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Tuna HACCP Handbook

Tuna HACCP Handbook. Appendix 3. HISTAMINE ANALYSIS and SENSORY TEST PACKS . Histamine Analysis and Sensory Test Packs. PURPOSE: Monitor tuna quality and safety  Adulteration  Decomposition

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Tuna HACCP Handbook

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  1. Tuna HACCP Handbook Appendix 3. HISTAMINE ANALYSIS and SENSORY TEST PACKS

  2. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs PURPOSE: Monitor tuna quality and safety  Adulteration  Decomposition  Product Safety (elevated histamine levels)

  3. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs MUST initially define the ‘Lot’0f tuna and Sub-lotting is no longer allowed in monitoring for product safety

  4. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Ideally Initial histamine results should precede sensory evaluations Temperature controls are critical

  5. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Histamine Testing Sample size = minimum 18 whole tuna per lotor all tuna in a lot with less than 18 tuna. Larger sample size recommended for new suppliers or if any issues with previous delivery. Histamine testing with verified official methods for all individual whole tuna or composites from 3 separate tuna. For example, 6 composites from the 18 individual whole tuna sample.

  6. Tuna Council's Handbook Sampling from Whole Frozen Tuna Sampling table Stainless steel table with braces to hold the tuna in place for cutting

  7. Tuna Council's Handbook 6Kg Albacore Cuts with circular saw Lower Anterior * Not the belly flap Parallel cuts along the ventral loin at the anterior location. These cuts are 10 cm apart resulted in ~350 gram sample, so depending on the size of the fish, the cuts could be closer together or further apart to get the required sample weight of 250 grams.

  8. Tuna Council's Handbook Sampling from Whole Frozen Tuna Hammer and chisel from the top and the bottom to remove the sample between the 2 cuts in the frozen tuna

  9. Tuna Council's Handbook Sampling from Whole Frozen Tuna Removing the sample Lower Anterior * Not the belly flap Remaining space

  10. Tuna Council's Handbook Frozen viscera In the frozen state, the complete viscera can be removed from the sample by lifting it out of the belly cavity. It is important to ensure that the histamine sample is not contaminated by the viscera

  11. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs RECOMMENDATIONS • Test Sample size = 250 grams edible meat • Sample Site Sampling Small vs. Large Tuna

  12. Tuna Council's Handbook Tuna HACCP HandbookPage A3-6

  13. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Histamine Testing OPTIONS Individual Tuna: ACCEPTABLE LOT if no individual tuna in the sample exceeds 30 ppm histamine Composite Samples: ACCEPTABLE LOT if no composites from the sample exceed10 ppm histamine

  14. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Histamine Testing Composite Samples: ACCEPTABLE LOT if no composites from the sample exceed10 ppm histamine If any composite histamine level > 10 ppm but < 30 ppm, then test all of the 18 ‘individual’ tuna for histamine

  15. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Histamine Testing REJECT the entire lot if any individual tuna in theHistamine Testing or Sensory Test Pack exceeds 30 ppm.REJECT the entire lot if sensory decomposition isperceptible in more than 2.5% of the Sensory Test Pack,unless further monitoring indicates histamine levels areless than 30 ppm.REJECT all tuna with sensory decomposition.

  16. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Sensory Test Pack Test pack size = minimum 118 whole tuna per lot or all tuna in one lot with less than 118 tuna Sensory ratings for each tuna based on standard procedures conducted by trained staff

  17. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Sensory Test Pack If ONLY the 2.5% sensory level is exceeded (histamine levels in Lot not exceeded), then test60 individual tuna for histamine (30 ppm limit), including the samples rated for sensory decomposition, AND sensory evaluate every tuna in the lot for decomposition

  18. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Sensory Test Pack ACCEPTABLE LOT if no more than 2.5% of the tuna in the test pack fish show persistent and readily perceptible sensory decomposition. For example; no more than 2 fish per 118 tuna

  19. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Sensory Test Pack REJECT the entire lot if any individual tuna in theHistamine Testing or Sensory Test Pack exceeds 30 ppm.REJECT the entire lot if sensory decomposition isperceptible in more than 2.5% of the Sensory Test Pack,unless further monitoring indicates histamine levels areless than 30 ppm.REJECT all tuna with sensory decomposition.

  20. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs Secondary Histamine Analysis

  21. Tuna Council's Handbook Histamine Analysis and Sensory Test Packs RECOMMENDATIONS • Why 18 fish? • Why 10 ppm vs. FDA Guideline at 50 ppm • Temperature control for samples is critical • Qualitative Testing vs. Quantitative Testing • Official Testing Procedures

  22. Tuna Council's Handbook

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