3-12. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A
DETERIORATIVE CONDITION
After you have determined the deteriorative condition in the waterfood, determine
the amount of deteriorative condition present in the product. You, the 91R20, should
then determine the severity and extent of the condition. For this, you will use
contractual documents or local SOP, as applicable. This information may have already
been supplied by the 91R10 veterinary food inspection specialist's inspection reports.
Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS AND
RECOMMENDATIONS
3-13. INTRODUCTION
Determining the existence of any potential health hazard is based upon the
deteriorative condition and the amount of product deterioration. A health hazard is
defined as any substance that could harm a person's health and/or well-being.
3-14. MICROBIAL PATHOGENS
Depending upon the microorganisms present in the product, microbial spoilage
certainly may be a potential health hazard.
a. Toxicogenic Microorganisms. The microorganisms listed below are a
health hazard in waterfoods:
(1) Vibrio parahaemolyticus. These halophilic (salt-loving) bacteria produce
a food-poisoning disorder in man. The disorder is a typical gastroenteritis, with diarrhea
as the main symptom. Foods that have been incriminated in outbreaks in the US
include steamed crabs, crab salad (made from canned crab meat), raw crab, processed
lobster, broiled shrimp, roasted oysters, and raw oysters. Outbreaks have been caused
by raw products that were inadequately refrigerated and cooked foods that were
inadequately heated followed by inadequate refrigeration. In some outbreaks, there
(2) Clostridium botulinum, Type E. This organism is sometimes called the
fish botulism organism. Under suitable conditions, the organism will grow and produce
a toxin. The toxin is extremely lethal and may cause death if ingested. The toxin is
heat sensitive and will normally be destroyed by proper cooking. The organism can
grow in improperly processed canned fish, in vacuum-packaged products, and in some
smoked products.
b. Factors in Maintaining the Wholesomeness of Waterfoods. Fresh
waterfoods in general owe their freedom from food poisoning risk to three factors. They
are:
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