New Codex Code to control Vibrio spp. in Seafood

New Codex Code of Hygienic Practice for Pathogenic Vibrio spp. in Seafood was recently adopted by the 33^rd Codex Alimentarius Commission in July 2010. 

Seafood is known as one of the most perishable food.  It was reported that recently there have been increasing outbreaks of foodborne disease caused by photogenic bacterial species called Vibrio, which are normally related with the consumption of seafood.  The concern arising from these incidents is they have often caused an international trade disruption.  

To minimize the risk as well as protect health of consumers and ensure fair practice in food trade, Codex decided to approve and give recommendations on hygienic practice for pathogenic Vibrio spp. in seafood.  The main purpose of this code is to emphasize the key control measures used to minimise the possibility of illness caused by the presence of Vibrio spp. in seafood.  Moreover, useful information for food industry, consumers, and other interested parties is also provided.  .

The scope of the guidelines covers seafood that is marketed and may be consumed in a live, raw, chilled/frozen, partially treated, or thoroughly treated state. It is applicable to the entire food chain from primary production to final consumption (farm to table).

Source:

http://www.fao.org/news/story/en/item/43719/icode

Codex Code of Hygienic Practice for Pathogenic Vibrio spp. in Seafood