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An example of a record that would be necessary to document that the fish temperature was dropped rapidly might be on-board refrigerated sea water temperature records, if retigerated seawater is used to cool the fish upon capture. In other circumstances, other records may be appropriate. The guide addresses this (i.e., the results of histamine testing, calibration of thermometers and sufficiency of ice). If the critical limit is not met the records would show that the temperature of the fish was not dropped as rapidly as necessary to prevent the development of histamine. The lot should be sampled and analyzed for histamine. If the results are high, the product must be frozen or cooked. If the results are very high, the product must be destroyed. Slide 10: International And Einally, as I mentioned earlier, HACCP is the key to maintaining our position in world trade. HACCP will serve as the basis for bilateral agreements, since most of our key trading partners have switched to HACCP already or are planning to do so. Agreements based on HACCP will ensure that foreign processors are applying systems of preventive controls equivalent to those being required of domestic processors. We have already met with the EC and with Australia and New Zealand to discuss such agreements. Of course, in the case of Canada, the North American Free Trade Agreement (NAFTA) provides the framework for establishing equivalency and, therefore, a mutual agreement. . . . . . xde 11 Tmmng I would like to say that training is critical to the successful implementation of HACCP systems in the seafood industry. Certain key functions such as reviewing monitoring records, developing and modifying HACCP plans which will require training in HACCP. The need for training exists not just for industry. Both state and local regulators, as well as FDA employees will need to be trained on how to evaluate HACCP plans and conduct HACCP inspections. For training, FDA is working closely with the Seafood Alliance to develop a HACCP training curriculum. Slide 11: Final Rule AS you know, on January 28,1994, we published in the Federal Register, the proposed regulation. During the comment period, the Agency received approximately 260 submissions each containing many comments on every part of the proposal. After each of those comments were reviewed, the Agency developed a final rule that accommodated as many of the comments with merit as possible. The FDA Commissioner Dr. David Kessler and the Honorable Secretary of Health and Human Service Ms. Donna Shalala and the have signed the final rule. At this moment, the final rule is being reviewed for final approval by the Office of Management Branch (OMB). After OMB signs off on the final rule, it will be published in the Federal Register. We are quite confident that by January 1996 the final rule will be published in the Federal Register. Thank you
ABSTRACTS PROTECTION ACTIVPTIESOFTFIE ORGANIZATION Primo Ararnbulo, III and Claudio R. Almeida Pan American Health Organization 525 23rd Street, NW Washington, DC 20037-2895 The food protection activities of PAHO/WHO conducted within the framework of the Regional Plan of Action for Technical Cooperation in Food Protection mandated by the Pan American Sanitary Conference and the Ministers of Agriculture and Health of the region of the Americas. Technical cooperation activities in food protection are carried out by the Veterinary Public Health Program of the Division of Disease Prevention and Control. The staff involved in the delivery of technical cooperation in food protection include a total of some 66 professionals distributed as follows: Program Coordination at the PAHO Headquarters in Washington, DC-4; the Pan American Institute of Food Protection and Zoonoses (INPPAZ) in Argentina-15; the Pan American Foot-and-Mouth Disease Center in Brazil-3 1; and Inter-Country and Country Veterinary Public Health Advisors- 16. Delivery of technical cooperation is operationalized through: development of policies, plans and norms; resource mobilization; dissemination of information; training; applied research; and expert advisory services. The program of technical cooperation in food protection encompasses 4 components: (1) Organization of comprehensive, integrated programs, (2) Development and strengthening of inspection and analytical services, (3) Epidemiological surveillance and control food borne disease, and (4) Sanitary control of street foods and consumer protection_ FDA’S REGIONAL PROGRAMS Sam Jones FDA, San Juan District PO Box 57 19 San Juan, Puerto Rico 00906-5719 No abstract submitted
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TABLE OF CONTENTS PAPERS & ABSTRACT
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Evaluation of On-board Handling Tec
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oduction of a Sardine Substitute Jo
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Effects of Temperature and Humidity
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Force. and the U.S. Coast Guard. Th
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for the program, showing that state
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12/18/92 such as diversion. The lat
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. Establish a formal database on th
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8. Standard reporting for seafood-b
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38. Education effort/materials on b
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egional business and industry may n
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PROJECT CODE: 95/PH/A10,13/P2 PROJE
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PROJECT CODE: 95/PH/A28/P1 PROJECT
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PROJECT CODE: 95/PH/A29/P3 PROJECT
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t PROJECT CODE: 95/PH/A37/P2 PROJEC
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investigate the problem. The ISSC w
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strategic plan for conference actio
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(4) advisory committee, and all con
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IRRADIATION TO ENSURE HYGIENIC QUAL
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food. Often, food manufacturers hav
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BACTERIA D-VALUE (kGy) E. coli 0.15
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ECONOMICS OF IRRADIATION OF FISH AN
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B. Market Testing of Irradiated Foo
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The Agreement on the Application of
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Table 1. Optimum radiation dose lev
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Loaharanu, P. 1973. Gamma irradiati
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EFFECTS OF LOW-DOSE GAMMA IRRADIATI
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diving bell and lowered into the wa
