Microorganisms and parasites
Detailed information on food-borne microbial pathogens is available at the Norwegian Zoonoses center. These reports include results from samples examined by NIFES on relevant monitoring programmes. The microbial safety of Norwegian fish and other seafood products is good and common food-borne bacteria such as Salmonella are virtually absent.
The main microbiological challenge in processed seafood products is the bacterium Listeria monocytogenes. This bacterium may be found in the environment as well as in seafood production facilities, and can occasionally contaminate products during possessing. The bacterium may give infections among predisposed persons. No cases of listeriosis in Norway have yet been linked to seafood.
As a part of the HACCP-based Own Check Routines, each seafood processing plant has to establish and maintain procedures to ensure microbiologically safe products. This includes documentation of hygienic production and proper disinfection routines, as well as monitoring of relevant bacteria in the premises and products. Should unacceptable levels of micro-organisms be found in seafood products, the consignments would not be accepted for distribution.
Larvae of parasitic nematodes (roundworms) commonly occur in most wild marine fish species worldwide. The main nematode species found in marine fish in temperate areas is Anisakis sp. This parasite may cause infection in humans if ingested live. However, as long as the fish is properly cooked, fried, salted or frozen these nematodes, if present, will be destroyed. Various investigations have shown that nematode parasites are absent in farmed salmon.
A series of surveillance and control programmes have been set up and are operated throughout the entire seafood production chain. These programmes are included in relevant hygiene legislation and are run on behalf of the Norwegian Food Safety Authority.
Contaminants and heavy metals
The National Institute of Nutrition and Seafood Research (NIFES) is responsible for the operation of Seafood Data, a searchable database containing reports from monitoring contaminants and heavy metals in fish and other seafood products. The species covered by the monitoring programme are considered to be those that are economically most important to Norway.
Samples are primarily taken from the Barents Sea, the Norwegian Sea and the North Sea, while tests on farmed salmon are taken randomly from different farms in Norway. Seafood from the areas being monitored is primarily intended for export (over 90 per cent of Norwegian seafood is exported).
The frequency of testing will depend on the importance of the fish species. The monitoring programme started in 1994. The initiative was introduced in connection with increased focus on food safety in the markets. The seafood database includes information gathered from analyses of spot checks of about 20 species of marine and anadromous fish for arsenic, lead, mercury, cadmium, brominated flame retardants, dioxin-like PCBs, dioxins, PCB, HCB, HCH and DDT. A baseline study on Norwegian Spring Spawning herring was started in 2006 and included 800 fish sampled during 2006 and 2007. The study was completed in 2008. The following baseline studies are ongoing: Greenland halibut, mackerel, cod and North Sea herring. A baseline study on saithe caught north of 62o will be initiated in 2010.
Larvae from parasitic nematodes (round worms) can be found in most marine fish species worldwide. The main nematode found in marine fish in cold water areas is Anisakis sp. This parasite may cause infection in humans if ingested live. When the fish is boiled, fried, salted or frozen these nematodes, if present, are destroyed. Analysis has not yet identified such parasites in farmed salmon.
As a part of the HACCP-based Own Check Routines, each seafood processing plant has to establish and maintain procedures to ensure microbiologically safe products. This includes documentation of hygienic production and proper disinfection routines, as well as monitoring of relevant bacteria in the premises and products. Should unacceptable levels of micro-organisms be found in seafood products, the consignments would not be accepted for distribution.
Last updated 9 March 2010