dr. nirmala thampuran

8/7/2019 Dr. Nirmala Thampuran

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About CIFT The only National Centre in thecountry where research in alldisciplines related to fishing and

s process ng un er a en

Recipient of Sardar PatelOutstandin ICARInstitution Award twice in

2000 and 2006

Recognized as Referral Laboratory by ICAR in the field of Fisheries

NABL Accredited Laboratories

The EU and FDA have reco nized CIFT as a roved laborator forquality assessment of seafood by importing countries


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Global PositionGlobal Position of 3of 3rdrd in Fisheries and 2in Fisheries and 2ndnd inin

Aquaculture Aquaculture A unique and healthy food for rich as well as poor A unique and healthy food for rich as well as poor

Highest earner of foreign exchangeHighest earner of foreign exchangeGreat Sco e for diversification and value additionGreat Sco e for diversification and value additionFood safety issues and quality problems highFood safety issues and quality problems highGreat Diversity in originGreat Diversity in origin Traceability difficult Traceability difficult


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Fisheries ResourcesFisheries ResourcesMarine SectorMarine Sector

CoastlineCoastline 8129kms8129kms

Exclusive Economic ZoneExclusive Economic Zone 2.02 million sq km2.02 million sq kmContinental shelf Continental shelf 0.506 million sq km0.506 million sq km

Brackish water SectorBrackish water Sector 1.24million ha1.24million ha

Freshwater SectorFreshwater Sector

Rivers and canalsRivers and canals 1 7 204 km1 7 204 km

EstuariesEstuaries 0.29 million ha0.29 million ha

Ponds and TanksPonds and Tanks 2.35 million ha2.35 million ha

ReservoirsReservoirs 3.15 million ha3.15 million haOther water sourcesOther water sources 1.3 million ha1.3 million ha


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Fish ProductionPer capita fish availability(kg)Per capita fish availability(kg) 9.09.0

Total Fish Production 2005Total Fish Production 2005- -0606 6.57 million tons6.57 million tons

ar ne ec orar ne ec or . m on ons. m on ons

Inland other than AquacultureInland other than Aquaculture 3.76 million tons3.76 million tons

..

Employment GenerationEmployment Generation 14 million14 million

--

QuantityQuantity 536955 tons536955 tons

ValueValue 7555 Crores7555 Crores

Major item exportedMajor item exported Frozen shrimpFrozen shrimp

Major country of exportMajor country of export European UnionEuropean Union


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MarineBrackish water

FreshwaterCultureCaptureMajor Categories

Crustacean shellfish Molluscan shellfish Fishery Products

FrozenDriedSmoked


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Food Safet Issues in FisheriesFood Safet Issues in FisheriesBiotoxins

Geosmin ? Mold

BacteriaBiogenic

Virus

amines

ParasitesAntibioticResidues


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Biological Hazards in Fish & Fish ProductsThe biological hazards are broadly classed into Two categories

1. Challen es or threats s ecific to fish and fisher roducts that are

related to the environment from where animals are captured.Control measures are difficultLong term strategies are required for eliminationMore basic research needed

2. e secon group are o genera nature common to a types o oowhich results from contamination, recontamination and survival ofbiological hazards leading to production of harmful metabolites eg.

.

can be effectively controlled by application of GMP, GHP, SSOP-


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Microbial issues ..Microbial issues ..BacteriaBacteria

Bacteria related to qualityBacteria related to quality Total Bacterial Count Total Bacterial Count

..Staphylococcus aureus Staphylococcus aureus

Fecal StreptococciFecal Streptococci 1)1) ConventionalConventional

Salmonella,Salmonella,Vibrio cholerae Vibrio cholerae ,,

. ara aemo y cus . ara aemo y cus ,, s er a monocy ogenes s er a monocy ogenes 2)2) EmergingEmergingE. coli E. coli O157,O157, V. vulnificus V. vulnificus , Aeromonas,, Aeromonas, Yesinia Yesinia enteroco t ca , ampy o acter e un enteroco t ca , ampy o acter e un


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Vibrio cholerae Vibrio cholerae -- Zero tolerantZero tolerant -- o1and non o1 detectedo1and non o1 detected

from marine and brackish and fresh water samples butfrom marine and brackish and fresh water samples buto139 not detected.o139 not detected. Ctx Ctx gene found in non o1gene found in non o1

