Prosjektnummer
901516
Litteraturstudie om kveis i hvitfisk og konvensjonelle produkter
Dokumentert risikomomenter vedr. kveis som gjør at at næringen kan garantere at kveis i klippfisk og tørrfisk ikke er noen helsefare etter prosessering
Main findings
• This work is focused on zoonotic fish-borne parasites of public health concern found in commercially marine white fish species such as cod, hake, saithe, ling, tusk, or haddock. The most commonly nematodes associated with human infection are from the Anisakidae family: Anisakis simplex and Pseudoterranova decipiens.
• All wild caught and seawater white fish must be considered at risk of containing any viable parasites of human health concern if these products are to be eaten raw or almost raw. Freezing (at least -20°C for 24 hours) or heat treatments above 60°C for 1 minute or equivalent remain the most effective processes guaranteeing the inactivation of parasitic larvae.
• Salting has demonstrated to be a valid treatment for parasites inactivation as long as the concentration of salt and the time of the treatment are applied according to the recommendations. However, there is an infection risk for humans if they eat raw, uncooked, lightly salted, cold smoked or pickled fish, which has not been frozen before processing.
• This work is focused on zoonotic fish-borne parasites of public health concern found in commercially marine white fish species such as cod, hake, saithe, ling, tusk, or haddock. The most commonly nematodes associated with human infection are from the Anisakidae family: Anisakis simplex and Pseudoterranova decipiens.
• All wild caught and seawater white fish must be considered at risk of containing any viable parasites of human health concern if these products are to be eaten raw or almost raw. Freezing (at least -20°C for 24 hours) or heat treatments above 60°C for 1 minute or equivalent remain the most effective processes guaranteeing the inactivation of parasitic larvae.
• Salting has demonstrated to be a valid treatment for parasites inactivation as long as the concentration of salt and the time of the treatment are applied according to the recommendations. However, there is an infection risk for humans if they eat raw, uncooked, lightly salted, cold smoked or pickled fish, which has not been frozen before processing.
Results achieved
Summary of results from the project’s final reporting
This project includes the analysis of regulations, international guidelines and recommendations, and available scientific literature on parasites in fishery products, marine species affected, life cycle, effects, etc., as well as the possible mechanisms of prevention, reduction and/or inactivation of viable forms in fish.
Specifically, this project has been focused on zoonotic fish-borne parasites of the highest public health concern found in commercially important marine white fish species. In Europe, the most important fish parasites causing illness in humans are nematodes from the Anisakidae family, and the species most commonly associated with human infection is Anisakis simplex (A. simplex), followed by Pseudoterranova decipiens (P. decipiens). Although rankings for risk management of food-borne parasites show the relative low importance of anisakids regarding public health concerns among all food-borne parasites, they have a more prominent importance for several countries that trade or consume fish in large quantities.
All wild caught and seawater white fish must be considered at risk of containing any viable parasites of human health concern if these products are to be eaten raw or almost raw, as in fact, no sea fishing grounds can be considered free of A. simplex larvae. Anisakiasis (human infection by anisakids) is easy to avoid if the treatments stated in international regulations are followed. Specifically, freezing (at least -20°C for 24 hours) or heat treatments above 60°C for 1 minute or equivalent remain the most effective processes guaranteeing the inactivation of parasitic larvae.
Other physical and chemical treatments and their effect on parasites viability are also reviewed in project's report. Traditional processing methods such as salting, curing, marinating, pickling, smoking, and addition of food additives may be effective for the control of certain other food-borne pathogens, but they are generally not sufficient for the control of food-borne parasites and to kill A. simplex larvae. Salting has demonstrated to be a valid treatment for parasites inactivation as long as the concentration of salt and the time of the treatment are applied according to the recommendations. However, there is an infection risk for humans if they eat raw, uncooked, lightly salted, cold smoked or pickled fish, which has not been frozen before processing.
Summary of results from the project’s final reporting
This project includes the analysis of regulations, international guidelines and recommendations, and available scientific literature on parasites in fishery products, marine species affected, life cycle, effects, etc., as well as the possible mechanisms of prevention, reduction and/or inactivation of viable forms in fish.
Specifically, this project has been focused on zoonotic fish-borne parasites of the highest public health concern found in commercially important marine white fish species. In Europe, the most important fish parasites causing illness in humans are nematodes from the Anisakidae family, and the species most commonly associated with human infection is Anisakis simplex (A. simplex), followed by Pseudoterranova decipiens (P. decipiens). Although rankings for risk management of food-borne parasites show the relative low importance of anisakids regarding public health concerns among all food-borne parasites, they have a more prominent importance for several countries that trade or consume fish in large quantities.
