Microbiological study of cooked crustaceans and molluscan shellfish from UK production and retail establishments

International Journal of Environmental Health Research

Volumn 17, Issue 3, 2007, Pages 219-230

  Sagoo, Satnam K ^a   Little, Christine L ^a   Greenwood, Melody ^b  

^a PUBLIC HEALTH ENGLAND   (United Kingdom)

^b SOUTHAMPTON GENERAL HOSPITAL   (United Kingdom)

Author keywords

Contamination; Food safety; Microbiological criteria; Process hygiene; Shellfish

Indexed keywords

BACTERIOLOGY; CRUSTACEAN; FOOD CONSUMPTION; FOOD POISONING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HEALTH RISK; HYGIENE; PUBLIC HEALTH; SHELLFISH;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; COLONY FORMING UNIT; COOKED FOOD; COOKING; CRUSTACEA; ESCHERICHIA COLI; EUROPE; FOOD CHAIN; FOOD HANDLING; HYGIENE; MICROBIOLOGICAL EXAMINATION; SALMONELLA; SHELLFISH; STAPHYLOCOCCUS AUREUS; UNITED KINGDOM; VIBRIO PARAHAEMOLYTICUS;

ANIMALS; CONSUMER PRODUCT SAFETY; CRUSTACEA; ESCHERICHIA COLI; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD POISONING; GREAT BRITAIN; HUMANS; MOLLUSCA; SALMONELLA; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EURASIA; EUROPE; UNITED KINGDOM; WESTERN EUROPE;

BACTERIA (MICROORGANISMS); CRUSTACEA; ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 34247884315     PISSN: 09603123     EISSN: 13691619     Source Type: Journal    
DOI: 10.1080/09603120701254946     Document Type: Article

References (25)

1. Butt AA, Aldridge KE, Sanders CV. 2004. Infections related to the ingestion of seafood. Part 1: Viral and bacterial infections. The Lancet Infect Dis 4:201-212.
2. Department for Environment Food and Rural Affairs (Defra). 2003. United Kingdom Sea Fisheries Statistics 2003. [cited 24 February 2006]. Available: http://www.defra.gov.uk/esg/fish/stat/uksfs03.pdf via the Internet.
3. Durán GM, Marshall DL. 2005. Ready-to-eat shrimp as an international vehicle of antibiotic-resistant bacteria. J Food Protect 68:2395-2401.
4. European Commission (EC). 2005. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off J Eur Union L338:1-26.
5. European Commission (EC). 1993. Commission Directive of 22 April 1993 on the official control of foodstuffs 93/51/EEC. Off J Eur Union L96.
6. European Commission (EC). 2003a. Commission Recommendation of 10 January 2003 concerning a coordinated programme for the official control of foodstuffs for 2003 (2003/10/EC). Off J Eur Union L7:76-81.
7. European Commission (EC). 2003b. Results of the Official Control on Foodstuffs. [cited 30 January 2006] Available: http://europa.eu.int/comm/food/ fs/sfp/oc01_en.html via the Internet.
8. European Commission (EC). 2001. Opinion of the Scientific Committee on Veterinary Measures relating to Public Health on Vibrio vulnificus and Vibrio parahaemolyticus (in raw and undercooked seafood), 19-20 September 2001. [cited 7 February 2006] Available: http://ec.europa.eu/comm/food/fs/sc/ scv/out45_en.pdf via the Internet.
9. European Parliament and Council. 2004a. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Off J Eur Union L226:22-82.
10. European Parliament and Council. 2004b. Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption. Off J Eur Union L226:83-127.
11. Food Standards Agency (FSA). 2006. Food Law Code of Practice. FSA, London. [cited 23 February 2006] Available: http://www.food.gov.uk/news/ newsarchive/2006/mar/copengland via the Internet.
12. Food Standards Agency Ireland (FSAI). 2003. Results of the 2nd Quarter National Survey 2003 (03NS2): European Commission Co-ordinated programme for the official control of food stuff for 2003, Bacteriological Quality/Safety of Cooked crustaceans and Molluscan Shellfish. [cited 24 February 2006] Available: http://www.fsai.ie/surveillance/food/cooked_crustaceans_molluscan.pdf via the Internet.
13. Gilbert RJ, de Louvois J, Donovan T, Little C, Nye K, Riberio CD, Richards J, Roberts D, Bolton FJ. 2000. Guidelines for the Microbiological Quality of Some Ready-to-Eat foods sampled at the Point of Sale. Communic Dis Public Health 3:163-167.
14. Gillespie IA, Adak GK, O'Brien SJ, Brett MM, Bolton FJ. 2001. General outbreaks of infectious intestinal disease associated with fish and shellfish, England and Wales 1992-1999. Communic Dis Public Health 4:117-123.
15. Health Protection Agency (HPA). 2005a. Standard Methods for Food Products. Detection of Salmonella spp. F13. HPA, London [cited 24 February 2006]. Available: http://www.hpa-standardmethods.org.uk/documents/food/ pdf/F13.pdf via the Internet.
16. Health Protection Agency (HPA). 2005b. Standard Methods for Food Products. Enumeration of Staphylococcus aureus. Standard Method: F12. HPA, London. [cited 24 February 2006] Available: http://www.hpastandardmethods. org.uk/documents/food/pdf/F12.pdf via the Internet.
17. Health Protection Agency (HPA). 2005c. Standard Methods for Food Products. Enumeration of β-glucuronidase positive Escherichia coli - Most Probable Number Method. Standard Method: F22. HPA, London. [cited 24 February 2006] Available: http://www.hpa-standardmethods.org.uk/documents/food/ pdf/F22.pdf via the Internet.
18. Heinitz ML, Ruble RD, Wagner DE, Tatini SR. 2000. Incidence of Salmonella in fish and seafood. J Food Protect 63:579-592.
19. House of Commons Environment, Food and Rural Affairs Committee. 2004. The Food Standards Agency and Shellfish 5th Report of Session 2003-2004. House of Commons. London: The Stationary Office.
20. International Organisation for Standardisation (ISO) 1996. ISO 7218. Microbiology of food and animal feeding stuffs - General rules for microbiological examinations. Geneva: ISO.
21. International Organisation for Standardisation (ISO). 2006. ISO/PRF TS 21872-1. Microbiology of food and animal feeding stuffs - Horizontal method for the detection of pathogenic Vibrio species - Part 1: Detection of Vibrio parahaemolyticus. Geneva: ISO.
22. Little CL, Lock D, Barnes J, Mitchell RT. 2003. The Microbiological quality of food in relation to hazard analysis systems and food hygiene training in UK catering and retail premises. Communic Dis Public Health 36:251-258.
23. Little CL, Monsey HA, Nichols GL, de Louvois J. 1997. The microbiological quality of cooked, ready-to-eat, out of shell mollusc. PHLS Microbiol Dig 14:196-201.
24. Local Authorities Co-ordinators of Regulatory Services (LACORS). 2006. LACORS Guidance on Food Sampling for Microbiological Examination, Issue 2. [cited 5 April 2006]. Available: http://www.lacors.com via the Internet.
25. Shellfish Association of Great Britain. 2001. Shellfish Production by Farming. [cited 14 February 2006]. Available: http://www.shellfish.org.uk via the Internet.