Risk Analysis Study Of Exported Crawfish Products

In order to provide scientific basis for inspection of exported crawfish, the author, according to risk analysis principle of WHO/CAC, collects and analyzes the data of exported crawfish products inspection and the Residue Monitoring Plan on Animal and Animal Originated Foods of China to conduct a risk assessment on biological and chemical hazard of exported crawfish products. The results are as follows:In the respect of biological hazard, pathogenic Vibrios, Staphylococcus aureaus and paragonimiasis are marked biological hazards existing in exported crawfish products. If crawfish are processed and cooked improperly, a big health risk will emerge for the consumer. At the aspect of chemical hazard, low dose of Chloramphenicol residue still exists in crawfish, and Chloramphenicol residue can cause consumer aplastic anemia , which have turned into one of the critical factors that stand in the way of the international trade in crawfish. The lead residue monitoring levels of crawfish in 2000 are above-MRL of major importing countries, which can cause trade problems such as goods rejecting. But the lead residue of crawfish has little health risk for small consumption of crawfish, and the lead residue of crawfish had been basically controlled in 2002. The health risks of mercury, cadmium, arsenic, hexachlorobenzen and other chemical residues are small.The author puts forward risk management measures on the basis of risk assessment. The controlling measures of biological hazard are as follows: choice of consuming kinds, prohibiting harvest of crawfish from water areas according to water temperature, depuration technologies, heat treatment, cooling after heating, controlling processing duration and temperature, avoiding cross contamination during processing, freezing and refrigerating, vacuum packing, disinfecting by ozone, irradiation, observing existing microbiological guidelines and etc. The export processing plants can establish and implement HACCP system on the basis of comprehensively adopting the above risk management measures. Besides, suggestions are made on pre-export examination and staff training. In the respect of chemical hazard controls, the author puts forward such risk management measures as intensifying the supervision and regulation on the production, distribution and use of veterinary drugs, preventing environment pollutants from the source, implementing GAP in agriculture, strengthening the control of the raw crawfish for export, developing and enforcing the Residue Monitoring Plan on Animal and Animal Origin Foods, monitoring food contaminants, strengthening the management of workers hygiene and poisonous and harmful substances, adopting dynamic management in the inspection of export crawfish and perfecting technical regulations and standards.