on-bottom near-bottom and off-bottom schooling species Most abundant in the upper regions of the continental shelf slope

Vermilion rockfish Shortraker rockfish Rougheye rockfish Blackgill rockfish Aurora

Sebastes miniatus Sebastes borealis Sebastes aleutianus Sebastes melanostomus Sebastes aurora

Darkblotched rockfish Yellowmouth rockfish Sharpchin rockfish Pacific ocean perch Splitnose rockfish

Sebastes crameri Sebastes reedi Sebastes zacentrus Sebastes alutus Sebastes diploproa

Rosethorn rockfish Redstripe rockfish Redbanded rockfish Longspine thornyhead Shortspine thornyhead Sebastes helvomaculatus Sebastes proriger Sebastes babcocki Sebastolobus altivelis Sebastolobus alascanus

2

1

1 1 1 1

1

2

1 1

3

juvenile

Fisheries and Oceans Canada has an inshore rockfish conservation strategy in place To find out more visit our consultation website at wwwpacdfo-mpogcca



British Columbia Rockfish Inshore species

China rockfish - Up to 43 cm - Body black mottled with yellow white and pale blue - Broad yellow stripe starting at third dorsal spine and running along lateral line - Symphyseal knob small - Maxilla to rear of orbit

Tiger rockfish - Up to 61 cm - Body white to red with 5 dark red or black narrow vertical bands - 2 bands radiating from eyes - Body can be brownish-red with black vertical bands - Symphyseal knob weak - Maxilla to rear of orbit

Copper rockfish - Up to 66 cm - Body olive-brown to copper with pink or yellow blotches - Belly is pale pink to white - Body can be dark brown - 2 bands radiating from eyes - ⅔ of lateral line is pale - Symphyseal knob weak - Maxilla to rear of orbit

Yelloweye rockfish - Up to 100 cm - Body yellow to red - Eyes are bright yellow - Fins can have black tips - Lateral line is light - Juveniles red with 2 light bands - Symphyseal knob present - Maxilla to rear of orbit - Rough ridges above the eyes

Brown rockfish - Up to 56 cm - Body brown with dark blotches - Fins have a pinkish tinge - Dark blotch on gill cover - Symphyseal knob weak - Maxilla to rear of orbit

Blue rockfish - Up to 53 cm - Body blue to black with dark stripes on forehead - Belly pinkish-white - Body deep with round head - Symphyseal knob weak - Maxilla to mid orbit

Black rockfish - Up to 63 cm - Body black to grey - Belly is pale pink to white - Fins dark with black spots - Anal fin edge rounded and slants anteriorly - Symphyseal knob absent - Maxilla to rear of orbit

Quillback rockfish - Up to 61 cm - Body dark brown to black mottled with orange-yellow - Appears to have freckles - Dorsal fin is high and deeply incised - Symphyseal knob absent - Maxilla to rear of orbit

Photo credits 1 - Milton Love 2 - Michael Gjernes Archipelago Marine Research Ltd 3 - Bill Barass Oregon Dept of Fish amp Wildlife

Shelf species

Northern rockfish - Up to 41 cm - Body red mottled with grey and orange fading to white on belly - Dark bands radiating from eyes - Symphyseal knob strong - Maxilla to rear of orbit

Bank rockfish - Up to 51 cm - Body light red to grey - Fins have black membrane - Lateral line clear to pink - Bands radiating from eyes - Small mouth - Symphyseal knob present - Maxilla to mid orbit

Harlequin rockfish - Up to 37 cm - Body red with dark blotches - Dorsal fin membrane black - ⅔ lateral line pale - Bands radiating from eyes - Symphyseal knob weak - Maxilla to mid orbit - 2nd anal spine longer than 3rd

Greenstriped rockfish - Up to 43 cm - Body pink to yellow with 3-4 horizontal green stripes - Belly pink to white - Body slender - Caudal fin has green stripes - Symphyseal knob weak - Maxilla to mid orbit

Canary rockfish - Up to 76 cm - Body mottled orange to yellow on grey background - Lateral line is pale - Fins bright orange - 3 orange bands on head - Symphyseal knob weak - Maxilla to rear of orbit

Bocaccio - Up to 91 cm - Body dark orange-red to olive brown fading to pink on belly - Lower jaw long projecting past upper jaw - Symphyseal knob absent - Maxilla to rear of orbit

Silvergray rockfish - Up to 71 cm - Body grey with silver sheen fading to light grey or pink on belly - Mouth large with dark lips - Symphyseal knob large - Maxilla to rear of orbit

Dusky rockfish - Up to 53 cm - Body grey to light brown - Body can be almost black - Belly grey to pink - Anal fin edge vertical - Bands radiating from eyes - Symphyseal knob present - Maxilla to rear of orbit

Yellowtail rockfish - Up to 66 cm - Body olive-green to green-brown - Fins have yellow tinge - Anal fin edge almost vertical - Symphyseal knob present - Maxilla to rear of orbit

Widow rockfish - Up to 59 cm - Body golden-brown to light brown - Fins with black membranes - Anal fin edge slants posteriorly - Pectoral fin extends past pelvic fin - Symphyseal knob absent - Maxilla to mid orbit

Shortbelly rockfish - Up to 35 cm - Body slender and pink to olive fading to white on belly - Fins red to pink - Vent located midway from pelvic and anal fins - Symphyseal knob small - Maxilla to mid orbit

Chilipepper - Up to 59 cm - Body red to copper pink fading to white on the belly - Lateral line is red - Body slender - Symphyseal knob strong - Maxilla to mid orbit

Puget Sound rockfish - Up to 18 cm - Body slender and red to copper with dark blotches fading to white on belly - Bands radiating from eyes - Symphyseal knob weak - Maxilla to mid orbit - 2nd anal spine longer than 3rd

Pygmy rockfish - Up to 23 cm - Body light brown to red fading to white on belly - 4 dark blotches along back - Body slender - Symphyseal knob weak - Maxilla to mid orbit - 2nd anal spine longer than 3rd

Stripetail rockfish - Up to 41 cm - Body pink to red with dusky blotches on back - Caudal fin has green streaks - Eyes large - Symphyseal knob strong - Maxilla to mid orbit - 2nd anal spine longer than 3rd

Slope species

Aurora - Up to 40 cm - Body red to pink - Head spines strong - Upper jaw has lobes present - Symphyseal knob weak - Maxilla to rear of orbit - 2nd anal spine longer than 3rd

Blackgill rockfish - Up to 61 cm - Body is red - Gill cover edge is black - Mouth is black inside - Fins red with black tips - Symphyseal knob large - Maxilla to rear of orbit

Rougheye rockfish - Up to 97 cm - Body red with dark blotches - Fins red with black edges - 2-10 eye spines - Lower jaw has small pores - Symphyseal knob present - Maxilla to rear of orbit

Shortraker rockfish - Up to 120 cm - Body red to orange - Lower jaw has large pores - Gill rakers on first arch are short and stubby - Symphyseal knob weak - Maxilla to rear of orbit

Vermilion rockfish - Up to 76 cm - Body red mottled with grey - Fins red with black edges - 3 orange bands radiating from eyes - Symphyseal knob present - Maxilla to rear of orbit

Splitnose rockfish - Up to 46 cm - Body red fading to white on belly - Fins red with black botches - Upper lip has large notch - Symphyseal knob weak - Maxilla to mid orbit

Pacific ocean perch - Up to 55 cm - Body red with dark olive blotches on back and caudal peduncle - Fins red - Symphyseal knob large - Maxilla to mid orbit

Sharpchin rockfish - Up to 45 cm - Body red-pink to yellow - 5-6 dark markings on back - 2 bands radiating from eyes - Symphyseal knob strong - Maxilla to mid orbit - 2nd anal spine longer than 3rd

Yellowmouth rockfish - Up to 58 cm - Body red with yellow-orange - Body has dark blotches - Inside mouth black and yellow - Symphyseal knob present - Maxilla to mid orbit

Darkblotched rockfish - Up to 58 cm - Body red to pink with 4-5 dark patches on back - Body deep - Symphyseal knob strong - Maxilla to mid orbit - 2nd anal spine shorter than 3rd

Shortspine thornyhead - Up to 80 cm - Body red with black on fins - Head and eyes large - Gill chamber pale - 4-5th dorsal spine is longest - Maxilla to rear of orbit - Pectoral fin notched

Longspine thornyhead - Up to 38 cm - Body red with black on fins - Head and eyes large - Gill chamber dusky - 3rd dorsal spine is longest - Maxilla to mid orbit - Pectoral fin notched

Redbanded rockfish - Up to 65 cm - Body light pink to red with 4 broad vertical red bands - 1-2 red bands radiating from eyes - Symphyseal knob weak - Maxilla to mid orbit

Redstripe rockfish - Up to 52 cm - Body red mottled with olive and yellow with dark lips - Lateral line red to pink - Bands radiating from eyes - Symphyseal knob strong - Maxilla to mid orbit

Rosethorn rockfish - Up to 41 cm - Body yellow to orange mottled with green - Belly pink - 4-5 white-pink spots on back - Symphyseal knob strong - Maxilla to rear of orbit

For reference purposes only More detailed information on rockfish is available by consulting a fish identification publication




BBBrrriiitttiiissshhh CCCooollluuummmbbbiiiaaa FFFlllaaatttfffiiissshhh RRRooouuunnndddfffiiissshhh ampampamp OOOttthhheeerrr FFFiiissshhh

NotAvailable

Pacific Sanddab Speckled Sanddab Pacific Halibut Starry Flounder Arrowtooth FlounderCitharichthys sordidus Citharichthys stigmaeus Hippoglossus stenolepis Platichthys stellatus Atheresthes stomias

Dover Sole Rex Sole English Sole Petrale Sole Flathead SoleMicrostomus pacificus Glyptocephalus zachirus Parophrys vetulus Eopsetta jordani Hippoglossoides elassodon

Rock Sole Sand Sole Butter Sole Curlfin Sole C-O SoleLepidopsetta bilineata Psettichthys melanostictus Isopsetta isolepis Pleuronichthys decurrens Pleuronichthys coenosus

Deepsea Sole Yellowfin Sole Slender Sole Ratfish Spiny DogfishEmbassichthys bathybius Limanda aspera Lyopsetta exilis Hydrolagus colliei Squalus acanthias

NotAvailable

Big Skate Longnose Skate Roughtail Skate Sandpaper Skate Starry SkateRaja binoculata Raja rhina Bathyraja trachura Bathyraja interrupta Raja stellulata

Walleye Pollock Sablefish Lingcod Pacific Cod Pacific TomcodTheragra chalcogramma Anoplopoma fimbria Ophiodon elongatus Gadus macrocephalus Microgadus proximus

Pacific Hake Kelp Greenling (male) Kelp Greenling (female) Cabezon Red Irish LordMerluccius productus Hexagrammos decagrammus Hexagrammos decagrammus Scorpaenichthys marmoratus Hemilepidotus hemilepidotus

Direct comments and suggestions on this guide to Terri Bonnet DFO Photo credit Hawkshaw-1 Andrew Fedoruk-2

2

Version 12002

wwwpacdfo-mpogcca

1

1



BBrriittiisshh CCoolluummbbiiaa FFllaattffiisshh RRoouunnddffiisshh ampamp OOtthheerr FFiisshhArrowtooth Flounder Starry Flounder Pacific Halibut Speckled Sanddab Pacific Sanddab

Up to 84 cmBody brown-grey to oliveBlind side white to greyMouth large2 rows of arrow-shapedteeth in upper jawCaudal fin forkedLateral line slightly curvedRight-eyed

Up to 100 cmBody brown to greenBody diamond shapedBlind side white to tanDorsal amp anal fins are bandedblack amp orangeScales roughCan be right or left-eyed

Up to 270 cmBody marbled brown amp greyBlind side whiteBody thick and sturdyMouth large with sharpconical teethLateral line archedAlmost always right-eyed

Up to 17 cmBody brown speckled withblackBlind side whiteEyes largeLateral line almost straightLeft-eyed

Up to 41 cmBody mottled light amp darkbrown with orange spotsBlind side white to tanCaudal fin roundedEyes amp mouth are largeLateral line almost straightLeft-eyed

Flathead Sole Petrale Sole English Sole Rex Sole Dover SoleUp to 46 cmBody grey to olive brownwith dusky blotchesBlind side white with pinkMouth largeRidge in-between eyes1 row of teeth in upper jawLateral line slightly curvedRight-eyed

Up to 70 cmBody olive brownBlind side white with pinkDorsal amp anal fins with duskyblotchesMouth large2 rows of teeth in upper jawLateral line slightly curvedRight-eyed

Up to 57 cmBody light brownBlind side white to yellowBody smooth amp diamondshapedHead amp jaw pointedLateral line slightly curvedRight-eyed

Up to 59 cmBody light brownBlind side white to duskyFins duskyBody slender amp slimyPectoral fin long and wispyLateral line almost straightMouth smallRight-eyed