Vibrio parahaemolyticus Vibrio parahaemolyticus Isolated from marine andIsolated from marine andbrackish water samples. In shrimp up to 80 % samplesbrackish water samples. In shrimp up to 80 % samplespos t ve. anagawa pos t ves ess t anpos t ve. anagawa pos t ves ess t an

- - --marine samplesmarine samples--Gut is the prominent sourceGut is the prominent source


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. .. .Salmonella Salmonella Zero tolerantZero tolerant -- detected in brackish anddetected in brackish and

,,processed samplesprocessed samples Emphasis on lac+ salmonellaEmphasis on lac+ salmonella --PCR based Rapid detection protocol developedPCR based Rapid detection protocol developed-- SourceSourcerac ng n progressrac ng n progress-- os requen so a es are .os requen so a es are .

Weltreveden and S. Rissen Weltreveden and S. RissenListeria Listeria monoc to enes monoc to enes -- Mainl associated withMainl associated with Raw Raw seafood, Smoked / salted fishseafood, Smoked / salted fish -- So far not isolatedSo far not isolatedfrom Cochinfrom Cochin -- Other related Listeria species isolatedOther related Listeria species isolated PCR based multi lex develo edPCR based multi lex develo ed


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..

An extensive survey in fish & fishery products conducted An extensive survey in fish & fishery products conducted standardized for different pathogenic typesstandardized for different pathogenic typesYersinia enterocolitica Yersinia enterocolitica Incidence very low Incidence very low-- Y Y .. enterocolitica enterocolitica biotype 1A isolatedbiotype 1A isolatedfrom fish sam lesfrom fish sam les atho enic otential absentatho enic otential absent


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Pathogenic bacteria from the animal / human reservoir prevalent in freshand processed fish / shellfish from tropical Indian waters.

Pathogenic bacteriaPathogenic bacteria Fresh FishFresh Fish Processed FishProcessed Fish

SampleSample %% Sample analysedSample analysed % samples% samples

SalmonellaSalmonella Fish/shellfishFish/shellfishCrustaceansCrustaceans

NDND --17171717

Frozen fish/ shellfishFrozen fish/ shellfish


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Indigenous bacterial pathogens prevalent in fresh andprocessed fish/ shellfish from tropical Indian waters

Pathogenic bacteriaPathogenic bacteria FreshFresh ProcessedProcessed

Sample analysedSample analysed % positive% positive Sample analysedSample analysed % positive% positive

r o para aemo y cus r o para aemo y cus s s e ss s e sShrimpShrimpoystersoysters

--83831010

rozen srozen sIced shellfishIced shellfish

----2828--3232

Vibrio choleraeVibrio cholerae O1O1 -- NDND Frozen fishFrozen fish NDND--


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a) Bacterial Toxins

Staphylococcus aureus

b) Fungi & their toxins- eg.Aflatoxin

1. Scombroid fish poisoning

. ,


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Bacterial ToxinsBacterial ToxinsClostridium botulinum Clostridium botulinum Predominant types in seafood from IndiaPredominant types in seafood from India --Type E,C and DType E,C and D - - Type CType C

detected in fish/ shellfish / sediments. Type D detected in cured products .detected in fish/ shellfish / sediments. Type D detected in cured products .syc ro rop c ype so a e ysyc ro rop c ype so a e y

Staphylococcus aureus Staphylococcus aureus nc ence g n pro uc s su ec e o more an ngnc ence g n pro uc s su ec e o more an ng- - nc ence more nnc ence more n

value added products ,frozen shrimp and dried shrimpvalue added products ,frozen shrimp and dried shrimp Most of the isolatesMost of the isolatesare enterotoxigenicare enterotoxigenic SEB most common followed by SEC and SEA andSEB most common followed by SEC and SEA andSEDSED Multi le enterotoxins roducedMulti le enterotoxins roduced Toxin roduction inhibited atToxin roduction inhibited atrefrigeration temperaturerefrigeration temperature

Bacillus cereus Bacillus cereus Frequently detected in fish/shellfish/dried fishFrequently detected in fish/shellfish/dried fish--15% of the fresh fish from15% of the fresh fish frommarket carry this microorganismmarket carry this microorganism--10% of the frozen fish carry10% of the frozen fish carry B. cereus B. cereus- - Toxigenic strains observedToxigenic strains observed


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Mainly of marine origin (shellfish)Mainly of marine origin (shellfish), , , ., , , .

formformStudies conducted alon the Coast in Arabian seaStudies conducted alon the Coast in Arabian sea

