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ProvFishInspMan_Sec6 - BC Centre for Disease Control
Reference Manual Section 6 — Fish and Shellfish Products 6.1 Identification of Fish and Shellfish Fisheries and Oceans Canada (DFO) [1] describes commercially important fisheries in four broad groups: 1. BC Groundfish Species 2. Pelagics and Minor FinFish 3. Salmon 4. Shellfish A listing of commercially important or commonly found fish species identified is listed and identified in Table 5. In addition fish species commonly traded are also included.[2] GROUNDFISH – Halibut (top) and Rockfish (below) SALMON – Sockeye Photo source: [3] Photo source: [77] PELAGICS - Albacore Tuna SHELLFISH – Spot Prawns Photo source: [3] Photo source: [4] 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-171 Provincial Fish Inspection Table 16 — Fish Species in BC Retail (Wild Harvest, Aquaculture) [5] [6] [7] GROUNDFISH SALMON Rockfish, various spp. Sebastes Chinook Pollock Theragra chalcogramma + Hexagrammos decagrammus Anoplopoma fimbria Gadus macrocephalus Ophiodon elongates Hippoglossus stenolepsis Atheresthes stomias Chum Oncorhynchus tshawytscha Oncorhynchus keta Coho Oncorhynchus kisutch Sockeye Pink Steelhead Atlantic a Oncorhynchus nerka Oncorhynchus gorbuscha Oncorhynchus mykiss Salmo salar Kelp Greenling Cod – Black, Sablefish Cod – Pacific or Grey Cod - Ling Pacific Halibut Flounder, Arrowtooth Flounder, Starry Platichtys stellatus Sole, various spp. Pacific Sanddab Longnose Skate Big Skate Ratfish Spiny Dogfish Thornyhead (Idiot) Lepidopsetta & Parophrys Citharichthys sordidus Raja rhina Raja binoculata Hydrolagus colliei Squalus acanthias Sebastolobus spp. Hemilepidotus hemilepidotus Scorpaenichthys marmoratus Red Irish Lord Cabezon a, b Saxidomus giganteus Protothaca staminea Ruditapes philippinarum Siliqua alta Tresus nuttali, T. capax Nuttalia obscurata Cardiidae family Crab – Dungeness Cancer magister Sea Cucumber Several genus Geoduck a Euphausiid Mussel – Blue or Galloa Octopus Pacific or Japanese Oyster a Panopea abrupta Thaleichthys pacificus Scallop – Pink or Shinya Chlamys spp. Merluccius productus Sea urchin – Green or Red Strongylocentrotus spp. Perca sp., Stizostedion sp. Various spp. Shrimp – Coonstripe or Dock Shrimp – Humpback or King Shrimp –Pink, various spp. Pandalus danae Pandalus hypsinolus Pandalus spp. Sardinops sagax Shrimp – Prawn or Spot Pandalus platyceros Acipenser spp. Shrimp – Sidestripe or Giant Squid Pandalus dispar Loligo opalexcens Abalone – Pink or Green Haliotis spp. Prawn Penaeus spp. White-leg Shrimp Penaeus vannamei Albacore Tuna American Shad Anchovy Thunnus alalunga Alosa sapidissima Engraulix mordax Arctic Char Salvelinus alpinus EXOTIC / IMPORTED FISH Carp Snakehead Tilapia a a – aquaculture/farmed Haliotis kamtschatkana Clam – butter a Clam – littleneck a Clam – manila a Clam – razor a Clam – horse a Clam – varnish a Cockles PELAGICS and FINFISH Eulachon (Candlefish, Oolichan) Pacific Hake / Pacific Whiting Perch Roe Herring Smelt Pacific Sardine (or Pilchard) Spawn on Kelp Sturgeons a, b SHELLFISH Abalone – northern pinto Cyprinus spp. Channa or Ophiocephalus Oreochromis niloticus b – protected species Mytilus spp. Octopus dofleini Crassostrea gigas EXOTIC / IMPORTED SHELLFISH Good Fish to Know BC Fish Species Codes [8] 6-172 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual All photo sources this page: [3] 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-173 Chinook Chinook & Halibut Provincial Fish Inspection Coho Salmon Filet Coho All photo sources this page: [3] 6-174 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Clyak River Pinks Kluane River Chum male female and jack Gillnet Catch Coho and Chum Gillnet Caught Salmon Heads Pink Salmon All photo sources this page: [3] 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-175 Provincial Fish Inspection Steelhead Source: [10] Source: [11] Atlantic Source: [12] 6-176 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Halibut Halibut & Rockfish Halibut All photo sources this page: [3] 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-177 Provincial Fish Inspection Pollock Source: [13] Source: [14] Thornyhead (Idiot) Fish Source: [15] Source: [16] 6-178 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual There are a variety of groundfish species on British Columbia’s coast. Below are the most common groundfish encountered by recreational anglers. Remember: there is a rockfish conservation strategy in place to protect low numbers of inshore rockfish. For more information on the conservation strategy, recreational fishing or fishing regulations, visit www.pac.dfo-mpo.gc.ca/recfish juvenile dark colouration Yelloweye Rockfish Copper Rockfish Canary Rockfish Tiger Rockfish China Rockfish Quillback Rockfish Bocaccio Rockfish Redbanded Rockfish dark colouration 1 Black Rockfish Dusky Rockfish Widow Rockfish Yellowtail Rockfish Kelp Greenling Sablefish Pacific Cod Lingcod Pacific Halibut Arrowtooth Flounder Starry Flounder Rock Sole English Sole Pacific Sanddab Longnose Skate Big Skate female male 2 red colouration 2 Ratfish Red Irish Lord Spiny Dogfish Cabezon Photos courtesy of: 1. M. Gjernes; 2. Hawkshaw 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-179 Provincial Fish Inspection Tiger Rockfish Up to 61 cm Body white to red 5 dark red or black narrow vertical bands 2 dark red or black bands radiating from eyes Body can be brownish-red with black vertical bands Canary Rockfish Up to 76 cm Body mottled orange to yellow on grey background Lateral line is pale Fins are bright orange 3 orange bands radiating from eyes Anal fin edge slants anteriorly Copper Rockfish Up to 57 cm Body olive-brown to copper with pink or yellow blotches Body can be dark brown 2 yellow or dark bands radiating from eyes Last ⅔ of lateral line is pale Belly is pale pink to white Yelloweye Rockfish Up to 100 cm Body yellow to red Eyes are bright yellow Fins usually have black tips Adults have light band on lateral line Juveniles are red with 2 light bands, one on lateral line and a shorter one below Redbanded Rockfish Up to 64cm Body light pink to red with 4 broad vertical red bands 1 red band radiating from eyes Bocaccio Rockfish Up to 91 cm Body dark orange-red to olive brown Lower jaw is long and projects past upper jaw Quillback Rockfish Up to 61 cm Body dark brown to black mottled with orange-yellow Appears to have freckles Dorsal fin is high and deeply incised China Rockfish Up to 43 cm Body black mottled with yellow, white and pale blue Broad yellow stripe starting at third dorsal spine and running along lateral line Yellowtail Rockfish Up to 66 cm Body olive-green to greenbrown Symphyseal knob present Anal fin edge almost vertical Fins have yellow tinge Jaw extends to back edge of orbit Widow Rockfish Up to 53 cm Body golden-brown to lightbrown Symphyseal knob absent Anal fin edge slants posteriorly Mouth is small Jaw extends to mid-orbit Dusky Rockfish Up to 53 cm Body grey to greenish-brown fading to light grey or pink on belly Symphyseal knob present Anal fin edge almost vertical Brown bands radiating from eyes Jaw extends to end of pupil Black Rockfish Up to 63 cm Body black to grey Belly is pale pink to white Fins are dark with black spots Anal fin edge rounded and slants anteriorly Jaw extends past orbit Lingcod Up to 150 cm Body mottled brown to grey fading to white on belly Head, mouth and teeth are all large Appears to have 1 dorsal fin No barbel under chin Pacific Cod Up 120 cm Body mottled grey to brown fading to white on belly 3 dorsal fins 2 anal fins Barbel under chin Sablefish (Blackcod) Up to 107 cm Body black to grey Scales small 2 dorsal fins 1 anal fin Forehead flat Caudal fin forked No barbel under chin Kelp Greenling Up to 61 cm Male body brown to olive with blue spots Female body light brown to golden blue with large brown to orange spots 5 lateral lines on each side Rock Sole Up to 60 cm Body mottled brown Dark blotches on fins Blind side white with pink tinge Mouth small Scales large and rough High arch on lateral line Right-eyed Starry Flounder Up to 1 meter Body brown to green and diamond shaped Blind side white to tan Dorsal and anal fins are banded with black Scales rough Can be right or left-eyed Arrowtooth Flounder Up to 84 cm Body brown-grey to olive Blind side white to grey Mouth large 2 rows of large arrowshaped teeth Caudal fin forked Right-eyed Pacific Halibut Up to 270 cm Body marbled brown with grey Blind side white Body thick and sturdy Mouth large with sharp conical teeth Caudal fin slightly forked Almost always right-eyed Big Skate Up to 240 cm Body olive-brown to grey Blind side is white Dark eye spots on wings 5 gill slits Dorsal spines start above the tail Longnose Skate Up to 140 cm Body dark brown Blind side is grey Long pointed nose 5 gill slits Dorsal spines start at tail Pacific Sanddab Up to 41 cm Body brown to tan mottled Blind side white to tan Caudal fin rounded Eyes and mouth are large Left-eyed English Sole Up to 57 cm Body light brown Blind side white to yellow Body smooth and diamond shaped Head and jaw pointed Right-eyed Cabezon Up to 100 cm Body marbled olive-green to brown-grey with white patches Body can be red Flap-like projections on snout and over each eye Red Irish Lord Up to 51cm Body red mottled with brown, white and black 4 vertical dark bands Single dorsal fin notched to form 3 steps Snout blunt and rounded Spiny Dogfish Up to 160 cm Body slate grey to brown Belly white to light grey 5 gill slits 2 dorsal fins with a spine in front of each No anal fin Ratfish Up to 100 cm Body grey-brown with white spots with olive belly Tail is long and tapering Watch out for a poisonous spine at the front of the dorsal fin For reference purposes only. More detailed information on these and other groundfish species is available by consulting a fish identification publication. 6-180 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual British Columbia Rockfish Inshore Species: Mostly found in shallow depths, ranging from 0-300 fathoms (0-600 meters). Adults live close to the bottom, usually in rocky areas with high relief bottoms. Some species like to hide in rocky crevices. juvenile Yelloweye rockfish Copper rockfish Tiger rockfish China rockfish Sebastes ruberrimus Sebastes caurinus Sebastes nigrocinctus Sebastes nebulosus 1 1 Quillback rockfish Black rockfish Blue rockfish Brown rockfish Sebastes maliger Sebastes melanops Sebastes mystinus Sebastes auriculatus Shelf Species: Mostly found in intermediate depths, ranging from 0-300 fathoms (0-600 meters). Adults live near the bottom. More likely to be schooling fish. Most numerous near the edge of the continental shelf. 1 Canary rockfish Greenstriped rockfish Harlequin rockfish Bank rockfish Northern rockfish Sebastes pinniger Sebastes elongatus Sebastes variegatus Sebastes rufus Sebastes polyspinis Widow rockfish Yellowtail rockfish Dusky rockfish Silvergray rockfish Bocaccio Sebastes entomelas Sebastes flavidus Sebastes ciliatus Sebastes brevispinis Sebastes paucispinis 2 1 1 1 3 1 Stripetail rockfish Pygmy rockfish Puget Sound rockfish Chilipepper Shortbelly rockfish Sebastes saxicola Sebastes wilsoni Sebastes emphaeus Sebastes goodei Sebastes jordani Slope Species: Mostly found in deeper depths, ranging from 50-1000 fathoms (100-2000 meters). Most species are red in colour. Mixture of on-bottom, near-bottom and off-bottom schooling species. Most abundant in the upper regions of the continental shelf slope. 