Up to 76 cmBody brown mottled withblackBlind side light to dark greyFins can be duskyBody covered with slimeMouth small thick lipsLateral line almost straightRight-eyed

C-O Sole Curlfin Sole Butter Sole Sand Sole Rock SoleUp to 36 cmBody mottled brown amp blackBlind side white to creamBlack spot in middle of eyedside and caudal finMouth small thick lipsLateral line almost straightBody oval shapedRight-eyed

Up to 37 cmBody brown blotched withblackBlind side white to creamFins darkMouth small thick lipsDorsal fin extends past mouthLateral line almost straightRight-eyed

Up to 55 cmBody grey blotched withyellow amp greenBlind side whiteDorsal amp anal fins brightyellow at edgeMouth amp eyes smallLateral line slightly curvedRight-eyed

Up to 63 cmBody green to brownspeckled with black amp whiteBlind side white to tanDorsal and anal fins withyellow tipsMouth large eyes smallLateral line almost straightRight-eyed

Up to 60 cmBody mottled brown amp greyDark blotches on finsBlind side whiteMouth smallScales large and roughLateral line highly archedRight-eyed

Spiny Dogfish Ratfish Slender Sole Yellowfin Sole Deepsea SoleUp to 160 cmBody slate grey to brownBelly white to light greyWhite spots on side5 gill slits2 dorsal fins with a spine infront of eachNo anal fin

Up to 100 cmBody grey-brown with whitespotsBelly oliveTail is long amp taperingWatch out for poisonousspine at front of 1st dorsal fin

Up to 35 cmBody light brown with smalldark specksBlind side white to yellowBody slenderMouth largeLateral line almost straightRight-eyed

Up to 45 cmBody mottled with light ampdark brownBlind side white with yellowfinsDorsal amp anal fins yellowLateral line highly archedRight-eyed

Up to 47 cmBody dusky grey mottledwith blueDorsal amp anal fin tips darkBlind side dusky brownMouth small eyes largeLateral line almost straightRight-eyed

Starry Skate Sandpaper Skate Roughtail Skate Longnose Skate Big SkateUp to 76 cmBody is greyish brownmottled with dark spotsBlind side white with spots2 eye spotsDorsal spines start mid backBody covered in irregularspines on both sides5 gill slits

Up to 86 cmBody brown to greyAdults can be blackBlind side smoothSnout bluntroundedBody feels like sandpaperDorsal spines start at eyes5 gill slits

(Black Skate)Up to 89 cmBody grey brown to blackBlind side grey to blackBody triangularDorsal spines start at tailBody smooth5 gill slits

Up to 140 cmBody dark brownBlind side greyLong pointed snoutEye spots on wingsBody smoothDorsal spines start at tail5 gill slits

Up to 240 cmBody olive-brown to greywith pinkBlind side is whiteDark eye spots on wingsBody smoothDorsal spines start abovethe tail5 gill slits

Pacific Tomcod Pacific Cod Lingcod Sablefish Walleye PollockUp to 30 cmBody olive green with white-silver sidesFins dusky3 dorsal fins2 anal finsAnus below the 1st dorsal finSmall barbel under chin

Up 120 cmBody mottled grey to brownfading to white on belly3 dorsal fins2 anal finsAnus below 2nd dorsal finCaudal fin squareBarbel under chin

Up to 152 cmBody mottled brown to greyfading to white on bellyHead mouth amp teeth arelargeAppears to have 1 dorsal finNo barbel under chin

Up to 107 cmBody black to greyScales small2 dorsal fins1 anal finForehead flatCaudal fin forkedNo barbel under chin

Up to 91 cmBody mottled olive green tobrown to silver on sidesFins duskyLips purple3 dorsal fins2 anal finsNo barbel under chin

Red Irish Lord Cabezon Kelp Greenling (female) Kelp Greenling (male) Pacific HakeUp to 51 cmBody red mottled withbrown black and white4 vertical dark bandsSingle dorsal fin notched toform 3 stepsSnout blunt and roundedPectoral fin fan-like

Up to 100 cmBody marbled olive-green tobrown-grey with whitepatchesBody can be redFlap like projections on snoutand over each eyePectoral fin fan-like

Up to 61 cmBody light brown to goldenblue with large brown toorange spots5 lateral lines on each sideSnout blunt thick lips1 long dorsal finNo barbel under chin

Up to 61 cmBody brown to olive withblue spots5 lateral lines on each sideSnout blunt thick lips1 long dorsal finNo barbel under chin

Up to 91 cmBody silver with blackspecks on dorsalInside mouth is black2 dorsal fins2nd dorsal amp anal fin longand notchedMouth largeNo barbel under chin

This poster is intended for a quick reference only not for identification purposesPlease note that there are other groundfish species that are not included on this poster

For more detailed information on groundfish please consult one of the various identification books available




Sour

ce

[20]

Source Photos [3]

(top and right)

Illegally harvested Fraser River Sturgeon

destined for restaurant sale mdash returned live

to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]




Source [27] Source [28]

Source [30]

Source [31]

Source [29]



Manilla-Littleneck ClamsNuttallia-Savory Clam

Horse ClamsRazor Clams

Cockles

Varnish Clams (same as Savory Clam)

Photo sources this page [3]

Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p

Live Tank with Prawns amp Crab

Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]

Pink and Spiny Scallops

Source [3]

Pacific Oyster or Giant Japanese

Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]

White-leg Shrimp Prawns

Source [60]

Source [61]

Source [62]

Source [63]




BHCAP Pinto Brood Stock (farmed)

Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]

Northern pinto abalone are the species native to the northwest pacific coastal waters and protected in both Canada and the US All other species are imported (exotic)



Pinto Pink amp Green Abalone (left to right) shucked


Inside Shell ViewOutside Shell View

Northern Pinto

Pinto

Pinto

Pink

Pink

Green

When abalone is shucked (out of the shell) it is very difficult to determine the species Shell colour is an easier way to identify visually




Source [66]

Source [67]

Source [68]



Source [69]Source [71]

Source [70]

Source [74]

Source [72]

Source [73]




62 FishQualityIntroduction

Spoilage in fish causes loss of quality and value Decomposition in fish occurs via several routes enzymatic chemical and bacterial spoilage Enzymatic decomposition occurs during the normal process of autolysis when enzymes and chemical reactions break down the muscle fiber flesh of the fish after the fish dies Bacterial decomposition occurs when the bacteria normally present on the surface of the fish proliferate and invade the tissues Further chemical spoilage can result from oxidation and hydrolysis of lipids (fats) in fish causing rancidity The speed of fish spoilage is directly related to temperature In addition physical damage (rough handling when fish are caught or gutted) chemical agents and pests can also cause spoilage The outcome of spoilage is the degradation of protein and other products Ultimately this results in the formation of undesirable odors and flavors softening of the flesh and loss of cellular fluid that holds fat and protein [78] [79] [80]

Whendoesspoilageoccur

Depending on the spoiling agent spoilage can occur during several stages after the fish is caught These stages include

o Method of catch

o Processing ie from gutting on board vessel to smoking Storage and transportation temperature are also very important ie icing on board the vessel delivery brining and so on

o Drying

o Storage

Spoiling agents include bacteria enzymes flies beetles molds animals and physical damage The importance of each of these spoilage agents depends on the weather and conditions during processing In wet hot climates there are more problems with insects and general bacterial decomposition during processing During storage however losses due to molds occur more often

Autolysis and Enzymatic SpoilageThe spoilage process begins with autolysis There are many different enzymes that cause softening of tissue gaping and production of acids Enzymes are protein-like substances found in the flesh and stomach of fish and shellfish that initiate or speed up chemical reactions When fish are alive enzymes are controlled by digestive and blood (immune) systems Following death the enzymes continue to stay active and perform their functions but are no longer regulated [78] [79]

Once a fish is dead its enzymes mainly found in the stomach will move through the gut wall into the surrounding flesh and weaken it This weakening will allow spoilage bacteria to invade the area Handling fish during the rigor process is also important to overall quality This results in flavor texture and appearance changes in the flesh [78] [79]

Some of the enzymes involved in autolysis are listed in Table 17



Table 17 mdash Summary of Autolytic Changes in Chilled Fish [78]

Enzyme(s) Substrate Changes Encountered Prevention and Causes

glycolytic enzymes glycogen

production of lactic acid pH of tissue drops loss of water-holding capacity in muscle

high temperature rigor may result in gaping

fish should be allowed to pass through rigor at temperatures as close to 0degC as practically possible

pre-rigor stress must be avoided

autolytic enzymes involved in nucleotide breakdown

ATP ADP AMP IMP

loss of fresh fish flavor gradual production of bitterness with Hx (later stages)

same as above

rough handling or crushing accelerates breakdown

cathepsins proteins peptides

softening of tissue making processing difficult or impossible

rough handling during storage and discharge

chymotrypsin trypsin

carboxy-peptidases

proteins peptides

autolysis of visceral cavity in pelagics (belly- bursting)

problem increased with freezingthawing or long- term chill storage

calpain myofibrillar proteins

softening molt-induced softening in crustaceans

removal of calcium thus preventing activation

collagenases connective tissue

gaping of fillets

softening

connective tissue degradation related to time and temperature of chilled storage

TMAO demethylase TMAO formaldehyde-induced toughening of frozen gadoid fish

store fish at temperature leminus30degC

physical abuse and freezingthawing accelerate formaldehyde-induced toughening

Controlling Enzymatic Spoilage

As most enzymes are located in the stomach and intestines of fish enzymatic spoilage can be reduced by properly removing the guts at the primary processing stage Low temperature is also important in reducing unwanted enzyme activity Below about -95degC (15degF) enzyme catalyzed reaction rates decrease At minus178degC (0degF) enzymes are slow enough to allow short storage times for frozen fish products For longer frozen storage times fish products require a temperature of minus29degC (minus20degF) [78] [80] Enzymatic action can also be controlled for by using techniques such as salting frying drying and marinating

Microbial SpoilageMicrobial spoilage is the primary mode of spoilage in both shellfish and chilled fish and is the result of bacteria High levels of bacteria are found in the surface slime gills and intestines of live fish Normally bacteria have minimal effects on fish as their immune system will prevent bacteria from entering and growing in the flesh After death however these bacteria move into the tissue (muscle fibers) of fish and enter through the gills blood vessels skin and inner lining of the belly cavity Punctures or open wounds present in the fish flesh also allow bacterial entry

Fish can also become contaminated by bacteria from outside sources For example using unclean ice for chilling purposes not properly cleaning vessel decks and holding compartments and poor personal hygiene of fisherman handling the fish are ways for fish to come into contact with spoilage bacteria [81]




Once inside the tissues bacteria secrete enzymes that are responsible for breaking down and dissolving the tissues they attack Consequently these enzymes cause the break down and spoilage of fish Specific changes these bacteria cause include

bull Odor and flavor changesbull Slime on skin and gills becomes cloudy and discoloredbull Skin becomes dull and bleached bull Stomach lining becomes dull and detaches from internal body wall

TypesofSpoilageBacteria

The types of bacteria causing spoilage will be dependent on the microflora present in the water environment from where the fish came and the bacteria residing on the fish Different species of fish that are obtained from the same location will have similar bacterial floras However fish of the same species that are caught in different environments will have different floras Not all microflora are responsible for spoilage however it is the specific spoilage bacteria producing volatile sulphides that are responsible for spoilage [78]

Halophilic bacteria are a common type of fish spoilage microbe Halophilic bacteria are found naturally in salt as an impurity and need a high salt content to grow in fish Consequently they are problematic during the storage of salted fish Halophilic bacteria can normally be identified by pink marks on the flesh of fish The most common ldquoSpecific Spoilage Organismsrdquo (SSO) are Shewanella putrafaciens in iced temperate water fish and Pseudomonas phosphoreium in iced tropical water fish The type of packaging used can also influence the predominate SSO (depicted in table) [78]

Table 18 mdash Dominating microflora and specific spoilage bacteria at spoilage of fresh white fish (cod) [78]

Storage temperature

Packaging atmosphere Dominating microflora Specific spoilage

organisms (SSO)

0degC AerobicGram-negative psychrotrophic non-fermentative rods (Pseudomonas spp S putrefaciens Moraxella Acinetobacter)

S putrefaciens Pseudomonas 3

0degC VacuumGram-negative rods psychrotrophic or with psychrophilic character (S putrefaciens Photobacterium)

S putrefaciens P phosphoreum

0degC MAP1

Gram-negative fermentative rods with psychrophilic character (Photobacterium) Gram-negative non-fermentative psychrotrophic rods (1-10 of flora Pseudomonas S putrefaciens) Gram-positive rods (LAB 2)

P phosphoreum

5degC Aerobic Gram-negative psychrotrophic rods (Vibrionaceae S putrefaciens)

Aeromonas spp S putrefaciens

5degC Vacuum Gram-negative psychrotrophic rods (Vibrionaceae S putrefaciens)


5degC MAP Gram-negative psychrotrophic rods (Vibrionaceae) Aeromonas spp

20-30degC Aerobic Gram-negative mesophilic fermentative rods (Vibrionaceae Enterobacteriaceae)

