Fish and Shellfish Products Hazard Identification

Format	Author(s)	Title / Description	Date added	Details
		2,4,6-Tribromophenol and Other Simple Brominated Phenols Concise International Chemical Assessment Document (CICAD) 66. Summary of potential human health and environmental effects from 2,4,6-tribromopheol and other simple brominated phenols. (more) Deadline: Thursday, December 15, 2005 Publication Year: 2005	Dec 15, 2005
	Huss, H.H.; Ababouch, L.; Gram, L.	Assessment and Management of Seafood Safety and Quality Report on risk assessment and management issues associated with seafood. Includes discussion of world seafood production and consumption, food safety systems, hazard identification and characterization, and risk management strategies such as HACCP, FSOs, microbiological criteria, traceability, and more. Appendices include "Assessment of Food Safety Programmes," "Hazard Analysis Worksheet," "HACCP Plan Form," and "Generic HACCP Plan for the Production and Processing of Oysters". (more) Publication Year: 2003	Nov 18, 2004
	International Programme on Chemical Safety	Coal Tar Creosote Concise International Chemical Assessment Document (CICAD) on coal tar creosote. Includes discussion of hazard identification, hazard characterization, and exposure considerations. (more) Publication Year: 2004	Jan 3, 2005
	Center for Food Safety and Applied Nutrition, Food and Drug Administration	Consumer Advice Gives answers to consumers for common questions regarding foodborne illness, food preparation, food away from home, food storage, seafood, produce and fruit juice, dietary supplements, cosmetics, nutrition and weight loss, food labeling, and more. (more)	May 29, 2002
	FDA National Retail Food Team	FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (2004) This report summarizes results from the 2003 data collection on the occurrence of foodborne illness risk factors in hospitals, nursing homes, elementary schools, fast food restaurants, full service restaurants, and deli departments, meat and poultry departments, seafood departments, and produce departments of retail food stores. Risk factors examined include food from unsafe sources, inadequate cooking, improper holding/time temperature, contaminated equipment/protection from contamination, poor personal hygiene, and other (chemical contamination). Recommendations for industry and for retail food regulatory programs are provided. Data are also provided on the impact of certified managers on the control of foodborne illness risk factors, cook temperatures for pork, ratites, and injected meats, hot holding temperatures, employee health, juice and eggs, and highly susceptible populations. See also Q&A about this report. (more) Publication Date: Tuesday, September 14, 2004	Sep 16, 2004
	Center for Food Safety and Applied Nutrition, Food and Drug Administration	Fish and Fisheries Products Hazards and Controls Guidance: Third Edition This report discusses the FDA's thinking on the hazards associated with fish and fishery products and on controls for those hazards. It includes information on developing a HACCP Plan and discussion of such hazards as pathogens from the harvest area, parasites, natural toxins, chemical contaminants, aquaculture drugs, allergens, metal and glass inclusion, and more. (more) Publication Month: June 2001	Aug 7, 2002
	Pew Initiative on Food and Biotechnology	Future Fish: Issues in Science and Regulation of Transgenic Fish This report addresses the potential economic, environmental, food safety, and regulatory issues posed by transgenic fish. (more) Publication Month: January 2003	Jun 4, 2003
	Seafood Products Research Center, Food and Drug Administration	"Glowing" Seafood? This document discusses the bacteria that may cause seafood to glow and the risks to humans from some forms of bacteria associated with glowing seafood. (more) Publication Month: July 1998	Aug 7, 2002
	Food and Agriculture Organization of the United Nations/World Health Organization	Hazard Identification, Exposure Assessment, and Hazard Characterization of Campylobacter spp. in Broiler Chickens and Vibrio spp. in Seafood - Joint FAO/WHO Expert Consultation Report of the Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods held in Geneva, Switzerland, on July 23-27, 2001. It presents hazard identification, hazard characterization, and exposure assessment considerations for the risk assessment of Campylobacter spp. in broilers and Vibrio spp. in seafood, including a dose-response curve for Vibrio. (more) Publication Date: Monday, September 10, 2001	Aug 26, 2002
	Scientific Panel on Contaminants in the Food Chain, European Food Safety Authority	Opinion of the Scientific Panel on Contaminants in the Food Chain on a Request from the Commission Related to the Toxicity of Fishery Products Belonging to the Family of Gempylidae. (Question No EFSA-Q-2004-016) Opinion adopted on August 30, 2004 regarding adverse reactions following consumption of escolar and oilfish due to wax esters in the oil of the fish. (more) Publication Date: Wednesday, September 15, 2004	Sep 15, 2004
	Scientific Panel on Dietetic Products, Nutrition and Allergies, European Food Safety Authority	Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies related to a Notification from Brewers of Europe and BFBi on Isinglass Used as a Clarifying Agent in Brewing Opinion adopted on July 6, 2007 resulting from a risk assessment of isinglass used as a clarifying Agent in brewing. Publication Date: Thursday, August 23, 2007	Sep 5, 2007
	Scientific Panel on Dietetic Products, Nutrition and Allergies, European Food Safety Authority	Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies related to a Notification from WFA and AWRI on Fish Products (isinglass) Used in the Manufacture of Wine Opinion adopted on July 6, 2007 resulting from a risk assessment of the Fish Products (isinglass) used in the manufacture of wine. (more) Publication Date: Thursday, August 23, 2007	Sep 5, 2007
	Office of Seafood, Center for Food Safety and Applied Nutrition, Food and Drug Administration	Scombroid Poisoning This document describes scombroid poisoning, where is occurs, how to identify it, symptoms, what to do if you suspect you have scombroid poisoning, and how to avoid it. (more) Publication Year: 1989	Aug 7, 2002
	National Toxicology Program, U.S. Department of Health and Human Services	Toxicology and Carcinogenesis Studies of Sodium Nitrite (CAS NO. 7632-00-0) Drinking Water Studies in F344/N Rats and B6C3F1 Mice Report on studies of the effects of different doses of sodium nitrite in drinking water consumed by rats and mice over 14-week or two-year time periods and of the genetic toxicity of sodium nitrite. (more) Publication Month: May 2001	Aug 14, 2002
	Regional Office for Europe, World Health Organization	WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Newsletter No. 81/82, Dec. 2004 The lead article in this newsletter is a report about the 5th World Congress Foodborne Infections and Intoxications, held 7-11 June 2004. Other articles include "Human Campylobacteriosis in Scotland," "Foodborne Botulism in the Republic of Georgia," "Foodborne Botulism in the United States, 1990-2000," "Nationwide Survey of Human Listeria monocytogenes Infection, Japan," an obituary for Professor Mohammed Abdussalam, and several articles about Salmonella in poultry, meat, nuts, and fish. (more) Publication Month: December 2004	Jan 27, 2005

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