Control of indigenous pathogenic bacteria in seafood

The pathogenic bacteria indigenous to the aquatic and general environment are listed. Their distribution in nature, prevalence in seafood and the possibilities for growth of these organisms in various types of products are outlined These data, combined with what is known regarding the epidemiology of disease, are used to place the various seafood products in risk categories and to identify areas of concern. It is concluded that the presence of pathogens in molluscs and the growth of Listeria monocytogenes in lightly preserved fish products are hazards which are presently not under control. In order to prevent growth and toxin production by Clostridium botulinum when products are stored at abuse temperature, it is recommended that additional barriers to growth are included in lightly preserved (e.g. cold smoked salmon) and low-heat treated (e.g REPFEDS) products. It is finally pointed out that the Hazard Analysis Critical Control Point (HACCP) system is the preferred strategy in most quality assurance programmes and it is recommended that microbiological criteria are applied only as guidelines in the verification of the HACCP-system - and not for official control purposes. (C) 1997 Elsevier Science Ltd.