Pathogenic Vibrio species in seafood – Guideline

Q: Pathogenic Vibrio species in seafood – Guideline

In 2022 the guidelines to control pathogenic Vibrio species in seafood were revised to include the following and then forwarded to the CAC for adoption at Step 5: updated microbiological monitoring methods including molecular-based approaches; latest scientific data, information on new pathogenic strains and their geographical spread and clinical incidence; detection and characterization of Vibrio species; remote sensing-based techniques to measure variables such as temperature and salinity, climate change; and practical interventions that can be used to reduce vibriosis risks associated with the consumption of seafood (e.g. pre-harvest (relaying), at harvest (such as reduced cooling times) and post-harvest treatments (high-pressure processing, freezing and pasteurization, etc). At CCFH54, it was determined that the committee will revisit the text once Annex II on Fish and Fishery Products of the Guidelines for the Safe Use and Reuse of Water in Food Production and Processing (CXG 100-2023) is completed. More information on the agreed revisions is available by contacting the SafeFish Secretariat at info@safefish.com.au .

In 2022 the guidelines to control pathogenic Vibrio species in seafood were revised to include the following and then forwarded to the CAC for adoption at Step 5:

updated microbiological monitoring methods including molecular-based approaches;
latest scientific data, information on new pathogenic strains and their geographical spread and clinical incidence;
detection and characterization of Vibrio species;
remote sensing-based techniques to measure variables such as temperature and salinity, climate change; and
practical interventions that can be used to reduce vibriosis risks associated with the consumption of seafood (e.g. pre-harvest (relaying), at harvest (such as reduced cooling times) and post-harvest treatments (high-pressure processing, freezing and pasteurization, etc).

At CCFH54, it was determined that the committee will revisit the text once Annex II on Fish and Fishery Products of the Guidelines for the Safe Use and Reuse of Water in Food Production and Processing (CXG 100-2023) is completed. More information on the agreed revisions is available by contacting the SafeFish Secretariat at info@safefish.com.au .