The Canadian Food Inspection Agency (CFIA) has reminded operators of molluscan shellfish processing establishments about their responsibility to control all food safety hazards.
According to the agency, the risk can be controlled through the implementation of their Quality Management Program (QMP) plans as they relate to Vibrio parahaemolyticus (Vp), a bacterium that naturally inhabits coastal waters of Canada and the US.
Vp can be present in any shellfish growing area regardless of the classification established by the Canadian Shellfish Sanitation Program and its levels in shellfish can increase rapidly if appropriate time/temperature controls are not implemented following harvest, thus increasing the risk of Vp illness.
CFIA noted that establishments should review their QMP plans to ensure the appropriate measures are in place including ensuring suppliers, such as harvesters and aquaculturists comply with Schedule III and V of the Fish Inspection regulations, and cool shellfish properly to prevent exposure to elevated temperatures during harvesting and transport; having procedures to verify that shellfish were protected from time/temperature abuse prior to delivery at the establishment and feature a description of actions that will be taken if the shellfish were improperly handled, stored or transported.
Reviewing the QMP plan in order to ensure that time/temperature controls applied when shellfish are handled, stored or processed at the establishment are being followed and that they are effective to prevent growth of bacteria; and occasional Vp testing to verify that control measures are effective and producing product that complies with the Vp end-product guideline.
The CFIA will continue to assess QMP plans to guarantee that appropriate controls are implemented where necessary and will initiate sampling to confirm compliance to Health Canada's microbiological guideline.