128 



SEAFOOD SAFETY 



TABLE 1-1 Hazards and Risks of Seafood Consumpiion and Their Conuol Arranged 

 According lo Order of Importance 



HlMfd " 



Raw bivalve (l)Viniic;i. ( I -2) MosUy mild High for. 



molluscs (oysters. enienc bacteria gastroenteritis 



clams, mussels) (2) Vibrio species (2) Severe for 



susceptible hosu 



(1-2) Temperatur 



abuse 



(2) Host factors 



NOTE: HACCP = Hazard Analysis Cnucal Control Point; PSP = paralytic shellfish poisoning; NSP = 

 ncuroioxic shellfish poisoning; DSP = diarrhetic shellfish poisoning; ASP = amnesic shellfish poisoning; 

 PCUs polychlonnaied biphenyls; HAV = hepatius A virus. 



' Fish or shellfish, the consumption of which can lead to disease 

 ^ An organism, substance, or condiuon having the potential to a 

 • Severe: may cause disability, eatended sequelae, and m some < 



moderate: may require medical 



