USDC Seafood Inspection Program

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 ScaleL, 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 2lbsPossible Retail Pack
• Individual Steak Packs
• Selling to Wholesale Consumer Clubs