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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: PDF
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.
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Source: Food and Agriculture Organization of the United Nations

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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: PDF
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.
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Source: Health and Consumer Protection Directorate-General, European Commission

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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: PDF
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.
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Source: Food and Agriculture Organization of the United Nations

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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: HTML
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.
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Source: Food and Agriculture Organization of the United Nations

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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: PDF HTML
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.
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Source: Economic Research Service, U.S. Department of Agriculture

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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: HTML
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".
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Source: International Food Policy Research Institute

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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: HTML PDF
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".
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Source: Food and Agriculture Organization of the United Nations

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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: PDF
Risk assessment for the consumption of shellfish toxins.
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Source: Food Standards Australia New Zealand

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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: HTML
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.
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Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration

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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: HTML
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.
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Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration

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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: HTML
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.
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Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration

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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: HTML PDF
This page links to reports on levels of histamine and other biogenic amines in fish and shellfish products.
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Source: Food Safety Unit, Public Health Group, Rural and Regional Health and Aged Care Services Division, Department of Human Services, Victorian State Government

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