1 Vermilion rockfish Shortraker rockfish Rougheye rockfish Blackgill rockfish Aurora Sebastes miniatus Sebastes borealis Sebastes aleutianus Sebastes melanostomus Sebastes aurora Darkblotched rockfish Yellowmouth rockfish Sharpchin rockfish Pacific ocean perch Splitnose rockfish Sebastes crameri Sebastes reedi Sebastes zacentrus Sebastes alutus Sebastes diploproa 2 Rosethorn rockfish Redstripe rockfish Redbanded rockfish Longspine thornyhead Sebastes helvomaculatus Sebastes proriger Sebastes babcocki Sebastolobus altivelis Fisheries and Oceans Canada has an inshore rockfish conservation strategy in place. To find out more, visit our consultation website at www.pac.dfo-mpo.gc.ca 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-181 Shortspine thornyhead Sebastolobus alascanus Provincial Fish Inspection British Columbia Rockfish Inshore species China rockfish - Up to 43 cm - Body black mottled with yellow, white and pale blue - Broad yellow stripe starting at third dorsal spine and running along lateral line - Symphyseal knob small - Maxilla to rear of orbit Brown rockfish - Up to 56 cm - Body brown with dark blotches - Fins have a pinkish tinge - Dark blotch on gill cover - Symphyseal knob weak - Maxilla to rear of orbit Tiger rockfish - Up to 61 cm - Body white to red with 5 dark red or black narrow vertical bands - 2 bands radiating from eyes - Body can be brownish-red with black vertical bands - Symphyseal knob weak - Maxilla to rear of orbit Blue rockfish - Up to 53 cm - Body blue to black with dark stripes on forehead - Belly pinkish-white - Body deep with round head - Symphyseal knob weak - Maxilla to mid orbit Copper rockfish - Up to 66 cm - Body olive-brown to copper with pink or yellow blotches - Belly is pale pink to white - Body can be dark brown - 2 bands radiating from eyes - ⅔ of lateral line is pale - Symphyseal knob weak - Maxilla to rear of orbit Black rockfish - Up to 63 cm - Body black to grey - Belly is pale pink to white - Fins dark with black spots - Anal fin edge rounded and slants anteriorly - Symphyseal knob absent - Maxilla to rear of orbit Yelloweye rockfish - Up to 100 cm - Body yellow to red - Eyes are bright yellow - Fins can have black tips - Lateral line is light - Juveniles red with 2 light bands - Symphyseal knob present - Maxilla to rear of orbit - Rough ridges above the eyes Quillback rockfish - Up to 61 cm - Body dark brown to black mottled with orange-yellow - Appears to have freckles - Dorsal fin is high and deeply incised - Symphyseal knob absent - Maxilla to rear of orbit Photo credits: 1 - Milton Love 2 - Michael Gjernes, Archipelago Marine Research Ltd. 3 - Bill Barass, Oregon Dept. of Fish & Wildlife Shelf species Northern rockfish Bank rockfish Harlequin rockfish - Up to 41 cm - Body red mottled with grey and orange fading to white on belly - Dark bands radiating from eyes - Symphyseal knob strong - Maxilla to rear of orbit - Up to 51 cm - Body light red to grey - Fins have black membrane - Lateral line clear to pink - Bands radiating from eyes - Small mouth - Symphyseal knob present - Maxilla to mid orbit - Up to 37 cm - Body red with dark blotches - Dorsal fin membrane black - ⅔ lateral line pale - Bands radiating from eyes - Symphyseal knob weak - Maxilla to mid orbit - 2nd anal spine longer than 3rd Bocaccio - Up to 91 cm - Body dark orange-red to olive brown fading to pink on belly - Lower jaw long projecting past upper jaw - Symphyseal knob absent - Maxilla to rear of orbit Shortbelly rockfish - Up to 35 cm - Body slender and pink to olive fading to white on belly - Fins red to pink - Vent located midway from pelvic and anal fins - Symphyseal knob small - Maxilla to mid orbit Silvergray rockfish - Up to 71 cm - Body grey with silver sheen fading to light grey or pink on belly - Mouth large with dark lips - Symphyseal knob large - Maxilla to rear of orbit Chilipepper - Up to 59 cm - Body red to copper pink fading to white on the belly - Lateral line is red - Body slender - Symphyseal knob strong - Maxilla to mid orbit Dusky rockfish - Up to 53 cm - Body grey to light brown - Body can be almost black - Belly grey to pink - Anal fin edge vertical - Bands radiating from eyes - Symphyseal knob present - Maxilla to rear of orbit Puget Sound rockfish - Up to 18 cm - Body slender and red to copper with dark blotches fading to white on belly - Bands radiating from eyes - Symphyseal knob weak - Maxilla to mid orbit - 2nd anal spine longer than 3rd Greenstriped rockfish - Up to 43 cm - Body pink to yellow with 3-4 horizontal green stripes - Belly pink to white - Body slender - Caudal fin has green stripes - Symphyseal knob weak - Maxilla to mid orbit Canary rockfish - Up to 76 cm - Body mottled orange to yellow on grey background - Lateral line is pale - Fins bright orange - 3 orange bands on head - Symphyseal knob weak - Maxilla to rear of orbit Yellowtail rockfish - Up to 66 cm - Body olive-green to greenbrown - Fins have yellow tinge - Anal fin edge almost vertical - Symphyseal knob present - Maxilla to rear of orbit Pygmy rockfish - Up to 23 cm - Body light brown to red fading to white on belly - 4 dark blotches along back - Body slender - Symphyseal knob weak - Maxilla to mid orbit - 2nd anal spine longer than 3rd Widow rockfish - Up to 59 cm - Body golden-brown to light brown - Fins with black membranes - Anal fin edge slants posteriorly - Pectoral fin extends past pelvic fin - Symphyseal knob absent - Maxilla to mid orbit Stripetail rockfish - Up to 41 cm - Body pink to red with dusky blotches on back - Caudal fin has green streaks - Eyes large - Symphyseal knob strong - Maxilla to mid orbit - 2nd anal spine longer than 3rd Slope species Aurora - Up to 40 cm - Body red to pink - Head spines strong - Upper jaw has lobes present - Symphyseal knob weak - Maxilla to rear of orbit - 2nd anal spine longer than 3rd Splitnose rockfish - Up to 46 cm - Body red fading to white on belly - Fins red with black botches - Upper lip has large notch - Symphyseal knob weak - Maxilla to mid orbit Shortspine thornyhead - Up to 80 cm - Body red with black on fins - Head and eyes large - Gill chamber pale - 4-5th dorsal spine is longest - Maxilla to rear of orbit - Pectoral fin notched Blackgill rockfish - Up to 61 cm - Body is red - Gill cover edge is black - Mouth is black inside - Fins red with black tips - Symphyseal knob large - Maxilla to rear of orbit Rougheye rockfish - Up to 97 cm - Body red with dark blotches - Fins red with black edges - 2-10 eye spines - Lower jaw has small pores - Symphyseal knob present - Maxilla to rear of orbit Shortraker rockfish - Up to 120 cm - Body red to orange - Lower jaw has large pores - Gill rakers on first arch are short and stubby - Symphyseal knob weak - Maxilla to rear of orbit Vermilion rockfish - Up to 76 cm - Body red mottled with grey - Fins red with black edges - 3 orange bands radiating from eyes - Symphyseal knob present - Maxilla to rear of orbit Pacific ocean perch Sharpchin rockfish Yellowmouth rockfish Darkblotched rockfish - Up to 55 cm - Body red with dark olive blotches on back and caudal peduncle - Fins red - Symphyseal knob large - Maxilla to mid orbit - Up to 45 cm - Body red-pink to yellow - 5-6 dark markings on back - 2 bands radiating from eyes - Symphyseal knob strong - Maxilla to mid orbit - 2nd anal spine longer than 3rd - Up to 58 cm - Body red with yellow-orange - Body has dark blotches - Inside mouth black and yellow - Symphyseal knob present - Maxilla to mid orbit - Up to 58 cm - Body red to pink with 4-5 dark patches on back - Body deep - Symphyseal knob strong - Maxilla to mid orbit - 2nd anal spine shorter than 3rd Longspine thornyhead Redbanded rockfish Redstripe rockfish Rosethorn rockfish - Up to 38 cm - Body red with black on fins - Head and eyes large - Gill chamber dusky - 3rd dorsal spine is longest - Maxilla to mid orbit - Pectoral fin notched - Up to 65 cm - Body light pink to red with 4 broad vertical red bands - 1-2 red bands radiating from eyes - Symphyseal knob weak - Maxilla to mid orbit - Up to 52 cm - Body red mottled with olive and yellow with dark lips - Lateral line red to pink - Bands radiating from eyes - Symphyseal knob strong - Maxilla to mid orbit - Up to 41 cm - Body yellow to orange mottled with green - Belly pink - 4-5 white-pink spots on back - Symphyseal knob strong - Maxilla to rear of orbit For reference purposes only. More detailed information on rockfish is available by consulting a fish identification publication. 6-182 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual B Brriittiissh hC Co ollu um mb biiaa F Fllaattffiissh h,, R Ro ou un nd dffiissh h& &O Otth heerr F Fiissh h Not Available Pacific Sanddab Speckled Sanddab Pacific Halibut Starry Flounder Arrowtooth Flounder Citharichthys sordidus Citharichthys stigmaeus Hippoglossus stenolepis Platichthys stellatus Atheresthes stomias Dover Sole Rex Sole English Sole Petrale Sole Flathead Sole Microstomus pacificus Glyptocephalus zachirus Parophrys vetulus Eopsetta jordani Hippoglossoides elassodon 2 Rock Sole Sand Sole Butter Sole Curlfin Sole C-O Sole Lepidopsetta bilineata Psettichthys melanostictus Isopsetta isolepis Pleuronichthys decurrens Pleuronichthys coenosus Deepsea Sole Yellowfin Sole Slender Sole Ratfish Spiny Dogfish Embassichthys bathybius Limanda aspera Lyopsetta exilis Hydrolagus colliei Squalus acanthias Not Available Big Skate Longnose Skate Roughtail Skate Sandpaper Skate Starry Skate Raja binoculata Raja rhina Bathyraja trachura Bathyraja interrupta Raja stellulata 1 Walleye Pollock Sablefish Lingcod Pacific Cod Pacific Tomcod Theragra chalcogramma Anoplopoma fimbria Ophiodon elongatus Gadus macrocephalus Microgadus proximus 1 Pacific Hake Kelp Greenling (male) Kelp Greenling (female) Cabezon Red Irish Lord Merluccius productus Hexagrammos decagrammus Hexagrammos decagrammus Scorpaenichthys marmoratus Hemilepidotus hemilepidotus Direct comments and suggestions on this guide to Terri Bonnet, DFO Version 1 2002 www.pac.dfo-mpo.gc.ca 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-183 Photo credit: Hawkshaw-1, Andrew Fedoruk-2 Provincial Fish Inspection British Columbia Flatfish, Roundfish & Other Fish Arrowtooth Flounder Up to 84 cm Body brown-grey to olive Blind side white to grey Mouth large 2 rows of arrow-shaped teeth in upper jaw Caudal fin forked Lateral line slightly curved Right-eyed Starry Flounder Up to 100 cm Body brown to green Body diamond shaped Blind side white to tan Dorsal & anal fins are banded black & orange Scales rough Can be right or left-eyed Pacific Halibut Up to 270 cm Body marbled brown & grey Blind side white Body thick and sturdy Mouth large with sharp conical teeth Lateral line arched Almost always right-eyed Speckled Sanddab Up to 17 cm Body brown speckled with black Blind side white Eyes large Lateral line almost straight Left-eyed Pacific Sanddab Up to 41 cm Body mottled light & dark brown with orange spots Blind side white to tan Caudal fin rounded Eyes & mouth are large Lateral line almost straight Left-eyed Flathead Sole Up to 46 cm Body grey to olive brown with dusky blotches Blind side white with pink Mouth large Ridge in-between eyes 1 row of teeth in upper jaw Lateral line slightly curved Right-eyed Petrale Sole Up to 70 cm Body olive brown Blind side white with pink Dorsal & anal fins with dusky blotches Mouth large 2 rows of teeth in upper jaw Lateral line slightly curved Right-eyed English Sole Up to 57 cm Body light brown Blind side white to yellow Body smooth & diamond shaped Head & jaw pointed Lateral line slightly curved Right-eyed Rex Sole Up to 59 cm Body light brown Blind side white to dusky Fins dusky Body slender & slimy Pectoral fin long and wispy Lateral line almost straight Mouth small Right-eyed Dover Sole Up to 76 cm Body brown mottled with black Blind side light to dark grey Fins can be dusky Body covered with slime Mouth small, thick lips Lateral line almost straight Right-eyed C-O Sole Up to 36 cm Body mottled brown & black Blind side white to cream Black spot in middle of eyed side and caudal fin Mouth small, thick lips Lateral line almost straight Body oval shaped Right-eyed Curlfin Sole Up to 37 cm Body brown blotched with black Blind side white to cream Fins dark Mouth small, thick lips Dorsal fin extends past mouth Lateral line almost straight Right-eyed Butter Sole Up to 