Motile Aeromonas spp (A hydrophila)



RateofMicrobialGrowth

The growth of spoilage microbes will begin once the fish is dead and its natural defense mechanisms are destroyed Specifically bacterial spoilage of fish will begin after rigor mortis when the juices are released from the muscle fibers As a result a delay in rigor will prolong the fishrsquos keeping time

Rigor can occur quickly ifbull the fish struggles bull there is no oxygen bull there is high temperature

Rigor will not occur as rapidly ifbull there is low pH bull there is appropriate cooling

The rate of growth for microorganisms will be dependent on temperature Bacterial reproduction and growth rates will increase when the temperature rises from 4degC (40degF) The temperature range where bacteria are noted to be most active is called the Danger Zone and is between 4-60degC It is within this temperature range that mesophilic bacterial growth is rapid Above 60degC most bacteria are killed and below 4degC most bacteria grow slower There are however exceptions For example psychrophilic organisms are able to reproduce to high levels at 0degC and higher Thermophilic bacteria on the other hand grow best when the temperature is above 40degC

If the stomach and intestines of fish contain large amounts of food the intestines will quickly become infested with spoilage bacteria attacking the food Compounds will then be produced and will start to diffuse to the surround flesh resulting in odors and discoloration Fish may also become contaminated with their own feces which contain large numbers of deterioration bacteria Consequently rapid gutting is essential to control the rate of microbial spoilage Bacterial growth is dependent on temperature water and food As a result manipulating those three factors will control microbial growth [78]

Chemical SpoilageSeafood lipids are healthful but also susceptible to chemical spoilage In fish as much as one-third of the fatty acids are unsaturated The high degree of lipid unsaturation in fish compared to other foods makes it susceptible to rancidity Rancidity is the decomposition of fats oils and other lipids by either hydrolysis (reaction with water) or oxidation (reaction with oxygen in the air) or both Byproducts may produce unpleasant taste and smell or change the texture by binding to fish muscle Chemical spoilage can also occur during low temperatures over time Chemical reactions leading to spoilage can be nonenzymatic (autocatalytic) or come from either microbial or fish enzymes (digestive or intracellular) [78]

The composition and species of fish is important Fish that have a high fat and oil content have a relatively short frozen storage life because of their high vulnerability to oxidative rancidity Tuna mackerel herring and some species of salmon are common examples In fish having a low fat or oil content the development of rancidity is not as severe [78]

If rancidity has occurred the fish will have a linseed oil or ldquopaintyrdquo odor and taste The oxidation reactions also cause undesirable color changes Oxidation of carotenoid pigments is responsible for fading flesh color in salmon and some shellfish In some fish and shellfish with white or creamy white flesh oxidation reactions cause yellowing or darkening during long-term cold storage [78]




To prevent undesirable oxidative changes keep oxygen away from seafood products This can be done by glazing to provide a covering of ice packaging with an oxygen-impermeable material and using an antioxidant in a dip or glaze The most effective protection is vacuum packaging using a film with low permeability to oxygen in combination with an antioxidant dip such as sodium erythorbate [78] [79]

TemperatureEffects

For many sea foods increasing the temperature from 0degC (32degF) to 4degC (40degF) doubles the rate of spoilage and cuts the shelf life in half Many bacteria do not grow below 10degC (50degF) or grow very slowly

Effect of temperature on the maximum specific growth rate of Shewanella [78]

In this figure you can see growth rate of anaerobic bacteria is slower compared to aerobic bacteria mdash one reason vacuum packaging is used to reduce rates of spoilage bacteria

Temperatureisthemostimportantfactorforcontrollingspoilagebecausebacterialgrowthandchemicalchangesarebothtemperaturedependent

Table 19 mdash Approximate shelf life for fresh fish fillets [78] [80]

Holding Temperature degC (degF)

High Quality Shelf Life (days)

Edible Shell Life (days)

32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20

If the shelf-life of a product held on ice is known the shelf-life of this same product can be predicted at other temperatures using a mathematical formula [78] Examples of different fish species shelf-life on ice and at chilled temperatures are shown in Table 17

Table 20 mdash Predicted shelf lives of fish products stored at different temperatures [78]

Shelf life range of selected fish held on ice (days)

Shelf life at chill temperatures (days) 5degC 10degC 15degC

Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29

To more accurately estimate the effect of temperature and age on fish shelf life consult Appendix 62A ndash Effects of Temperature on Shelf-Life [80]



PestSpoilage

Certain types of pests can also be a source of spoilage in fish In particular rats mice blowflies and dermestes beetles are of concern This type of spoilage can be completely avoided by taking proper precautionary steps For example all rubbish that can act as harborage should be removed from the area and the fish should be kept in a locked storage room [81]

Sensory Evaluation (Organoleptic analysis)Sensory changes are those changes that are perceived with the senses ndash this includes appearance odor texture and taste of fish In the fish industry and in the laboratory this is often referred to as organoleptic analysis Fish are graded on their appearance odor and texture and small pieces are cooked and tasted to assess their quality The human nose is a very sensitive instrument able to detect ammonia like odors caused by volatile decomposition products (eg TMA or trimethlyamine and TVB total volatile bases) These chemicals can also be detected using laboratory methods Several tables exist for evaluating the sensory qualities in fish [78] The ones shown in this section are taken from the EEC

Changesineatingquality [78]

If quality criteria of chilled fish during storing are needed sensory assessment of the cooked fish can be conducted A characteristic pattern of the deterioration of fish stored in ice can be found and divided into the following four phases bull Phase 1 The fish is very fresh and has a sweet seaweedy and delicate taste The taste can be very

slightly metallic In cod haddock whiting and flounder the sweet taste is maximized 2-3 days after catching

bull Phase 2 There is a loss of the characteristic odour and taste The flesh becomes neutral but has no off-flavours The texture is still pleasant

bull Phase 3 There is sign of spoilage and a range of volatile unpleasant-smelling substances is produced depending on the fish species and type of spoilage (aerobic anaerobic) One of the volatile compounds may be trimethylamine (TMA) derived from the bacterial reduction of trimethyl-aminoxide (TMAO) TMA has a very characteristic ldquofishyrdquo smell At the beginning of the phase the off-flavour may be slightly sour fruity and slightly bitter especially in fatty fish During the later stages sickly sweet cabbage-like ammoniacal sulphurous and rancid smells develop The texture becomes either soft and watery or tough and dry

bull Phase 4 The fish can be characterized as spoiled and putrid




Freshness ratings Council Regulation (EEC) No 10376 OJ No L20 (28 January 1976) (EEC 1976) [78]

Criteria Part of fish inspected

Marks 3 2 1 0

Appearance

Skin

Bright iridescent pigmentation no discoloration Aqueous transparent mucus

Pigmentation bright but not lustrous Slightly cloudy mucus

Pigmentation in the process of becoming discoloured and dull Milky mucus

1Dull pigmentation Opaque mucus

EyeConvex (bulging) Transparent cornea Black bright pupil

Convex and slightly sunken Slightly opalescent corneaBlack dull pupil

Flat Opalescent cornea Opaque pupil

1Concave in the centre Milky corneaGrey pupil

GillsBright colour No mucus

Less coloured Slight traces of clear mucus

Becoming discoloured Opaque mucus

1Yellowish Milky mucus

Flesh (cut from abdomen)

Bluish translucent smooth shining No change in original colour

Velvety waxy dull Colour slightly changed

Slightly opaque 1Opaque

Colour (along vertebral column) Uncoloured Slightly pink Pink 1Red

Organs

Kidneys and residues of other organs should be bright red as should the blood inside the aorta

Kidneys and residues of other organs should be dull red blood becoming discoloured

Kidneys and residues of other organs and blood should be pale red

Kidneys and residues of other organs and should be brownish in colour

Condition

FleshFirm and elastic Smooth surface

Less elastic

Slightly soft (flaccid) less elastic Waxy (velvety) and dull surface

1Soft (flaccid) Scales easily detached from skin surface rather wrinkled inclining to mealy

Vertebral column Breaks instead of coming away Sticks Sticks slightly 1Does not stick

Peritoneum Sticks completely to flesh Sticks Sticks slightly 1Does not stick

Smell Gills skin abdominal cavity Seaweed No smell of seaweed

or any bad smell Slightly sour 1Sour

1 Or in a more advanced state of decay

Table 21 mdash Sensory Evaluation Criteria for Fresh Fish



Visual signs of rough handling may include bruising and blood spots gaping of the flesh and softness lowering the quality (and price) of the fish [82] [83]

Problems such as blood spots and blood found along the spine may be a result of fishermen not bleeding the fish on board the vessel Bleeding can only be done in live fish This process is done by cutting the gill arches of fish

Bruising and broken spines occur from rough handling of the fish (alive and dead) either from the fishing method (nets) or improper handling (eg dropping throwing or stepping on the fish gaffing anywhere other than the head or even icing with big chunks of ice that bruise the flesh) Bruising may not be visible until the fish is filleted

Soft mushy flesh can be caused by physical damage by bacterial digestion and by enzymatic (chemical) breakdown If fish are feeding digestive enzymes may cause softening This can be avoided by gutting the fish quickly [81] [83]

SummaryThere are three basic modes of spoilage in fish microbial enzymatic and chemical To reduce or eliminate the loss of quality in fish there must bebull care in handlingbull cleanlinessbull keeping the product cool

Care in handling is of major concern as spoilage bacteria will be allowed to enter through any cuts and abrasions in fish speeding the rate of spoilage Cleanliness is important because by washing off the slime and removing the guts of the fish the major sources of bacterial contamination will be eliminated Furthermore by handling the fish hygienically the likelihood of the fish becoming contaminated from external sources decreases External sources include vessel decks storage areas and other places the fish may make contact Finally quickly lowering the temperature of the fish and keeping it low will slow quality loss Fish begin to spoil the moment they die and consequently neglect can result in poor quality after only a couple of hours

Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83

Appendix62AmdashEffectofTemperatureonShelfLife[80]



63 HazardsIllnessesandOutbreaksassociatedwithFishandShellfish

HazardsWhatisahazard

There are many ways to describe a hazard In the simplest form a hazard has the potential to cause harm In foods it is an unacceptable contamination that causes food to be unfit for human consumption A hazard is a factor that has the potential to cause illness or injury to humans [84] Hazards in food may be unavoidable mdash fish for example contain bones that may present a choking hazard The risk of a food hazard causing harm is mitigated by the controls placed on it during procurement handling processing storage transportation and display and retail sale to the consumer There are three types of hazards mdashphysical chemical and biological In the example given above fish bones would be considered a physical hazard

Physical hazards

There are many potential sources of physical hazards These include but are not limited to [84]1 Contamination from parts of the raw product For example clam shells in canned clams bones

in filleted fish2 Contamination from the harvest site during transportation or in the process of unloading For

example Rocks staples nails wood splinters etc3 Contamination during processing For example construction materials and equipment fabrication

in close proximity to food product parts of equipment that fall break or chip off into the fish product during mixing grinding or cutting of fish product staples from tote bags

Size shape sharpness and hardness of objects in physical hazards will affect the potential risk of injury Control measures for physical hazards include [84]

1 Inspection of product for foreign material2 Screening of foods with metal detectors3 Inspection of facilities and equipment for sources of contamination4 Inspection of the condition of equipment if it is in need of repair5 Screening of foods with X-ray equipment

Struvite

Struvite is a chemical precipitate (magnesium ammonium phosphate) sometimes found in canned tuna and other canned seafoods often suspected as glass Struvite is not a real hazard It can be distinguished from glass by testing to see if it dissolves in vinegar mdash glass does not [85]

Chemical hazards

Chemical hazards also have many potential sources They may form in seafood through interaction with the environment (for example Paralytic Shellfish Poisoning or mercury levels in fish through dietary exposure) they may be contaminated accidentally by exposure to contaminants (for example engine oils on board fishing vessels) they include inappropriate use of additives (nitrites are not permitted in smoked fish in Canada but are permitted in the US) and are also included in allergenic responses Many reported seafood illnesses are a result of poor temperature control of specific fish species that produce histamine leading to scombroid fish poisoning Other specific fish species may cause diarrhea from their naturally occurring oil composition (escolar fish)




Depending on the type and source of chemical contaminants illnesses occur from either long-term or short-term (acute) interactions with the host Chronic exposure is defined by a low enough chemical level in the product that symptoms are not immediate but long term exposure may cause damage (eg mercury) Acute exposure is defined by a high enough chemical level in the product that pronounced symptoms may occur in a manner of hours or days (eg histamine) As described there are many types of potential chemical hazards that may be subdivided into [84]

1 Marine biotoxins eg PSP ciguatera2 Toxic elements eg mercury lead cadmium arsenic3 Unintentional contaminants eg pesticides and hydrocarbons4 Intentional contaminants eg additives and therapeutants5 Naturally occurring chemicals eg escolar scombroid (histamine)6 Allergens

CFIA mdash List of Permitted Additives in Fish and Fish Products httpactiveinspectiongccaenganimafispoiproductadditifispoiadd_dbeasp

