304
5.5.3 Protection from Chemical Hazards
Present quantitative risk assessment procedures used by government agencies
should be improved. Each chemical user should not exceed the determined limits
and should know that an overdose will threaten his health. Feed may include chemicals and drugs consciously or contaminated. Each supplier or fish farmer must
check their materials. Sale and supply of organotin antifouling paints are also be
checked if they are used in the limitations of regulations. Proper records of aquaculture related hazards should be updated to advance preventive or precautionary
measures.
Soil and water analyses should be performed periodically for chemical; pesticide
and herbicide residues and suspected fish should be analysed for contamination. All
the levels are expected to be under the determined governmental limits. Feed that
exceeds dosage limit or is unapproved should not be used and should not be sold
until withdrawal period has been met. Despite their low solubility in water, the level
of polychlorinated biphenyls can be decreased by boiling in water.
References
Ahmad NI, Noh MFM, Mahiyuddin WRW, Jaafar H, Ishak I, Azmi WNFW, Veloo Y, Mokhtar FA
(2015) The mercury levels in crustaceans and cephalopods from Peninsular Malaysia. Environ
Sci Pollut Res 22(17):12960–12974
Amagliani G, Brandt G, Schiavano GF (2012) Incidence and role of Salmonella in seafood safety.
Food Res Int 45:780–788
Andjelkovic M, Vandevijvere S, Van Klaveren J, Van Oyen H, Van Loco J (2012) Exposure to
domoic acid through shellfish consumption in Belgium. Environ Int 49:115–119
Andrews LS, Park DL, Chen YP (2000) Low-temperature pasteurization to reduce the risk of
Vibrio infections from raw shell-stock oysters. Food Addit Contam 19:787–791
Andrews LS, Jahncke M, Millikarjunan K (2003) Low-dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica). J Aquat Food Prod Technol 12:71–82
Andritsos ND, Moschonas G, Roukas D (2016) Elimination of Escherichia coli from mussels
during treatment in a shellfish depuration system. In: 2nd international congress on applied
ichthyology and aquatic environment, Messolonghi, Greece, 10–12 Nov 2016
Anonymous (2006) Risk assessment of Azaspiracids (AZAs) in shellfish: a report of the scientific
committee of the Food Safety Authority of Ireland (FSAI ), August 2006, 39 p.
Aune T, Yndsted M (1993) Diarrhetic shellfish poisoning. In: I.R., Falconer (Ed), Algal Toxins in
Seafood and Drinking Water. Academic Press, London, 87–104
Baker GL (2016) Food safety impacts from post-harvest processing procedures of molluscan shellfish. Foods 5:29
Baker K, Morris J, McCarthy N, Saldana L, Lowther J, Collinson A et al (2010) An outbreak of norovirus infection linked to oyster consumption at a UK restaurant. J Public Health 3(2):205–211
Bakr WMK, Hazzah WA, Abaza AF (2011) Detection of Salmonella and Vibrio species in some
seafood in Alexandria. J Am Sci 7(9):663–668
Bellou M, Kokkinos P, Vantarakis A (2013) Shellfish-borne viral outbreaks: a systematic review.
Food Environ Virol 5:13–23
Berenguer JA, Gonzalez L, Jimenez TM, Legarda JB, Olmedo JB, Burdaspal PA (1993) The
effect of commercial processing on the paralytic shellfish poison (PSP) content of naturallycontaminated Acanthocardia tuberculatum L. Food Addit Contam 10:217–230
5 Shellfish Safety
5.5.3 Protection from Chemical Hazards
Present quantitative risk assessment procedures used by government agencies
should be improved. Each chemical user should not exceed the determined limits
and should know that an overdose will threaten his health. Feed may include chemicals and drugs consciously or contaminated. Each supplier or fish farmer must
check their materials. Sale and supply of organotin antifouling paints are also be
checked if they are used in the limitations of regulations. Proper records of aquaculture related hazards should be updated to advance preventive or precautionary
measures.
Soil and water analyses should be performed periodically for chemical; pesticide
and herbicide residues and suspected fish should be analysed for contamination. All
the levels are expected to be under the determined governmental limits. Feed that
exceeds dosage limit or is unapproved should not be used and should not be sold
until withdrawal period has been met. Despite their low solubility in water, the level
of polychlorinated biphenyls can be decreased by boiling in water.
References
Ahmad NI, Noh MFM, Mahiyuddin WRW, Jaafar H, Ishak I, Azmi WNFW, Veloo Y, Mokhtar FA
(2015) The mercury levels in crustaceans and cephalopods from Peninsular Malaysia. Environ
Sci Pollut Res 22(17):12960–12974
Amagliani G, Brandt G, Schiavano GF (2012) Incidence and role of Salmonella in seafood safety.
Food Res Int 45:780–788
Andjelkovic M, Vandevijvere S, Van Klaveren J, Van Oyen H, Van Loco J (2012) Exposure to
domoic acid through shellfish consumption in Belgium. Environ Int 49:115–119
Andrews LS, Park DL, Chen YP (2000) Low-temperature pasteurization to reduce the risk of
Vibrio infections from raw shell-stock oysters. Food Addit Contam 19:787–791
Andrews LS, Jahncke M, Millikarjunan K (2003) Low-dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica). J Aquat Food Prod Technol 12:71–82
Andritsos ND, Moschonas G, Roukas D (2016) Elimination of Escherichia coli from mussels
during treatment in a shellfish depuration system. In: 2nd international congress on applied
ichthyology and aquatic environment, Messolonghi, Greece, 10–12 Nov 2016
Anonymous (2006) Risk assessment of Azaspiracids (AZAs) in shellfish: a report of the scientific
committee of the Food Safety Authority of Ireland (FSAI ), August 2006, 39 p.
Aune T, Yndsted M (1993) Diarrhetic shellfish poisoning. In: I.R., Falconer (Ed), Algal Toxins in
Seafood and Drinking Water. Academic Press, London, 87–104
Baker GL (2016) Food safety impacts from post-harvest processing procedures of molluscan shellfish. Foods 5:29
Baker K, Morris J, McCarthy N, Saldana L, Lowther J, Collinson A et al (2010) An outbreak of norovirus infection linked to oyster consumption at a UK restaurant. J Public Health 3(2):205–211
Bakr WMK, Hazzah WA, Abaza AF (2011) Detection of Salmonella and Vibrio species in some
seafood in Alexandria. J Am Sci 7(9):663–668
Bellou M, Kokkinos P, Vantarakis A (2013) Shellfish-borne viral outbreaks: a systematic review.
Food Environ Virol 5:13–23
Berenguer JA, Gonzalez L, Jimenez TM, Legarda JB, Olmedo JB, Burdaspal PA (1993) The
effect of commercial processing on the paralytic shellfish poison (PSP) content of naturallycontaminated Acanthocardia tuberculatum L. Food Addit Contam 10:217–230
5 Shellfish Safety