55 cm Body grey blotched with yellow & green Blind side white Dorsal & anal fins bright yellow at edge Mouth & eyes small Lateral line slightly curved Right-eyed Sand Sole Up to 63 cm Body green to brown speckled with black & white Blind side white to tan Dorsal and anal fins with yellow tips Mouth large, eyes small Lateral line almost straight Right-eyed Rock Sole Up to 60 cm Body mottled brown & grey Dark blotches on fins Blind side white Mouth small Scales large and rough Lateral line highly arched Right-eyed Spiny Dogfish Up to 160 cm Body slate grey to brown Belly white to light grey White spots on side 5 gill slits 2 dorsal fins with a spine in front of each No anal fin Ratfish Up to 100 cm Body grey-brown with white spots Belly olive Tail is long & tapering Watch out for poisonous st spine at front of 1 dorsal fin Slender Sole Up to 35 cm Body light brown with small dark specks Blind side white to yellow Body slender Mouth large Lateral line almost straight Right-eyed Yellowfin Sole Up to 45 cm Body mottled with light & dark brown Blind side white with yellow fins Dorsal & anal fins yellow Lateral line highly arched Right-eyed Deepsea Sole Up to 47 cm Body dusky grey mottled with blue Dorsal & anal fin tips dark Blind side dusky brown Mouth small, eyes large Lateral line almost straight Right-eyed Starry Skate Up to 76 cm Body is greyish brown mottled with dark spots Blind side white with spots 2 eye spots Dorsal spines start mid back Body covered in irregular spines on both sides 5 gill slits Sandpaper Skate Up to 86 cm Body brown to grey Adults can be black Blind side smooth Snout blunt/rounded Body feels like sandpaper Dorsal spines start at eyes 5 gill slits Roughtail Skate (Black Skate) Up to 89 cm Body grey brown to black Blind side grey to black Body triangular Dorsal spines start at tail Body smooth 5 gill slits Longnose Skate Up to 140 cm Body dark brown Blind side grey Long pointed snout Eye spots on wings Body smooth Dorsal spines start at tail 5 gill slits Big Skate Up to 240 cm Body olive-brown to grey with pink Blind side is white Dark eye spots on wings Body smooth Dorsal spines start above the tail 5 gill slits Pacific Tomcod Up to 30 cm Body olive green with whitesilver sides Fins dusky 3 dorsal fins 2 anal fins st Anus below the 1 dorsal fin Small barbel under chin Pacific Cod Up 120 cm Body mottled grey to brown fading to white on belly 3 dorsal fins 2 anal fins nd Anus below 2 dorsal fin Caudal fin square Barbel under chin Lingcod Up to 152 cm Body mottled brown to grey fading to white on belly Head, mouth & teeth are large Appears to have 1 dorsal fin No barbel under chin Sablefish Up to 107 cm Body black to grey Scales small 2 dorsal fins 1 anal fin Forehead flat Caudal fin forked No barbel under chin Walleye Pollock Up to 91 cm Body mottled olive green to brown to silver on sides Fins dusky Lips purple 3 dorsal fins 2 anal fins No barbel under chin Red Irish Lord Up to 51 cm Body red mottled with brown, black and white 4 vertical dark bands Single dorsal fin notched to form 3 steps Snout blunt and rounded Pectoral fin fan-like Cabezon Up to 100 cm Body marbled olive-green to brown-grey with white patches Body can be red Flap like projections on snout and over each eye Pectoral fin fan-like Kelp Greenling (female) Up to 61 cm Body light brown to golden blue with large brown to orange spots 5 lateral lines on each side Snout blunt, thick lips 1 long dorsal fin No barbel under chin Kelp Greenling (male) Up to 61 cm Body brown to olive with blue spots 5 lateral lines on each side Snout blunt, thick lips 1 long dorsal fin No barbel under chin Pacific Hake Up to 91 cm Body silver with black specks on dorsal Inside mouth is black 2 dorsal fins 2nd dorsal & anal fin long and notched Mouth large No barbel under chin This poster is intended for a quick reference only not for identification purposes. Please note that there are other groundfish species that are not included on this poster. For more detailed information on groundfish please consult one of the various identification books available. 6-184 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Illegally harvested Fraser River Sturgeon destined for restaurant sale — returned live to river. Source: [20] Source Photos: [3] (top and right) 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-185 Provincial Fish Inspection [22] Source: [23] Source: Source:[21] [24] Source: [26] Source: Source: 6-186 [25] 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Source: Source: [27] Source: Source: [29] [30] Source: 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-187 [31] [28] Provincial Fish Inspection ory -Sav allia Nutt Clam Manilla-Littleneck Clams Varnish Clam (same as Savo s ry Clam) Raz or C Horse Clams lam s Photo sources this page: [3] Cockles Butter Clam Butter Clam [76] [75] 6-188 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Crab Tank Source: [3] ck d Ro Re Live T ank w Crab [32] wns & Source: Dungeness Crab Face Close-up ith Pra Crab 2nd Edition: January 2012 Food Protection Services Environmental Health Services Dungeness Crab Source: 6-189 [33] Provincial Fish Inspection Mussel - Blue [34] Pacific Oyster or Giant Japanese Source: ce: our [35] [37] S s uck d Geo e: c Sour [3] [3] Pink and Spiny Scallops Source: Source: 6-190 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Sea Cucumber Source: [38] Source: [40] Source: Sea Urchin Live Source: [42] Meat/Roe Source: [41] Shell Source: 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-191 [43] [39] Euphausiid Provincial Fish Inspection Source: [44] Source: io acc [45] p Octopus Source: [46] [47] ui d Source: Sq Car Source: 9] [4 c ur So e: [48] 6-192 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Source: [50] ck eo p tri ns o Co o rD Source: Source: [112] or ack pb Hum g Kin Source: Source: [51] [53] or tripe [54] s Side t Gian Source: Pink Source: Source: [56] 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-193 [57] [55] Provincial Fish Inspection Sp ot Source: Pr aw ns [58] Source: Source: Source: [59] [60] Source: White-leg Shrimp [62] Prawns Source: Source: [3] [63] [61] 6-194 2nd Edition: January 2012 Food Protection Services Environmental Health Services Northern Pinto Reference Manual Source: Northern pinto abalone are the species native to the northwest pacific coastal waters, and protected in both Canada and the US. All other species are imported (exotic). Source: [64] BHCAP Pinto Brood Stock (farmed) Source: [3] 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-195 [65] Provincial Fish Inspection Northern Pinto Pinto Pink Inside Shell View Outside Shell View Pink Pinto Green When abalone is shucked (out of the shell) it is very difficult to determine the species. Shell colour is an easier way to identify visually. Pinto, Pink & Green Abalone (left to right) shucked All photo sources this page: [3] 6-196 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Source: [66] Source: Source: 2nd Edition: January 2012 Food Protection Services Environmental Health Services [68] 6-197 [67] Provincial Fish Inspection Source: [69] Source: Source: [70] Source: Source: [71] [74] [72] Source: 6-198 [73] 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual 6.2 Fish Quality Introduction Spoilage in fish causes loss of quality and value. Decomposition in fish occurs via several routes: enzymatic, chemical and bacterial spoilage. Enzymatic decomposition occurs during the normal process of autolysis, when enzymes and chemical reactions break down the muscle fiber flesh of the fish after the fish dies. Bacterial decomposition occurs when the bacteria normally present on the surface of the fish proliferate and invade the tissues. Further chemical spoilage can result from oxidation and hydrolysis of lipids (fats) in fish causing rancidity. The speed of fish spoilage is directly related to temperature. In addition, physical damage (rough handling when fish are caught or gutted), chemical agents, and pests can also cause spoilage. The outcome of spoilage is the degradation of protein and other products. Ultimately, this results in the formation of undesirable odors and flavors, softening of the flesh, and loss of cellular fluid that holds fat and protein [78] [79] [80]. When does spoilage occur? Depending on the spoiling agent, spoilage can occur during several stages after the fish is caught. These stages include: o Method of catch o Processing, i.e., from gutting on board vessel to smoking. Storage and transportation temperature are also very important i.e., icing on board the vessel, delivery, brining and so on. o Drying o Storage Spoiling agents include bacteria, enzymes, flies, beetles, molds, animals and physical damage. The importance of each of these spoilage agents depends on the weather and conditions during processing. In wet, hot climates there are more problems with insects and general bacterial decomposition during processing. During storage, however, losses due to molds occur more often . Autolysis and Enzymatic Spoilage The spoilage process begins with autolysis. There are many different enzymes that cause softening of tissue, gaping and production of acids. Enzymes are protein-like substances found in the flesh and stomach of fish and shellfish that initiate or speed up chemical reactions. When fish are alive, enzymes are controlled by digestive and blood (immune) systems. Following death, the enzymes continue to stay active and perform their functions but are no longer regulated [78] [79]. Once a fish is dead, its enzymes, mainly found in the stomach, will move through the gut wall into the surrounding flesh and weaken it. This weakening will allow spoilage bacteria to invade the area. Handling fish during the rigor process is also important to overall quality. This results in flavor, texture, and appearance changes in the flesh [78] [79]. Some of the enzymes involved in autolysis are listed in Table 17. 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-199 Provincial Fish Inspection Table 17 — Summary of Autolytic Changes in Chilled Fish [78] Enzyme(s) glycolytic enzymes Substrate glycogen Changes Encountered production of lactic acid, pH of tissue drops, loss of waterholding capacity in muscle Prevention and Causes fish should be allowed to pass through rigor at temperatures as close to 0°C as practically possible high temperature rigor may result pre-rigor stress must be avoided in gaping autolytic enzymes, involved in nucleotide breakdown ATP ADP AMP IMP loss of fresh fish flavor, gradual production of bitterness with Hx (later stages) same as above cathepsins proteins, peptides softening of tissue making processing difficult or impossible rough handling during storage and discharge chymotrypsin, trypsin, carboxy-peptidases proteins, peptides autolysis of visceral cavity in pelagics (belly- bursting) problem increased with freezing/ thawing or long- term chill storage calpain myofibrillar proteins softening, molt-induced softening removal of calcium thus preventing in crustaceans activation collagenases connective tissue gaping of fillets rough handling or crushing accelerates breakdown connective tissue degradation related to time and temperature of chilled storage softening store fish at temperature ≤−30°C TMAO demethylase TMAO formaldehyde-induced toughening of frozen gadoid fish physical abuse and freezing/thawing accelerate formaldehyde-induced toughening Controlling Enzymatic Spoilage As most enzymes are located in the stomach and intestines of fish, enzymatic spoilage can be reduced by properly removing the guts at the primary processing stage. Low temperature is also important in reducing unwanted enzyme activity. Below about -9.5°C (15°F), enzyme catalyzed reaction rates decrease. At −17.8°C (0°F), enzymes are slow enough to allow short storage times for frozen fish products. For longer frozen storage times, fish products require a temperature of −29°C (−20°F) [78] [80]. Enzymatic action can also be controlled for by using techniques such as salting, frying, drying, and marinating. Microbial Spoilage Microbial spoilage is the primary mode of spoilage in both shellfish and chilled fish and is the result of bacteria. High levels of bacteria are found in the surface slime, gills, and intestines of live fish. Normally, bacteria have minimal effects on fish as their immune system will prevent bacteria from entering and growing in the flesh. After death, however, these bacteria move into the tissue (muscle fibers) of fish and enter through the gills, blood vessels, skin, and inner lining of the belly cavity. Punctures or open wounds present in the fish flesh also allow bacterial entry. Fish can also become contaminated by bacteria from outside sources. For example, using unclean ice for chilling purposes, not properly cleaning vessel decks and holding compartments, and poor personal hygiene of fisherman handling the fish are ways for fish to come into contact with spoilage bacteria [81]. 