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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.

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USDC Seafood Inspection Program

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  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

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