(4) Flatworm. The flatworm is common in Pacific Ocean perch. Flatworms
are small, discus-shaped parasites which form "nits" or cysts in the flesh 1/8 to 1/4 inch
in length and appear as small yellowish-brown to black spots. They are not normally
visible to the naked eye. These flatworms are harmless to humans, but are removed for
(5) Codworm. The codworm is common to the cod family but also may be
found in haddock, pollack, and lake and ocean perch. It is also found in the Pacific
Ocean species. The codworm is the larval form of the roundworm of the seal and not
harmful to humans. The seal must eat the fish for the worm to complete its life cycle.
Codworms are small, snake-like parasites, white to light brown in color, which are
imbedded in the flesh of the fish. If the fish are immediately processed and quick-
frozen, the codworm will normally be coiled to a diameter of less than 1/4 inch. In
conventional frozen fish, codworms tend to migrate towards the surface and can be
detected by their light brown color in 1 1/2 inch lengths.
b. Candling. When required by contractual documents, fillets are candled to
detect and remove parasites. Candling devices are constructed by placing a thick, clear
plastic cutting board over a light. The fillets are placed on this plastic board, and,
as the light passes through the flesh, parasites become visible and may be trimmed
from the fillets. The Food and Drug Administration has established a standard for
certain parasites in fish which changes from time to time.
Section II. INSPECTION PROCEDURES FOR FISH
The inspection of fish determines if the condition, identity, and quantity of the fish
being received meets the requirements specified in the inspection data packet.
a. The final acceptance inspection at destination and surveillance inspections
will be performed by the military veterinary service.
b. The veterinary food inspection specialist performs a visual, tactile, and
olfactory inspection of the product in order to identify any abnormalities. The inspector
should ensure that his hands are clean and that no abnormal smell is present on his
hands before beginning the inspection.
1-14. INSPECTION STEPS AND PROCEDURES
a. STEP 1 - Use the correct inspection data packet.
(1) For prime vendor deliveries, initially refer to the current SPVI catalog to
determine the applicable standard for the evaluation. If the SPVI does not provide