6-200 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Once inside the tissues, bacteria secrete enzymes that are responsible for breaking down and dissolving the tissues they attack. Consequently, these enzymes cause the break down and spoilage of fish. Specific changes these bacteria cause include: • Odor and flavor changes • Slime on skin and gills becomes cloudy and discolored • Skin becomes dull and bleached • Stomach lining becomes dull and detaches from internal body wall Types of Spoilage Bacteria The types of bacteria causing spoilage will be dependent on the microflora present in the water environment from where the fish came and the bacteria residing on the fish. Different species of fish that are obtained from the same location will have similar bacterial floras. However, fish of the same species that are caught in different environments will have different floras. Not all microflora are responsible for spoilage, however, it is the specific spoilage bacteria producing volatile sulphides that are responsible for spoilage [78]. Halophilic bacteria are a common type of fish spoilage microbe. Halophilic bacteria are found naturally in salt as an impurity and need a high salt content to grow in fish. Consequently, they are problematic during the storage of salted fish. Halophilic bacteria can normally be identified by pink marks on the flesh of fish. The most common “Specific Spoilage Organisms” (SSO) are Shewanella putrafaciens in iced temperate water fish, and Pseudomonas phosphoreium in iced tropical water fish. The type of packaging used can also influence the predominate SSO (depicted in table) [78]. Table 18 — Dominating microflora and specific spoilage bacteria at spoilage of fresh, white fish (cod) [78] Storage temperature Packaging atmosphere 0°C Aerobic Gram-negative psychrotrophic, nonfermentative rods (Pseudomonas spp., S. putrefaciens, Moraxella, Acinetobacter) S. putrefaciens Pseudomonas 3 0°C Vacuum Gram-negative rods; psychrotrophic or with psychrophilic character (S. putrefaciens, Photobacterium) S. putrefaciens P. phosphoreum Gram-negative fermentative rods with psychrophilic character (Photobacterium) Gram-negative non-fermentative psychrotrophic rods (1-10% of flora; Pseudomonas, S. putrefaciens) Gram-positive rods (LAB 2) P. phosphoreum Dominating microflora Specific spoilage organisms (SSO) 0°C MAP1 5°C Aerobic Gram-negative psychrotrophic rods (Vibrionaceae, S. putrefaciens) Aeromonas spp. S. putrefaciens 5°C Vacuum Gram-negative psychrotrophic rods (Vibrionaceae, S. putrefaciens) Aeromonas spp. S. putrefaciens 5°C MAP Gram-negative psychrotrophic rods (Vibrionaceae) Aeromonas spp. 20-30°C Aerobic Gram-negative mesophilic fermentative rods (Vibrionaceae, Enterobacteriaceae) Motile Aeromonas spp. (A. hydrophila) 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-201 Provincial Fish Inspection Rate of Microbial Growth The growth of spoilage microbes will begin once the fish is dead and its natural defense mechanisms are destroyed. Specifically, bacterial spoilage of fish will begin after rigor mortis, when the juices are released from the muscle fibers. As a result, a delay in rigor will prolong the fish’s keeping time. Rigor can occur quickly if: • the fish struggles • there is no oxygen • there is high temperature Rigor will not occur as rapidly if: • there is low pH • there is appropriate cooling The rate of growth for microorganisms will be dependent on temperature. Bacterial reproduction and growth rates will increase when the temperature rises from 4°C (40°F). The temperature range where bacteria are noted to be most active is called the Danger Zone and is between 4-60°C. It is within this temperature range that mesophilic bacterial growth is rapid. Above 60°C most bacteria are killed and below 4°C most bacteria grow slower. There are, however, exceptions. For example, psychrophilic organisms are able to reproduce to high levels at 0°C and higher. Thermophilic bacteria, on the other hand, grow best when the temperature is above 40°C. If the stomach and intestines of fish contain large amounts of food, the intestines will quickly become infested with spoilage bacteria attacking the food. Compounds will then be produced and will start to diffuse to the surround flesh, resulting in odors and discoloration. Fish may also become contaminated with their own feces which contain large numbers of deterioration bacteria. Consequently, rapid gutting is essential to control the rate of microbial spoilage. Bacterial growth is dependent on temperature, water, and food. As a result, manipulating those three factors will control microbial growth [78]. Chemical Spoilage Seafood lipids are healthful but also susceptible to chemical spoilage. In fish, as much as one-third of the fatty acids are unsaturated. The high degree of lipid unsaturation in fish, compared to other foods, makes it susceptible to rancidity. Rancidity is the decomposition of fats, oils, and other lipids by either hydrolysis (reaction with water) or oxidation (reaction with oxygen in the air) or both. Byproducts may produce unpleasant taste and smell or change the texture by binding to fish muscle. Chemical spoilage can also occur during low temperatures over time. Chemical reactions leading to spoilage can be nonenzymatic (autocatalytic), or come from either microbial or fish enzymes (digestive or intracellular) [78]. The composition and species of fish is important. Fish that have a high fat and oil content have a relatively short frozen storage life because of their high vulnerability to oxidative rancidity. Tuna, mackerel, herring and some species of salmon are common examples. In fish having a low fat or oil content, the development of rancidity is not as severe [78]. If rancidity has occurred, the fish will have a linseed oil or “painty” odor and taste. The oxidation reactions also cause undesirable color changes. Oxidation of carotenoid pigments is responsible for fading flesh color in salmon and some shellfish. In some fish and shellfish with white or creamy white flesh, oxidation reactions cause yellowing or darkening during long-term cold storage [78]. 6-202 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual To prevent undesirable oxidative changes, keep oxygen away from seafood products. This can be done by glazing to provide a covering of ice, packaging with an oxygen-impermeable material and using an antioxidant in a dip or glaze. The most effective protection is vacuum packaging, using a film with low permeability to oxygen in combination with an antioxidant dip such as sodium erythorbate [78] [79]. Temperature Effects For many sea foods, increasing the temperature from 0°C (32°F) to 4°C (40°F) doubles the rate of spoilage and cuts the shelf life in half. Many bacteria do not grow below 10°C (50°F), or grow very slowly. Effect of temperature on the maximum specific growth rate of Shewanella [78] In this figure you can see growth rate of anaerobic bacteria is slower compared to aerobic bacteria — one reason vacuum packaging is used to reduce rates of spoilage bacteria. Temperature is the most important factor for controlling spoilage because bacterial growth and chemical changes are both temperature dependent. Table 19 — Approximate shelf life for fresh fish fillets [78] [80] Holding Temperature High Quality Shelf Life Edible Shell Life °C (°F) (days) (days) 32 (90) 0.6 1 16 (60) 1.5 2.5 5.5 (42) 3 6 0 (32) 8 14 −1.1 (30) 10 17 −1.7 (29) 12 20 If the shelf-life of a product held on ice is known, the shelf-life of this same product can be predicted at other temperatures using a mathematical formula [78]. Examples of different fish species shelf-life on ice and at chilled temperatures are shown in Table 17. Table 20 — Predicted shelf lives of fish products stored at different temperatures [78] Shelf life range of selected Shelf life at chill temperatures (days) fish held on ice (days) 5°C 10°C 15°C Herring 2-12 2.7 1.5 1 Sardines 3-8 Trout 9-11 4.4 2.5 1.6 Whiting 7-9 Cod 9-15 6.2 3.5 2.2 Flounder 7-18 Halibut 21-24 8 4.5 2.9 Sole 7-21 To more accurately estimate the effect of temperature and age on fish shelf life, consult Appendix 6.2A – Effects of Temperature on Shelf-Life [80] 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-203 Provincial Fish Inspection Pest Spoilage Certain types of pests can also be a source of spoilage in fish. In particular, rats, mice, blowflies, and dermestes beetles are of concern. This type of spoilage can be completely avoided by taking proper precautionary steps. For example, all rubbish that can act as harborage should be removed from the area and the fish should be kept in a locked storage room [81]. Sensory Evaluation (Organoleptic analysis) Sensory changes are those changes that are perceived with the senses – this includes appearance, odor, texture and taste of fish. In the fish industry and in the laboratory this is often referred to as organoleptic analysis. Fish are graded on their appearance, odor and texture, and small pieces are cooked and tasted to assess their quality. The human nose is a very sensitive instrument, able to detect ammonia like odors caused by volatile decomposition products (e.g., TMA or trimethlyamine and TVB, total volatile bases). These chemicals can also be detected using laboratory methods. Several tables exist for evaluating the sensory qualities in fish [78]. The ones shown in this section are taken from the EEC. Changes in eating quality [78] If quality criteria of chilled fish during storing are needed, sensory assessment of the cooked fish can be conducted. A characteristic pattern of the deterioration of fish stored in ice can be found and divided into the following four phases: • Phase 1 The fish is very fresh and has a sweet, seaweedy and delicate taste. The taste can be very slightly metallic. In cod, haddock, whiting and flounder, the sweet taste is maximized 2-3 days after catching. • Phase 2 There is a loss of the characteristic odour and taste. The flesh becomes neutral but has no off-flavours. The texture is still pleasant. • Phase 3 There is sign of spoilage and a range of volatile, unpleasant-smelling substances is produced depending on the fish species and type of spoilage (aerobic, anaerobic). One of the volatile compounds may be trimethylamine (TMA) derived from the bacterial reduction of trimethyl-aminoxide (TMAO). TMA has a very characteristic “fishy” smell. At the beginning of the phase the off-flavour may be slightly sour, fruity and slightly bitter, especially in fatty fish. During the later stages sickly sweet, cabbage-like, ammoniacal, sulphurous and rancid smells develop. The texture becomes either soft and watery or tough and dry. • Phase 4 The fish can be characterized as spoiled and putrid. 