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Fish and Shellfish Products and Fungal Organisms and Toxins

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ID	Author(s)	Title / Description	Publication Date
5537	Food and Agriculture Organization of the United Nations (FAO)	Safety Concerns as a Result of Fish Consumption in the Tsunami Affected Regions URL: ftp://ftp.fao.org/FI/DOCUMENT/tsunamis_05/issues/safety_concerns.pdf Format: Memo regarding the generally false rumors that fish in the areas hit by the recent tsunami are unsafe to eat. It is noted, however, that damage to water utilities could potentially cause contamination of fishing areas. A press release version of the memo, with additional links, can be found here. view details Source: Food and Agriculture Organization of the United Nations Keywords: Bacteria and Antimicrobial Resistance Consumer Information and Educational Materials Fish and Shellfish Products Fungal Organisms and Toxins General Biological Hazards General Chemical Hazards General Food Safety General Risk Assessment Marine Toxins Papers and Documents Parasites Phycotoxins Risk Assessments Viruses hide details	20050114Jan 14, 2005
6572	Kyprianou, M.	Draft Commission Regulation of on Microbiological Criteria for Foodstuffs (Text with EEA Relevance) URL: http://europa.eu.int/comm/food/food/biosafety/salmonella/reg_microbiological_criteria_foodstuffs_en.pdf Format: Draft European Commission regulation regarding microbiological criteria for certain microorganisms in foods, including food safety criteria and process hygiene criteria. Microorganisms or toxins covered include Listeria monocytogenes, Salmonella, staphylococcal enterotoxins, Enterobacter sakazakii, E. coli, histamine, and more. view details Source: Health and Consumer Protection Directorate-General, European Commission Keywords: Bacteria Bacteria and Antimicrobial Resistance Bacterial Toxins Beverage Dairy Products E. coli Eggs and Egg Products Enterobacter Enterobacter sakazakii Enterobacteriaceae Fish and Shellfish Products Fruits Fungal Organisms and Toxins General Meat and Poultry Products General Risk Management Histamine Infant Food Listeria Listeria monocytogenes Meat and Poultry Products Papers and Documents Policy and Actions for Risk Management Poultry Ready-to-Eat Foods Salmonella Sprouts Staphylococcus Vegetables hide details	200500002005
4135	Codex Committee on Food Additives and Contaminants (36th : 2004 : Rotterdam, The Netherlands), Codex Alimentarius Commission	Report of the 36th Session of the Codex Committee on Food Additives and Contaminants URL: ftp://ftp.fao.org/codex/alinorm04/al04_12e.pdf Format: The report includes the Committee's decisions and draft documents on topics related to risk analysis, exposure assessment of contaminants and toxins, risk management of aflatoxin in peanuts and tree nuts, of lead in foods, of inorganic tin in canned foods, maximum levels of cadmium in certain grains and vegetables and of deoxynivalenol, levels for radionuclides in foods, standards for food additives, contaminants, and toxins, active chlorine, mycotoxins, and more. view details Source: Food and Agriculture Organization of the United Nations Keywords: About Risk Analysis Aflatoxin Almond Barley Beverage Cadmium Chlorine Contaminants Deoxynivalenol Exposure Exposure Assessment Fish Fish and Shellfish Products Food Additives Food and Color Additives Food Supplements Fungal Organisms and Toxins General Contaminants General Risk Analysis General Risk Management Grains and Grain Product Green Leafy Vegetable Hazelnut Lead Molluscs Mycotoxins Nut or Nut Product Nuts Ochratoxin A Peanut Pistachio Policy and Actions for Risk Management Potato Rice Root Vegetable Rye Shellfish Tin Vegetables Wheat hide details	20040400Apr 2004
5175	Food and Agriculture Organization of the United Nations (FAO)	Marine Biotoxins URL: http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/007/y5486e/y5486e00.htm Format: This report includes risk assessments and supporting information for paralytic shellfish poisoning, diarrhoeic shellfish poisoning, amnesic shellfish poisoning, neurologic shellfish poisoning, azaspiracid shellfish poisoning, and ciguatera fish poisoning. view details Source: Food and Agriculture Organization of the United Nations Keywords: Ciguatera Fish and Shellfish Products Fungal Organisms and Toxins Marine Toxins Papers and Documents Phycotoxins Risk Assessments hide details	200400002004
3327	Buzby, J.C. (Ed.)	International Trade and Food Safety: Economic Theory and Case Studies URL: http://www.ers.usda.gov/publications/aer828/ Format: Report on the relationships between food safety regulation and international trade. Food safety and trade issues for meat and poultry products, produce, and seafood are discussed, as are these issues as related to hazards such as mycotoxins and dioxins. Attachments include "Belgian-Luxembourg exports, 1989-1999" and "Belgium-Luxembourg monthly production indices of key agricultrual products, 1998-99". Highlights of this report are provided in Agriculture Information Bulletin No. (AIB789), Food Safety and International Trade - Research Briefs, available from ERS. view details Source: Economic Research Service, U.S. Department of Agriculture Keywords: Contaminants Dioxin/PCB Fish and Shellfish Products Fruits Fungal Organisms and Toxins General Meat and Poultry Products Government Resources for Economists Grains and Grain Product Meat and Poultry Products Mycotoxins Papers and Documents Risk Management: Economic Factors Trade Vegetables hide details	20031100Nov 2003
