India’s vast coastline and rich aquatic resources make the seafood industry a cornerstone of both nutrition and economy. However, with this bounty comes the critical responsibility of safeguarding public health through compliance to cleaning and hygiene practices. Nilanjana Dey, Senior Quality Control Microbiologist, Licious, shares insights with Keerthana Sundar, Special Correspondent, Clean India Journal on the checkpoints of adhering to norms during the entire product cycle right from catch to consumer.
Outbreaks of foodborne illnesses, chemical contamination and product recalls can lead to severe health risks, financial losses and irreparable damage to brand reputation.”
Nilanjana Dey
HACCP is more than just a regulatory checkbox; it is a fundamental pillar for ensuring safe, high-quality seafood,” opines Nilanjana. From preventing devastating outbreaks of foodborne illnesses caused by pathogens like Vibrio, Norovirus, Salmonella, Clostridium, Listeria, Staphylococcus and E.coli to maintaining the delicate freshness and texture of seafood, HACCP provides a structured approach to identifying and mitigating potential hazards at every stage of the supply chain.
Why is HACCP so crucial? Consider the complex journey of seafood from catch to consumer. Temperature control, a cornerstone of HACCP, is important in preventing rapid bacterial growth within the “danger zone” of 5°C to 60°C. Fish is a highly perishable commodity and if not properly chilled (0 to 4°C), it can quickly spoil. Usage of appropriate chemicals helps to prolong the freshness of the fish, especially when it needs to be transported over long distances or stored for extended periods. Meticulous sanitation practices, from personal hygiene to equipment cleaning, are paramount in eliminating microbial contamination. The system also enables robust traceability and recall management, allowing for swift action in the event of contamination, protecting consumers and preserving brand integrity.
Failure to adhere to HACCP principles can have dire consequences. “Outbreaks of foodborne illnesses, chemical contamination and product recalls can lead to severe health risks, financial losses and irreparable damage to brand reputation.” Chemical contamination (histamine/ammonia/formaldehyde)-from vendor process, antibiotics and pesticides from agricultural practices, cleaning agents stored in-house and feed cleaning chemicals are common pain points.
Case studies highlight the system’s importance: a simple hand sanitization retraining session preventing cross-contamination, or meticulous allergen control averting a major health hazard. Allergen control involves segregation, enhanced cleaning and staff retraining to prevent allergen cross-contamination, leading to product discard to protect consumer health. These examples highlight that HACCP is not just theoretical; it is a practical, life-saving tool.
To navigate the evolving challenges of microbial risks, the seafood industry must adopt a proactive approach. This includes sourcing from approved vendors, conducting rigorous raw material checks, implementing regular lab analysis and maintaining stringent temperature and hygiene controls. Usage of different crates, segregation of allergen & non allergen material at site and while receiving from vendor are crucial.
Effective sanitation practices, from personal hygiene to waste management, are essential. Contaminated feed and water can expose fish to radioactive substances. Furthermore, innovative packaging techniques like vacuum and modified atmosphere packaging (MAP) play a crucial role in extending shelf life and ensuring microbial safety.
Adherence to international standards like FSSC 22000, GLOBALG.A.P, and Codex Alimentarius not only guarantees product safety but also facilitates access to global markets. In a nation striving for a cleaner and healthier future, the seafood industry’s commitment to robust HACCP systems and stringent hygiene standards is paramount. By prioritizing food safety, we can ensure that India’s rich seafood resources continue to nourish and prosper, contributing to a cleaner and healthier nation.