Biological hazards

Biological hazards stem from micro-organisms These micro-organisms include parasites bacteria and viruses Illnesses may occur either from seafood contaminated by the micro-organism or from a toxic product produced by the micro-organism (eg Staphylococcus aureus toxin in canned sterile seafood) Like chemical and physical hazards some biological hazards are unavoidable and are naturally present in certain types of seafood For example Vibrio spp are naturally occurring bacteria present in marine and estuarine waters The majority of Vibrio bacteria are non-pathogenic and do not cause illness For instance there are over 200 serotypes of Vibrio cholerae only two serotypes cause cholerae (O1 and O139) Soil bacterial species include Clostridium perfringens Clostridium botulinum and Listeria monocytogenes Other biological hazards such as fish parasites (Anisakis Diphyllobothrium) occur in certain species of fish according to their diet and environment Most viral contamination (norovirus hepatitis A) is a result of environmental or human contamination of seafood Viral and parasitic micro-organisms are either present or not present on seafoods and will not multiply in the food

Bacterial micro-organisms represent a significant biological hazard concern as they have the potential to multiply within the seafood if not handled properly Prepared ready-to-eat seafoods and seafoods that undergo handling are subject to post-processing contamination For instance if the seafood has a cook step spoilage and other organisms are destroyed and there is no competition for introduced pathogens such as Salmonella Staphylococcus or Listeria

What do micro-organisms need to grow and survive in seafoods Bacterial growth is controlled and limited by the following conditions

food source and ingredients moisture oxygen pH temperature time competition



There are a number of strategies for the control of pathogens in fish and fishery products [86] [87]

They include Managing the amount of time that food is exposed to temperatures that are favorable for pathogen

growth and toxin production (eg from Clostridium botulinum and Staphylococcus aureus Killing pathogens by cooking pasteurizing or retorting Controlling the amount of moisture that is available for pathogen growth water activity in the product

by drying Controlling the amount of moisture that is available for pathogen growth water activity in the product

by formulation Controlling the amount of salt or preservatives in the product Controlling the level of acidity pH in the product for shelf-stable products and for refrigerated acidified

products

An additional control point for spoilage organisms is Controlling the access to oxygen

Controls in place to limit bacterial growth are sometimes referred to as hurdles or barriers Effective control consists of multiple hurdles and often called the multiple barrier approach One example acidification and refrigeration of ceviche containing pasteurized ingredients

Classification of biological hazards can be done is several ways a) by the hazard agent type (bacteria parasite virus)b) by the primary source of the hazard (eg ldquoindigenousrdquo bacteria naturally present vs introduced

via sewage or other contamination)c) by the transmission source of the hazard (eg oyster salmon)d) by the method of contamination or control (processing issue temperature control issue hygiene

hand-washing issue)

All of these classification methods have their benefits it is important to know about the biological hazard in order to affect control over them




Illnesses from chemical hazardsToxin associated seafood illnesses are very common Bivalve mollusks intended to be eaten raw are a particular risk for various toxins produced by marine algae Routine marine toxin monitoring assists regulators in determining when itrsquos safe for the public and industry to harvest shellfish In BC PSP shellfish illnesses have been traced to illegally harvested mussels sold at retail The mussels did not get inspected at an approved plant and were not tagged The company involved was taken to court and fined

Table 22 mdash Chemical hazards illnesses associated with marine toxins

Illness Toxin Origin Toxin Type Threshhold Level

Seafoods associated with illness

Amnesic shellfish Poisoning (ASP)

Nitzschia spp domoic acid 20 μg per g (20 ppm)a

Scallops mussels crab amp razor fish

Azaspiracid poisoning Toxic dinoflagellates azaspiracid-1

LOEL is 23 to 86 mg per person with a mean value of 517 mgpersonb

Mussels and shellfish

Ciguatera Gambierdiscus toxicus (dinoflagellate) ciguatoxin

None ndash diagnosis only by symptoms

Reef fish (inc moray eels groupers snappers barracuda parrot fish mullet)

Diarrhetic shellfish poisoning (DSP)

Dinophysis (dinoflagellate)

4 groups1 okadaic acid2 dinophysis

toxin3 pectenotoxin4 yessotoxin

20 μg per g (soft tissue) (02 ppm) or 1 μgg (digestive glands)a

Mussels cockles scallops oysters whelks green crabs

Neurotoxin shellfish poisoning (NSP)

Karenia brevis (dinoflagellate)

Brevetoxins(PbTx-2)d

80 μg per 100g sample (or 08 ppm) c

Cockles mussels oysters whelks

Paralytic shellfish poisoning (PSP)

Toxic marine microalgae Alexandirum spp Pyrodinium bahamense var compressum Gymnodinium catenatum

saxitoxin 80 μg per 100g sample

Mussels clams oysters scallops abalone gastropods crabs lobster amp reports of river fish in Florida

Puffer fish poisoning

Bacterial origin occurs in bony fish ndash highest concentration in liver ovary intestines then skin

Tetrodotoxin334 μg per kg (LD50 for mice)d

Puffer fish (fugu) and toad fish also found in xanthid crabs horse-shoe crabs amp other fish

Sources a [88] b [89] c [90] d [91] and [92] for general information



Acute illness associated with toxic elements are rare (in BC) Concerns surrounding the levels of mercury in fish such as tuna and sablefish (black Alaskan cod) stem from longer term chronic exposure Health Canada has developed guidelines on how much fish is safe to ingest These concerns are addressed further in Section 7 Most of the problems associated with these elements are due to their interference in one or more metabolic processes as enzyme inhibitors

Table 23 mdash Chemical hazards illnesses associated with toxic elements intentional and unintentional contaminants

Illness Toxic Element or Chemical Mode of Actiona Threshhold

Level

Seafoods associated with element or

chemicalToxic ElementsArsenic poisoning Arsenic Metabolic enzyme

inhibitor 35 ppmb Fish protein

Fluoride poisoning Fluoride

Forms HFl (acid) in stomach binds calcium enzyme inhibitor

150ppmb Fish protein

Lead poisoning LeadEnzyme inhibitor ndash binds sulfhydryl groups (amp other actions)

05 ppmb Fish protein

Mercury poisoning Mercury

Damages CNS kidneys and endocrine system (highly reactive amp toxic)

05 ppm total mercuryc


Edible portion of retail fish

Edible portion of escolar orange roughy marlin fresh and frozen tuna shark and swordfish

Pesticides

Cancer PCBsBinding to specific receptor (AcR) disrupts gene transcription

Under reviewc Fish

Developmental and reproductive toxicity

DDT Endocrine disruption or genotoxicity 50 ppm b Fish

Veterinary DrugsSulfadiazine 01 ppmb Muscle of salmonidsTeflubenzuron 03 ppmb Muscle of salmonids

Intentional Chemicals

Sodium nitrite 15 ppmdNot permitted in fish and seafood mdash naturally occurring only

Sources a Wiki b [93] Food and Drug Regulations Division 15 B15001 Table I Table II Table III c [94] d [95]




The previous table listed Canadian standards for specific chemicals The table reproduced below is based on US FDA guidelines for fish products [87]

Table 24 mdash Environmental Chemical Contaminant and Pesticide Tolerances Action Levels and Guidance Levels (FDA)

Toxic Elements Level Food Commodity Pesticides and Other

Chemicals Level Food Commodity

Arsenic76 ppm Crustacea AldrinDieldrina 03 ppm All fish86 ppm Molluscan bivalves Benzene hexachloride 03 ppm Frog legs

Cadmium3 ppm Crustacea Chlordane 03 ppm All fish4 ppm Molluscan bivalves

Chlordeconeb03 ppm All fish Crabmeat

Chromium12 ppm Crustacea 04 ppm Crabmeat13 ppm Molluscan bivalves DDT TDE DDEc 50 ppm All fish

Lead15 ppm Crustacea Diquatd 01 ppm All fish17 ppm Molluscan bivalves Fluridoned 05 ppm Fin fish and crayfish

Nickel70 ppm Crustacea

Glyphosated025 ppm Fin fish

80 ppm Molluscan bivalves 30 ppm ShellfishMethyl Mercury(f) 1 ppm All fish Heptachlor

Heptachlor Epoxidee 03 ppm All fish

Mirex 01 ppm All fishPolychlorinated Biphenyls (PCBrsquos)d 20 ppm All fish

Simazined 12 ppm Fin fish24-Dd 10 ppm All fish

a The action level for aldrin and dieldrin are for residues of the pesticides individually or in combination However in adding amounts of aldrin and dieldrin do not count aldrin or dieldrin found at below 01 ppm

b Previously listed as Kepone the trade name of chlordecone

c The action level for DDT TDE and DDE are for residues of the pesticides individually or in combination However in adding amounts of DDT TDE and DDE do not count any of the three found below 02 ppm

d The levels published in 21 CFR amp 40 CFR represent tolerances rather than guidance levels or action levels

e The action level for heptachlor and heptachlor epoxide are for the pesticides individually or in combination However in adding amounts of heptachlor and heptachlor epoxide do not count heptachlor or heptachlor epoxide found below 01 ppm

f See Chapter 10 for additional information

Notethe term ldquofishrdquo refers to fresh or saltwater fin fish crustaceans other forms of aquatic

animal life other than birds or mammals and all mollusks as defined in 21 CFR 1233(d)

Source Table taken from [87]



Illnesses associated with naturally occurring chemicals are actually very common One of the most common problems world-wide is histamine fish poisoning resulting from poor temperature control of scombroid fish species Temperature abuse can occur anywhere in the cold-chain and in BC several incidents were traced back to improper or extended cold-holding at retail restaurants

Seafood pathogens and outbreaks in the US 1990-2005

[96] [97]

Cooking does not destroy histamine (it is heat stabile) Other histamine poisoning cases have been linked to fermented sauces In BC reports of illness due to escolar fish are also common Escolar fish such as imported rudderfish and snake mackerel contain indigestible oils (up to 20 of weight) and may cause sudden onset of yellowy diarrhea ndash these products should be properly labeled as ldquoescolar fishrdquo at retail [98]

Table 25 mdash Chemical hazards associated with naturally occurring chemicals and allergens

IllnessReaction Toxin or Allergen Mode of Action Threshhold

LevelSeafoods associated with

illness or reaction

Scombroid or Histamine poisoning

histamineBacterial decomposition of histidine (found in fish muscle) to histamine

20 ndash 50 mg per 100 ga

Scombroid fish ndash tuna mahi mahi mackerel bonito sardines anchovies herring and pilchards Also cheese fermented foods

EscolarbDiarrhea

gempylotoxin (an indigestible wax ester oil)

Wax ester oils accumulate in the rectum causing purgative effects

unknown

Common names are oilfish gemfish or rudderfish from Gempylidae (snake mackerel) family Lepidocybium flavobrunneum amp Ruvettus pretiosus

Fish Crustacean andor Shellfish Allergen

allergen

Stimulation of white cells by IgE antibody cells leading to inflammatory responses in various areas of bodyc

varies

Fish (any) ampor shellfish (eg oyster mussel) ampor crustacean (eg shrimp lobster crab) ndash ALSO spreads sauces lip balms etcd

Decomposition products mdash EmeticPurgative

Biogenic amines (putrescine cadaverine)e ammonia

Bacterial decomposition products Unknown Fish and shellfish (shrimp)

Sources a [99] for illness b [98] c [100] d [101] for general information e [87] Chapter 8 Other Decomposition-Related Hazards

375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella




Decomposition products (ammonia putrescine cadaverine) have also been associated with illnesses and are most common in invertebrates such as crab because they decompose rapidly Persons with hypersensitivity to seafood may have allergenic reactions resembling toxin poisoning A food allergy is an adverse immune response to a food protein It is characterized by excessive activation of certain white blood cells called mast cells and basophils by a type of antibody known as IgE resulting in an extreme inflammatory response Common allergic reactions may be mild causing eczema hives or diarrhea to severe including asthma respiratory distress anaphylatic shock and potentially death

Table 26 mdash Common chemical seafood illnesses symptoms detection and treatment [88] [89]

Illness Symptoms Detection Treatment

Ciguatera

Gastrointestinal (diarrhea vomiting abdominal cramps) myalgia paraesthesia (electric shock feeling in mouth hands feet) burning feeling when contacting cold (cold allodynia) headache dizziness numbness Sometimes eye or dental pain skin rash perspiration cardiac pains

Onset from 1 to 48 hrs

No lab test clinical diagnosis symptoms amp history of eating reef fish

No antidote Supportive therapy


Paraesthesia tingling amp numbness of tongue amp lips spreading to face neck fingers toes (descending paralysis) dizziness arm amp leg weakness respiratory failure in severe cases death within 12 hr

Onset rapid median 1 hr (30 min to 3 hr)

PSP at levels gt20 mg100g in implicated food



Rash of face neck upper chest diarrhea flushing sweating headache and vomiting nausea burning in mouth abdominal pain dizziness palpitations mouth swelling and metallic tastes

