Subcommittee Members
- Mr. Spencer Garrett, Working Group Chair
- Dr. David Acheson
- Dr. Kathryn Boor
- Dr. Scott Brooks
- Dr. Michael Jahncke
- Dr. Lee-Ann Jaykus
- Dr. John Kvenberg
- Dr. Joseph Madden
- Ms. Angela Ruple
- Dr. John Sofos
Background and Work Charge
Raw seafood can be contaminated with pathogens from various sources
including the environment, uncertified waters and from insanitary
practices in food facilities and consumer homes. Seafood cookbooks
generally recommend that seafood not be overcooked. Seafood products
are consumed raw, lightly cooked, partially cooked (seared on the
outside and rare on the inside) or thoroughly cooked. Consumers
need clear guidance on what temperature/time needs to be attained
during cooking to ensure safe seafood.
Microbiological pathogens of concern may include Vibrio
spp., Salmonella spp., Listeria monocytogenes
and Staphylococcus aureus. Viruses may also be present
in seafood harvested from uncertified waters or as a result of improper
employee food handling practices. In addition, some species of seafood
may carry parasites.
The subcommittee should address all bacterial, viral and parasitic
hazards for appropriate seafood products, including finfish, crustaceans,
and molluscan shellfish.
Charge to the Subcommittee
The charge to the subcommittee is to determine the minimal requirements
for achieving microbiologically safe cooked seafood and associated
methods for objective measurement. The subcommittee should assess
all pathogens of concern (bacteria, viruses, and parasites), associated
heat-labile toxins, if applicable, and seafood cooking methods that
may be used by consumers. The information developed by the subcommittee
will be used by the Food and Drug Administration (FDA) and the National
Marine Fisheries Service (NMFS) to develop consumer messages on
the cooking parameters necessary to ensure the safety of seafood.
The questions to be addressed
are:
- What pathogens and parasites are of concern in seafood
purchased by consumers?
- Do cooking methods differ in their ability to eliminate
the identified organisms?
- Do the cooking requirements differ by type of seafood,
e.g. finfish, molluscan shellfish, or crustacean?
- What effect, if any, does the condition of the seafood
when purchased - raw, cooked, frozen - have on the cooking treatment
required?
- Is there a single temperature that will ensure safe
seafood?
- Are there other consumer methods of preparing seafood
that need to be addressed? For example, some consumers believe
that the lime juice used in ceviche will "cook" the
product.
- Should consumer advice vary based on any susceptible
at-risk populations?
|
