Seafood hygiene

Question 1

Which country produces the most fish worldwide?

Answer 1

China produces the most fish.
Egg, pork, etc.

Question 2

Name the two categories of fish

Answer 2

Fish
Shellfish

Question 3

Shellfish are divided into two categories. What are they?

Answer 3

Crustaceans and Molluscs.

Question 4

What is a major difference between crustaceans and molluscs?

Answer 4

Crustaceans have jointed legs

Question 5

Molluscs are _____ feeders; _____ everything, even ____ and _____. They are considered to be the most _______ animals due to their filtering abilities.

Answer 5

Molluscs are filter feeders; trap everything, even toxins and viruses. They are considered to be the most contaminated animals due to their filtering abilities.

Question 6

What other animals fall under the category of fish as per US legislation?

Answer 6

AFAJSSM
“JAMS Are Sexy Frogs”
a. alligator
b. frog
c. aquatic turtle
d. jellyfish
e. sea cucumbers
f. sea urchin
g. molluscs

Question 7

Name the unique features of the muscles of fish
Fish muscle contains little _______ tissue (2?) and ____ levels of water (____%)
✓ Bacterial growth in between ________.
✓ Bacteria movement within fish _____
✓ rapid __________ deterioration of the tissue
✓ _______ shelf life.
✓ Since fish spoils more readily, regularly stored on ________ ____ (____°C)

Answer 7

Fish muscle contains little connective tissue (collagen, elastin) and high levels of water (80%)
✓ Bacterial growth in between muscles.
✓ Bacteria movement within fish flesh
✓ rapid microbiological deterioration of the tissue
✓ short shelf life.
✓ Since fish spoils more readily, regularly stored on melting ice (~0°C)

Question 8

____ degree Temperature danger zone does not work for fish, must reduce to ____.

Answer 8

4 degree Temperature danger zone does not work for fish, must reduce to 0

Question 9

Fish glycogen content is very _____. Glycogen is necessary for meat hygiene because it produces ____ _____ that _____ bacteria and makes environment ________ for bacteria.

Answer 9

Fish glycogen content is very low. Glycogen is necessary for meat hygiene because it produces lactic acid that kills bacteria and makes environment unsuitable for bacteria.

Question 10

Fish ph = ?

Answer 10

> 6.0 b/c of low glycogen

Question 11

There are a lot of freely available amino acids, such as histidine. What is the purpose of this for bacteria?

Answer 11

Their food is readily available for free food so they can eat.
No work needed to eat.
Seafood muscle or flesh is therefore too much susceptible to spoilage compared to terrestrial animals.

Muscle is also high in trimethylamine oxide, Urea, creatinine phosphate stored as ATP.

Question 12

What are the four steps of the seafood supply chain?

Answer 12

Question 13

What is a fishery?

Answer 13

Fish home is water bodies.
Fisheries = farm = waterbodies

Question 14

The supply chain for fish is short. Why?

Answer 14

Because it spoils very quickly.

Question 15

In broiler chickens, when do they go to slaughter?

Answer 15

1 month

Question 16

Fish reach slaughter at what age?

Answer 16

2 years, even 3 sometimes

Question 17

Most fish, like shellfish, muscle, shrimps, oysters like?

Answer 17

salt water

Question 18

Cat fish and trout like what type of water?

Answer 18

fresh water - rivers, ponds, lakes

Question 19

Fish need 5 AW principles and good hygienic practices. What are they?

Answer 19

1. Good hygienic/agricultural practices in fisheries
2. five pillars of animal welfare
   ➢ feed
   ➢ water
   ➢ health
   ➢ space
   ➢ avoid fear
   ➢ social behavior

Question 20

___________ bacterial can turn against fish and make them sick.
Environmental bacteria
- Soil borne diseases:
_________ Eat decaying matter with bacteria: (saprotroph - decaying)
Viruses from terrestrial animals
_______ organisms rely on fish to survive.

Answer 20

Commensal bacterial can turn against fish and make them sick.
Environmental bacteria
- Soil borne diseases: Listeria Eat decaying matter with bacteria: (saprotroph - decaying)
Viruses from terrestrial animals
Sympatic organisms rely on fish to survive.

Question 21

List some examples of aquatic commensal bacteria.

Answer 21

PAVE My Cute P*ssy

Pseudomonas
Vibiro
Aeromonas = aquatic organisms
- rely on fish to survive = commensal
clostridum botulinum = water
eryspleothrix
Pasteurella
mycobacterium

= commensals that turns against fish when welfare is compromised

Question 22

Which bacterium is found in soil that can compromise fish?

Answer 22

Clostridium Perfringens = soil

Question 23

List some examples of enteric viruses that attack fish.