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12 1 Survival Curve for Standard Pl
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6 D value = 0.05 kGy ‘A. 0 / I I
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Dvalue=O.S9kGy 3.8 a’, 3.6 . 3.4
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8 0 . 0.1 0.2 0.3 0.4 0.S 0.6 rlrah
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Conclusion In this study, low dose
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processed and packaged product. A m
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Table l.Procedures schematic for ef
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(hydrogen peroxide) produced from t
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Johns, H.E. and Cunningham, J.R. 19
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k TBF#hoursCtime between split dose
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AUTOMATED OHMIC THAWING OF SHRIMP B
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A computer program was developed in
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RESULTS AND DISCUSSION The computer
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78 Quadrant 1 0 20 40 60 80 100 Tim
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FUTURE WORK The ohmic system perfor
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Using Edible Film to Improve Smoked
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LOG CFU / Sq cm 0 3 6 9 12, 15 18 2
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FIG-l.5 AE SMOKE LOG CFU / Sq cm FI
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FIG-2.1 PSYCHRQT SMOKE LOG CFU / Sq
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For samples stored at l0°C, no sig
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(3) 10 oz copolymer polyethylene ca
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Total Volatile Base Components of P
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Log Anaerobic Plate Counts of Packa
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0, 600 500 - :: 7 400 - 2 z 300 - k
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Log Aerobic Plate Counts of Package
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The variables that correlated well
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Woyewoda, A.D., S.J. Shaw, P.J. Ke,
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used to evaluate both heating and c
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minimize the chances for product re
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Part II Evaluation of the cooling p
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Table 1. Laboratory analyses on con
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REFERENCES APHA, 1984. Compendium o
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market and economic studies focusin
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The foreign demand for U.S. exports
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The survey of California-based seaf
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The Gulf butterfish (and harvestfis
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during the same period. The butterf
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48,693 mt/yr in 198690. The primary
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U.S. Landings consistently increase
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Christmas, J., D. Etzold, T. McIlwa
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Perkins, G. 1977. Potential for exp
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EFFECT OF WASHING WATER pH ON COLOR
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Figure 1, Whole Fish I Dehead (M-07
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138 Hematin concentration, expresse
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Table 1. Mean carotenoids, hematin,
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Table 2. Treatments Mean moisture v
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side). These adjustments are essent
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Siggia S. 1963. Methods for trace q
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work on combining acetates and phos
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untreated fresh fillets and treated
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Fig. 3. 10 0 m control tJ 0.1% MKP-
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negative bacteria such as Pseudomon
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concentrations up to 1% could be us
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Fey, M.S., and Regenstein, J.M. 198
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Schaack, M.M., and Marth E.H. 1988.
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MATERIALS AND METHODS Materials Liv
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. , FIGURE 1. ANAEROBIC PLATE COUNT
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il . --.-_._ 1+_- /: _- : _ _ _ _ _
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, I . ‘ r , r , c I, , -1 ’ I .
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I I ’ , ’ . I : , I ’ I 1 * :
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Reed, R. J., G. R. Ammerman, and T.
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Antioxidants can be added to increa
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Table 1. Effect of wash treatment o
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Table 2. Effect of antioxidant trea
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(1993) for whole dressed catfish. C
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Anonymous. 1992. Processing up 11%
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Sin&_&x, R. O. and Yu, T. C. 1958.
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1. Materials MATERIALS AND METHODS
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RESULTS AND DISCUSSION Aroma profil
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.z%M 5 =w B 14 29 39 4142 53 64 25
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.s CM 8 C s-t B W S' a .g CM $ C .-
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Marshall, G.A. Moody, M.W., Hackney
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AN OVERVIEW OF THE NMFS PRODUCT QUA
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STORAGE CHARACTERISTICS OF FROZEN B
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OPTIMUM CONDITIONS FOR THE PREPARAT
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3 BUILDING STRATEGIC PARTNERSHIPS F
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for aquaculture supporting developm
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problem solving of complex regional
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DESIGN OF AN AUTOMAT EVALUATION DEV
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sides of the shrimp were averaged.