All wild caught and seawater white fish must be considered at risk of containing any viable parasites of human health concern if these products are to be eaten raw or almost raw, as in fact, no sea fishing grounds can be considered free of A. simplex larvae. Anisakiasis (human infection by anisakids) is easy to avoid if the treatments stated in international regulations are followed. Specifically, freezing (at least -20°C for 24 hours) or heat treatments above 60°C for 1 minute or equivalent remain the most effective processes guaranteeing the inactivation of parasitic larvae.
Other physical and chemical treatments and their effect on parasites viability are also reviewed in project's report. Traditional processing methods such as salting, curing, marinating, pickling, smoking, and addition of food additives may be effective for the control of certain other food-borne pathogens, but they are generally not sufficient for the control of food-borne parasites and to kill A. simplex larvae. Salting has demonstrated to be a valid treatment for parasites inactivation as long as the concentration of salt and the time of the treatment are applied according to the recommendations. However, there is an infection risk for humans if they eat raw, uncooked, lightly salted, cold smoked or pickled fish, which has not been frozen before processing.
Gjennom litteraturstudien er det utarbeidet en grundig dokumentasjon for risikomomenter knyttet til kveis med hensyn til kvalitet, mulig helsefare og risikoreduserende tiltak. Prosjektets rapport har også en beskrivelse av regelverket rund kveis i sentrale markeder. Det er bl.a. dokumentert at kveis drepes ved fullsalting av fisk i mer enn 3 uker, slik at næringen kan garantere at kveis i klippfisk ikke er noen helsefare. Kunnskapen gir et godt grunnlag for å arbeide videre med problemstillingen i samarbeid med næringen og kontrollmyndigheter.
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Final report: Literature research regarding parasites in marine white fish species
ANFACO-CECOPESCA. 16 October 2018. By Maria Lorena Formoso, Vanesa Losada, Sara Lagoa, and Noa Fontán.
Background
Nowadays, the Norwegian industry see an increasing challenge with diverse situations at the market for Norwegian whitefish regarding anisakis in whitefish. Practically all cod (100%) is infected by one or more anisakis types. Anisakis is without no doubt a quality challenge, however if anisakis is alive, it might become a hazard health. Its importance lies in its abundance and in that, when ingested, they cause a zoonotic disease called anisakidosis. The disease produced by Anisakis spp. is called anisakiasis. Anisakiasis can present with pain, gastric inflammation, fever and diarrhea, cause intestinal obstructions or in vital organs such as lung and liver and cause an allergic picture that can cause the death of the individual.
Several types of parasites in whitefish are found such as: Pseudoterranova decepiens, Anisakis simplex, and Hysterothylacium auduncum. All three types of parasite present a threat to both fresh-based products (whole fish and fillet), traditional products (clipfish, wetsalted and stockfish) and frozen products of several whitefish species.
There should be thorough international regulation, or research studies documentation of risk factors related to anisakis, regarding quality (temperature and exposure time), possible health hazards (allergies or anisakiasis) and ways of prevention to avoid such situation from production vessels to land based industry.
On one hand, at the European level, Regulation (EC) 853/2004 of the European Parliament and the Council, of 29 April 2004, establishing specific rules on the hygiene of foods of animal origin establishes, in Annex III, Section VIII, Chapter III the specific requirements for parasites that fish products must comply with.
But also European Food Safety Authority (EFSA) published in 2010 a Scientific Opinion on risk assessment of parasites in fishery products. There are also Guidance documents published by the European Commission on viable parasites in fishery products that may represent a risk to the health of the consumer. As a final reference that may be taken into account, Codex Alimentarius has also developed Guidelines on the application of general principles of food hygiene to the control of foodborne parasites (CAC/GL 88-2016 adopted in 2016). However, updated scientific publications and sectorial guides for good practices must be evaluated as well to be as much informed as possible about the best practices available to reduce this parasite on fishery products.
In addition, in spring 2018 there have been concrete problems with the export of clipfish to Brazil. In fact, anisakis is considered as a biological risk (type 2) by the Brazilian Goverment (PORTARIA Nº 1.914, DE 9 DE AGOSTO DE 2011 Aprova a Classificação de Risco dos Agentes Biológicos elaborada em 2010, pela Comissão de Biossegurança em Saúde (CBS), do Ministério da Saúde): 'moderate individual risk and limited risk to the community, that includes biological agents that cause infections in humans or animals whose potential for community propagation and dissemination in the environment is limited and for which there are effective therapeutic and prophylactic measures'.
