Principles of Food Sanitation

the plant, as well as contamination to the
products. The processing equipment, con-
tainers, and work surfaces are other contam-
ination sources. An effective sanitation
program is necessary to reduce contamina-
tion and to monitor program effectiveness.
Raw fish and processing environments are
potential sources for Listeria monocytogenes
contamination. Although this pathogen is
destroyed through pasteurization and ther-
mal processing, it often enters cooked,
ready-to-eat products as a post-processing
contaminant.
Because seafood involves so many vari-
eties of flesh foods, the amount of contami-
nation varies among species. The initial
contamination source can be the raw prod-
uct, especially if the product is improperly
harvested and subjected to unsanitary prac-
tices on a vessel or truck. Delayed refrigera-
tion after harvest and other improper
handling between harvesting and processing
can result in produce decomposition and
increase the microbial load.
Seafood quality, including microbial load,
should be satisfactory for processing the day
after harvesting if:

●Chilling begins immediately after har-

vesting.

●Chilling reduces product temperature to

10 °C within 4 hours.

●Chilling continues to approximately

1 °C.

Storing fish at 27°C or higher for 4 hours,
with subsequent chilling to 1°C, will provide
an acceptable product for only 12 hours.
Workers contribute to contamination,
especially through unsanitary practices. Other
sources of contamination are processing
equipment, boxes, belts, tools, walls, floors,
utensils, supplies, and pests. Contaminants of
greatest concern are those that come in direct
contact with ready-to-eat products. Therefore,
effective cleaning and sanitizing of equipment

are vital. Scombroid contamination is associ-

ated with some of the dark-fleshed, fast-

swimming fish. This contamination could be

properly called histamine poisoningand causes

an allergic reaction. Nardi (1992) indicated

that scombrotoxin is always associated with

temperature abuse and resultant decomposi-

tion, so it is entirely avoidable. Undercooked

shellfish can be contaminated with Vibrio vul-

nificusand can contain viral infections from

hepatitis A.

Studies of fishery products serving as

foodborne vehicles for listeriosis have been

less focused than for some other foods in the

past. However, samples found positive for L.

monocytogenes include raw and cooked

shrimp, lobster tails, crab meat, squid, fin-

fish, and surimi analogs.

Sanitation principles..............................................................................

A seafood sanitation program must

encompass proper handling of the sanitation

tasks as well as personnel allocation.

Sanitation Inspection Critical Factors

Stanfield (2003) suggested the following

critical factors to remember when a sanita-

tion inspection of a processing plant for

fresh or frozen fish is conducted:

1. Look for evidence of rodents, insects,
   birds, or pets within the plant.


2. Observe employee practices including
   hygienic practices, clothing cleanliness,
   and use of proper strengths of hand-
   dip solutions.


3. Check to determine if fish are inspected
   upon receipt and during processing for
   decomposition, off-odors, and parasites.


4. Determine if equipment is washed and
   sanitized during the day and at the
   beginning and end of the daily produc-
   tion cycle.

330 PRINCIPLES OFFOODSANITATION