300
practices can contaminate the water (surface runoff and surface drainage) generally
within a few weeks after the application (Mensah et al. 2014).
Bioaccumulation of hydrophobic organic pollutants is associated with the lipid
content of biota. Lipids and fats change throughout the seasons in relation to an
animal’s physiological condition, such as spawning and gametogenesis. Thus, the
accumulated concentrations in biota of lipophilic contaminants, including organochlorine contents, can be influenced by seasonal changes and age-grade (Choi et al.
2016). Organochlorine pesticides (OCP) have low solubility in sea water and are
lipophilic. Thus, fish and shellfish are important sources of OCP intake. These
chemicals usually accumulate in tissues with high fat content or in muscles or specific organs (Harvey et al. 2008). Polychlorinated biphenyls (PCBs) can come from
sources such as the environment, atmosphere, water, and food to biota. PCB concentration in the tissues of organisms is associated with their lipophilicity (Salem
et al. 2014).
5.5 Shellfish Safety Assurance
The principles for controlling hazards in shellfish will include the identification of
hazard, control of the hazard and monitoring of the effectiveness of the controls.
The responsibility should be shared between governments, industry, and consumers, each having an important role to play in the protection of human health (Erondu
and Anyanwu 2005). The most important point in prevention of hazards related to
shellfish is the place and time of capture. Capture point should be clear of microorganisms, parasites, biotoxins and not contaminated with heavy metals, antibiotics,
and agrochemicals.
Sea shores, the places close to marine or industrial locations are all hazardous for
aquaculture products. Heavy metals, drugs, antibiotics, agrochemicals are all
located in these areas and accumulates. There are two ways of avoiding this manmade risk. The first is limiting or banning the usage of these chemicals and obeying
the regulations. The second is periodically control of contaminants, not using as
harvest area and taking care of withdrawal periods.
Continuous monitoring is necessary to ensure the safety of food and to protect
the marine environment. The key elements of shellfish biosecurity include adequate
diagnostic and detection methods to monitor pathogens, disinfection and pathogen
eradication methods, applications of the Hazard Analysis Critical Control Point
(HACCP) system, Good Manufacturing Practices (GMP), practical guidance, and
appropriate legislative controls (Venugopal and Gopakumar 2017).
The HACCP system is a management system which food safety is conducted
through the analysing and controlling of biological, chemical, and physical hazards
from raw material production, supplying and handling to processing, distribution,
and consumption of the final product. HACCP has emerged as a system that eliminates the need to test the finished product by identifying the safety risks existing in
the nature of the product and taking preventive measures. HACCP is a protective
5 Shellfish Safety
practices can contaminate the water (surface runoff and surface drainage) generally
within a few weeks after the application (Mensah et al. 2014).
Bioaccumulation of hydrophobic organic pollutants is associated with the lipid
content of biota. Lipids and fats change throughout the seasons in relation to an
animal’s physiological condition, such as spawning and gametogenesis. Thus, the
accumulated concentrations in biota of lipophilic contaminants, including organochlorine contents, can be influenced by seasonal changes and age-grade (Choi et al.
2016). Organochlorine pesticides (OCP) have low solubility in sea water and are
lipophilic. Thus, fish and shellfish are important sources of OCP intake. These
chemicals usually accumulate in tissues with high fat content or in muscles or specific organs (Harvey et al. 2008). Polychlorinated biphenyls (PCBs) can come from
sources such as the environment, atmosphere, water, and food to biota. PCB concentration in the tissues of organisms is associated with their lipophilicity (Salem
et al. 2014).
5.5 Shellfish Safety Assurance
The principles for controlling hazards in shellfish will include the identification of
hazard, control of the hazard and monitoring of the effectiveness of the controls.
The responsibility should be shared between governments, industry, and consumers, each having an important role to play in the protection of human health (Erondu
and Anyanwu 2005). The most important point in prevention of hazards related to
shellfish is the place and time of capture. Capture point should be clear of microorganisms, parasites, biotoxins and not contaminated with heavy metals, antibiotics,
and agrochemicals.
Sea shores, the places close to marine or industrial locations are all hazardous for
aquaculture products. Heavy metals, drugs, antibiotics, agrochemicals are all
located in these areas and accumulates. There are two ways of avoiding this manmade risk. The first is limiting or banning the usage of these chemicals and obeying
the regulations. The second is periodically control of contaminants, not using as
harvest area and taking care of withdrawal periods.
Continuous monitoring is necessary to ensure the safety of food and to protect
the marine environment. The key elements of shellfish biosecurity include adequate
diagnostic and detection methods to monitor pathogens, disinfection and pathogen
eradication methods, applications of the Hazard Analysis Critical Control Point
(HACCP) system, Good Manufacturing Practices (GMP), practical guidance, and
appropriate legislative controls (Venugopal and Gopakumar 2017).
The HACCP system is a management system which food safety is conducted
through the analysing and controlling of biological, chemical, and physical hazards
from raw material production, supplying and handling to processing, distribution,
and consumption of the final product. HACCP has emerged as a system that eliminates the need to test the finished product by identifying the safety risks existing in
the nature of the product and taking preventive measures. HACCP is a protective
5 Shellfish Safety