Revista global de biología, agricultura y ciencias de la salud

Abstracto

Risks and Critical Points of the Oyster Product System

Galaviz-Villa, I., Lango-Reynoso, F., Castañeda-Chávez, Ma. del R., Romero-Gonzalez, L., Amaro-Espejo, I.A., Zúñiga-Ruíz, P.

American oyster fisheries are among the most important in Mexico. However, for its economic value, it is located in thirteenth place. At present, there is no constant monitoring of the quality and safety of this fishery resource making it a risk to public health. Epidemiological studies have linked viral illnesses with raw consumption of these bivalves. The application of HACCP quality system to oyster production chain identified four types of risks to health status in the oyster extraction stage that lead to loss of the final product safety, and only one critical control point (CCP) in the production area, since this one is the stage that cannot be controlled in time and space. None of the wild oyster banks located in the lagoon system of Alvarado meet sanitary characteristics necessary to achieve certification, due to the nature and persistence of contaminants in oysters.