The variety and species of aquatic organisms used as food are too many. Thus, seafood processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.
By virtue of their genetic makeup or food habits, some of these organisms are found to contain some toxic substances. Thus ciguatoxin, paralytic shellfish poison (saxitoxin), diarrhetic shellfish poison (okadaic acid), amnesic shellfish poison, etc. are species related toxins, which are health hazards encountered in seafood
Similarly, scombroid or more generally fishes with red meat and on temperature abuse produce histamine and cause the commonly reported scombroid toxin poisoning
Following are the major Hazards in the seafood industry.
Physical Hazards:
Physical hazards are environmental factors that can harm an employee without necessarily touching them, including heights, noise, radiation, and pressure.
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S.No. |
Site |
Hazard |
Precaution |
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1. |
Unloading Docks |
· Load Hitting a Person by falling · Slipping, sliding or physical strain |
Use proper lifting techniques |
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2. |
Storage in Freezers |
Boxes stacked too high or are not secured |
Install tracking systems to keep containers stable and do not keep it too high |
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The temperature in the freezer and cold storage rooms-Prolonged exposure to cold temperatures can affect workers’ coordination and reaction times |
· Wear cold weather clothing · Take scheduled breaks to maintain your internal body temperature. |
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3 |
Plant Maintenance and Repairs |
Working from heights using a variety of equipment – ladders, lifts, and scaffolding – to carry out maintenance and repairs |
When working from high heights (greater than 3 meters), use scaffolding or a fall protection harness |
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Working on equipment while the plant is in operation |
If possible, remove equipment from the work area to carry out repairs. |
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4 |
Processing Line |
Slippery floors |
Wear footwear with good grips |
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Hot water and cookers |
Vent steam away from workers |
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5. |
Packaging and Labelling |
Strapping and stapling machines-can cause hand injuries |
Keep hands clear of the moving parts of the equipment. And Wear properly fitted clothing to avoid getting caught in the machinery |
Biological Hazard:
Biological safety hazards commonly found in seafood include bacterial pathogens, viral pathogens, and parasites.
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S.No. |
Name |
Cause |
Effect |
Control measures |
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Bacterial Pathogens: |
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1. |
Bacillus cereus |
Improper refrigeration |
Food poisoning |
destruction by a heat process and temperature control to prevent spore germination and multiplication of vegetative cells in cooked, ready-to-eat foods |
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2. |
Campylobacter jejuni |
Cross-contamination of foods by dirty food-contact surfaces |
diarrheal illness in humans |
thoroughly cooking seafood and by stressing the importance of proper (and frequent) hand and equipment washing and sanitary food-handling practices |
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3. |
Clostridium botulinum |
neurotoxin |
Botulinum toxins block nerve functions and can lead to respiratory and muscular paralysis |
· Heavy salting or drying to reduce the water activity below 0.93 · fermentation or acidification to below pH 4.6 are effective means of preventing C. botulinum growth |
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Viral Pathogens: |
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4. |
Hepatitis A Virus |
Viruses survive better at low temperatures; most outbreaks of hepatitis occur during winter and early spring |
· fever, jaundice, and abdominal pain |
· thoroughly cooking seafood · by preventing cross-contamination of cooked seafood. |
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5. |
Norwalk Virus |
associated with eating clams (raw and steamed), oysters |
a major cause of nonbacterial intestinal illness (gastroenteritis)causes nausea, vomiting, diarrhea, abdominal cramps, and occasionally fever in humans. |
prevented by thoroughly cooking seafood and by preventing cross-contamination of cooked seafood. |
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Parasites: |
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6. |
Anisakis simplex commonly called herring worm |
associated with eating raw fish (sushi, sashimi, lomi lomi, ceviche, sunomono, Dutch green herring, marinated fish, and cold-smoked fish) or undercooked fish |
Anisakiasis is a parasitic disease caused by anisakis nematodes that can invade the stomach or intestine of humans |
. Freezing and storing at -4ºF (-20ºC) or below for 7 days (total time)
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Pseudoterranova decipiens commonly called “cod worm” or “seal worm,” |
through raw or undercooked fish |
These nematodes are related to Anisakis simplex and the disease associated with infections is also termed anisakiasis |
freezing at -31ºF (-35ºC) or below for 15 hour |
Chemical Hazards
Hazardous chemicals are substances that can cause adverse health effects such as poisoning, breathing problems, skin rashes, allergic reactions, allergic sensitization, cancer, and other health problems from exposure
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S.No. |
Name |
Animal/Organ Involved |
Effect |
Prevention |
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Naturally occurring chemical: |
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1. |
Scombroid Toxin (Histamine in Fish)
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Tunas, bonitos, mackerels, bluefish, dolphin (Maki mahi), carangids, herring, sardine, and anchovies |
facial flushing, urticaria, oedema, and gastrointestinal problems such as nausea, vomiting, and diarrhea. Neurological symptoms like headache, tingling, burning sensation in the mouth, etc., are also common. |
Low-temperature storage or holding fish at 0°C at all times is the most effective preventive measure |
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2. |
Tetrodotoxin (Pufferfish poison)- probably the most lethal of all fish poisons. |
In the liver, ovaries, and intestine in various species of pufferfish, octopus, and two Japanese shellfishes. |
neurological symptoms that develop 10-45 minutes after ingestion, paralysis, respiratory problems, and cardiovascular collapse |
Avoid eating it. Eat only when it is properly processed. |
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3. |
Ciguatera poisoning |
Ingestion of fish that have become toxic by feeding on toxic dinoflagellates Fish species such as red snapper (Lutjanus bohar), grouper ( Variola louti), and moray eel have been recorded as ciguateric |
nausea and neurological deficits |
Do not eat the fish’s liver, intestines, eggs, or head because they have the highest concentration of toxins. |
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Unintentionally or incidentally added chemicals |
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Name |
Elements |
Causes |
Prevention |
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4. |
Toxic metals |
Toxic metals such as cadmium, mercury, arsenic, selenium, lead, etc. above the normal level impair the quality |
Increasing amounts of chemicals may be found in predatory species because of biomagnification |
Increased environmental monitoring should be introduced. Depuration of molluscs will remove some of the contaminants |
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Intentionally added chemicals and Food Additives |
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Product |
Additive |
Max limit |
Prevention |
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5. |
Semi preserved fish products including fish products Salted, dried fish Shrimps, cooked Crangon |
Sorbates and Benzoates |
2000 mg/kg 200 mg/kg 2000 mg/kg 6000 mg/kg |
Source Control i.e. specifications of raw materials, ingredients, and vendor certification. • Process Control i.e. formulation |
Conclusion:
Certain chemical substances and biological agents incorporated into feed, either intentionally or unintentionally, can result in hazards in food of animal origin and may enter feed at any stage of production up to the point of feeding. Regulatory programs should be established which ensure that foods of animal origin produced for human consumption are both safe and wholesome.
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