Onset immediate to 90 min

Histamine at levels gt80 μg 100g in implicated food

Charcoal antihistamines amp supportive therapy

EscolarYellowy diarrhea cramps vomiting headache and nausea

Onset from 1 to 90 hrs median 25 hrs

No lab test symptoms amp history of eating escolar fish

none


Flushed face hives or a rash red and itchy skin swelling of the eyes face lips throat and tongue trouble breathing speaking or swallowing anxiety distress faintness paleness sense of doom weakness cramps diarrhea vomiting a drop in blood pressure rapid heart beat loss of consciousness

Onset immediate may progress over several hours

Skin test or controlled ingestion test of affected individuals

EpiPen (epinephrine)



Illnesses from biological hazardsViral and parasitic hazards can be controlled by cooking and (for parasites) by freezing Seafoods eaten raw such as oysters and sushi have the greatest risk Viral contamination of seafoods occurs via contaminated water or poor hygiene control To control for Hepatitis A virus (and norovirus) seafoods should be cooked to an internal temperature of 90degC which can be achieved by cooking to 90degC for 90 seconds (this is based on experiments that achieved a 4 log reduction of Hepatitis A virus in shellfish) [102] This temperature is rarely achieved when cooking shellfish anecdotal evidence from norovirus illnesses traced to cooked oysters demonstrate that lightly cooking or pan-frying will not effectively control viruses Parasites in fish capable of infecting man include nematodes or roundworms (Anasakis and Phocanema decipiens) cestodes or tapeworms (Diphyllobothrium) all found in local BC fish and trematodes or flukes (not found in local BC fish) Cases of parasite infection in BC appear to be low (for eg less than 1 case of Diphyllobothrium per 100000 population) but is likely under-reported [103]

The following figures illustrate pathogens of concern in fish (includes finfish and invertebrates such as crabs shrimp and lobster) and shellfish (bivalves) [92] [104]




Bacteria indigenous to the marine aquatic environment are capable of causing seafood illness ndash some of these are relatively rare (Aeromonas Plesiomonas) occurring in summer months other soil organisms commonly associated with foodborne illness (Bacillus Clostridium) require proper temperature control

Other bacteria either persistent in the environment of places where food is prepared (ie Listeria) andor requiring hygiene and temperature control (ie Staphylococcus aureus) are also significant hazards in seafoods capable of causing foodborne illness



Botulism

C botulinum is a bacterium capable of forming one of the most lethal toxins known the median lethal dose is 1 nanogram of toxin per kg of body mass [105] C botulinum is a spore former and bacterial strains of C botulinum differ in spore heat resistance pH salt tolerance (WPS) and occurrence in terrestrial or aquatic environments (see table) [107] Botulism is of particular concern in seafoods as these foods are often minimally processed and packaged in reduced oxygen environments [96] [107] Note reduced oxygen packaging eliminates potential growth of most spoilage bacteria but enhances growth of C botulinum (because C botulinum is a strict anaerobe) [96]

Table 27 mdash Characteristics of CbotulinumGroups [107]

Group I Proteolytic

Group II Non-proteolytic

Group III Non-proteolytic Group IV

Neurotoxin A B F B E F

Optimal temp 35-40degC 18-25degC 35-40degC 37degC

Range temp survival 10-48degC 3-45degC ND ND

pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND

Spore Inactivation dagger

25rsquo 100degC 01-02rsquo 121degC

lt01rsquo 100degC lt0001rsquo

lt01 to 09rsquo 100degC


Spore Heat Resistance High Moderate

Typical food vehicles

Vegetables meat canned foods

Fish meat minimally

packaged foods

dagger In commercial canning operations a 12D (12 log reduction) process is typically 24 min at 121degC (250degF) [106]

In BC 21 outbreaks of botulism were recorded in the last 30 years (between 1997 and 2008) [108] The majority of these (67) were traced to Aboriginal foods such as fermented salmon roe eggs (10 outbreaks) and smoked salmon (4 outbreaks) all but one outbreak was caused by the Type E C botulinum strain [108]

Elsewhere illnesses due to C botulinum result from uneviscerated dried fish (salted or salt cured) smoked vacuum packaged salmon and oddly enough in one reported outbreak a fresh grilled reef scavenger fish [102] These cases resulted from either temperature abuse of the product or inadequate preservation processes allowing the growth of C botulinum spores to vegetative cells and production of toxin Toxin can be destroyed by boiling but spore inactivation is more difficult especially with Group I strains

Botulism illness is characterized by flaccid symmetric descending paralysis that may occur a few hours to a few days after eating food containing preformed botulinum toxin Symptoms usually begin with fatigue blurred vision dry mouth and difficulty in swallowing Antitoxin is available and effective if administered early along with respiratory therapy However the toxin binds irreversibly to proteins in the neuromuscular junction of the muscle cell disrupting the release of acetylcholine across the synaptic cleft and paralyses the muscle cell (resulting in flaccid paralysis) The toxin is only ldquoreleasedrdquo once a new cell grows therefore recovery can take several months [105] [107]




Listeriamonocytogenes

Listeria is of particular concern in the seafood (and other RTE) markets because this bacterium can grow at refrigeration temperatures (minus04degC and above) and has a robust hardy vegetative cell For this reason most timetemperature guidelines for vegetative bacteria are modeled on this bacterium (refer to Appendix 44E) [87] Listeria is generally present in very low amounts on seafood becoming a problem in the post-processing stages of food production when cooked foods are recontaminated with Listeria present in the environment of the plant A BC survey conducted in 2009 demonstrated high occurrence of Listeria monocytogenes (Lm) in fish processing plants 1471 (197) of ready-to-eat fish products (such as smoked salmon nuggets cold smoked salmon and salmon jerky) were positive for Lm (when all Listeria spp were included 2071 (282) of the RTE foods were actually positive) The environment of the plants were also contaminated with Lm 167 of the samples collected were positive for Lm and 295 positive for all species of Listeria [109]

Listeriosis illness ranges from mild febrile gastroenteritis to severe invasive bacteremia (sepsis meningitis endocarditis liver complications) that may lead to death Listeriosis affects immunocompromised at risk populations more severely and is known to cause spontaneous abortion in pregnant women In BC the rate of listeriosis in persons 60+ years of age was 16 cases per 100000 population in 2008 versus an average case rate of 01 to 05 cases in all persons between 1999 and 2008 [110] This clearly demonstrates that the elderly are more at risk for acquiring listeriosis Although relatively rare compared to other enteric diseases this pathogen remains a concern because of the potential severity of the illness and ability to grow in refrigerated ready-to-eat foods In the large Canadian outbreak of 2008 23 deaths occurred out of 57 confirmed cases a mortality rate of 403 BC had 5 cases and 2 deaths [111]

Vibrioparahaemolyticus

This naturally occurring marine bacterium presents a problem in raw or undercooked shellfish BC experienced a large outbreak of V parahaemolyticus infections in July and August of 1997 (111 illnesses) [112] Since then a government mdash industry joint initiative has reduced the risk of Vibrio acquired illness through shellstock monitoring and temperature control from harvest to retail The current retail guideline for V parahaemolyticus set by Health Canada is 100 Vpg as detected by MPN [113] This means that no raw oysters sold at retail should contain more than 100 Vibrio parahaemolyticus bacteria Strict temperature control of product during harvesting transportation and at retail is the only way to control growth of this bacterium in raw oysters

The overall case rate in BC between 2001 and 2006 was 05 per 100000 with slightly higher rates in Vancouver Coastal and Vancouver Island Health Authorities (08 per 100000) The illnesses still cluster during summer months 64 of illnesses are in males predominantly between the ages of 30 and 49 [114]

Onset of Vibrio illness occurs 12 to 24 (up to 96) hours after ingestion of contaminated food Gastroenteritis symptoms such as watery diarrhea abdominal cramps nausea vomiting fever and headache last usually 1 to 3 days

Other Issues

Several other bacterial pathogens are also a potential concern in the fish processing industry As depicted in the previous figures [104] these include Salmonella Shigella and pathogenic E coli None of these bacteria are natural flora of fish or shellfish and are introduced into the plant and potential food products by improper handling (poor sanitary practices) or by contaminated water



The most problematic bacteria are those that form spores produce heat stable toxin grow in refrigeration temperatures or are resistant to salt acidity and reduced moisture These are listed below

Table 28 mdash Bacterial pathogens of concern in food processing [87]

Characteristic Bacterial pathogen

Spore

Formers

bull Bacillus cereusbull Clostridium botulinumbull Clostridium perfringens

Produce Heat

Stable Toxinbull Bacillus cereusbull Staphylococcus aureus

Growth Below Normal Refrigeration Temperatures (4degC)

bull Clostridium botulinum Type E and non-proteolytic B amp F

bull Listeria monocytogenesbull Yersinia enterolytica

Resistant to High Salt Concentrations

(10 WPS)

bull Bacillus cereusbull Clostridium botulinum Type A and

proteolytic B amp Fbull Listeria monocytogenesbull Staphylococcus aureusbull Vibrio parahaemolyticus

Tolerate Reduced Moisture (grow at Aw lt090) bull Staphylococcus aureus

Resistant to pH le 4 bull Pathogenic E colibull Staphylococcus aureus

Molds and associated toxins are a problem in salted dried and fermented foods in primarily humid hot climates (overseas) as spoilage organisms [78] Air drying of fish in BC is not practiced in commercial provincial fish processing plants and is not a recognized problem here

OutbreaksNorovirus

There was a large norovirus outbreak related to the consumption of raw and partially cooked oysters in BC between January and March 2004 [115] At least 79 illnesses were identified and these were traced to oysters harvested from 14 geographically dispersed sites 18 different suppliers and 45 points of purchase (restaurants retail stores self-harvested areas etc) [115] One particular genotype norovirus BCCDC03-028 (genotype I2) was detected in half of the human specimens however norovirus positive oysters contained multiple genotypes [115] One significant mystery during this outbreak were the pristine areas where the oysters were harvested Norovirus is a human disease transmitted via the fecal-oral route it is not zoonotic nor is it indigenous to marine waters In BC norovirus continues to be associated with sporadic illnesses traced back to shellfish ndash primarily in raw oysters

Norovirus is also a significant contributor to illness in the US One third (33) of all outbreaks and illnesses associated with seafoods can be attributed to norovirus [102] Hepatitis A virus is also a concern shellfish become contaminated with enteric viruses by concentrating fecal matter present in ocean water




Outbreaks (known and suspected) of foodborne illness associated with seafoods reported to the CDC (1998 to 2004) adapted from [102]

Shigella 2

Staphylococcus aureus 7

Vibrio cholerae 1

Vibrio parahaemolyticus amp

other Vibrio spp 21

Multiple bacteria 2

Hepatitis A virus 11

Clostridium botulinum 1

Campylobacter jejuni 2

Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3

Cyclospora amp Giardia 1 Clostridium perfringens

3

Noroviruses 33

Vibriospp

As previously mentioned BC experienced a V parahaemolyticus outbreak in 1997 Elsewhere in the United States outbreaks caused by Vibrio spp (ie V parahaemolyticus (Vp) V vulnificus (Vv) and V cholerae (Vc)) continue to occur For example in May 2006 177 people became ill in a multi-state outbreak of Vp confirmed in oysters also in May 2006 19 became ill in New York of Vp suspected in scallops octopus or lobsters in June 2006 27 became ill in California of Vp confirmed in oysters in July 2004 62 became ill in Alaska of Vp confirmed in oysters in December 2003 115 became ill in Florida of Vp and Vc confirmed in seafood newberg and many many other smaller outbreaks have also been reported [116]

In fact although overall the number of reported infections and incidence in 2009 appears low (160 illnesses with rate of 035 per 10000 population) when compared to rates 10 years previous (1996 to 1998) rates for Vibrio increased by 85 [117] Infections from Vibrio were reported in Hurricane Katrina victims from flood-waters [118] and some speculate that Vibrio risk is increasing due to global warming



Relative rates of laboratory-confirmed infections with Campylobacter STEC O157 Listeria Salmonella and Vibrio compared with 1996--1998 rates by year mdash Foodborne Diseases Active Surveillance Network (FoodNet) United States 1996--2009dagger [117]

Shiga toxin-producing Escherichia coli

dagger The position of each line indicates the relative change in the incidence of that pathogen compared with 1996--1998 The absolute incidences of these infections cannot be determined from this graph Data from 2009 are preliminary




64 ShellfishandotherSeafoodsShellfish are animals living in the sea that have shells They include crustaceans (crabs lobsters shrimps) and mollusks (univalves such as abalone and bivalves) Bivalve shellfish have two hinged shells and include oysters clams scallops mussels and cockles Mollusks also include squid and octopus Soft-bodied sea cucumbers (also edible) are known as echinoderms Shellfish are filter feeders they filter out algae plankton and organic material from the water and use it as food Shellfish naturally ingest organisms such as bacteria viruses and plankton toxins that are in ocean water These organisms and toxins can build up in the shellfish and can make people sick when they consume the contaminated shellfish