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Ammonia Measurements Figure 2 shows
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REFERENCES Balaban, M. O., Yeralan,
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QUALITIES OF FRESH AND PREVIOUSLY F
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For the samples stored for six mont
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stored for six month, had lower bac
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Table 1. Psychrotrophic bacterial p
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Table 7. Juiciness of refrigerated
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Table 12. Cohesiveness of baked ref
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Table 16. Shear force and centrifti
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SAS Institute Inc. 1987. “SAS/STA
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with a color chart. In this paper,
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TABLE 1 Comparison of Histamine Tes
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11, Chassande, O., Renard, S., Barb
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FIGURE 1 Time Course for Histamine
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BACKGROUND A Rapid, Easily Used Tes
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We acknowledge with thanks the inte
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AOAC Add 1 ml Extract to 8 cm Prepa
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248 . Fig. 4 pnitroaniline in HCl N
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1 O .’ REFLECTANCE (arbitrary uni
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552 650 600 Salt Effects in the Fig
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IMMUNOLOGIC APPROACHES TO THE IDENT
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Table 1. Fish collected in Biscayne
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Based on unpublished data comparing
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2. 3. 4. Hartmann, J.X., Poyer, J.C
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irradiated foods look like. After t
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silver carp Wpophthalmichthys molit
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,$mory Analysis. Sensory data were
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Table 3. Percentage of panelists wh
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Table 5. Percent response of paneli
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McNulty, T, 1996. Personal communic
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in a stainless steel tank (SOL) wit
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Mineral Content Five macro-elements
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TBble 1 _ Yield of surimi made from
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Table 4 - Proximate composition of
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goatfish lizardfish, ponyfish, ther
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Table 7 - Amino acid composition of
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Gel Strength For surimi gels, stres
Page 296 and 297: 288 &f&odan, Y., Toyohara, H., and
Page 298 and 299: CONSUMER SURVEY OF POND RAISED CATF
Page 300 and 301: Accept&i&y scores of male and femal
Page 303 and 304: -I- -T-
Page 305 and 306: 100 90 80 70 60 50 40 30 20 10 0 Fi
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Page 309 and 310: This study evaluated the feasibilit
Page 311 and 312: 1000000 100000 10000 9 1000 > 1 . T
Page 313 and 314: 100000 PIs 10000 E 1000 z 8 100 UJ
Page 315 and 316: 100000 10000 P 12 > 1000 10 1 � T
Page 317 and 318: THE EFFECT OF IONIZING Kvulnificus
Page 319 and 320: io Vulnificus: Past, Present, and F
Page 321 and 322: conce op on Vibrio vulnificus in 19
Page 323 and 324: LEVEL 4 L WA TEMPERATURE** TIME TO
Page 325 and 326: isregard include the education of o
Page 327 and 328: USE OF “COOL PASTEURIZATION” TO
Page 329 and 330: Survival rate of V: vuZnificus in o
Page 331 and 332: REFERENCES BAM. 1992. Bacteriologic
Page 333 and 334: 0 To promote the cooperation and a
Page 335 and 336: SAFETY CONCERN IN THE USE OF MODIFI
Page 337 and 338: CONCLUSION According to some resear
Page 339 and 340: 32 MATERIAL AND METHODS Product Pre
Page 341 and 342: FLOWCHART DIAGRAM FOR THE CANNING P
Page 343 and 344: Americans consume almost four pound
Page 345: pursuing such agreements and expect
Page 349 and 350: Mildred Chaparro Food Science and T
Page 351 and 352: GENICALLY AND BLAST FROZEN PACKAGIN
Page 353 and 354: S TO ENSURE SEAFOOD SAFETY AND SEAF
Page 355 and 356: XYGEN-DE FRJZE ICALS AND LIPID PERO
Page 357 and 358: IIOTOXINS: PREVENTION, CONTROL SEAF
Page 359 and 360: ASPECTS OF CIGUATERA FIS POISONING
Page 361 and 362: BRETTANBMYCES CL-4 USSENII AS A CON
Page 363 and 364: USE OF ANTI ANTS IN FRESH AND FROZE
Page 365 and 366: INTERNATIONAL ASPECTS FOR HACCP E.
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