A very low Incidence of PSP producing organism reported A very low Incidence of PSP producing organism reported

Causative species of one toxic bloom identified asCausative species of one toxic bloom identified as Gymnodinium Gymnodinium pulchellum pulchellum

Mussel from the area had no detectable toxinMussel from the area had no detectable toxin

Nontoxic algal blooms also occur frequently Nontoxic algal blooms also occur frequently


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ParasitesParasitesThe bivalves examined during the 30The bivalves examined during the 30--month studymonth study

was free of arasites of sanitary significance.was free of arasites of sanitary significance.On the other hand, organisms of phytosanitaryOn the other hand, organisms of phytosanitarysignificance such as ectocommensal ciliates andsignificance such as ectocommensal ciliates andturbellarians showed prevalence in all theturbellarians showed prevalence in all the

Ricketsia Ricketsia like organisms andlike organisms and Stegorticha Stegorticha sp. insp. in C.C.madrasensis madrasensis and nematodes and copepods inand nematodes and copepods in V.V.cypr no es cypr no es a so s owe cons era ea so s owe cons era eprevalence.prevalence.

A ver low infestation rate withA ver low infestation rate with Trichodina Trichodina s .s . V.V. cyprinoides cyprinoides ), Pinnotherus sp., gregarian spores), Pinnotherus sp., gregarian spores((P. viridis), Polydora ciliata P. viridis), Polydora ciliata and trematodeand trematodemetacercaria (metacercaria ( C. madrasensis C. madrasensis ) was recorded) was recorded ..


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Presence of biogenic aminesPresence of biogenic amines

Important group of amines found in fish are histamine,Important group of amines found in fish are histamine,putrescine, cadaverine, tyramine, spermine andputrescine, cadaverine, tyramine, spermine andsperm nesperm neUsed as indicator of quality (fresh)Used as indicator of quality (fresh)

..Shewanella , Photobacterium Shewanella , Photobacterium ) )

Histamine the most important memberHistamine the most important member A problem in selected species like mackerel, tuna A problem in selected species like mackerel, tunaherring etc.herring etc.

Causes histamine poisoning Causes histamine poisoning


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Antibiotic residues Antibiotic residuesResiduesResidues

Screening started from 1999Screening started from 1999 Actual problem Actual problem-- ,,

Sulpha group, tetracycline and nitrofuranSulpha group, tetracycline and nitrofuranderivativesderivatives less than 5% samples positiveless than 5% samples positive main issue with cultured shrimpmain issue with cultured shrimp

Antibiotic resistance Antibiotic resistance in pathogen observed inin pathogen observed inculture systemculture system-- Multiple antibiotic resistantMultiple antibiotic resistantstrains present in farm environsstrains present in farm environs

Bacterial inhibitorsBacterial inhibitors Any compound used as Any compound used aspreservative can actpreservative can act e.g. chlorine., tripoly e.g. chlorine., tripoly

hos hateshos hates


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Mainly from marine sources , but also from inlandMainly from marine sources , but also from inland-- , ,, ,

itemsitems -- constitute about 60% of the productionconstitute about 60% of the productionMarine items are exported and consequently most problems are of Marine items are exported and consequently most problems are of ,,

Critical biological issues in this areaCritical biological issues in this areamproper an ng .e. , .co , . aureusmproper an ng .e. , .co , . aureusContaminationContamination -- Salmonella, Pathogenic VibriosSalmonella, Pathogenic VibriosSpoilage (Histamine)Spoilage (Histamine)Biotoxins occasionally presentBiotoxins occasionally present


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Culture FisheriesCulture FisheriesFin fishes like carp, milkfish etc.Fin fishes like carp, milkfish etc.Crustacean shellfishesCrustacean shellfishes - - ShrimpShrimp Penaeus monodon Penaeus monodon and Mand M acrobrachium acrobrachium rosenbergii rosenbergii cultured in large scalecultured in large scaleOysterOysterMusselMusselExport orientedExport orientedCritical biological issuesCritical biological issues

Poor quality ie.TPC,Coliforms,Ecoli, S. aureusPoor quality ie.TPC,Coliforms,Ecoli, S. aureusPresence of pathogens like Listeria , salmonella ,pathogenic vibriosPresence of pathogens like Listeria , salmonella ,pathogenic vibriosPresence of antibiotic residue a major problem in cultured shrimpPresence of antibiotic residue a major problem in cultured shrimp