Vibrio parahaemolyticus Hepatitis A and norovirus infections are associated with eating raw shellfish Vibrio is a bacterium naturally found in the ocean During warm summer months the levels of bacteria increase in the water and bivalve shellfish (especially raw oysters) can become contaminated Shellfish contaminated with viruses (like Hepatiis A and norovirus) result from sewage contamination

Shucked oyster from norovirus food poisoning investigation (left)

Same oyster laterally bisected showing digestive gland material (dark areas) (right)

(Photos BCCDC Food Poisoning Lab)

Additional Photos from Health Canada oyster digestive gland dissection

Paralytic Shellfish Poisoning (PSP) Amnesic Shellfish Poisoning (ASP) Diarrhetic Shellfish Poisoning (DSP) and Neurotoxic Shellfish Poisoning (NSP) can be the result of eating shellfish contaminated with toxins from plankton (sometimes seen in red tides)

Cookingshellfishdoesnotdestroythesetoxins

British Columbia programs that ensure shellfish quality and safety The Canadian Shellfish Sanitation Program (CSSP) ensures that bivalve shellfish harvested in Canada are safe to eat The CSSP is run by 3 federal government agencies

Environment Canada (EC)bull monitors water quality in shellfish areas

Canadian Food Inspection Agency (CFIA)bull monitors for marine toxins in shellfish areas bull registers and inspects fish and shellfish processing plants

Fisheries and Oceans Canada (DFO)bull closes harvest areasbull prohibits shellfish harvesting when bacteriological or toxin levels are unsafe

The programs are designed to ensure that all shellfish growing areas meet approved federal water quality criteria and all bivalve shellfish sold commercially are harvested transported and processed in an approved manner



Growing areas where shellfish have been determined to be unsafe (due to bacteriological or PSP contamination) are closed by regulation under the Fisheries Act Information on these closures can be obtained by contacting the local Department of Fisheries and Oceans office or by calling

Vancouver 6046662828 (24 hours) or Toll-free 1866-4313474 orVisit their web site httpwwwpacdfo-mpogccaFor a direct link to PSP and sanitary closures use httpwwwpacdfo-mpogccafm-gpcontaminationbiotoxindex-enghtm

All companies and individuals throughout the distribution system including retailers and restaurateurs have a responsibility to ensure that only legally processed shellfish are used in their operation In BC all commercially harvested bivalve shellfish are processed and inspected in federally registered plants Weekly monitoring of PSP and biotoxins are done by CFIA and results of testing shared with shellfish processing plants and industry These results inform DFO about closures to shellfish harvesting and closures are updated weekly on their website Additional closures are called during adverse weather events such as heavy rainfall that increase water turbidity and likelihood of shellfish biofiltering sediments that are potentially contaminated with animal feces or sewage over-flow

Section 54 of the BC Fish Inspection Regulations requires that all commercially harvested bivalves are labeled and tagged before they leave the beach The information on the tag includes

(i) the name of the harvester (ii) the species of mollusc in the container (iii) the area and sub-area of harvest as set by DFO (iv) the date of harvest and (v) a lease or licence of occupation number

Retail stores are required to keep the shellfish tags issued by these plants for ONEYEAR

The shellfish industry is organized under the BC Shellfish Growers Association The industry participates with CSSP and other provincial and federal government agencies in monitoring and managing bivalve shellfish Shellfish harvesters and processing plants manage risks by following strict timetemperature guidelines to safely harvest and transport shellfish Bivalves sold in the shell require an identification tag (area and date of harvest and name of harvester) as they leave the beach

This information must remain with the product as it is distributed throughout the wholesale and retail system Tag identification is the most evident safety verification available to the retailer or restaurant operator If a sack of shellfish is broken into smaller quantities the accompanying invoice must make reference to the original tag

Commercial harvesting of bivalve shellfish from closed areas is a serious contravention of Federal and Provincial regulations and could pose a serious health risk including death to consumers The potential liabilities for those selling illegally harvested bivalves far overrides the immediate financial gains that may be had

Section 1211 of the BC Fish Inspection Regulations requires that all harvested bivalves are processed in a federally registered establishment before sale




A summary of control measures for oysters are shown in Table 29 A shellfish sampling program ensures that Vibrio parahaemolyticus (Vp) levels during warm summer months are within Health Canada guidelines (of oysters having no more than 100 Vp MPNg) [119] CFIA has 6 shellfish stock monitoring sites along the coast of BC that are monitored usually from May 1st to the end of Vp season [120] When a site reaches gt100 Vp MPNg processors intending to harvest or buy oyster shell stock from the affected area require proof that the harvest site does not exceed 100 MPN Vpg [120]

Table 29 mdash Summary of Vibrioparahaemolyticus Control Measures for OystersWho Vibrio parahaemolyticus (Vp) Oyster Control Measure

Health Canada Maximum Allowable Pathogen LoadRetail limit 100 Vpg MPN (HR2 n=5 c=1 m=102 M=104)

CFIASeasonal Monitoring of OystersMonitor Vp at 6 indicator sites from May 1st to end of Vp season

Industry mdash Shellfish Processor

Documentation ValidationDocumentation from industry required for all shell-stock oysters harvested in areas where Vp levels at indicator sites exceed 100 Vpg MPN

Industry mdash Harvester

Shell oyster laboratory testingVerify by lab testing (at industry cost) that shell stock oysters harvested from areas identified by indicator Vp testing to exceed 100 Vpg MPN do not exceed 100 Vpg MPN


Shucked oyster cook labelShucked oysters are sold with cook label during Vp season Cooking instructions clearly state to cook oysters to minimum internal temperature of 60˚C for 5 min


Temperature Controlsbull When ambient air temp gt15˚C shell-stock must be placed under temp

control within 1 hr of removal of water orbull when ambient air temp 15˚C shell-stock must be placed under temp

control within 4 hrs of removal of water andbull coolers must have capacity to maintain 10degC or less under full load so

that oysters are cooled rapidly to 10˚C or lessbull cold chain maintained from harvester to processor to retail

Industry mdash Shellfish Processor bull Coolers must maintain all fish products at 4degC or less

Industry mdash Retail bull oysters are stored at 4˚C or less

NoteThere is no control measure for shellfish to reach temperatures below 10degC

(harvester) or below 4degC (processor) however controls are placed on coolers to achieve these temperatures under maximum load product loads [121]

This means that industry must conduct weekly monitoring and only harvest from sites where Vp levels do not exceed 100 MPN Vpg [120] Alternatively they may choose to shuck oysters and place a cook advisory label on the container mdash applicable only during the Vp monitoring season Industry must also place harvested oysters under temperature control within 1 hr of harvesting when air temperatures exceed 15˚C and within 4 hrs when air temperature is less than 15˚C [120]

These control measures work together to reduce the risk of illness to the consumer



References[1] Fisheries and Oceans Canada Commercial Fisheries in the Pacific Region 2008 [cited 2010

January 13] Available from httpwwwpacdfo-mpogccafm-gpcommercialindex-enghtm

[2] BC Seafood On-line [cited 2010 January 13] Available from httpwwwbcseafoodonlinecom

[3] Demsky A Art Demsky photo 2009

[4] Albacore tuna photo 3 [cited 2010 May 17] Available from httpwwwfpirnoaagovGraphicsOBSobs_tunaobs_albacore_tunaobs_albacore_tuna1jpg

[5] Barker B 2009

[6] Demsky A 2009

[7] Government of British Columbia BC Seafood Industry Year in Review 2008 2010 Available from httpwwwenvgovbccaomfdreportsYIR-2008pdf

[8] Derochers B Fisheries Information Summary System (FISS) Appendix 9 ABC Fish Species Codes Taxonomic Groupings [cited 2010 March 3] Available from httpwwwilmbgovbccariscpubsaquaticfissfiss94-15htm

[9] Steelhead photo 2 [cited 2010 May 17] Available from httppowerprocompublishcontentglobal_fishenuspowerproaboutapplicationssalmon_steelheadimage-mainParsys-000100-imagedash400270jpeg

[10] Steelhead photo [cited 2010 May 17] Available from httpmypeoplepccommembersjohnandmichellekrusesitebuildercontentsitebuilderpicturesjandl_steelheadjpg

[11] Atlantic salmon photo [cited 2010 May 17] Available from httpponddnrcornelledunyfishSalmonidaeatlantic_salmonjpg

[12] Atlantic salmon photo 2 [cited 2010 May 17] Available from httpwwwfishcreeksalmonorgatlantic-salmon-idhtm

[13] Pollock photo [cited 2010 May 17] Available from httpwwwall-fish-seafood-recipescomindexcfmfishpollock

[14] Pollock photo 2 [cited 2010 May 17] Available from httpwwwseafoodsalesdkproductsindustryAlaska_Pollock_Fish_Filletjpg

[15] Thornyhead photo [cited 2010 May 17] Available from httpwwwafscnoaagovRockfish-Gamedescriptionlongspinehtm

[16] Thornyhead ldquoidiot fishrdquo photo [cited 2010 May 17] Available from httpwwwflickrcomphotosschuberts500224621

[17] Fisheries and Oceans Canada Common BC Groundfish [cited 2010 February 14] Available from httpwww-ops2pacdfo-mpogccaxnetcontentgroundfishhooklineImagescommongroundfish20-20finalpdf

[18] Fisheries and Oceans Canada British Columbia Rockfish [cited 2010 February 14] Available from httpwww-ops2pacdfo-mpogccaxnetcontentgroundfishhooklineImagesrockfish20-20finalpdf




[19] Fisheries and Oceans Canada British Columbia Flatfish Roundfish and Other Fish [cited 2010 February 14] Available from httpwww-ops2pacdfo-mpogccaxnetcontentgroundfishhooklineImagesmixfish2pdf

[20] Sturgeon photo [cited 2010 May 17] Available from httpwwwtreehuggercomgiant20sturgeon20balljpg

[21] Albacore tuna photo 2 [cited 2010 May 17] Available from httpwwwdpinswgovau__dataassetsimage0003117237albacorejpg

[22] Albacore tuna photo [cited 2010 May 17] Available from httpreeltimeadventurercomimagesalbacoregif

[23] Albacore tuna photo 4 [cited 2010 May 17] Available from httpwwwcookingfishmongercomalbacore-tunahtml

[24] American shad photo [cited 2010 May 17] Available from httpwwwdnrstatemdusfisheriesart2002american20shadjpg

[25] American shad photo 2 [cited 2010 May 17] Available from httpfloridasportfishingcommagazineimagesstoriesspeciesamerican-shad_fbjpg

[26] American shad photo 3 [cited 2010 May 17] Available from httpzaboutcomdfishcooking10c0--shad_fingers1jpg

[27] Anchovy photo [cited 2010 May 17] Available from httpwwwdnrstatemdusfisheriesjuvindexanchovyjpg

[28] Anchovy photo 2 [cited 2010 May 17] Available from httpjobpetercommyshophtdocsimagesveloori12jpg

[29] Anchovy photo 3 [cited 2010 May 17] Available from httpwwwoffeedscomimagesproductanchD1jpg

[30] Arctic char photo [cited 2010 May 17] Available from http3bpblogspotcom_KsLFytsGwwgS7JdLCtGwVIAAAAAAAAAHQSKwtSd9ismAs1600Arctic_Char_Trysil_19_05_05jpg

[31] Arctic char photo 2 [cited 2010 May 17] Available from httpoutdoorsquebeccomImagesArctic20Char20PicJPG

[32] Dungeness crab photo 2 [cited 2010 May 17] Available from httpawfucomimagesDungeness_crab_face_closeupjpg

[33] Dungeness crab photo [cited 2010 May 17] Available from httpwwwjohnharveyphotocomBelcarraDungenessCrabLgjpg

[34] Blue mussel photo 2 [cited 2010 May 17] Available from httpuploadwikimediaorgwikipediacommonsaafBlue_mussel_(Mytilus_edulis)_shelljpg

[35] Pacific oyster photo 2 [cited 2010 May 17] Available from httpwwwpacdfo-mpogccafm-gprecimagesspeciesoysterjpg

[36] Pacific oyster photo [cited 2010 May 17] Available from httpwwwdereilacadereilaimagesGiantOysterjpg



[37] Blue mussel photo [cited 2010 May 17] Available from httpwwwseafoodfromnorwaycom_binaryid=2910

[38] Sea cucumber photo 2 [cited 2010 May 17] Available from httpscienceblogscomclockSea_cucumberjpg

[39] Sea cucumber photo [cited 2010 May 17] Available from httpweirdseamonsterscomwp-contentuploads200801sea-cucumberjpg

[40] Sea cucumber photo 3 [cited 2010 May 17] Available from httpeecuecomimgimages_pic-medium-21781-sea_cucumbersjpg

[41] Sea urchin photo 2 [cited 2010 May 17] Available from httpwwwthefreshlobstercompanycomMerchant2fullsizesushi_unijpg

[42] Sea urchin photo [cited 2010 May 17] Available from httpwwwdailygalaxycomphotosuncategorizedurchins_1jpg

