-THERMALLY TREATED PRODUCToHot smoking-May be salted/cured (3-6% NaCl)-Heated/smoked at 50-80% C (coo without significant muscle breakdown/color change)-Aerobic or vaccuum storageoSous vide (low temp, under vaccuum)-Cooked in pouches at low temps for extended period-Problematic for clostridium spore survival ad post process botulism-Must destroy cross contaminating vegetative pathogens following with refrigerated storage prior to heating for serving-Liquid smoke-for flavorNot high enough content to inhibit microbiological growthoFood borne listeriosisoCanned products (salmon, tuna) microbiologically stable if canned properly, but may still have off odors due to incipient spoilage of amines- FERMENTED/PICKLED PRODUCTSo Pickle: organic acids (acetate, citrate, lactate), salt, spices Spoilage by fermentative gram-positives, LABo Pastes: proteolysis of fish meat to soften, paste texture Salted; halophiles may spoil of salt-tolerant Gram-positives Fermentative gram-negatives, listeria, etc..dont grow in high salt content- SHELLFISH, MUSSELSo Oysters, mussels, other shellfish Oysters may spoil by fermentation and/or proteolysis during storageo Filter feeders: concentrate icrobes in GI tube Pathogenic enteric bacteria Vibrio spp. Testing for vibria, and other indicators of safety for harvest (State lab at A&M Galveston)- FOOD SAFETY CHALLENGESo VIBRIO SPP. Shellfish, finfish Smoked products (cold smoked), incompletely cookedo Enteric pathogens: fresh, marine water contaminated with fecal run off, sludge Vacuum packed product, fresh or par-cookedo C botulinium type E (psychotrophic): cold-smoked product or sous-vide cooked with vacuum storageo L monocytogenes: further processed product not coked, lightly saltedo Viral pathogens: noroviruseso Parasitic agents: Anisakis simplex- ANISAKIS SIMPLEXo Under-cooked, fresh finfish meat bearing larvaeo Marine species primary transmission vehicleso Symptoms: Vomiting, diarrhea Nausea Abdominal pain, bloody stool- Ciguatera toxin poisoningo Dinoflagellate organism ( non-bacterial, non-viral)o Toxin secreting organismo Symptoms: vomiting, tongue burning sensation, diarrhea, itchiness (persistent)o Low fatality rate (2-7%)- PSP: PARALYTIC SHELLFISH POISONINGo Mollusk, shellfish with dinoflagellate toxin in GI tube (cooking stable)o Saxitoxin: 80 ug/100 g meat results in harvest prohibition Waters tested, oysters tested for toxin levels State monitoring, federal (NOAA, FDA) limits on toxin levels Shut down areas where saxitoxin is high Very heat stable Can’t get rid of it by cooking- FOOD SAFETY THREATS: SCOMBROID POISONINGo Scombridae family: fish Cool/ice quickly, good hygienic practices Prevention of proteolytic aerobic psychotrophso Species problematic: tuna, bluefish mahi mahio Allergic type responses to consumption of histamine (biogenic amine)0 Anoflaxis in extreme conditions rash, swelling of face, tongue, inability to