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