[43] Sea urchin shell photo [cited 2010 May 17] Available from httpwwwfreeclipartnowcomd7159-1sea-urchinjpg

[44] Euphausiid photo [cited 2010 May 17] Available from httpwwwcmarzorgCMarZ_RHBrown_April06imagesanimal_photosRB06-03_M1-07-N2_Thysanopoda_obtusifrons_full_njc_smjpg

[45] Euphausiid photo 2 [cited 2010 May 17] Available from httpwwwwashingtonflyfishingcomgallerydata515mediumEuphausiid2JPG

[46] Octopus photo 2 [cited 2010 May 17] Available from httpwwwistockphotocom

[47] Octopus photo [cited 2010 May 17] Available from httpcherylyoungfileswordpresscom201003octopusjpg

[48] Squid photo 2 [cited 2010 May 17] Available from httpwwwistockphotocom

[49] Squid photo [cited 2010 May 17] Available from httpwwwdpinswgovau__dataassetsimage0004164398squidjpg

[50] Dock shrimp photo [cited 2010 May 17] Available from httpwdfwwagovfishshelfishshrimpreggraphicsdock2jpg

[51] Dock shrimp photo 2 [cited 2010 May 17] Available from httpwwwwallawallaeduacademicsdepartmentsbiologyrosarioinvertsArthropodaCrustaceaMalacostracaEumalacostracaEucaridaDecapodaCarideaFamily_PandalidaePandalus_danaehtml

[52] Humpback shrimp photo [cited 2010 May 17] Available from https7d5scene7comisimagePetsUnitedTLF703022_60080

[53] Humpback shrimp photo 2 [cited 2010 May 17] Available from httpnorthislandexplorercomcrustaceanshumpbackshrimp2jpg

[54] Sidestripe shrimp photo 2 [cited 2010 May 17] Available from httpwwwafscnoaagovracemediaphoto_galleryphotosShrimpspandaldispjpg




[55] Sidestripe shrimp photo [cited 2010 May 17] Available from httpwwwkasilofseafoodscomImagesside-stripe-shrimpjpg

[56] Pink shrimp photo [cited 2010 May 17] Available from httpblogoregonlivecompdxgreen200712pink20shrimp201jpg

[57] Pink shrimp photo 2 [cited 2010 May 17] Available from httpblogsnationalgeographiccomblogsnewschiefeditorpink-shrimp-photo-2jpg

[58] Spot prawn photo 2 [cited 2010 May 17] Available from httpwwwfinestatseacomimagesbc_spot_prawnjpg

[59] Spot prawn photo [cited 2010 May 17] Available from httpfarm3staticflickrcom21642499160281_e0aae1779f_ojpg

[60] White-leg shrimp photo [cited 2010 May 17] Available from httpimgalibabacomimgbuyoffer102273697frozen_whole_Penaeus_vannamei_shrimp_in_shell_HOSO_culturedjpg

[61] White-leg shrimp photo 2 [cited 2010 May 17] Available from httpenacademicrupicturesenwiki80Penaeus_vannamei_01jpg

[62] Prawn photo 2 [cited 2010 May 17] Available from httpblogsdiscoverycoma6a00d8341bf67c53ef0120a54cec2e970c-500pi

[63] Prawn photo [cited 2010 May 17] Available from httpwwwifelixnettimetoeatwp-contentprawnsjpg

[64] Abalone range map [cited 2010 May 17] Available from httpwwwmarinebionetmarinescience06futureabimgabmapjpg

[65] Northern pinto abalone photo [cited 2010 May 17] Available from httphmscoregonstateeduvisitorsitesdefaultfilescritter-cornerimagesabalonejpg

[66] Snakehead photo 2 [cited 2010 May 17] Available from httpwwwsea-excomthailandimagesfresh-fishsnakeheadjpg

[67] Snakehead photo 3 [cited 2010 May 17] Available from httpwwwusatodaycomnewsnation2002-08-18-snakehead_xhtm

[68] Snakehead photo [cited 2010 May 17] Available from httpwwwamateur-anglercomimagessnakehead-fish_1_072702jpg

[69] Carp photo [cited 2010 May 17] Available from httpwwwcarpfishcom

[70] Carp photo 3 [cited 2010 May 17] Available from httpwwwsdgfpinfoWildlifeAquaticNuisanceANSPicsCommonCarp2jpg

[71] Carp photo 2 [cited 2010 May 17] Available from httpsarabeth3283fileswordpresscom200807carp_twojpg

[72] Tilapia photo 3 [cited 2010 May 17] Available from httpwwwagripinoynetwp-contentuploads201003tilapiajpg



[73] Tilapia photo [cited 2010 May 17] Available from httptippinthescalesfileswordpresscom200812tilapiajpg

[74] Tilapia photo 2 [cited 2010 May 17] Available from httpwwwtilapiatvimguploadtilapiaJPG

[75] Butter Clam photo 1 [cited 2010 Dec 14] Available from httpwwwdfwstateorusmrpshellfishSeacorindexasp

[76] Butter Clam photo 2 [cited 2010 Dec 14] Available from httpwwwnetartsbaytodayorghtmlclams_html

[77] Sockey Salmon photo [cited 2010 Dec 14] Available from httpcybersalmonfwsgovsockeyehtm

[78] Huss HH FAO FISHERIES TECHNICAL PAPER - 348 Quality and quality changes in fresh fish 1995

[79] Wheaton FW and TB Lawson Processing Aquatic Food Products 1985 New York John Wiley amp Sons

[80] Seafood Network Information Center Sea Grant Extension Program Retail Seafood Temperature Control 2007 [cited 2009 April 28] Available from httpseafooducdaviseduPubstempctrlhtm

[81] Johnson S and I Clucas Maintaining Fish Quality an Illustrated Guide 1996 Chatham UK Natural Resources Institute

[82] BC Salmon Marketing Council BC Salmon Quest for Quality On-Board Quality Guidelines On-Board Quality Guidelines 1995 Vancouver Canada

[83] BC Salmon Marketing Council BC Salmon Quest for Quality Bleeding on Board Seine Vessels Bleeding on Board Seine Vessels 1995 Vancouver Canada

[84] Canadian Food Inspection Agency Fish School 2007

[85] The Association of Food Beverage and Consumer Product Companies Crystals in Canned Seafood [cited 2010 November 3] Available from httpwwwfpa-foodorgcontentconsumerscrystalsasp

[86] Food and Drug Administration Fish amp Fisheries Products Hazards amp Controls Guides 1998 US Food and Drug Administration Rockville MD

[87] Food and Drug Administration Fish and Fisheries Products Hazards and Controls Guidance 2001 [cited 2010 March 10] 3rd ed[Available from httpwwwfdagovFoodGuidanceComplianceRegulatoryInformationGuidanceDocumentsSeafoodFishandFisheriesProductsHazardsandControlsGuidedefaulthtm

[88] Canadian Food Inspection Agency Canadian Shellfish Sanitation Program Chapter 11 - Control of Marine Biotoxins 2008 [cited 2010 March 10] Available from httpwwwinspectiongccaenglishfssafispoimancssppccsmchap11eshtml

[89] Food and Agriculture Organization of the United Nations FAO FOOD AND NUTRITION PAPER 80 Marine Biotoxins 2004 Rome

[90] Watkins S et al Neurotoxic Shellfish Poisoning Marine Drugs 2008 6(3) p 431-455




[91] Wikipedia Tetrodotoxin 2010 [cited 2010 March 18] Available from httpenwikipediaorgwikiTetrodotoxin

[92] International Commission on Microbiological Specifications for Foods (ICMSF) Chapter 3 Fish and fish products in Micro-organisms in Foods 6 2005 Kluwer AcademicPlenum Publishers

[93] Department of Justice Canada Food and Drugs Act (RS 1985 c F-27) Available from httplawsjusticegccaenF-27

[94] Health Canada Canadian Standards (ldquoMaximum Limitsrdquo) for Various Chemical Contaminants in Foods 2007 [cited 2010 March 10] Available from httpwwwhc-scgccafn-ansecuritchem-chimcontaminants-guidelines-directives-engphp

[95] Canadian Food Inspection Agency List of Permitted Additives in Fish and Fish Products 2008 [cited 2010 March 10] Available from httpactiveinspectiongccascriptsdatabasefispoiadd_submitdbasplang=eampadditive=162ampproducts=allampfunction=all

[96] Blackburn CdW and PJ McClure Foodborne pathogens Hazards risk analysis and control 2009 Boca Raton FL CRC Press LLC

[97] Centre for Science in the Public Interest Outbreak Alert DATABASE 2010 [cited 2010 March 10] Available from httpwwwcspinetorgfoodsafetyoutbreakpathogenphp

[98] BC Centre for Disease Control Escolar 2007 Available from httpwwwbccdccaNRrdonlyres56CC991D-05DF-4817-A5B2-2C855A515D560ESCOLAR1pdf

[99] Noltkamper D Toxicity Marine - Histamine In Fish 2009 E-Medicine from WebMD 2009 [cited 2010 March 12] Available from httpemedicinemedscapecomarticle1009464-overview

[100] Wikipedia Allergy 2010 [cited 2010 March 19] Available from httpenwikipediaorgwikiAllergy

[101] Health Canada Seafood (Fish Crustaceans and Shellfish) - One of the nine most common food allergens [cited 2010 March 10] Available from lthttpwwwhc-scgccafn-ansecuritallergfa-aaallergen_fish-poisson-engphpgt

[102] National Advisory Committee on Microbiological Criteria for Foods Response to the Questions Posed by the Food and Drug Administration and the National Marine Fisheries Service Regarding Determination of Cooking Parameters for Safe Seafood for Consumers Journal of Food Protection 2008 71(6) p 1287-1308

[103] BC Centre for Disease Control Illness-Causing Fish Parasites (Worms) 2008 [cited 2010 January 29] Available from httpwwwbccdccaNRrdonlyresF1234905-90DE-4071-9344-B6DA9CDC00700IllnessCausingFishParasitespdf

[104] BC Centre for Disease Control Illness-Causing Bacteria Parasites and Viruses in Fish Shellfish and Water 2010 [cited 2010 January 29] Available from httpwwwbccdccaNRrdonlyres24CD35B9-847B-4650-AED1-C1CAB7C458960IllnessCausingBacteriaandViruses_2010pdf

[105] Horowitz BZ Botulinum toxin Critical Care Clinics 2005 21(4) p 825-39 viii

[106] FSIS Principles of Thermal Processing 2005 [cited 2010 December 4] Available from wwwfsisusdagovPDFFSRE_SS_3PrinciplesThermalpdf



[107] Lindstrom M and H Korkeala Laboratory diagnostics of botulism Clin Microbiol Rev 2006 19(2) p 298-314

[108] Wong J et al Poster P-58 Foodborne botulism in British Columbia A 30 Year History in CACMID 2008 Vancouver BC

[109] BC Centre for Disease Control Occurrence and distribution of Listeria species in facilities producing ready-to-eat foods under provincial inspection authority in British Columbia Food Protection Services Editor 2010 Vancouver

[110] BC Centre for Disease Control 2008 British Columbia Annual Summary of Reportable Diseases 2009 Available from httpwwwbccdccaNRrdonlyres59BFCFBB-933D-4337-9305-E3E5FF30D2720EPI_Report_CDAnnual2008_20091202pdf

[111] Public Health Agency of Canada Update to 2008 Listeria monocytogenes Case Numbers 2010 [cited 2010 June 24] Available from httpwwwphac-aspcgccaalert-alertelisterialisteria_20100413-engphp

[112] Fyfe M et al Vibrio parahaemolyticus related to raw oysters in British Columbia CCDR 1997 23(19) p 145-48

[113] Health Products and Food Branch Standards and Guidelines for Microbiological Safety of Food - An Interpretive Summary 2006 [cited 2010 January 29] Available from httpwwwhc-scgccafn-anres-rechanaly-methmicrobiovolume1intsum-somexp-engphp

[114] Khaira B and E Galanis Descriptive Epidemiology of Vibrio Parahaemolyticus and Other Vibrio Species Infections in British Columbia 2001-2006 CCDR 2007 33(11)

[115] David S et al An Outbreak of Norovirus Caused by Consumption of Oysters from Geographically Dispersed Harvest Sites British Columbia Canada 2004 Foodborne Pathogens and Disease 2007 4(3) p 349-358

[116] Centers for Disease Control and Prevention Outbreak Net Foodborne Online Outbreak Database [cited 2010 June 24] Available from httpwwwncdcgovfoodborneoutbreaksDefaultaspx

[117] Matyas B et al (2010) Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food --- 10 States 2009 Morbidity and Mortality Weekly Report 59 418-422

[118] Engelthaler D et al (2005) Vibrio Illnesses After Hurricane Katrina --- Multiple States August--September 2005 Morbidity and Mortality Weekly Report 54 1-4


[120] Canadian Food Inspection Agency Communiqueacute to All Registered Shellfish Processors re 2008 BC Oyster Vibrio parahaemolyticus (Vp) Control Requirements April 2006

