By Andy Muirhead – Company Microbiologist, ALS Food & Pharmaceutical
Salmonella in raw fish has been identified by Food Standards Australia New Zealand (FSANZ) as an emerging food safety risk according to their annual report on emerging and ongoing issues.
Salmonella is considered a potential food safety hazard in farmed prawns or shrimps but not farmed finfish; it has not been identified as a risk for raw fish within the Food Standards Code and is not tested for in most industry HACCP programs.
However, the report states that contaminated whole fish and processed portions could potentially cross-contaminate equipment, causing a food safety risk as fish fillets such as tuna, may be eaten raw in sushi.
Hepatitis A virus in ready-to-eat berries was also listed as one of the emerging food safety issues.