Seafood Hygiene and Food Preservation

Question 1

Seafood Definition

Answer 1

fresh or salt water finish, crustaceans aquatic animals life, and all mollusks intended for animal consumption

Question 2

who makes Seafood regulations

Answer 2

FDA officially makes regulations

HACCP is required for all USA seafood plants

NOAA handles voluntary seafood inspections programs (VSIP)

Question 3

Problems with seafood

Answer 3

1. Deterioation
   perishible, autolytic and bacetrial spoilage, rancidity
2. Health risks

Question 4

Seafood bacteria

Answer 4

Vibriosis
(vibrio vulnificus + parahaemolytics)

others: for fish and shellfish
Clostridium botulinum and C. perfringens
Salmonella spp
Vibrio cholerae

Question 5

Seafood viruses of shellfish

Answer 5

Hepatitis A and Norovirus

Question 6

Vibrio vulnificus + parahaemolyticus

Answer 6

Gram - (related to V. cholerae)
Halophilic
require salt, live in warm seawater

Question 7

Vibrio vulnificus + parahaemolyticus

reservoir, transmission, coin signs, prevention

Answer 7

environment coastal waters

Vehicle: raw, uncooked seafood/ oysters
Direct: wound infections from contaminated water

IP = 4- 96 hrs , duration 2.5 days
V/D, fever, cramping
Disease by infection (more common in summer)

Prevention by targeting
the vehicle : handling and storage
the reservoir

Question 8

Seafood parasites

Answer 8

tapeworm: Diphyllobrothium latum

nematodes:
Anisakis spp
Gnathostoma spinigerum:
Capillaria philippinensis

trematodes:
liver flukes: opisthorchis and Clonorchis spp
lung flukes : Paragonimus 30 spp
intestinal flukes: many

Question 9

Diphyllobrothium latum intermediates hosts

Answer 9

Many fish: trout, perch, salmon, pike

Larvae in muscle of fish

Question 10

Diphyllobrothium latum definitive hosts

Answer 10

humans, canids, felids, mustelids, bears

Question 11

Diphyllobrothium latum

reservoir, transmission, coin signs, prevention

Answer 11

intermediate: fresh water and anadromous fish
definitive : mammals and humans

vehicle: raw infected intermediate hosts
(ceviche, sushi, pickled herring)

Prevent by target the vehicle (cook/ freeze
blast freeze
-35 C for 15 hrs or -20 C for 7 days

Question 12

Anisakis spp

reservoir, transmission, coin signs, prevention

Answer 12

intermediate: crustaceans, fish, squid
definitive: marine mammals, humans

vehicle: raw infected fish

tingling throat, cough/pull out worm
invade stomach wall
abdominal pain. V/D, crohn’s, stomach cancer
usually 1 worm / person

prevention same as D. datum

Question 13

Fish- borne Trematodes source

Answer 13

freshwater fish
mollusks
crabs

Question 14

Fish Liver flukes

Answer 14

Opisthorchis spp

Clonorchis spp

Question 15

Trematodes in fish

Answer 15

2 intermediate hosts
snails/ mollusks are first intermediate
fresh water fish consume first intermediate
(encysts in muscle)

definitive hosts
humans and mammals

Question 16

Opisthorchis spp and Clonorchis spp

reservoir, transmission, coin signs, prevention

Answer 16

inter: invertebrates and fish
def: humans, dogs, cats, rats pigs

vehicle raw undercooked infected freshwater fish

clin signs: liver damage (cirrhosis , +/- carcinoma)
Prevention:
target reservoirs by treatment of infected hosts
target vehicles

Question 17

Paragonimus (30 spp)

reservoir, transmission, coin signs, prevention

Answer 17

intermediate: snail –> crab / crayfish
def: human, pig, cats dogs

vehicle: raw undercooked fresh water crab/crayfish

cough +/- blood, chest pain, fever, +/- meningitis

Prevention
target reservoir
target vehicle

Question 18

3 genera of intestinal flukes

Answer 18

Metagonimus
Heterophydae
Echinostomatidae

Question 19

Natural Marine Fish toxins

Answer 19

Scombrotoxin
tetrodotoxin
Ciguatera

Question 20

Scombrotoxin

Answer 20

histamine fish poisoning

Question 21

tetrodotoxin

Answer 21

Pufferfish poisoning
vasopressor and neurotoxin
muscle paralysis with full consciousness

Aquaculture pufferfish are poison free

Question 22

Ciguatera toxins affect who

Answer 22

people and cats

Question 23

Ciguatera toxins vehicle

Answer 23

tropical reef fish

grouper, red snapper, barracuda …..

Question 24

Natural Marine shellfish toxins

Answer 24

Paralytic shellfish poisoning
Neurotoxic shellfish poisoning
amnesic shellfish poisoning

Question 25

Paralytic shellfish poisoning (PSP)

Answer 25

cause of RED Tides

Question 26

Neurotoxic shellfish poisoning

Answer 26

neurotoxin produced by dinoflagellate

Question 27

amnesic shellfish poisoning

Answer 27

Domoic Acid produced by diatom (phytoplankton/algae)

Question 28

Chemical contaminations

Answer 28

Methyl Mercury
highest in oily predator fish
Pesticides

Question 29

Food Preservation Goals

Answer 29

control microbial growth

prevent autolytic changes at cellular level

Question 30

Killing microbes

Answer 30

Cidal
heat
freezing
Irradiation (gamma) 
Ozone

Question 31

Ozone

Answer 31

kill all types of microbes, may slow ripening

Question 32

Irradiation (gamma)

Answer 32

kill many microbes & slow ripening of produce
high energy beams penetrate and pass through food
performed before r after packaging
high energy break macromolecule bonds

Question 33

Inhibiting growth

Answer 33

Static
refrigeration (ok except for listeria)
low moisture
chemistry

Question 34

Radiation Dose and Effect

Answer 34

1 gray (Gy): absorption of 1 j of energy / kg of food
     = 100 rads

low dose : 10kGy
kills all parasites and bacteria

Question 35

T/F: toxins and viruses are resistant to radiation

Answer 35

true

Question 36

T/F: Radiation Dose and Effect replaces need for hygiene, HACCP, and proper food handling

Answer 36

False

Question 37

Commercial Application of irradiation

Answer 37

Poultry, pork, beef, fruits, spices, grains

Labeling required
must carry green inter nation logo

Question 38

T/F: irradiation is defined as food additive

Answer 38

true

Question 39

Ozone as food preservative

Answer 39

Reactive oxygen species (oxidize biologic compounds)
FDA approved
No specific labeling required

Question 40

Uses of Ozone in food

Answer 40

purify drinking water
surface disinfectant of equipment, meat, produce…

Ozone gas is toxic to humans (must be contained )