Food safety hazards and the application of the principles of the hazard analysis and critical control point (HACCP) system for their control in aquaculture production

Abstract

During the past 20 years there has been a dramatic global expansion in fish farming, with both positive and negative consequences. Although commercial aquaculture has contributed positively to the economies of many producing countries, there are considerable negative environmental and social impacts. In intensive and semi‐intensive systems, artificial feeds supplemented with antibiotics are used to prevent the spread of disease and to improve feed conversion ratios. Current knowledge of the health and environmental impact of antibiotics used in aquaculture is poor, particularly in tropical regions. Residues may remain in fish used for human consumption and antibiotics released into the environment can lead to the development of antibiotic‐resistant bacteria in the food chain. The accumulation of waste feeds in ponds stimulates the growth of bacteria, including human pathogens, which can contaminate products and lead to foodborne disease and the rejection of products in export markets. In extensive systems, where fish are produced mainly for the domestic market, different food safety concerns exist. The consumption of aquatic plants and raw or partially cooked freshwater fish has been associated with foodborne trematode infections. These are a major public health problem in East and South East Asia and occur when products that are contaminated by the infective stages of the parasites are consumed. This paper reviews food safety hazards associated with products from aquaculture and proposes the application of principles of the hazard analysis critical control point (HACCP) system as a general strategy to control the hazards identified.

Synergy of microcapsule polysaccharides and Bacillus subtilis on the growth, immunity and resistance of sea cucumber Apostichopus japonicus against Vibrio splendidus infection

“…That's why antibiotics and chemotherapeutics are used today. However, abuse of these results in the spread of drug-resistant pathogens, environmental pollution and unexpected residues in aquaculture [1][2][3][4]. As an echinoderm species, sea cucumbers lack an adaptive immune system, and its key defenses against different substances are cellular and humoral immune responses.…”

Molecular cloning of partial 14-3-3 genes in the marine sponge Hymeniacidon perleve and its role in differentiating infectious and non-infectious bacteria

“…This has resulted in economic losses for the aquaculture industry [42]. As sessile filter feeders, sponges (phylum Porifera) are exposed to a large amount of microorganisms, including pathogenic bacteria.…”

Food safety and products from aquaculture

“…Potential biological food safety risks exists from the use, especially the uncontrolled sale and use, of antibiotics as therapeutic agents, growth promoters and for increasing the efficiency of feed utilization in intensive and semi-intensive aquaculture systems (Reilly and Kaferstein 1997). T h e hazards that give rise to these risks are related to the development of antimicrobial resistance in the fish farm microflora and the transfer of resistant bacteria or resistant determinants to humans via aquatic foods.…”

“…Although this is an emerging discipline, data generated by microbial risk assessment can be used in the application of food safety assurance programmes based on the Hazards Analysis and Critical Control Point (HACCP) system. While the implementation of HACCP-based safety assurance programmes are well advanced in the fish processing sector, the application of such programmes at the fish farm, to enhance food safety, is in its infancy (Reilly and Kaferstein 1997). T h e fish farming sector is not unique in this respect as there are few examples of the application of HACCP principles in animal husbandry because of the lack of scientific data regarding the appropriateness of on-farm control for pathogenic micro-organisms.…”