Answer 23

Enteric viruses - terrestrial animals: noro, rota
- Enterobacteriacae = salmonella, e.coli, klebsiella, enerobactera, yersinia, morgenella, etc. shigella
- campylobacter and staph –> terrestrial and attack fish

Question 24

List nematodes that attack fish

Answer 24

Nematodes:
1. Anasachis worm

Question 25

List the trematodes that attack fish

Answer 25

Trematodes: 2. Clonorichis --> zoonotic --> liver cancer in humans 3. Opistorchis --> zoonotic --> liver cancer in humans

Question 26

List the tapeworms that attack fish

Answer 26

Tapeworm: D. buthrium

Question 27

List the protozoa that attack fish

Answer 27

Protozoa: Giardia, crypto

Question 28

What is the fish processing line at a fish slaughterhouse?

Answer 28

See below

Question 29

Fish handling during ante mortem & post-mortem

Answer 29

✓ Fasting (starvation) of prior to slaughter reduces the amount of feces in the intestines and delays spoilage. * ✓ In general, the fasting period is 1–3 days 1. Remove 5D fish from supply i. e. slaughter only healthy fish * Harvesting, stunning & killing methods greatly affect post-mortem changes & subsequent fish carcass quality Dead, dying, diseased, disabled, drug-residuals

Question 30

How do we stun fish?

Answer 30

1. Legally acceptable to stun the head. - Tool looks like hammer 2. Sharp object to pierce the head. 3. Suffocate with CO2. 4. Pass them through electrified water bathes --> unconscious How to get jugular vein? Cut gill while unconscious Gut Wash

Question 31

if you want a fresh fish, it should be eaten in?

Answer 31

2-5 days

Question 32

Shellfish shelf life is?

Answer 32

Chill at 0 degrees. Eat fish in 2-5 days. Depends on species of fish Shellfish shelf life is short Why? They are filter feeders, therefore a lot of stuff is already there

Question 33

List the sources and causes of spoilage of fish?

Answer 33

1. Their own body (due to commensals) - Shell 2. Gill 3. Gut 4. Once dead, bacteria multiply b/c no defense system to arrest their growth. - Somatic enzymes --> start to pultrify --> rancid formation --> spoilage of meat.

Question 34

Name the two most important factor in accelerating fish spoilage

Answer 34

1. A rise in temperature above 32°F - Should be 0 degrees celsius. 2. Low glycogen in fish flesh (low lactic acid – high pH) → fish flesh favorable for microbial growth 1. The four main factors for the source of spoilage at fish slaughterhouses are: ✓ Shucking (de-skinning = shell) & gutting (evisceration) ✓ washing the fish ✓ cleanliness of fishrooms ✓ cleanliness of the ice in which fish is stunned or preserved 2. Therefore, improve handling, washing the fish and its surroundings on board the trawler, and adequate icin

Question 35

What are the Four typical spoilage stages due to fish nutrients breakdown by spoilage bacteria?

Answer 35

Bad smell in fish happens during spoilage. Why? In fish muscle there are freely available AA, urea, histidine, TMA. Once fish is spoiled, what happens in next few days? 1. Rigor mortis 2. Body is not totally sterile, there are pathogens. Pathogens start to eat ATP and convert to Inesine--> hypoxanthine --> xantine and uric acid. Urea and Amines --> ammonia, TMAO --> TMA Uric acid --> rheumatoid arthritis If you have gout you are not supposed to eat seafood H2S --> rotten egg

Question 36

Fish carry large numbers of bacterial flora from 3 sources.

Answer 36

Question 37

1. Name three examples of Cold loving bacteria: 2. Name some examples of microbes that thrive at room temp: 3. Name some examples of microbes that thrive at very high temp:

Answer 37

1. Listeria, pseudomonia, flavibacteria, 2. Enterobacteriacae: salmonella, e.coli, staph aureus. 3. baccilus and micrococuccs

Question 38

Name two microbes that, when fish, are spoiled it changes color.

Answer 38

E.g. pseudomonas changes color of fish to greenish yellow. E.g. Fungal, micrococcus, Yersinia --> changes to red/pink color.

Question 39

_______ is a major component associated with the unacceptable odor of fish spoilage. ____ starts to increase in the tissues after 5-10 days.

Answer 39

TMA, TMA

Question 40

Degradation of proteins produces ________, and________, and _______, which are components used for the chemical detection of fish spoilage.

Answer 40

Degradation of proteins produces total volatile acids, and total volatile bases, ammonia, which are components used for the chemical detection of fish spoilage.

Question 41

What is the benchmark/characteristic evaluated for human consumption?

Answer 41

Sensory organoleptic evaluation.

Question 42

How do I know my fish is safe and edible?

