Cooked crustaceans

​​Cooked crustaceans

Back to Tests applied to risk food

Reference CRU 05/2014

All imported food must comply with Australia’s biosecurity import conditions.

Check the Biosecurity Import Conditions system (BICON) to determine if the food you intend to import requires an import permit or a treatment or if it must meet any other conditions. All biosecurity requirements must be met before Imported Food Inspection Scheme requirements apply.

Imported Food Inspection Scheme risk food

Cooked crustaceans that are chilled or frozen for human consumption are classified as risk food. Cooked crustaceans may be whole or in portions, peeled or unpeeled. This includes crab, crayfish, lobster, prawn or shrimp.

Food excluded from this testing  

  • raw crustaceans
  • dried crustaceans
  • mixed food containing crustaceans as an ingredient; for example, frozen meals, soup and sauce
  • retorted—the final product is in a hermetically sealed (airtight) container and has been heat treated (retorted) within this container so that the final product is shelf stable (not requiring refrigeration).

Risk food sampling

When goods are referred for inspection and testing an authorised officer:

  • will take samples for each product type
  • will take five sample units per lot for analysis.

For more detail on sampling refer to Imported Food Notice 03-11 Food ​sampling under the Imported Food Inspection Scheme.

Hazard testing

Table 1 shows risk food tests applied to imported cooked crustaceans and permitted results.

Table 1 Hazard, test applied and permitted result

Hazard

Test applied

Permitted result

Microorganisms

Coagulase-positive staphylococci, Salmonella, Standard plate count (SPC)

Test

n

c

m

M

Coagulase-positive staphylococci/g

5

2

102

103

Salmonella/25 g

5

0

0

 

SPC/g

5

2

10 5

106

 

 

 

 

 

 

 

 

n = the minimum number of sample units which must be examined from a lot of food
c = the maximum allowable number of defective sample units i.e. that have counts between ‘m’ and ‘M’
m = the acceptable microbiological level in a sample unit
M = the level which when exceeded (i.e. the level is greater than M) in one or more samples would cause the lot to be rejected

Label and composition assessment

Food Standards Code chapters 1 and 2

Visual assessment

Imported Food Control Act 1992 section 3(2)(a)(vii) and 3(2)(b)

Vibrio cholerae
(additional tests to prawns and shrimp)

Not detected in any 25 g sample unit

Version history

Date

Amendment details

1/5/2014

CRU 05/2014

Replaces Imported Food Notice 09/12 Tests applied to risk category foods

​​