Viruses like Entero virus Viruses like Entero virus inin--depth study neededdepth study neededMudd flavor GeosminMudd flavor Geosmin - - rare roblem with cultured shrimrare roblem with cultured shrim

ParasitesParasites OccasionalOccasionalBiotoxinsBiotoxins not detectednot detected


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Detention of Fish and fishery products by EU

Cause of detentionCause of detention 19971997 19981998 19991999 20002000 20012001 20022002 20032003

- a typical study from Kerala

SalmonellaSalmonella 1010 00 33 22 33 44 11Vibrio choleraeVibrio cholerae O1O1 33 11 00 11 11 22 22

VibrioVibrio

parahaemolyticus parahaemolyticus

11 11 00 00 22 11 11

S. aureusS. aureus 00 00 00 11 00 00 00

Antibiotic residuesAntibiotic residues 0 0 00 00 00 00 55 66

Bacterial InhibitorsBacterial Inhibitors 0 0 00 00 00 00 99 44

Others (TPC)Others (TPC) 11 00 00 00 33 11 11

TotalTotal 1515 22 33 44 99 2222 1515


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TypeType StandardStandard TPC/gTPC/g Ecoli Ecoli / /

ggS.aureusS.aureus / / gg

V.choleraV.cholera /25g /25g

V parahaemV parahaem /25g /25g

SalmonellaSalmonella /25g /25g

**ISIS

, ,, ,1,00,000*1,00,000* 2020 100100

FreshFreshshrimpshrimp

EUEUISIS

5,00,000*5,00,000*5,00,0005,00,000

20202020

100100100100

AbsentAbsent AbsentAbsent AbsentAbsent

rozen srozen sShrimpShrimp ISIS

, ,, ,1,00,000*1,00,000*

sentsent sentsent sentsent

FisheryFishery

productsproducts

ISIS 1,00,000*1,00,000* 2020 100100 AbsentAbsent AbsentAbsent AbsentAbsent

Dried fishDried fish ISIS 10,00010,000 2020 100100 AbsentAbsent AbsentAbsent AbsentAbsent

*Sub ect to t e of fish/shrim


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Strategies for overcoming

Risk AnalysisRisk Analysisese ssues

e azar s assoc ate w t sea oo s verse ane azar s assoc ate w t sea oo s verse anhave been wellhave been well--identified.identified.

The actual risk osed b these hazards of Indian The actual risk osed b these hazards of Indianorigin are not fully studied.origin are not fully studied.

The epidemiology of disease to be studied and The epidemiology of disease to be studied andOutbreak data to be documentedOutbreak data to be documentedConsum tion data to be documentedConsum tion data to be documented State Level participation neededState Level participation needed


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Despite great advances in microbiologicalDespite great advances in microbiological,,

because food safety problems change withbecause food safety problems change with

Production practicesProduction practicesapt ve c anges o pat ogensapt ve c anges o pat ogens

Interference from related bacterial generaInterference from related bacterial genera

Use of conventional and molecularUse of conventional and molecularmethods in food testing methods in food testing


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Rapid PCR Detection Methods for Seafood bornePathogens developed by CIFT

PCR based rapid and sensitive assays has been developed forVibrio cholerae,Vibrio parahaemolyticus ,

,

Clostridium botulinum,Salmonella,Bacillus cereus,Listeria monocytogenes Yersinia enterocolitica

V. parahaemolyticus Vibrio cholerae

C .botulinum E.Coli 0157H7 Salmonella L. monocytogenes


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PoliciesPoliciesFisheries Policies need to be upgraded on areas relatedFisheries Policies need to be upgraded on areas related

Monitoring and enforcement measures related toMonitoring and enforcement measures related to

Laboratory testing facilitiesLaboratory testing facilities

Harmonization of standardsHarmonization of standards

e er pro uc on an mar e ng s ra eg ese er pro uc on an mar e ng s ra eg esShould be linked to scientific evidencesShould be linked to scientific evidences


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Guidelines and StandardsGuidelines and StandardsNeed for a properly collated and effectively Need for a properly collated and effectively presen e gu e nes, o prov e a s rong as spresen e gu e nes, o prov e a s rong as sfor production and supply of seafoodfor production and supply of seafoodIn areas relatin to new rocessin techni ueIn areas relatin to new rocessin techni ueand emerging issues, new guidelines should comeand emerging issues, new guidelines should comeinto force eg. Bacterial toxins in MAP productsinto force eg. Bacterial toxins in MAP products

