1 / 16

USDC Seafood Inspection Program

USDC Seafood Inspection Program. Policy on Filtered Smoke Process. Background. USDC Involvement Began in 1997 GRAS Petition (1998) USDC Inspection Policy (1998) FDA Import Bulletin – 16B-95 Response to GRAS Petition. USFDA Concerns.

bond
Download Presentation

USDC Seafood Inspection Program

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. USDC SeafoodInspection Program Policy on Filtered Smoke Process

  2. Background • USDC Involvement Began in 1997 • GRAS Petition (1998) • USDC Inspection Policy (1998) • FDA Import Bulletin – 16B-95 • Response to GRAS Petition

  3. USFDA Concerns • Labeled as Processed Food That Has Been Treated with Tasteless Smoke or Carbon Monoxide • Not Misrepresented as Fresh Frozen Seafood by Their Label • Near Normal in Flesh Color

  4. Verification Protocol • Request for Service • Review Documentation • Site Visit (Twice per Year) • Color Measurements • Analytical Analysis • Histamine • Protein Swabs • Microbiological Swabs • Letter and Report • Approved List of Facilities • http://seafood.nmfs.noaa.gov

  5. Collection of Color Data • Collected at Selected Process Points • First Cut, After Exposure (Chilled State) • 30 Days, 60 Days, 90 Days, 120 Days, 150 Days (Frozen Storage) • Day 1 – 5 for Each Set (Thawed) • To Replicate Retail Storage Conditions • Control Data Collected

  6. Additional Analysis • Photographs at Each Stage • Gas Analysis • Sensory Analysis • Histamine Analysis

  7. Color Theory • Color Can Be Separated Into Three Stimulus Points (CIELab Scale—L*, a*, b*) • L* -- Black to White • a* -- Green to Red • b* -- Blue to Yellow • Each Measurement Stimulus Can Be Statistically Manipulated • Possible to Set a Standard Using Only One Stimulus

  8. Color Scale

  9. Statistical Design • Limited Operator Variability • Standard Methodology • Define Curve of Untreated Data • Included Bloomed Tuna Data • Deleted Two Outliers • Performance Characteristics • Highest Value

  10. Setting of the Colormetric Standard • Define “Near Normal” Tuna Color • Commercial Factor • a* Value Dramatically Affected by the Process • Recommended Standard: a* = 16.2

  11. Policy Status • Standard Field Tested • No Adjustments to Standard Warranted • Meetings • Industry • Importers and Retailers • Regulatory Agencies • Consumer Organizations

  12. Enforcement of Standard • Present Results • AFDO Meeting (June 2002) • Publications • Federal Register Notice • Final Standard Set (September 2002)

  13. Decomposition Study • Answer Three Key Questions • Can this process mask decomposition? • What will decomposed tuna look like if subjected to this process? • Can sensory analysis be used reliably for this product?

  14. Decomposition Study Approach • Evaluate Four Quality Levels • High Pass, Borderline Pass, Borderline Fail, High Fail • Three CO Concentration Levels • 1-5%, 20%, 50% or greater • Two Exposure Times • 24 Hours, 48 Hours • Two Decomposition Temperatures • Iced, Ambient

  15. Decomposition Study Milestones • Sample Preparation – March 2002 • Sensory Panel Analyses – April 2002 • Final Report – June 2002

  16. Labeling Issues • Processed Product • Any Statement on the Label, Must Fully Comply with Labeling Laws (Net Weight) • Nutritional Labeling • Bulk Pack vs Retail Pack • Under 2lbs—Possible Retail Pack • Individual Steak Packs • Selling to Wholesale Consumer Clubs

More Related