6-204 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Table 21 — Sensory Evaluation Criteria for Fresh Fish Freshness ratings: Council Regulation (EEC) No. 103/76 OJ No. L20 (28 January 1976) (EEC, 1976) [78] Criteria Part of fish inspected Skin 3 Bright, iridescent pigmentation, no discoloration Aqueous, transparent, mucus Convex (bulging) Eye Transparent cornea Black, bright pupil Gills Flesh (cut from abdomen) Colour (along vertebral column) Organs Bright colour No mucus Bluish, translucent, smooth, shining 2 Appearance Marks Pigmentation bright but not lustrous Slightly cloudy mucus Convex and slightly sunken Slightly opalescent cornea Black, dull pupil Less coloured Slight traces of clear mucus Velvety, waxy, dull 1 Pigmentation in the process of becoming discoloured and dull 0 1 Opaque mucus Milky mucus Flat Opalescent cornea Concave in the centre 1 Milky cornea Opaque pupil Grey pupil Becoming discoloured 1 Opaque mucus Vertebral column Peritoneum Gills, skin abdominal cavity 1 Yellowish Milky mucus Colour slightly changed Slightly opaque 1 Opaque Uncoloured Slightly pink Pink 1 Red Kidneys and residues of other organs should be bright red, as should the blood inside the aorta Kidneys and residues of other organs should be dull red; blood becoming discoloured Kidneys and residues of other organs and blood should be pale red Kidneys and residues of other organs and should be brownish in colour No change in original colour Condition Flesh Dull pigmentation Firm and elastic Smooth surface Breaks instead of coming away Sticks completely to flesh Seaweed Less elastic Waxy (velvety) and dull surface 1 Soft (flaccid) Scales easily detached from skin, surface rather wrinkled, inclining to mealy Sticks Sticks slightly 1 Does not stick Sticks Sticks slightly 1 Does not stick Smell No smell of seaweed or any bad smell Slightly sour 1 Sour Or in a more advanced state of decay. 2nd Edition: January 2012 Food Protection Services Environmental Health Services Slightly soft (flaccid), less elastic 6-205 Provincial Fish Inspection Visual signs of rough handling may include bruising and blood spots, gaping of the flesh, and softness, lowering the quality (and price) of the fish [82] [83]. Problems such as blood spots and blood found along the spine may be a result of fishermen not bleeding the fish on board the vessel. Bleeding can only be done in live fish. This process is done by cutting the gill arches of fish. Bruising and broken spines occur from rough handling of the fish (alive and dead), either from the fishing method (nets) or improper handling (e.g., dropping, throwing or stepping on the fish, gaffing anywhere other than the head or even icing with big chunks of ice that bruise the flesh). Bruising may not be visible until the fish is filleted. Soft, mushy flesh can be caused by physical damage, by bacterial digestion and by enzymatic (chemical) breakdown. If fish are feeding, digestive enzymes may cause softening. This can be avoided by gutting the fish quickly [81] [83]. Summary There are three basic modes of spoilage in fish: microbial, enzymatic and chemical. To reduce or eliminate the loss of quality in fish, there must be: • care in handling • cleanliness • keeping the product cool Care in handling is of major concern as spoilage bacteria will be allowed to enter through any cuts and abrasions in fish, speeding the rate of spoilage. Cleanliness is important because by washing off the slime and removing the guts of the fish, the major sources of bacterial contamination will be eliminated. Furthermore, by handling the fish hygienically, the likelihood of the fish becoming contaminated from external sources decreases. External sources include vessel decks, storage areas and other places the fish may make contact. Finally, quickly lowering the temperature of the fish and keeping it low will slow quality loss. Fish begin to spoil the moment they die and consequently, neglect can result in poor quality after only a couple of hours. Diagrams [82] [83] 6-206 2nd Edition: January 2012 Food Protection Services Environmental Health Services 2nd Edition: January 2012 Food Protection Services Environmental Health Services 2 hours 4 hours 6 hours 12 hours 18 hours 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9 days 10 days 11 days 12 days 0.1 0.1 0.2 0.3 0.5 0.7 1.4 2.1 2.8 3.5 4.1 4.8 5.5 6.2 6.9 7.6 8.3 0.1 0.1 0.2 0.4 0.6 0.8 1.6 2.4 3.2 4 4.7 5.5 6.3 7.1 7.9 0.1 0.2 0.3 0.5 0.8 1 2 3 4 5 6 7 8 0.1 0.2 0.3 0.6 0.9 1.2 2.5 3.7 4.9 6.2 0.1 0.2 0.4 0.7 1.1 1.5 3 4.5 7.1 0.1 0.3 0.4 0.9 1.3 1.8 3.6 5.3 8.4 0.2 0.3 0.5 1 1.6 2.1 4.2 6.3 0.2 0.5 0.7 1.5 2.2 3 5.9 0.3 0.7 1 2 3 4 0.4 0.9 1.3 2.6 3.9 5.2 0.5 1.1 1.6 3.3 4.9 6.5 0.7 1.3 2 4 6 8 Determine the equivalent age of a seafood at 0°C (32°F) by reading down the left holding temperature column to find the holding temperature, and then reading across until you reach the holding temperature column. For example, a fish held for 12 hours at 7.2°C (45°F) has an equivalent age of 1.5 days at 0°C (32°F). In other words, holding a fish for 12 hours at 7.2°C (45°F) uses 1.5 days of shelf life. Holding Temperature °C (°F) −1.7(29) −1.(30) 0 (32) 1.1 (34) 2.2 (36) 3.3 (38) 4.4 (40) 7.2 (45) 10 (50) 12.8 (55) 15.6 (60) 18.3 (65) Time at Holding Equivalent Age of Product in Days at 0°C (32°F) Temperature Note: high quality fish shelf-life is 8 days at 0°C (32°F), edible shelf-life is 14 days at this temperature. Reference Manual Appendix 6.2A — Effect of Temperature on Shelf Life [80] 6-207 Provincial Fish Inspection 6.3 Hazards, Illnesses and Outbreaks associated with Fish and Shellfish Hazards What is a hazard? There are many ways to describe a hazard. In the simplest form, a hazard has the potential to cause harm. In foods, it is an unacceptable contamination that causes food to be unfit for human consumption. A hazard is a factor that has the potential to cause illness or injury to humans [84]. Hazards in food may be unavoidable — fish, for example, contain bones that may present a choking hazard. The risk of a food hazard causing harm is mitigated by the controls placed on it during procurement, handling, processing, storage, transportation and display and retail sale to the consumer. There are three types of hazards —physical, chemical and biological. In the example given above, fish bones would be considered a physical hazard. Physical hazards There are many potential sources of physical hazards. These include but are not limited to [84]: 1. Contamination from parts of the raw product. For example: clam shells in canned clams, bones in filleted fish. 2. Contamination from the harvest site, during transportation or in the process of unloading. For example: Rocks, staples, nails, wood splinters, etc. 3. Contamination during processing. For example: construction materials and equipment fabrication in close proximity to food product, parts of equipment that fall, break or chip off into the fish product during mixing, grinding or cutting of fish product, staples from tote bags. Size, shape, sharpness and hardness of objects in physical hazards will affect the potential risk of injury. Control measures for physical hazards include [84]: 1. Inspection of product for foreign material. 2. Screening of foods with metal detectors. 3. Inspection of facilities and equipment for sources of contamination. 4. Inspection of the condition of equipment, if it is in need of repair. 5. Screening of foods with X-ray equipment. Struvite Struvite is a chemical precipitate (magnesium ammonium phosphate), sometimes found in canned tuna and other canned seafoods, often suspected as glass. Struvite is not a real hazard. It can be distinguished from glass by testing to see if it dissolves in vinegar — glass does not [85]. Chemical hazards Chemical hazards also have many potential sources. They may form in seafood through interaction with the environment (for example, Paralytic Shellfish Poisoning or mercury levels in fish through dietary exposure), they may be contaminated accidentally by exposure to contaminants (for example, engine oils on board fishing vessels), they include inappropriate use of additives (nitrites are not permitted in smoked fish in Canada, but are permitted in the US), and are also included in allergenic responses. Many reported seafood illnesses are a result of poor temperature control of specific fish species that produce histamine leading to scombroid fish poisoning. Other specific fish species may cause diarrhea from their naturally occurring oil composition (escolar fish). 6-208 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Depending on the type and source of chemical contaminants, illnesses occur from either long-term or short-term (acute) interactions with the host. Chronic exposure is defined by a low enough chemical level in the product that symptoms are not immediate but long term exposure may cause damage (e.g. mercury). Acute exposure is defined by a high enough chemical level in the product that pronounced symptoms may occur in a manner of hours or days (e.g. histamine). As described, there are many types of potential chemical hazards that may be subdivided into [84]: 1. Marine biotoxins e.g. PSP, ciguatera 2. Toxic elements e.g. mercury, lead, cadmium, arsenic 3. Unintentional contaminants e.g. pesticides and hydrocarbons 4. Intentional contaminants e.g. additives and therapeutants 5. Naturally occurring chemicals e.g. escolar, scombroid (histamine) 6. Allergens CFIA — List of Permitted Additives in Fish and Fish Products http://active.inspection.gc.ca/eng/anima/ fispoi/product/additi/fispoiadd_dbe.asp Biological hazards Biological hazards stem from micro-organisms. These micro-organisms include parasites, bacteria and viruses. Illnesses may occur either from seafood contaminated by the micro-organism, or from a toxic product produced by the micro-organism (e.g., Staphylococcus aureus toxin in canned sterile seafood). Like chemical and physical hazards, some biological hazards are unavoidable, and are naturally present in certain types of seafood. For example, Vibrio spp. are naturally occurring bacteria present in marine and estuarine waters. The majority of Vibrio bacteria are non-pathogenic, and do not cause illness. For instance, there are over 200 serotypes of Vibrio cholerae, only two serotypes cause cholerae (O1 and O139). Soil bacterial species include Clostridium perfringens, Clostridium botulinum and Listeria monocytogenes. Other biological hazards, such as fish parasites (Anisakis, Diphyllobothrium), occur in certain species of fish according to their diet and environment. Most viral contamination (norovirus, hepatitis A) is a result of environmental or human contamination of seafood. Viral and parasitic microorganisms are either present or not present on seafoods, and will not multiply in the food. Bacterial micro-organisms represent a significant biological hazard concern as they have the potential to multiply within the seafood if not handled properly. Prepared ready-to-eat seafoods, and seafoods that undergo handling are subject to post-processing contamination. For instance, if the seafood has a cook step, spoilage and other organisms are destroyed and there is no competition for introduced pathogens such as Salmonella, Staphylococcus or Listeria. What do micro-organisms need to grow and survive in seafoods? Bacterial growth is controlled and limited by the following conditions: ►► food source and ingredients ►► moisture ►► oxygen ►► pH ►► temperature ►► time ►► competition 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-209 Provincial Fish Inspection There are a number of strategies for the control of pathogens in fish and fishery products [86] [87] They include: ►► Managing the amount of time that food is exposed to temperatures that are favorable for pathogen growth and toxin production (e.g., from Clostridium botulinum, and Staphylococcus aureus; ►► Killing pathogens by cooking, pasteurizing, or retorting; ►► Controlling the amount of moisture that is