Bivalve molluscs such as clams, cockles, mussels, oysters, pipi and scallops

The requirements for bivalve molluscs will change on 10 May 2017. Refer to IFN 06-17 for information on these changes.

The changes will include a new lodgement question and changes to the analysis of some bivalve molluscs.

The requirements on this web page apply to consignments lodged before 10 May 2017.

​​​Bivalve molluscs

Back to Tests applied to risk food

Reference MOL 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

Bivalve molluscs have been grouped below based on the hazard they present and the test applied.

You must check the information in each group to determine if the hazards and tests apply to your food. Some food may be subject to tests from one or more groups.

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Group 1 – Hazard: Biotoxin

Molluscs which are riskfood for group 1

Bivalve molluscs that are raw, cooked or processed, are classified as risk food in group 1.
Bivalve molluscs in group 1 are:

  • clams
  • cockles
  • mussels
  • oysters
  • pipi
  • scallops.

Molluscs which are not risk food for group 1

  • molluscs which are not bivalves; for example, paua, abalone, octopus, squid, sea cucumbers, sea slugs and snails
  • mixed food containing bivalve molluscs as an ingredient
  • 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).

Hazard testing

Table 1 shows risk food tests applied to bivalve molluscs in group 1.

Table 1 Hazard, test applied and permitted result fo​r bivalve molluscs - group 1

Hazard

Test applied

Permitted result

Biotoxins

Paralytic shellfish poisons (PSP)

Maximum level 0.8 mg/kg

Domoic acid

Maximum level 20 mg/kg

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)

Group 2 – Hazard: E. coli

Molluscs which are risk food for group 2

Bivalve molluscs that are raw, cooked or processed, are classified as risk food in group 2.
Bivalve molluscs included in group 2 are:

  • clams
  • cockles
  • mussels
  • oysters
  • pipi.

Molluscs which are not risk food for group 2

  • scallops
  • molluscs that are not bivalve; for example, paua, abalone, octopus, squid, sea cucumbers, sea slugs and snails
  • mixed food containing bivalve molluscs as an ingredient
  • 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).

Hazard testing

Table 2 shows risk food tests applied to bivalve molluscs in group 2.

Table 2 Hazard, test applied and permitted result for bivalve molluscs - group 2

Hazard

Test applied

Permitted result

Microorganisms

E. coli/g

Test

n

c

m

M

E. coli / g

5

1

2.3

7

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)

Group 3 - Hazard: Listeria monocytogenes

Molluscswhich are risk food for group 3

Bivalve molluscs that are processed and are ready to eat are risk food for group 3.
Processed bivalve molluscs are:

  • cooked
  • pasteurised
  • heated
  • dried
  • marinated
  • smoked.

Bivalve molluscs included in group 3 are:

  • clams
  • cockles
  • mussels
  • oysters
  • pipi
  • scallops.

Molluscs which are not risk food for group ​3

  • bivalve molluscs that have only undergone a depuration/cleaning process and are not ready to eat
  • raw frozen half shell oysters or mussels
  • molluscs that are not bivalves; for example,​ paua, abalone, octopus, squid, sea cucumbers, sea slugs and snails
  • mixed food containing bivalve molluscs as an ingredient
  • 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).

Hazard testing

Table 3 shows risk food tests applied to bivalve molluscs in group 3.

Table 3 Hazard, test applied and permitted result for bivalve molluscs - group 3

Hazard

Test applied

Permitted result

Microorganisms

Listeria monocytogenes

Not detected in any 25 g sample unit

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)

Risk food sampling for all bivalve molluscs (groups 1-3)

When 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.

Version history

Date

Amendment details

1/5/2014

MOL 05/2014

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