[121] Boehmer H 2010




Table 16 mdash Fish Species in BC Retail (Wild Harvest Aquaculture) [5] [6] [7]

GROUNDFISH SALMONRockfish various spp Sebastes Chinook Oncorhynchus

tshawytschaPollock Theragra chalcogramma + Chum Oncorhynchus keta

Kelp Greenling Hexagrammos decagrammus Coho Oncorhynchus kisutch

Cod ndash Black Sablefish Anoplopoma fimbria Sockeye Oncorhynchus nerkaCod ndash Pacific or Grey Gadus macrocephalus Pink Oncorhynchus gorbuschaCod - Ling Ophiodon elongates Steelhead Oncorhynchus mykissPacific Halibut Hippoglossus stenolepsis Atlantic a Salmo salarFlounder Arrowtooth Atheresthes stomias SHELLFISHFlounder Starry Platichtys stellatus Abalone ndash northern pinto

a b Haliotis kamtschatkana

Sole various spp Lepidopsetta amp Parophrys Clam ndash butter a Saxidomus giganteusPacific Sanddab Citharichthys sordidus Clam ndash littleneck a Protothaca stamineaLongnose Skate Raja rhina Clam ndash manila a Ruditapes philippinarumBig Skate Raja binoculata Clam ndash razor a Siliqua altaRatfish Hydrolagus colliei Clam ndash horse a Tresus nuttali T capaxSpiny Dogfish Squalus acanthias Clam ndash varnish a Nuttalia obscurataThornyhead (Idiot) Sebastolobus spp Cockles Cardiidae family

Red Irish Lord Hemilepidotus hemilepidotus Crab ndash Dungeness Cancer magister

Cabezon Scorpaenichthys marmoratus Sea Cucumber Several genus

PELAGICS and FINFISH Geoduck a Panopea abruptaAlbacore Tuna Thunnus alalunga EuphausiidAmerican Shad Alosa sapidissima Mussel ndash Blue or Galloa Mytilus sppAnchovy Engraulix mordax Octopus Octopus dofleini

Arctic Char Salvelinus alpinus Pacific or Japanese Oyster a Crassostrea gigas

Eulachon (Candlefish Oolichan) Thaleichthys pacificus Scallop ndash Pink or Shinya Chlamys spp

Pacific Hake Pacific Whiting Merluccius productus Sea urchin ndash Green or Red Strongylocentrotus spp

Perch Perca sp Stizostedion sp Shrimp ndash Coonstripe or Dock Pandalus danaeRoe Herring Shrimp ndash Humpback or King Pandalus hypsinolusSmelt Various spp Shrimp ndashPink various spp Pandalus sppPacific Sardine (or Pilchard) Sardinops sagax Shrimp ndash Prawn or Spot Pandalus platyceros

Spawn on Kelp Shrimp ndash Sidestripe or Giant Pandalus disparSturgeons a b Acipenser spp Squid Loligo opalexcens

EXOTIC IMPORTED FISH EXOTIC IMPORTED SHELLFISHCarp Cyprinus spp Abalone ndash Pink or Green Haliotis spp

Snakehead Channa or Ophiocephalus Prawn Penaeus spp

Tilapia a Oreochromis niloticus White-leg Shrimp Penaeus vannamei

a ndash aquaculturefarmed b ndash protected species Good Fish to Know

BC Fish Species Codes [8]







Coho Salmon Filet


Chi

nook

amp H

alib

ut

Chi

nook

Coho





Salmon Heads

Pink Salmon

Clyak River Pinks



Gillnet Catch



Source [10]

Source [11]

Source [12]

Steelhead

Atlantic





Halibut


Halibut



Source [13]

Source [15]

Source [16]

Source [14]

Pollock







Yelloweye Rockfish

juvenile


China Rockfish

Yellowtail Rockfish


male

Kelp Greenling

Pacific Halibut



dark colouration

Arrowtooth Flounder

dark colouration

1

female

2

2

Canary Rockfish





red colouration




















incised






eyes



orbit
































tail


















Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009









































































































































Coho Salmon Filet


Chi

nook

amp H

alib

ut

Chi

nook

Coho





Salmon Heads

Pink Salmon

Clyak River Pinks



Gillnet Catch



Source [10]

Source [11]

Source [12]

Steelhead

Atlantic





Halibut


Halibut



Source [13]

Source [15]

Source [16]

Source [14]

Pollock







Yelloweye Rockfish

juvenile


China Rockfish

Yellowtail Rockfish


male

Kelp Greenling

Pacific Halibut



dark colouration

Arrowtooth Flounder

dark colouration

1

female

2

2

Canary Rockfish





red colouration




















incised






eyes



orbit
































tail


















Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009







































































































































Salmon Heads

Pink Salmon

Clyak River Pinks



Gillnet Catch



Source [10]

Source [11]

Source [12]

Steelhead

Atlantic





Halibut


Halibut



Source [13]

Source [15]

Source [16]

Source [14]

Pollock







Yelloweye Rockfish

juvenile


China Rockfish

Yellowtail Rockfish


male

Kelp Greenling

Pacific Halibut



dark colouration

Arrowtooth Flounder

dark colouration

1

female

2

2

Canary Rockfish





red colouration




















incised






eyes



orbit
































tail


















Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Source [10]

Source [11]

Source [12]

Steelhead

Atlantic





Halibut


Halibut



Source [13]

Source [15]

Source [16]

Source [14]

Pollock







Yelloweye Rockfish

juvenile


China Rockfish

Yellowtail Rockfish


male

Kelp Greenling

Pacific Halibut



dark colouration

Arrowtooth Flounder

dark colouration

1

female

2

2

Canary Rockfish





red colouration




















incised






eyes



orbit
































tail


















Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009







































































































































Halibut


Halibut



Source [13]

Source [15]

Source [16]

Source [14]

Pollock







Yelloweye Rockfish

juvenile


China Rockfish

Yellowtail Rockfish


male

Kelp Greenling

Pacific Halibut



dark colouration

Arrowtooth Flounder

dark colouration

1

female

2

2

Canary Rockfish





red colouration




















incised






eyes



orbit
































tail


















Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Source [13]

Source [15]

Source [16]

Source [14]

Pollock







Yelloweye Rockfish

juvenile


China Rockfish

Yellowtail Rockfish


male

Kelp Greenling

Pacific Halibut



dark colouration

Arrowtooth Flounder

dark colouration

1

female

2

2

Canary Rockfish





red colouration




















incised






eyes



orbit
































tail


















Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009








































































































































Yelloweye Rockfish

juvenile


China Rockfish

Yellowtail Rockfish


male

Kelp Greenling

Pacific Halibut



dark colouration

Arrowtooth Flounder

dark colouration

1

female

2

2

Canary Rockfish





red colouration




















incised






eyes



orbit
































tail


















Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009























































































































































incised






eyes



orbit
































tail


















Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009







































































































































Inshore Species






















2

1

1 1 1 1

1

2

1 1

3

juvenile














Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009
















































































































































Shelf species
















Slope species





















NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009







































































































































NotAvailable





NotAvailable





2

Version 12002

wwwpacdfo-mpogcca

1

1












































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009















































































































































































Sour

ce

[20]

Source Photos [3]

(top and right)



to river



Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Source[21]

Source [22]

Source [24]

Source [25]

Sour

ce [2

3]

Sour

ce [2

6]





Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009







































































































































Source [30]

Source [31]

Source [29]





Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009








































































































































Cockles



Butter Clam [75]

Butter Clam [76]




Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Source [3]

Sour

ce

[32]

Dungeness Crab

Source [33]

Dun

gene

ss C

rab

Face

Clo

se-u

p


Red Rock Crab

Crab Tank



Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Source [37]

Sour

ce

[3]


Source [3]


Mussel - Blue

Geoducks

Source [35]

Source [34]




Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Sea Cucumber

Sea Urchin

Source [39]

ShellSource [43]

Source [38]

Sour

ce

[40]

Live Source [42]

MeatRoe Source [41]



Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Euph

ausi

id

Octopus

Squid

Source [45]

Source [48]

Sour

ce [49]

Source [44]

Source [47]

Source [46]

Carpaccio




Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Coonstripe or D

ock

Humpback or King

Pink


Source [54]

Source [55]

Source [112]

Source [53]

Source [51]

Source [50]

Sidestripe or Giant



Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Spot Prawns

Source [58]

Source [59]

Source [3]


Source [60]

Source [61]

Source [62]

Source [63]





Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009







































































































































Nor

ther

n Pi

nto

Source [3]

Source [65]

Source [64]







Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009









































































































































Northern Pinto

Pinto

Pinto

Pink

Pink

Green





Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Source [66]

Source [67]

Source [68]




Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009







































































































































Source [70]

Source [74]

Source [72]

Source [73]








o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009










































































































































o Method of catch


o Drying

o Storage















ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009














































































































































ATP ADP AMP IMP


same as above






carboxy-peptidases

proteins peptides







gaping of fillets

softening


















Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009












































































































































Storage temperature


organisms (SSO)





0degC MAP1


P phosphoreum























TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009



















































































































































TemperatureEffects









32 (90) 06 116 (60) 15 2555 (42) 3 60 (32) 8 14

minus11 (30) 10 17minus17 (29) 12 20





Herring Sardines

2-12 3-8 27 15 1

Trout Whiting

9-11 7-9 44 25 16

Cod Flounder

9-15 7-18 62 35 22

Halibut Sole

21-24 7-21 8 45 29




PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































PestSpoilage














Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009








































































































































Marks 3 2 1 0

Appearance

Skin


















Organs





Condition


Less elastic

















Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009












































































































































Diagrams [82] [83]




Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009






































































































































Det

erm

ine

the

equi

vale

nt a

ge o

f a s

eafo

od a

t 0degC

(32deg

F) b

y re

adin

g do

wn

the

left

hold

ing

tem

pera

ture

col

umn

to fi

nd th

e ho

ldin

g te

mpe

ratu

re a

nd th

en r

eadi

ng a

cros

s un

til y

ou r

each

the

hold

ing

tem

pera

ture

col

umn

For

exa

mpl

e a

fish

hel

d fo

r 12

hou

rs a

t 7

2degC

(45deg

F) h

as a

n eq

uiva

lent

age

of 1

5 d

ays

at 0

degC (3

2degF)

In

othe

r wor

ds h

oldi

ng a

fish

for 1

2 ho

urs

at 7

2degC

(45deg

F) u

ses

15

days

of s

helf

life

Hol

ding

Tem

pera

ture

degC (deg

F)

Tim

e at

H

oldi

ng

Tem

pera

ture

minus1

7(29

) minus

1(3

0)0

(32)

11

(34)

22

(36)

33

(38)

44

(40)

72

(45)

10 (5

0)12

8 (5

5)15

6 (6

0)18

3 (6

5)E

quiv

alen

t Age

of P

rodu

ct in

Day

s at

0degC

(32deg

F)N

ote

hig

h qu

ality

fish

she

lf-lif

e is

8 d

ays

at 0

degC (3

2degF)

edi

ble

shel

f-life

is 1

4 da

ys a

t thi

s te

mpe

ratu

re

2 ho

urs

01

01

01

01

01

01

02

02

03

04

05

07

4 ho

urs

01

01

02

02

02

03

03

05

07

09

11

13

6 ho

urs

02

02

03

03

04

04

05

07

11

31

62

12 h

ours

03

04

05

06

07

09

11

52

26

33

418

hou

rs0

50

60

80

91

11

31

62

23

39

49

61

day

07

08

11

21

51

82

13

45

26

58

2 da

ys1

41

62

25

33

64

25

9

3

days

21

24

33

74

55

36

3

4 da

ys2

83

24

49

71

84

5 da

ys3

54

56

2

6

days

41

47

6

7 da

ys4

85

57

8

days

55

63

8

9 da

ys6

27

1

10

day

s6

97

9

11

day

s7

6

12 d

ays

83







Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009









































































































































Physical hazards







Struvite


Chemical hazards








Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009









































































































































Biological hazards












products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009











































































































































products





hand-washing issue)











































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009












































































































































































Level















Pesticides


Under reviewc Fish






































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009


































































































































































[96] [97]





illness or reaction





EscolarbDiarrhea



unknown



allergen


varies






375

235

95

95

66

Scombrotoxin

Ciguatoxin

Vibrio

Norovirus

Salmonella







Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009









































































































































Ciguatera


















none

















Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009















































































































































Botulism



Group I Proteolytic






pH 46 50 ND ND

Salt 10 5 ND ND

Aw 094 097 ND ND









Fish meat minimally

packaged foods















Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009













































































































































Other Issues







Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009









































































































































Spore

Formers


Produce Heat






(10 WPS)






OutbreaksNorovirus







Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009







































































































































Shigella 2


Vibrio cholerae 1


other Vibrio spp 21

Multiple bacteria 2




Anisakis 0

E coli 1

Plesiomonas 0

Salmonella 12

Bacillus cereus 3


3

Noroviruses 33

Vibriospp



































































[5] Barker B 2009

[6] Demsky A 2009




































































































































































































[5] Barker B 2009

[6] Demsky A 2009




































































































