available for pathogen growth, water activity, in the product by drying; ►► Controlling the amount of moisture that is available for pathogen growth, water activity, in the product by formulation; ►► Controlling the amount of salt or preservatives in the product; ►► Controlling the level of acidity, pH, in the product for shelf-stable products; and for refrigerated acidified products. An additional control point for spoilage organisms is ►► Controlling the access to oxygen Controls in place to limit bacterial growth are sometimes referred to as hurdles or barriers. Effective control consists of multiple hurdles, and often called the multiple barrier approach. One example: acidification and refrigeration of ceviche containing pasteurized ingredients. Classification of biological hazards can be done is several ways: a) by the hazard agent type, (bacteria, parasite, virus), b) by the primary source of the hazard (e.g., “indigenous” bacteria naturally present vs. introduced via sewage or other contamination), c) by the transmission source of the hazard (e.g., oyster, salmon), d) by the method of contamination or control (processing issue, temperature control issue, hygiene/ hand-washing issue). All of these classification methods have their benefits, it is important to know about the biological hazard in order to affect control over them. 6-210 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Illnesses from chemical hazards Toxin associated seafood illnesses are very common. Bivalve mollusks intended to be eaten raw are a particular risk for various toxins produced by marine algae. Routine marine toxin monitoring assists regulators in determining when it’s safe for the public and industry to harvest shellfish. In BC, PSP shellfish illnesses have been traced to illegally harvested mussels sold at retail. The mussels did not get inspected at an approved plant and were not tagged. The company involved was taken to court and fined. Table 22 — Chemical hazards: illnesses associated with marine toxins Toxin Origin Illness Amnesic shellfish Poisoning (ASP) Toxin Type Nitzschia spp. Azaspiracid poisoning Toxic dinoflagellates Ciguatera Gambierdiscus toxicus (dinoflagellate) 20 μg per g (20 ppm)a Scallops, mussels, crab & razor fish azaspiracid-1 LOEL is 23 to 86 mg per person with a mean value of 51.7 mg/ personb Mussels and shellfish ciguatoxin None – diagnosis only by symptoms Reef fish (inc. moray eels, groupers, snappers, barracuda, parrot fish, mullet) 1. okadaic acid Dinophysis (dinoflagellate) 2. dinophysis toxin 3. pectenotoxin 4. yessotoxin Neurotoxin shellfish poisoning (NSP) Karenia brevis (dinoflagellate) Paralytic shellfish poisoning (PSP) Toxic marine microalgae: Alexandirum spp, Pyrodinium bahamense var compressum, Gymnodinium catenatum Puffer fish poisoning Bacterial origin occurs in bony fish – highest concentration in liver, ovary, intestines then skin. Sources: 2nd Edition: January 2012 Food Protection Services Environmental Health Services 20 μg per g (soft tissue) (0.2 ppm) or 1 μg/g (digestive glands)a Mussels, cockles, scallops, oysters, whelks, green crabs 80 μg per 100g sample (or 0.8 ppm) c Cockles, mussels, oysters, whelks saxitoxin 80 μg per 100g sample Mussels, clams oysters, scallops, abalone, gastropods, crabs, lobster, & reports of river fish in Florida Tetrodotoxin 334 μg per kg (LD50 for mice)d Puffer fish (fugu) and toad fish, also found in xanthid crabs, horseshoe crabs & other fish Brevetoxins (PbTx-2)d a [88] Seafoods associated with illness domoic acid 4 groups: Diarrhetic shellfish poisoning (DSP) Threshhold Level ; b [89] ; c [90] ; d [91] and [92] for general information. 6-211 Provincial Fish Inspection Acute illness associated with toxic elements are rare (in BC). Concerns surrounding the levels of mercury in fish, such as tuna and sablefish (black Alaskan cod) stem from longer term chronic exposure. Health Canada has developed guidelines on how much fish is safe to ingest. These concerns are addressed further in Section 7. Most of the problems associated with these elements are due to their interference in one or more metabolic processes as enzyme inhibitors. Table 23 — Chemical hazards: illnesses associated with toxic elements, intentional and unintentional contaminants Seafoods associated Toxic Element Threshhold Illness Mode of Actiona with element or or Chemical Level chemical Toxic Elements Arsenic Metabolic enzyme Fish protein Arsenic 3.5 ppmb poisoning inhibitor Forms HFl (acid) Fluoride in stomach, binds Fluoride 150ppmb Fish protein poisoning calcium, enzyme inhibitor Enzyme inhibitor – Lead poisoning Lead binds sulfhydryl groups 0.5 ppmb Fish protein (& other actions) Edible portion of retail fish 0.5 ppm total c Damages CNS, kidneys mercury Edible portion of escolar, Mercury Mercury and endocrine system orange roughy, marlin, poisoning (highly reactive & toxic) 1.0 ppm total fresh and frozen tuna, mercuryc shark, and swordfish Pesticides Binding to specific Fish Cancer PCBs receptor (AcR) disrupts Under reviewc gene transcription Developmental Endocrine disruption or and reproductive DDT 5.0 ppm b Fish genotoxicity toxicity Veterinary Drugs Muscle of salmonids Sulfadiazine 0.1 ppmb Teflubenzuron 0.3 ppmb Muscle of salmonids Intentional Chemicals Not permitted in fish and seafood — naturally Sodium nitrite 15 ppmd occurring only Sources: a Wiki ; b [93] Food and Drug Regulations Division 15. B.15.001 Table I, Table II, Table III; c 6-212 ; [94] d [95] 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual The previous table listed Canadian standards for specific chemicals. The table reproduced below is based on US FDA guidelines for fish products [87]. Table 24 — Environmental Chemical Contaminant and Pesticide Tolerances, Action Levels, and Guidance Levels (FDA) Toxic Elements Arsenic Cadmium Chromium Lead Nickel Methyl Mercury(f) Pesticides and Other Chemicals Level 76 ppm Crustacea Aldrin/Dieldrina 0.3 ppm All fish 86 ppm Molluscan bivalves Benzene hexachloride 0.3 ppm Frog legs Chlordane 0.3 ppm All fish 0.3 ppm All fish Crabmeat 0.4 ppm Crabmeat 5.0 ppm All fish 0.1 ppm All fish 0.5 ppm Fin fish and crayfish 0.25 ppm Fin fish 3.0 ppm Shellfish Heptachlor / Heptachlor Epoxidee 0.3 ppm All fish Mirex 0.1 ppm All fish Polychlorinated Biphenyls (PCB’s)d 2.0 ppm All fish Simazined 12 ppm Fin fish 2,4-D 1.0 ppm All fish Level Food Commodity 3 ppm Crustacea 4 ppm Molluscan bivalves 12 ppm Crustacea Chlordeconeb 13 ppm Molluscan bivalves DDT, TDE, DDE 1.5 ppm Crustacea Diquat 1.7 ppm Molluscan bivalves Fluridone 70 ppm Crustacea 80 ppm Molluscan bivalves 1 ppm All fish c d d Glyphosated d Food Commodity a The action level for aldrin and dieldrin are for residues of the pesticides individually or in combination. However, in adding amounts of aldrin and dieldrin, do not count aldrin or dieldrin found at below 0.1 ppm. b Previously listed as Kepone, the trade name of chlordecone. c The action level for DDT, TDE, and DDE are for residues of the pesticides individually or in combination. However, in adding amounts of DDT, TDE, and DDE, do not count any of the three found below 0.2 ppm. d The levels published in 21 CFR & 40 CFR represent tolerances, rather than guidance levels or action levels. e The action level for heptachlor and heptachlor epoxide are for the pesticides individually or in combination. However, in adding amounts of heptachlor and heptachlor epoxide, do not count heptachlor or heptachlor epoxide found below 0.1 ppm. f See Chapter 10 for additional information. Note the term “fish” refers to fresh or saltwater fin fish, crustaceans, other forms of aquatic animal life other than birds or mammals, and all mollusks, as defined in 21 CFR 123.3(d). Source: Table taken from 2nd Edition: January 2012 Food Protection Services Environmental Health Services [87] . 6-213 Provincial Fish Inspection Illnesses associated with naturally occurring chemicals are actually very common. One of the most common problems world-wide is histamine fish poisoning, resulting from poor temperature control of scombroid fish species. Temperature abuse can occur anywhere in the cold-chain, and in BC, several incidents were traced back to improper or extended cold-holding Salmonella 66 at retail restaurants. Seafood pathogens and outbreaks in the US, 1990-2005 [96] [97] Norovirus 95 Vibrio 95 Ciguatoxin 235 Scombrotoxin 375 Cooking does not destroy histamine (it is heat stabile). Other histamine poisoning cases have been linked to fermented sauces. In BC, reports of illness due to escolar fish are also common. Escolar fish such as imported rudderfish and snake mackerel contain indigestible oils (up to 20% of weight) and may cause sudden onset of yellowy diarrhea – these products should be properly labeled as “escolar fish” at retail [98]. Table 25 — Chemical hazards: associated with naturally occurring chemicals and allergens Illness/Reaction Scombroid or Histamine poisoning Toxin or Allergen Mode of Action histamine Bacterial decomposition of histidine (found in fish muscle) to histamine gempylotoxin (an indigestible wax ester oil) Wax ester oils accumulate in the rectum, causing purgative effects Fish, Crustacean and/or Shellfish Allergen allergen Stimulation of white cells by IgE antibody cells, leading to inflammatory responses in various areas of bodyc. Decomposition products — Emetic/ Purgative Biogenic amines (putrescine, Bacterial decomposition cadaverine)e, products ammonia Escolarb/ Diarrhea Threshhold Level Seafoods associated with illness or reaction 20 – 50 mg per 100 ga Scombroid fish – tuna, mahi mahi, mackerel, bonito, sardines, anchovies, herring and pilchards. Also, cheese, fermented foods unknown Common names are oilfish, gemfish or rudderfish, from Gempylidae (snake mackerel) family, Lepidocybium flavobrunneum & Ruvettus pretiosus varies Fish (any) &/or shellfish (e.g., oyster, mussel) &/or crustacean (e.g., shrimp, lobster, crab) – ALSO spreads, sauces, lip balms etc.d Unknown Fish and shellfish (shrimp) Sources: a [99] for illness; b [98] ; c [100] ; d [101] for general information; e [87] Chapter 8: Other Decomposition-Related Hazards 6-214 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Decomposition products (ammonia, putrescine, cadaverine) have also been associated with illnesses, and are most common in invertebrates, such as crab because they decompose rapidly. Persons with hypersensitivity to seafood may have allergenic reactions resembling toxin poisoning. A food allergy is an adverse immune response to a food protein. It is characterized by excessive activation of certain white blood cells called mast cells and basophils by a type of antibody known as IgE, resulting in an extreme inflammatory response. Common allergic reactions may be mild causing eczema, hives, or diarrhea to severe, including asthma, respiratory distress, anaphylatic shock and potentially death. Table 26 — Common chemical seafood illnesses: symptoms, detection and treatment [88] [89] Illness Ciguatera Symptoms Detection Gastrointestinal (diarrhea, vomiting, abdominal cramps), myalgia, paraesthesia (electric shock feeling in mouth, hands, feet), burning feeling when contacting cold (cold allodynia), headache, dizziness, numbness. Sometimes, eye or dental pain, skin rash, perspiration, cardiac pains. No lab test: clinical diagnosis symptoms & history of eating reef fish Treatment No antidote. Supportive therapy. Onset from 1 to 48 hrs Paralytic shellfish poisoning (PSP) Paraesthesia, tingling & numbness of tongue & lips spreading to face, neck, fingers, toes PSP at levels (descending paralysis); dizziness, arm & >20 mg/100g in leg weakness, respiratory failure; in severe implicated food cases, death within 12 hr. No antidote. Supportive therapy. Onset rapid, median 1 hr (30 min to 3 hr) Scombroid or Histamine poisoning Rash of face, neck, upper chest, diarrhea, flushing, sweating, headache and vomiting; nausea, burning