4697	Unnevehr, L.J. (Ed.)	Food Safety in Food Security and Food Trade URL: http://www.ifpri.org/2020/focus/focus10.htm Format: Collection of briefs on such topics as food safety, mycotoxins, and GM crops in developing countries, and food safety, risk, and trade. Includes case studies on "Guatemalan Raspberries and Cyclospora," "Kenyan Fish Exports," "The Shrimp Export Industry in Bangladesh," "Reducing Pesticide Residues on Horticultural Crops," "India Responds to International Food Safety Requirements," "Supermarkets and Quality and Safety Standards for Produce in Latin America," "Beef industry in China," "The Poultry Industry in Colombia," and "Reducing Mycotoxins in Brazilian Crops". view details Source: International Food Policy Research Institute Keywords: About Risk Management Beef Cyclospora Fish Fish and Shellfish Products Fruits Fungal Organisms and Toxins General Plant Products General Risk Management Genetically Modified Foods Meat and Poultry Products Mycotoxins Papers and Documents Parasites Pesticide Residues Policy and Actions for Risk Management Poultry Product quality Quality control Raspberry Shellfish Shrimp Small Fruit Trade Vegetables hide details	20030900Sep 2003
5224	Huss, H.H.; Ababouch, L.; Gram, L.	Assessment and Management of Seafood Safety and Quality URL: http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/006/Y4743E/Y4743E00.HTM Format: 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". view details Source: Food and Agriculture Organization of the United Nations Keywords: About Risk Management Aeromonas Angiostrongylus Anisakis Antimicrobial Resistance Bacillus Bacillus cereus Bacteria Bacteria and Antimicrobial Resistance Campylobacter Capillaria Ciguatera Clostridium Clostridium botulinum Clostridium perfringens Contaminants Diphyllobothrium E. coli Exposure Fish and Shellfish Products Food Consumption Food Temperature Fungal Organisms and Toxins General Contaminants General Risk Management Gnathostoma Hazard Analysis of Critical Control Points Hazard Characterization Hazard Identification Hepatitis A Virus Histamine Ichthyotoxins Listeria Listeria monocytogenes Marine Toxins Norovirus Papers and Documents Parasites Phycotoxins Plesiomonas shigelloides Policy and Actions for Risk Management Predictive Microbiology Protozoa Salmonella Shigella Staphylococcus aureus Tetrodotoxin Traceability Trematoda Veterinary Drug Residues Vibrio Vibrio cholerae non-O1 Vibrio cholerae O1 Vibrio parahaemolyticus Vibrio vulnificus Viruses Yersinia Yersinia enterocolitica hide details	200300002003
5480	Australia New Zealand Food Authority	Shellfish Toxins in Food: A Toxicological Review and Risk Assessment URL: http://www.foodstandards.gov.au/_srcfiles/TR14.pdf Format: Risk assessment for the consumption of shellfish toxins. view details Source: Food Standards Australia New Zealand Keywords: Fish and Shellfish Products Fungal Organisms and Toxins Marine Toxins Papers and Documents Phycotoxins Risk Assessments Shellfish hide details	20011100Nov 2001
1286	Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA)	Fish and Fisheries Products Hazards and Controls Guidance: Third Edition URL: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/FishandFisheriesProductsHazardsandControlsGuide/default.htm Format: 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. view details Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration Keywords: Allergen Bacteria Bacteria and Antimicrobial Resistance Ciguatera Clostridium Clostridium botulinum Color Additives Contaminants Fish and Shellfish Products Food Additives Food and Color Additives Food Processing Food Temperature Fungal Organisms and Toxins General Biological Hazards General Contaminants General Risk Management Hazard Analysis of Critical Control Points Hazard Identification Marine Toxins Mercury Papers and Documents Parasites Pesticide Residues Phycotoxins Physical hazards Policy and Actions for Risk Management Pollutants Predictive Microbiology Scombrotoxin Staphylococcus aureus Veterinary Drug Residues hide details	20010600Jun 2001
810	Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA)	Processing Parameters Needed to Control Pathogens in Cold Smoked Fish URL: http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm092182.htm Format: This report discusses hazards derived from the consumption of cold-smoked fish. It describes pathogens that might be found in cold-smoked fish products, including Listeria monocytogenes, Clostridium botulinum type E, biogenic amines, and parasites. It discusses processing parameters that contribute to pathogen growth and options for minimizing the presence of foodborne pathogens in smoked fish products. The report also discusses the safety of fish harvesting and handling practices and the influence of packaging options on pathogen growth and survival. view details Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration Keywords: Bacteria and Antimicrobial Resistance Dose Response Fish and Shellfish Products Fungal Organisms and Toxins Hazard Characterization Listeria Papers and Documents Parasites hide details	20010329Mar 29, 2001
1293	Office of Seafood, Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA)	Scombroid Poisoning URL: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/default.htm Format: 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. view details Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration Keywords: Fish and Shellfish Products Fungal Organisms and Toxins Hazard Characterization Hazard Identification hide details	198900001989
5405	Food Safety Unit, Public Health Group, Rural and Regional Health and Aged Care Services Division, Department of Human Services, Victorian State Government	Histamines in Fish URL: http://www.health.vic.gov.au/foodsafety/research/toxins.htm Format: This page links to reports on levels of histamine and other biogenic amines in fish and shellfish products. view details Source: Food Safety Unit, Public Health Group, Rural and Regional Health and Aged Care Services Division, Department of Human Services, Victorian State Government Keywords: Cadaverine Exposure Fish and Shellfish Products Food Consumption Fungal Organisms and Toxins Histamine Papers and Documents Putrescine hide details	00000000n/a

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