Apparently new routines for control of anisakis have been introduced and an amendment to the regulations undergoes (Regulation of Industrial and Sanitary Inspection of Products of Animal Origin (RIISPOA) – Decree no. 9,013, of 29 March 2017 – regulates Law No. 1,283, of 18 December 1950, and Law No. 7,889, of 23 November 1989 , which provide for industrial and sanitary inspection of products of animal origin). The situation can ultimately affect all exports of clipfish to Brazil, and it is important that this case finds a solution in dialogue between the Authorities.
Therefore it is neccesary to gather information that may be available and easy to understand to all the constituents of food chain (fisheries, suppliers, Competent Authorities, distributors, consumers, etc.)
Nowadays, the Norwegian industry see an increasing challenge with diverse situations at the market for Norwegian whitefish regarding anisakis in whitefish. Practically all cod (100%) is infected by one or more anisakis types. Anisakis is without no doubt a quality challenge, however if anisakis is alive, it might become a hazard health. Its importance lies in its abundance and in that, when ingested, they cause a zoonotic disease called anisakidosis. The disease produced by Anisakis spp. is called anisakiasis. Anisakiasis can present with pain, gastric inflammation, fever and diarrhea, cause intestinal obstructions or in vital organs such as lung and liver and cause an allergic picture that can cause the death of the individual.
Several types of parasites in whitefish are found such as: Pseudoterranova decepiens, Anisakis simplex, and Hysterothylacium auduncum. All three types of parasite present a threat to both fresh-based products (whole fish and fillet), traditional products (clipfish, wetsalted and stockfish) and frozen products of several whitefish species.
There should be thorough international regulation, or research studies documentation of risk factors related to anisakis, regarding quality (temperature and exposure time), possible health hazards (allergies or anisakiasis) and ways of prevention to avoid such situation from production vessels to land based industry.
On one hand, at the European level, Regulation (EC) 853/2004 of the European Parliament and the Council, of 29 April 2004, establishing specific rules on the hygiene of foods of animal origin establishes, in Annex III, Section VIII, Chapter III the specific requirements for parasites that fish products must comply with.
But also European Food Safety Authority (EFSA) published in 2010 a Scientific Opinion on risk assessment of parasites in fishery products. There are also Guidance documents published by the European Commission on viable parasites in fishery products that may represent a risk to the health of the consumer. As a final reference that may be taken into account, Codex Alimentarius has also developed Guidelines on the application of general principles of food hygiene to the control of foodborne parasites (CAC/GL 88-2016 adopted in 2016). However, updated scientific publications and sectorial guides for good practices must be evaluated as well to be as much informed as possible about the best practices available to reduce this parasite on fishery products.
In addition, in spring 2018 there have been concrete problems with the export of clipfish to Brazil. In fact, anisakis is considered as a biological risk (type 2) by the Brazilian Goverment (PORTARIA Nº 1.914, DE 9 DE AGOSTO DE 2011 Aprova a Classificação de Risco dos Agentes Biológicos elaborada em 2010, pela Comissão de Biossegurança em Saúde (CBS), do Ministério da Saúde): 'moderate individual risk and limited risk to the community, that includes biological agents that cause infections in humans or animals whose potential for community propagation and dissemination in the environment is limited and for which there are effective therapeutic and prophylactic measures'.
Apparently new routines for control of anisakis have been introduced and an amendment to the regulations undergoes (Regulation of Industrial and Sanitary Inspection of Products of Animal Origin (RIISPOA) – Decree no. 9,013, of 29 March 2017 – regulates Law No. 1,283, of 18 December 1950, and Law No. 7,889, of 23 November 1989 , which provide for industrial and sanitary inspection of products of animal origin). The situation can ultimately affect all exports of clipfish to Brazil, and it is important that this case finds a solution in dialogue between the Authorities.
Therefore it is neccesary to gather information that may be available and easy to understand to all the constituents of food chain (fisheries, suppliers, Competent Authorities, distributors, consumers, etc.)
Objectives
Main objective
1. To examine and report existing literature research regarding anisakis in whitefish. Applications in regulations in EU, Codex guidelines and other food and safety authorities. Special attention to Brazilian legislation and sanitary inspections procedures because of the problematics found in exportations from Norway;
2. To summarize all the information in a fact sheet type FAQ to make available to all food chain constituents (including fisheries, processing companies, clients, suppliers, distribution companies, competent authorities, etc.) the description of the risk, but also to inform about the best procedures to control and to reduce the presence of anisakis in fishery products.
