FSC-342 Quiz #5 Lecture 23 - Seafood Toxins

Regulation for fish and fishery products in the U.S. is found under which title and part of the CFR?

Title 21 Part 123 (21 CFR 123)

What U.S. regulation requires HACCP and sanitation for fish and fishery products?

FDA Fish and Fishery Products regulation (21 CFR 123)

How many species does the FDA hazard guide list for seafood safety?

More than 600 vertebrate species and 200 invertebrate species

What type of animals are considered vertebrates in seafood classification?

Finfish

What are examples of invertebrates in seafood?

Molluscans (clams, oysters, mussels, octopus) and crustaceans (shrimp, lobster, crab, crayfish)

What are the primary hazards associated with seafood safety?

Bacterial pathogens, parasites, natural toxins, chemical contaminants, aquaculture drugs, allergens

Which seafood categories are major food allergens?

Fish and crustacean shellfish

What is the recommended cooking temperature for whole muscle fish products?

145°F for at least 15 seconds

What is the recommended cooking temperature for comminuted (minced) fish products?

155°F for at least 15 seconds

Why must some fish undergo freezing before being served raw or partially cooked?

To kill parasites

What is one FDA-approved freezing procedure for parasite control (method 1)?

Frozen at −20°C (−4°F) or below for a minimum of 168 hours (7 days)

What is the second FDA-approved freezing procedure for parasite control?

Frozen at −35°C (−31°F) until solid and stored at −35°C (−31°F) for a minimum of 15 hours

What is the third FDA-approved freezing procedure for parasite control?

Frozen at −35°C (−31°F) until solid and stored at −20°C (−4°F) for at least 24 hours

What are the main types of natural toxins in seafood?

Marine algal toxins, Ciguatera poisoning, and Scombroid poisoning

Which natural toxin group is associated with red tides?

Marine algal planktonic toxins

Which type of shellfish poisoning has the highest mortality rate?

Paralytic shellfish poisoning

List the four types of shellfish poisoning caused by planktonic toxins.

Paralytic, Diarrhetic, Neurologic, and Amnesic shellfish poisoning

Where do planktonic toxins originate from?

Marine algae (plankton)

How much algae can shellfish ingest in 24 hours?

Up to 3 g (dry weight)

Where in the shellfish is the toxin accumulated?

In the digestive glands

Do shellfish show symptoms from the toxins they carry?

No, they remain unaffected

What are some symptoms of marine algal toxin poisoning?

Tingling, numbness, headache, dizziness, paralysis, respiratory distress, nausea, vomiting, diarrhea, abdominal pain

What is the best control method for planktonic toxins?

Source control and monitoring by state or local agencies

What happens when toxin levels exceed safe limits in shellfish harvesting areas?

Harvesting is restricted by authorities

What causes Ciguatera poisoning?

Consumption of fish contaminated with ciguatoxin from marine algae

What percentage of finfish-borne illness is Ciguatera responsible for?

About one-third

Where is Ciguatera most common?

Hawaii, Virgin Islands, Puerto Rico, and Florida

What kinds of fish are associated with Ciguatera poisoning?

Tropical reef-feeding fish in the Caribbean, Pacific, and Indian Oceans

What is the toxic human dose for ciguatoxin?

0.6 ng/kg

What is the onset time for Ciguatera poisoning?

2–30 hours

What are symptoms of Ciguatera poisoning?

Nausea, vomiting, diarrhea, tingling/numbness, headache, reversal of hot/cold sensation, irregular heartbeat, low blood pressure

What causes Scombroid fish poisoning?

Bacterial activity producing histamine toxin

Which bacteria can produce histamine in fish?

Morganella morganii, Hafnia alvei, Klebsiella pneumoniae, Proteus spp., Vibrio spp.

What types of fish are most associated with Scombroid poisoning?

Tuna, mackerel, mahi mahi, bluefish, sardines, amberjack, abalone

What toxin causes Scombroid poisoning?

Histamine

How is histamine produced in fish?

By bacterial conversion of histidine via histidine decarboxylase

At what temperature does histamine production mostly occur?

Above 4°C

Is histamine destroyed by heat or canning?

No, it is heat stable and survives canning

What histamine concentration makes fish toxic?

More than 100 mg/kg

What is the typical onset time for Scombroid poisoning?

5 minutes to 2 hours

What are the common symptoms of Scombroid poisoning?

Rash, diarrhea, itching, headache, vomiting, nausea, dizziness, burning of the mouth

How severe is Scombroid poisoning usually?

Mild and self-limiting; recovery within a few hours

What histamine level causes the FDA to consider seafood adulterated?

50 ppm or higher