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Seafood-associated diseases and control in Canada
1Health Protection Branch, Health Canada, Sir Frederick G Banting Research Centre, Ottawa, Ontario, Canada.
Summary
Paralytic shellfish poisoning (PSP) and ciguatera poisoning pose the most serious health risks. While other shellfish poisonings occur, robust monitoring and hazard analysis systems are improving food safety in Canada.
Area of Science:
- Marine toxicology
- Food safety science
- Public health
Background:
- Shellfish poisoning has been documented for 200 years, with control programs for 50 years.
- Paralytic shellfish poisoning (PSP) is a significant concern, with the last recorded death in 1981.
- Other documented poisonings include amnesic, ciguatera, diarrhoetic, scombroid, and tetramine.
Purpose of the Study:
- To review the history and current status of shellfish poisoning control in Canada.
- To highlight the most consequential types of shellfish poisoning.
- To describe the evolving regulatory framework for ensuring seafood safety.
Main Methods:
- Review of historical data on shellfish poisoning incidents.
- Analysis of current control programs and inspection systems.
- Examination of the roles of regulatory bodies in food safety.
Main Results:
- PSP and ciguatera poisoning present the most severe health risks.
- Scombroid poisoning is frequently observed but less consequential.
- Vibrio infections and viral illnesses from shellfish are rare.
- Water monitoring for pathogens and Hazard Analysis and Critical Control Point (HACCP) systems are key control measures.
Conclusions:
- Canada has established long-standing control programs for shellfish poisoning.
- Modern food safety approaches, including HACCP, are being implemented across the industry.
- The Canadian Food Inspection Agency coordinates federal food control measures, enhancing oversight.