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Steve OtwellUniversity of FloridaAquatic Food Products Program
Histamine Related Concerns
for Potential Scombrotoxic Fish
Processed with Carbon Monoxide or Filtered
Smokes
Which do you find
more appealing ?
USE OF CARBON MONOXIDE
Deception, enhance appearance of inferior product
Mask potential food safety problems (histamines)
Potential toxicity with consumption
Allows freezing for distant market access
Provides safety margin over current practices
Strong market demand (USA)
Advantages Disadvantages
Commercial Opinion is Divided
Commercial Development - History
traditional Hot Smoking...Cold Smoking
1960’s gas blends with MAP & ROP
1970’s CO patents for meat, poultry and fish
1980’s Patents for ‘Filtered’ Smoke
1999 Patent & Petition for ‘Tasteless Smoke’
2001 Patent for 0.4% CO with Red Meats (Canada)
William R Kowalski October 26, 1999
“Tasteless Smoke”
Commercial Development - TrendsApplications ( Tasteless, Clear, Artificial-TS ):
Passive ‘gas in a bag’ Active ‘pressure differentials’ Euthanasia (cultured fish)
Products: Tuna other fish species Tilapia other cultured species
Locations: IndoPacific South & Central America
and recently USA
Sushi Grades
vs. Grill Grades
HACCP &Sanitation
Direct Gas Applications
Gas Controls ?
Time & Temperature Controls
ROP & Vac Packaging
C. botulinum issue if refrigerated vs. frozen
Labeling
Mandated vs. Enforced ?
Regulatory Status - USA
CO is not approved as a food additive
CO is not approved as a color additive
CO can not be used to a make product look better than it is …
YET…
…while FDA did not grant GRAS status for use of ‘tasteless smoke, they did not object to a petition for use with tuna …?
Regulatory Status - USA
FDA’s response issued caution with the use of CO and specified necessary labeling…
Tuna, Tasteless Smoke (as a preservative)Tuna, Carbon Monoxide (as a preservative)
Similar position on red meat petition…?
Regulatory Status - USA
NMFS - voluntary inspection services (fee)
List NMFS Approved Operations
- basic sanitation- HACCP program- color standards (fading) ?
Regulatory Status - Other NationsUSA - primary market
Japan - banned if CO concentration greater than 500 ug/kg (?)
Canada - not ‘currently’ approved since requested in 1999
EU - Committee objections in 2001, yet limited utilization in meats (Norway)
Commercial Development - Trends
CURRENT SITUATIONS:
Less experienced participants
Competition - Patent infringement & Royalties - Fresh vs. Frozen Producers
- “Refreshed” Products
Negative Publicity Anticipated
Public Reactions ?
Negative Publicity
Tuna's Red Glare? It Could Be Carbon Monoxide
Hiroko Masuike for The New York TimesAPPETIZING? At Oh! Raku, above, tuna,
boldly red, has been treated with gas.
By JULIA MOSKIN (Oct. 2004)
http://www.gassedfish.com/page3.html
Negative Publicity
Often competitors with refrigerated products
Negative Publicity
China treats fish with carbon monoxide !
Congressional Activity
• Hearings regarding CO use with red meats
• Congressman Dingill’s –
‘Food and Drug Import Safety Act” calling for ‘alternative labeling requirements’ for CO exposed meat, poultry and seafood …
CO Pack
Histamine Concern
Species specific issue - claiming potential scombrotoxic illnesses due to consumption of certain fish that “looked” good or acceptable although it may have suffered thermal abuse prior to processing or during subsequent handling or storage
Histamine Concern
• Evidence for document illnesses for such ?
• Offers safety option for USA’s growing dependence on imports from long-distant sources
• Can be addressed with better controls per species, frozen storage and labeling
Science
Science is trailing commercial practice
• Controls- initial product condition vs. CO applications- product shelf-life after thaw- user safety in applications
Monitoring- detection vs. labeling- shelf-life for quality and product safety
- time temperature integrators (TTI’s)
Questions ?