in mouth, abdominal pain, dizziness, palpitations, mouth swelling and metallic tastes. Histamine at levels >80 μg /100g in implicated food Charcoal, antihistamines & supportive therapy. none Onset from 1 to 90 hrs, median 2.5 hrs. No lab test: symptoms & history of eating escolar fish Flushed face, hives or a rash, red and itchy skin; swelling of the eyes, face, lips, throat and tongue; trouble breathing, speaking or swallowing; anxiety, distress, faintness, paleness, sense of doom, weakness; cramps, diarrhea, vomiting ; a drop in blood pressure, rapid heart beat, loss of consciousness Skin test or controlled ingestion test of affected individuals EpiPen (epinephrine) Onset immediate to 90 min. Escolar Fish, Crustacean and/or Shellfish Allergen Yellowy diarrhea, cramps, vomiting, headache and nausea. Onset immediate: may progress over several hours 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-215 Provincial Fish Inspection Illnesses from biological hazards Viral and parasitic hazards can be controlled by cooking and (for parasites) by freezing. Seafoods eaten raw, such as oysters and sushi have the greatest risk. Viral contamination of seafoods occurs via contaminated water or poor hygiene control. To control for Hepatitis A virus (and norovirus), seafoods should be cooked to an internal temperature of 90°C, which can be achieved by cooking to 90°C for 90 seconds (this is based on experiments that achieved a 4 log reduction of Hepatitis A virus in shellfish) [102]. This temperature is rarely achieved when cooking shellfish; anecdotal evidence from norovirus illnesses traced to cooked oysters demonstrate that lightly cooking or pan-frying will not effectively control viruses. Parasites in fish capable of infecting man include nematodes or roundworms (Anasakis and Phocanema decipiens), cestodes or tapeworms (Diphyllobothrium) all found in local BC fish; and trematodes or flukes (not found in local BC fish). Cases of parasite infection in BC appear to be low (for eg., less than 1 case of Diphyllobothrium per 100,000 population), but is likely under-reported [103]. The following figures illustrate pathogens of concern in fish (includes finfish and invertebrates such as crabs, shrimp and lobster) and shellfish (bivalves) [92] [104]. 6-216 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Bacteria indigenous to the marine aquatic environment are capable of causing seafood illness – some of these are relatively rare (Aeromonas, Plesiomonas) occurring in summer months; other soil organisms commonly associated with foodborne illness (Bacillus, Clostridium), require proper temperature control. Other bacteria, either persistent in the environment of places where food is prepared (ie. Listeria) and/ or requiring hygiene and temperature control (ie. Staphylococcus aureus) are also significant hazards in seafoods capable of causing foodborne illness. 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-217 Provincial Fish Inspection Botulism C. botulinum is a bacterium capable of forming one of the most lethal toxins known, the median lethal dose is 1 nanogram of toxin per kg of body mass [105]. C. botulinum is a spore former, and bacterial strains of C. botulinum differ in spore heat resistance, pH, salt tolerance (WPS), and occurrence in terrestrial or aquatic environments (see table) [107]. Botulism is of particular concern in seafoods, as these foods are often minimally processed and packaged in reduced oxygen environments [96] [107]. Note: reduced oxygen packaging eliminates potential growth of most spoilage bacteria, but enhances growth of C. botulinum (because C. botulinum is a strict anaerobe) [96]. Table 27 — Characteristics of C. botulinum Groups [107] Group I Proteolytic Group II Non-proteolytic Group III Non-proteolytic Group IV Neurotoxin A, B, F B, E, F Optimal temp 35-40°C 18-25°C 35-40°C 37°C Range temp. survival 10-48°C 3-45°C ND ND pH 4.6 5.0 ND ND Salt 10% 5% ND ND Aw 0.94 0.97 ND ND Spore Inactivation † 25’ @ 100°C 0.1-0.2’ @ 121°C <0.1’ @ 100°C <0.001’ <0.1 to 0.9’ @ 100°C <0.8 to 1.1’ @ 100°C Spore Heat Resistance High Moderate Typical food vehicles Vegetables, meat, canned foods Fish, meat, minimally packaged foods † In commercial canning operations a 12D (12 log reduction) process is typically 2.4 min at 121°C (250°F). [106] In BC, 21 outbreaks of botulism were recorded in the last 30 years (between 1997 and 2008) [108]. The majority of these (67%) were traced to Aboriginal foods, such as fermented salmon roe eggs (10 outbreaks) and smoked salmon (4 outbreaks), all but one outbreak was caused by the Type E C. botulinum strain [108] . Elsewhere, illnesses due to C. botulinum result from uneviscerated dried fish (salted or salt cured), smoked vacuum packaged salmon, and, oddly enough in one reported outbreak, a fresh grilled reef scavenger fish [102]. These cases resulted from either temperature abuse of the product, or inadequate preservation processes allowing the growth of C. botulinum spores to vegetative cells and production of toxin. Toxin can be destroyed by boiling, but spore inactivation is more difficult, especially with Group I strains. Botulism illness is characterized by flaccid, symmetric descending paralysis that may occur a few hours to a few days after eating food containing preformed botulinum toxin. Symptoms usually begin with fatigue, blurred vision, dry mouth and difficulty in swallowing. Antitoxin is available and effective if administered early along with respiratory therapy. However, the toxin binds irreversibly to proteins in the neuromuscular junction of the muscle cell, disrupting the release of acetylcholine across the synaptic cleft, and paralyses the muscle cell (resulting in flaccid paralysis). The toxin is only “released” once a new cell grows, therefore recovery can take several months [105] [107]. 6-218 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Listeria monocytogenes Listeria is of particular concern in the seafood (and other RTE) markets because this bacterium can grow at refrigeration temperatures (−0.4°C and above) and has a robust, hardy vegetative cell. For this reason, most time/temperature guidelines for vegetative bacteria are modeled on this bacterium (refer to Appendix 4.4E) [87]. Listeria is generally present in very low amounts on seafood, becoming a problem in the post-processing stages of food production when cooked foods are recontaminated with Listeria present in the environment of the plant. A BC survey conducted in 2009 demonstrated high occurrence of Listeria monocytogenes (Lm) in fish processing plants: 14/71 (19.7%) of ready-to-eat fish products (such as smoked salmon nuggets, cold smoked salmon and salmon jerky) were positive for Lm (when all Listeria spp were included, 20/71 (28.2%) of the RTE foods were actually positive). The environment of the plants were also contaminated with Lm, 16.7% of the samples collected were positive for Lm, and 29.5% positive for all species of Listeria [109]. Listeriosis illness ranges from mild febrile gastroenteritis to severe invasive bacteremia (sepsis, meningitis, endocarditis, liver complications) that may lead to death. Listeriosis affects immunocompromised at risk populations more severely, and is known to cause spontaneous abortion in pregnant women. In BC, the rate of listeriosis in persons 60+ years of age was 1.6 cases per 100,000 population in 2008 versus an average case rate of 0.1 to 0.5 cases in all persons between 1999 and 2008 [110]. This clearly demonstrates that the elderly are more at risk for acquiring listeriosis. Although relatively rare compared to other enteric diseases, this pathogen remains a concern because of the potential severity of the illness, and ability to grow in refrigerated ready-to-eat foods. In the large Canadian outbreak of 2008, 23 deaths occurred out of 57 confirmed cases, a mortality rate of 40.3%; BC had 5 cases and 2 deaths [111]. Vibrio parahaemolyticus This naturally occurring marine bacterium presents a problem in raw or undercooked shellfish. BC experienced a large outbreak of V. parahaemolyticus infections in July and August of 1997 (111 illnesses) [112] . Since then a government — industry joint initiative has reduced the risk of Vibrio acquired illness through shellstock monitoring and temperature control from harvest to retail. The current retail guideline for V. parahaemolyticus set by Health Canada is 100 Vp/g as detected by MPN [113]. This means that no raw oysters sold at retail should contain more than 100 Vibrio parahaemolyticus bacteria. Strict temperature control of product during harvesting, transportation and at retail is the only way to control growth of this bacterium in raw oysters. The overall case rate in BC between 2001 and 2006 was 0.5 per 100,000, with slightly higher rates in Vancouver Coastal and Vancouver Island Health Authorities (0.8 per 100,000). The illnesses still cluster during summer months, 64% of illnesses are in males, predominantly between the ages of 30 and 49 [114]. Onset of Vibrio illness occurs 12 to 24 (up to 96) hours after ingestion of contaminated food. Gastroenteritis symptoms such as watery diarrhea, abdominal cramps, nausea, vomiting, fever and headache last usually 1 to 3 days . Other Issues Several other bacterial pathogens are also a potential concern in the fish processing industry. As depicted in the previous figures [104], these include Salmonella, Shigella, and pathogenic E. coli. None of these bacteria are natural flora of fish or shellfish and are introduced into the plant and potential food products by improper handling (poor sanitary practices) or by contaminated water. 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-219 Provincial Fish Inspection The most problematic bacteria are those that form spores, produce heat stable toxin, grow in refrigeration temperatures, or are resistant to salt, acidity and reduced moisture. These are listed below. Table 28 — Bacterial pathogens of concern in food processing [87] Characteristic Spore Formers Produce Heat Stable Toxin Growth Below Normal Refrigeration Temperatures (4°C) Resistant to High Salt Concentrations (10% WPS) Bacterial pathogen • Bacillus cereus • Clostridium botulinum • Clostridium perfringens • Bacillus cereus • Staphylococcus aureus • Clostridium botulinum Type E, and non-proteolytic B & F • Listeria monocytogenes • Yersinia enterolytica • Bacillus cereus • Clostridium botulinum Type A, and proteolytic B & F • Listeria monocytogenes • Staphylococcus aureus • Vibrio parahaemolyticus Tolerate Reduced Moisture (grow at Aw <0.90) • Staphylococcus aureus Resistant to pH ≤ 4 • Pathogenic E. coli • Staphylococcus aureus Molds and associated toxins are a problem in salted, dried and fermented foods in primarily humid hot climates (overseas) as spoilage organisms [78]. Air drying of fish in BC is not practiced in commercial provincial fish processing plants and is not a recognized problem here. Outbreaks Norovirus There was a large norovirus outbreak related to the consumption of raw and partially cooked oysters in BC between January and March, 2004 [115]. At least 79 illnesses were identified, and these were traced to oysters harvested from 14 geographically dispersed sites, 18 different suppliers, and 45 points of purchase (restaurants, retail stores, self-harvested areas etc.) [115]. One particular genotype, norovirus BCCDC03-028 (genotype I.2) was detected in half of the human specimens, however, norovirus positive oysters contained multiple genotypes [115]. One significant mystery during this outbreak were the pristine areas where the oysters were harvested. Norovirus is a human disease transmitted via the fecal-oral route, it is not zoonotic nor is it indigenous to marine waters. In BC, norovirus continues to be associated with sporadic illnesses traced back to shellfish – primarily in raw oysters. Norovirus is also a significant contributor to illness in the US. One third (33%) of all outbreaks and illnesses associated with seafoods can be attributed to norovirus [102]. Hepatitis A virus is also a concern, shellfish become contaminated with enteric viruses by concentrating fecal matter present in ocean water. 