,,for all FDA guidelinesfor all FDA guidelinesHarmonization of standardsHarmonization of standards--should beshould be

transparenttransparent-- sc ent ca y ase .sc ent ca y ase .Need for standards in domestic supply Need for standards in domestic supply


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EnvironmentEnvironmentFisheries related hazards whether chemical or biological in nature,Fisheries related hazards whether chemical or biological in nature,change with time. This is because marine/ freshwater/ brackishchange with time. This is because marine/ freshwater/ brackishwater ecosystem, being an open area, most prone to natural orwater ecosystem, being an open area, most prone to natural or

, ., .

ThereforeThereforeImprovement in environment means safer fishImprovement in environment means safer fish

should be strengthenedshould be strengthenedIncreased environmental monitoring should be initiated at State levelIncreased environmental monitoring should be initiated at State levelwith the hel of federal a encies or even NGOswith the hel of federal a encies or even NGOsPublic education on adverse impact of environmental threats toPublic education on adverse impact of environmental threats tohuman healthhuman healthA database the environment with specific hazards and identificationA database the environment with specific hazards and identification

of dangerous zonesof dangerous zones to be available to regulatory agenciesto be available to regulatory agencies,industry and consumers,industry and consumersContinued efforts has to be put up in the problem areas in comingContinued efforts has to be put up in the problem areas in comingyears an a con nuous mon or ng s recommen e .years an a con nuous mon or ng s recommen e .


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Risk profiling is an important part of riskassessmen . s necess a es a a on e sea oorelated illness within the country.

A national surveillance system should be set upand documentation centers state-wise can

- outbreaks in the country to link type of pathogenwith number of illness traceable to consumed food

Information on fish consumption preferences andpattern has to be collected continuously.


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LegislationLegislationWhen new legislation is being considered for seafood andWhen new legislation is being considered for seafood andconsumer, the following points can be consideredconsumer, the following points can be considered

Regulating vessel and dock (landing) facility in relation toRegulating vessel and dock (landing) facility in relation tohuman healthhuman health

Need for strong state role in inspection that will requireNeed for strong state role in inspection that will requirefederal supportfederal support

the basis of human health hazardthe basis of human health hazard

Collation of current regulations in easily available formCollation of current regulations in easily available form

Need to train state and federal regulatory personalNeed to train state and federal regulatory personal


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information dissemination and education isinformation dissemination and education is..

wareness Programme to s ven ors on goo wareness Programme to s ven ors on goohygienic practices and sanitation should behygienic practices and sanitation should be

ntens entens e


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ConclusionConclusionThe real dimension of the food safety issues will be understood only afterThe real dimension of the food safety issues will be understood only afterrisk analysis .This necessitates realistic case studies with the pathogensrisk analysis .This necessitates realistic case studies with the pathogens(salmonella and vibrios) in selected foods(salmonella and vibrios) in selected foods

We have adequate data on the prevalence and characterization of theWe have adequate data on the prevalence and characterization of thepathogens . However there is a gap in data for risk assessment and control ofpathogens . However there is a gap in data for risk assessment and control ofrisk.risk.

Net work centers should be set up with central and state participation forNet work centers should be set up with central and state participation fordocumentation and availability of the informationdocumentation and availability of the information

Hygiene and sanitation Programme has been streamlined in post harvestHygiene and sanitation Programme has been streamlined in post harvestprocessing side. But harvesting to preprocessing sectors need control andprocessing side. But harvesting to preprocessing sectors need control andmonitoring.hence awareness and education should be concentrated in thismonitoring.hence awareness and education should be concentrated in thisarea.area.

In certain areas ,though awareness is observed, there is lack of machinery toIn certain areas ,though awareness is observed, there is lack of machinery tobring out the desired level of quality .. ebring out the desired level of quality .. e g.g. availability of potable water or ice.availability of potable water or ice.Involvement and support from state should be strengthened in these areas.Involvement and support from state should be strengthened in these areas.

More thrust should be in the domestic supplyMore thrust should be in the domestic supply

The seafood produced in India is generally safe and of good quality. It isThe seafood produced in India is generally safe and of good quality. It iscomparable in quality and safety to seafood in any other part of thecomparable in quality and safety to seafood in any other part of the world. world.


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Learn to res ect fish as our

food and we can improve the

Thank You

dr. nirmala thampuran

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