Sub-objectives
1. To summarize anisakis type and other parasites in cod and whitefish species (saithe, ling, haddock, tusk, hake);
2. To gather information of the existing guidelines, measures and recommendations delivered by competent authorities, regulations and scientific publications;
3. To develop a brief document-information study of regulations and recommendations in anisakis to avoid hazards in:
a. whitefish species – fresh (good handling practices on board, refrigeration of fish, evisceration, etc.);
b. frozen fish (requirements of temperature and exposure time);
c. processed fish (salted and dried fish, smoked fish);
4. To develop a FAQ-leaflet.
Main objective
1. To examine and report existing literature research regarding anisakis in whitefish. Applications in regulations in EU, Codex guidelines and other food and safety authorities. Special attention to Brazilian legislation and sanitary inspections procedures because of the problematics found in exportations from Norway;
2. To summarize all the information in a fact sheet type FAQ to make available to all food chain constituents (including fisheries, processing companies, clients, suppliers, distribution companies, competent authorities, etc.) the description of the risk, but also to inform about the best procedures to control and to reduce the presence of anisakis in fishery products.
Sub-objectives
1. To summarize anisakis type and other parasites in cod and whitefish species (saithe, ling, haddock, tusk, hake);
2. To gather information of the existing guidelines, measures and recommendations delivered by competent authorities, regulations and scientific publications;
3. To develop a brief document-information study of regulations and recommendations in anisakis to avoid hazards in:
a. whitefish species – fresh (good handling practices on board, refrigeration of fish, evisceration, etc.);
b. frozen fish (requirements of temperature and exposure time);
c. processed fish (salted and dried fish, smoked fish);
4. To develop a FAQ-leaflet.
Expected project impact
The following impact is expected:
• Updated data about the existing literature and regulations will be analyzed to get information about problematic regarded to Anisakis in white fish nowadays.
• Analysis of the requirements of regulations and its application in the production processes of fisheries and industries (possible difficulties, etc.).
• Elaboration of useful documentation and guidelines for the reduction of anisakis in fishery products for fisheries and industries.
The following impact is expected:
• Updated data about the existing literature and regulations will be analyzed to get information about problematic regarded to Anisakis in white fish nowadays.
• Analysis of the requirements of regulations and its application in the production processes of fisheries and industries (possible difficulties, etc.).
• Elaboration of useful documentation and guidelines for the reduction of anisakis in fishery products for fisheries and industries.
| Project design and implementation The project consists of the following tasks: Task 1 • Recapitulation of bibliography and regulations available at European level, as well as internationally recognized references (Codex Alimentarius, EFSA) related to the prevention, reduction and control of anisakis and other parasites in whitefish. • Recapitulation of the Brazilian applicable legislation in particular, regarding to sanitary inspections of products of animal origin. • Search through scientific publications specific on the topic (white fish species and parasites that may affect them). Task 2 • Study of the possible survival of the parasite depending on the process of conservation of the fish (fresh-refrigerated, frozen, smoked, salt cured), temperature conditions and timeouts. • Revision of the handling conditions of fishery products in fisheries and industries that may encourage the dissemination of parasites in fish muscle (time after the catch, refrigeration as soon as possible, etc.). • Analysis of documentation to identify recomendations/procedures in processing activities on board and/or on land (industries) in order to reduce and prevent the dissemination of parasites in whitefish intended for human consumption. • Study of the control measures in fish products to detect parasited goods (candling, visual control). Task 3 • Interpretation of results and establishment of conclusions regarding to best practices and compliance with regulations. • Determination of preventive control measures, good manufacturing practices and hygienic conditions on board and on land to reduce parasites dissemination. • Establishment of control parameters (time, temperature, salt concentration, etc.) to ensure the inactivation of the parasite, depending on the nature of the final fishery product (smoked, frozen). Task 4 • Recapitulation of information and development of practical and visual documentation (FAQs sheet) for fisheries and companies. Shelf check list and associated improvement plans may also be developed. |
Dissemination of project results
Results will be presented in a detailed report and a factsheet. Dissemination of the results will be carried out through the FHF channels, relevant meetings to the industry and information sheets.
Results will be presented in a detailed report and a factsheet. Dissemination of the results will be carried out through the FHF channels, relevant meetings to the industry and information sheets.
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Final report: Literature research regarding parasites in marine white fish species
ANFACO-CECOPESCA. 16 October 2018. By Maria Lorena Formoso, Vanesa Losada, Sara Lagoa, and Noa Fontán.