6-220 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual Outbreaks (known and suspected) of foodborne illness associated with seafoods reported to the CDC (1998 to 2004) adapted from [102]. Cyclospora & Giardia 1% Anisakis 0% Campylobacter jejuni 2% Clostridium perfringens 3% Bacillus cereus 3% Clostridium botulinum 1% E. coli 1% Hepatitis A virus 11% Plesiomonas 0% Salmonella 12% Shigella 2% Noroviruses 33% Staphylococcus aureus 7% Vibrio cholerae 1% Multiple bacteria 2% Vibrio parahaemolyticus & other Vibrio spp. 21% Vibrio spp. As previously mentioned, BC experienced a V. parahaemolyticus outbreak in 1997. Elsewhere in the United States outbreaks caused by Vibrio spp. (i.e. V. parahaemolyticus (Vp), V. vulnificus (Vv) and V. cholerae (Vc)), continue to occur. For example, in May 2006, 177 people became ill in a multi-state outbreak of Vp confirmed in oysters; also in May 2006, 19 became ill in New York of Vp suspected in scallops, octopus, or lobsters; in June 2006, 27 became ill in California of Vp confirmed in oysters; in July 2004, 62 became ill in Alaska of Vp confirmed in oysters; in December 2003, 115 became ill in Florida of Vp and Vc confirmed in seafood newberg, and many, many other smaller outbreaks have also been reported. [116] In fact, although overall the number of reported infections and incidence in 2009 appears low (160 illnesses, with rate of 0.35 per 100,00 population) when compared to rates 10 years previous (1996 to 1998) rates for Vibrio increased by 85%. [117] Infections from Vibrio were reported in Hurricane Katrina victims from flood-waters [118], and some speculate that Vibrio risk is increasing due to global warming. 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-221 Provincial Fish Inspection Relative rates of laboratory-confirmed infections with Campylobacter, STEC* O157, Listeria, Salmonella, and Vibrio compared with 1996--1998 rates, by year — Foodborne Diseases Active Surveillance Network (FoodNet), United States, 1996--2009† [117] * Shiga toxin-producing Escherichia coli. † The position of each line indicates the relative change in the incidence of that pathogen compared with 1996-1998. The absolute incidences of these infections cannot be determined from this graph. Data from 2009 are preliminary. 6-222 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual 6.4 Shellfish and other Seafoods Shellfish are animals living in the sea that have shells. They include crustaceans (crabs, lobsters, shrimps), and mollusks (univalves, such as abalone and bivalves). Bivalve shellfish have two hinged shells and include oysters, clams, scallops, mussels and cockles. Mollusks also include squid and octopus. Softbodied sea cucumbers (also edible) are known as echinoderms. Shellfish are filter feeders, they filter out algae, plankton, and organic material from the water and use it as food. Shellfish naturally ingest organisms such as bacteria, viruses, and plankton toxins that are in ocean water. These organisms and toxins can build up in the shellfish and can make people sick when they consume the contaminated shellfish. Vibrio parahaemolyticus, Hepatitis A and norovirus infections are associated with eating raw shellfish. Vibrio is a bacterium naturally found in the ocean. During warm summer months the levels of bacteria increase in the water and bivalve shellfish (especially raw oysters) can become contaminated. Shellfish contaminated with viruses (like Hepatiis A and norovirus) result from sewage contamination. Shucked oyster from norovirus food poisoning investigation (left). Same oyster laterally bisected showing digestive gland material (dark areas) (right). (Photos: BCCDC Food Poisoning Lab) Additional Photos from Health Canada: oyster digestive gland dissection Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP), Diarrhetic Shellfish Poisoning (DSP) and Neurotoxic Shellfish Poisoning (NSP) can be the result of eating shellfish contaminated with toxins from plankton (sometimes seen in red tides). Cooking shellfish does not destroy these toxins. British Columbia programs that ensure shellfish quality and safety The Canadian Shellfish Sanitation Program (CSSP) ensures that bivalve shellfish harvested in Canada are safe to eat. The CSSP is run by 3 federal government agencies: ►► Environment Canada (EC) • monitors water quality in shellfish areas ►► Canadian Food Inspection Agency (CFIA) • monitors for marine toxins in shellfish areas • registers and inspects fish and shellfish processing plants ►► Fisheries and Oceans Canada (DFO) • closes harvest areas • prohibits shellfish harvesting when bacteriological or toxin levels are unsafe The programs are designed to ensure that all shellfish growing areas meet approved federal water quality criteria, and all bivalve shellfish sold commercially are harvested, transported, and processed in an approved manner. 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-223 Provincial Fish Inspection Growing areas where shellfish have been determined to be unsafe (due to bacteriological or PSP contamination) are closed by regulation under the Fisheries Act. Information on these closures can be obtained by contacting the local Department of Fisheries and Oceans office or by calling Vancouver.............604.666.2828 (24 hours) or, Toll-free.................1.866-431.3474, or, Visit their web site http://www.pac.dfo-mpo.gc.ca For a direct link to PSP and sanitary closures use http://www.pac.dfo-mpo.gc.ca/fm-gp/contamination/biotox/index-eng.htm All companies and individuals throughout the distribution system, including retailers and restaurateurs, have a responsibility to ensure that only legally processed shellfish are used in their operation. In BC, all commercially harvested bivalve shellfish are processed and inspected in federally registered plants. Weekly monitoring of PSP and biotoxins are done by CFIA, and results of testing shared with shellfish processing plants and industry. These results inform DFO about closures to shellfish harvesting, and closures are updated weekly on their website. Additional closures are called during adverse weather events, such as heavy rainfall, that increase water turbidity and likelihood of shellfish biofiltering sediments that are potentially contaminated with animal feces or sewage over-flow. Section 54 of the BC Fish Inspection Regulations requires that all commercially harvested bivalves are labeled and tagged before they leave the beach. The information on the tag includes: (i) the name of the harvester, (ii) the species of mollusc in the container, (iii) the area and sub-area of harvest, as set by DFO, (iv)the date of harvest, and (v) a lease or licence of occupation number Retail stores are required to keep the shellfish tags issued by these plants for ONE YEAR. The shellfish industry is organized under the BC Shellfish Growers Association. The industry participates with CSSP and other provincial and federal government agencies in monitoring and managing bivalve shellfish. Shellfish harvesters and processing plants manage risks by following strict time/temperature guidelines to safely harvest and transport shellfish. Bivalves sold in the shell require an identification tag (area and date of harvest and name of harvester) as they leave the beach. This information must remain with the product as it is distributed throughout the wholesale and retail system. Tag identification is the most evident safety verification available to the retailer or restaurant operator. If a sack of shellfish is broken into smaller quantities the accompanying invoice must make reference to the original tag. Commercial harvesting of bivalve shellfish from closed areas is a serious contravention of Federal and Provincial regulations, and could pose a serious health risk, including death, to consumers. The potential liabilities for those selling illegally harvested bivalves far overrides the immediate financial gains that may be had. Section 12.1.1 of the BC Fish Inspection Regulations requires that all harvested bivalves are processed in a federally registered establishment before sale. 6-224 2nd Edition: January 2012 Food Protection Services Environmental Health Services Reference Manual A summary of control measures for oysters are shown in Table 29. A shellfish sampling program ensures that Vibrio parahaemolyticus (Vp) levels during warm summer months are within Health Canada guidelines (of oysters having no more than 100 Vp MPN/g) [119]. CFIA has 6 shellfish stock monitoring sites along the coast of BC that are monitored usually from May 1st to the end of Vp season [120]. When a site reaches >100 Vp MPN/g, processors intending to harvest or buy oyster shell stock from the affected area require proof that the harvest site does not exceed 100 MPN Vp/g [120]. Table 29 — Summary of Vibrio parahaemolyticus Control Measures for Oysters Who Health Canada Vibrio parahaemolyticus (Vp) Oyster Control Measure Maximum Allowable Pathogen Load Retail limit: 100 Vp/g MPN (HR2, n=5, c=1, m=102, M=104). Seasonal Monitoring of Oysters CFIA Monitor Vp at 6 indicator sites from May 1st to end of Vp season Industry — Shellfish Processor Documentation Validation Documentation from industry required for all shell-stock oysters harvested in areas where Vp levels at indicator sites exceed 100 Vp/g MPN Shell oyster laboratory testing Industry — Harvester Verify by lab testing (at industry cost) that shell stock oysters harvested from areas identified by indicator Vp testing to exceed 100 Vp/g MPN, do not exceed 100 Vp/g MPN Shucked oyster cook label Industry — Harvester Shucked oysters are sold with cook label during Vp season. Cooking instructions clearly state to cook oysters to minimum internal temperature of 60˚C for 5 min. Temperature Controls Industry — Harvester • When ambient air temp >15˚C, shell-stock must be placed under temp control within 1 hr of removal of water, or • when ambient air temp 15˚C, shell-stock must be placed under temp control within 4 hrs of removal of water, and • coolers must have capacity to maintain 10°C or less under full load so that oysters are cooled rapidly to 10˚C or less • cold chain maintained from harvester to processor to retail Industry — Shellfish Processor • Coolers must maintain all fish products at 4°C or less Industry — Retail • oysters are stored at 4˚C or less Note There is no control measure for shellfish to reach temperatures below 10°C (harvester) or below 4°C (processor), however, controls are placed on coolers to achieve these temperatures under maximum load product loads [121]. This means that industry must conduct weekly monitoring and only harvest from sites where Vp levels do not exceed 100 MPN Vp/g [120]. Alternatively, they may choose to shuck oysters and place a cook advisory label on the container — applicable only during the Vp monitoring season. Industry must also place harvested oysters under temperature control within 1 hr of harvesting when air temperatures exceed 15˚C and within 4 hrs when air temperature is less than 15˚C [120]. These control measures work together to reduce the risk of illness to the consumer. 2nd Edition: January 2012 Food Protection Services Environmental Health Services 6-225 Provincial Fish Inspection References [1] [2] [3] [4] Fisheries and Oceans Canada. Commercial Fisheries in the Pacific Region. 2008 [cited 2010 January 13]; Available from: http://www.pac.dfo-mpo.gc.ca/fm-gp/commercial/index-eng.htm. BC Seafood On-line. [cited 2010 January 13]; Available from: http://www.bcseafoodonline.com/. Demsky, A., Art Demsky photo. 2009. Albacore tuna photo 3. 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