Answer 42

1. Organoleptic qualities - color, odor, firmness, etc. 2. Microbiological 3. Parasitological 4. Chemical composition - pH, moisture, fat content, mineral poisoning (mercury, lead) 5. metabolic products - TMA - Ammomia - H2S - Histamine - Tetrodotoxin - Algal toxin

Question 43

Normal fish have: 1. Eyes: ______ eye with _____ cornea 2. Gills: Bright ____ or ____ gill with ______ 3. Skin: well-_______ colors and is _____ with _____ slime. 4. Odor: ____, _____-like/_______-like or ________

Answer 43

1. Eyes: convex eye with clear cornea 2. Gills: Bright red or pink gill with mucus 3. Skin: well-differentiated colors and is glossy with transparent slime. 4. Odor: sharp, sea-like/iodine-like or metallic

Question 44

Spoiled fish have:

Answer 44

1. Eyes: sunken and cloudy with a discolored cornea. 2. Gills: bleached and/or discolored and coated with thick slime. 3. Skin: loses color, coated with yellow, knotted slime. 4. Odor: like stale cabbage-water, sour drains, wet matches or ammoniacal. ➢ The odor of trimethylamine (TMA) dominates i.e. rotten fish smell

Question 45

Quantitative measurement of total volatile nitrogen — A quality criterion for fish spoilage

Answer 45

Ammonia, TMA, hydrogen sulfide --> measure them and then tell whether fish is contaminated.

Question 46

Foodborne diseases in USA cause illness in 48 million .....10-19% of these are by ingestion of ________.

Answer 46

seafood

Question 47

Shellfish accounted for ____% of the seafood-related infectious outbreaks and finfish were implicated in ____%. 1. _________ causes gastroenteritis associated with consumption of raw shellfish, especially oysters 2. 20% of bacterial illnesses related to shellfish consumption are caused by the ______ species

Answer 47

Shellfish accounted for 64% of the seafood-related infectious outbreaks and finfish were implicated in 31%. 1. Norovirus causes gastroenteritis associated with consumption of raw shellfish, especially oysters 2. 20% of bacterial illnesses related to shellfish consumption are caused by the Vibrio species

Question 48

Vibrio species are aquatic, which are not a public health risk from ______ animals.

Answer 48

farm

Question 49

List the major biological (bacteria, virus, & parasite) hazards from seafood consumption in the USA

Answer 49

1. Major one is vibrio, specifically the species: vibrio parahemolyticus. If removed, significantly removed 20% of the problem 2. Norovirus is second 3. Salmonella is next 4. Listeria 5. Anasachis 6. Giardia 7. tapeworm

Question 50

________ is most prevalent in shellfish

Answer 50

Vibrio

Question 51

Vibrio can __________ our limbs due to shock

Answer 51

amputate

Question 52

Around 50 million people are affected by ________ and _______. Causes: ✓Gall bladder disease in humans ✓ bile duct closure in humans ✓ liver damage & ✓ liver cancer

Answer 52

clonorchia, opistrochis

Question 53

Seafood not only brings ________ hazards to us but also _________ hazards if we are not farming them under hygienic conditions. These toxins come from?

Answer 53

Seafood not only brings biological hazards to us but also chemical hazards if we are not farming them under hygienic conditions. Toxins can be from bacteria, fish themselves, Algae --> toxin producing algae accumulates in fish muscle. When we eat, passes to us.

Question 54

What are the major chemical hazards from seafood consumption

Answer 54

Scombroid toxin/histamine What kind of toxin is this?

Question 55

What is the major chemical hazard from seafood consumption?

Answer 55

Scombroid toxin/histamine

Question 56

Scombroid is a type of _____. The toxin is ________; when released too much --> constricts ______ muscle --> can't ______.

Answer 56

Scombroid is a type of fish. The toxin is histamine. Histamine is released too much --> constricts smooth muscle --> can't breathe.

Question 57

The strongest histamine producers are?

Answer 57

Question 58

Fish species of the Scombroid family are? Which scombroid fish are the major source of histamine poisoning?

Answer 58

tuna and mackerel Scambrdie fish and dolphin fish (aka mahi mahi) (not scombroid but when enterobacteriacae in mahi mahi contaminate scambroid fish --> change histadine to histamine).

Question 59

Mahi mahi = non scromboid Bacterioasce contaminate this kind of fish, change histadene to histamine?

Answer 59

To prevent this? Good hygiene, immediately put fihs in 0 degrees celsius so bacteria don't amplify

Question 60

Tetrodotoxin (pufferfish toxin) When pufferfish are contaminated with (3?) --> produces tetrodotoxin --> _______ nerves.

Answer 60

aeromonas, pseudomonas, or vibrio paralyzes

Question 61

When pufferfish is contaminated with 1. Aeromonas, 2. Pseudomonas 3. Vibrio species it produces

Answer 61

Tetrodotoxin

Question 62

Algal toxins, mostly associated with shellfish except sugatoxin.

Question 63

What are the 4 toxins from algae that affect shellfish?

Answer 63

1. Amnesic - Domoic Acid 2. Diarrhetic 3. Neurotoxin 4. Paralytic

Question 64

Another toxin, not from shellfish, but from finfish is called ___________, that they get from algae.

Answer 64

Ciguatoxin

Question 65

How do we preserve seafood post-harvest for prevention of microbial contamination?

Answer 65

1. Cold storage 2. Chill whole fish after catching/harvesting, and killing. - Smoke, dry, salt, cure it if chilling not possible 3. Toxins are heat stable, so if you cook them they are still active. Be careful with wild fish! Not very common, but still a concern.