The focus here is on prevention and records of compliance held, with competent authorities required to take into account operators past record. It can mean that competent authorities can delegate official control to even private qualifying bodies if they have in place necessary qualifications and effective auditing in place.
Official Regulation Controls in the EU
The European Union (EU) recently released the new Official Controls Regulation (EU) 2017/625, which includes rules for official controls and other activities performed to ensure the application of:
• food and feed law
• rules on animal health and welfare
• plant health and plant protection products (Official Controls Regulation – OCR)
The Regulation will enter gradually into force starting December 14th 2019, and will strengthen a preventive approach to the issue.
The background and my article in 2016 on antibiotics in shrimp aquaculture in Aquaculture Magazine. Here on page 74.
In 2019 we are seeing some traction from industry. Here on page 34.
…..seems like on trend what with SSP Ecuadorian antibiotics free shrimp hitting shelves in USA this month.
This printed shrimp claw creates plasma …….future technology for disinfecting shrimp aquaculture water?
We know that cold plasma (CP) is a novel technology for cleaning shrimp processing equipment.
..and we know that plasma is one of the few ways to safely remove ALL bacteria without leaving residues…..
A big fan of barfblog.com news, information, style and commentaries todays post is sad but not dead yet..!
….plus always a great music link video.
Professor Powell is a seriously provocative commentator. Yes he has pissed off a lot of industry types and beaurocrats over past 20 odd years at his blog and with his food safety network…
Can relate. Inspirational and THE breaking news site for food safety industry professionals…
Antimicrobial resistance (AMR) for shrimp farmers in a manageable issue using good shrimp husbandry and correct nutrition.
While an issue for farmers and their production perhaps of bigger concern is that these shrimp could end up carrying antibiotic resistant superbugs (as in this recent investigation in Canada shows) with the possibility of infecting end consumers.
Of course here is where education in downstream markets about correct shrimp handling and fully cooking shrimp is of prime importance.
So should all raw shrimp be exported with cautionary labels regardless pack size? Should only cooked ready to eat (rte) shrimp be allowed to be exported/imported? Do secondary processors in mature markets have enough controls in place?
Certification at origin will not help with food safety in this sort of case. Cooking will.
Funnily enough shrimp imported into Australia requires to be cooked – but this is to stop shrimp diseases (not superbugs) from potentially infecting the local shrimp population when frozen raw shrimp is used as bait by fishermen.