Hi Richard,
At the recent World Seafood Congress in Dublin the winner of the poster
competition was a lady from the UK with a paper about the 'home grown'
vibrio cases from seafood in the UK in the last 5 years. Probably not what
you wanted to hear but I will see if I can get you a copy of the paper. The
poster competition was organised by Grimsby.
Thanks
Clare Winkel
_____
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Richard Chivers
Sent: 06 December 2007 19:42
To: seafood
Subject: Vibrio spp in scallops
I am seeking information on Vibrio for risk assessment purposes. My clients
recently had Vibrio spp identified in an export consignment of chilled
scallops (Pecten maximus) going from the UK to Italy. We can not get
information about the cfu's and the Italian vets will not identify the
species.
Our HACCP identifies Vibrio as being a low level risk as the product is to
be cooked before eating, large numbers are needed for infection, the
organisms themselves are not common in UK waters (normally needs 15C). I
have references from FAO and other sources.
What I would like to hear of are the experiences of others with this
organism in a low risk food. Our problem is that the Italians, naturally,
want confidence that Vibrio is not a significant hazard whilst my clients
cannot test very batch prior to export.
Vibrio has not previously been considered a significant risk in UK raw fish.
Furthermore EU Reg 2073/2005 has no limits for Vibrio, but comments that:
'Currently available scientific data do not support setting specific
criteria for pathogenic V. vulnificus and parahaemolyticus in seafood'
and recommend that:
'There is a need for development of reliable methods for other microbial
hazards too, e.g. Vibrio parahaemolyticus.'
Are there any other standards that are applied to Vibrio in other parts of
the world?
Many thanks
Richard Chivers
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