Bob Price (rjprice@ucdavis.edu)
Tue, 25 Jan 2000 14:47:15 +0000
Robert & Lisa Stone wrote:
> Two Questions.
> 1. For Cold smoked fish is water phase salt still 3.5 %
The U.S. FDA guidelines for smoked fish are:
For air packaged smoked fish or smoked flavored fish, not less than 2.5 percent
water phase salt in the loin muscle; OR
For vacuum or modified atmosphere packaged smoked fish or smoke flavored fish,
not less than 3.5 percent water phase salt in the loin muscle, or, where
permitted, the combination of 3.0 percent water phase salt in the loin muscle
and not less than 100 ppm nitrite
> 2. Has there been an update on methyl Mercury in Billfish, Tuna and Spanish
> mackerel.(1.0 ppm action level)
The draft Fish and Fishery Products Hazards and Controls Guide (February 16,
1994) listed methyl mercury as a potential safety hazard for bonito, halibut,
Spanish mackerel, king mackerel, marlin, shark, swordfish, and bluefin tuna. The
selection of these species was based on historical data on levels of methyl
mercury found in fish consumed in the U.S. The selection was also based on an
FDA action level of 1.0 ppm in the edible portion of fish.
While FDA has not changed the 1.0 ppm action level, the agency is re-evaluating
it in light of significant new data on the health effects of methyl mercury from
consumption of fish. These data have become available since the action level was
developed.
When the action level re-evaluation is completed, FDA will, among other things,
update this Guide by including advice on how to assess the significance of a
potential methyl mercury hazard in fish, and what controls, if any, are
necessary to ensure the safety of fish in this regard.
> 3. Water activity in HACCP guide, first Ed.:
> Limiting Conditions for Pathogen Growth, table 32 --- min aw,.93-.96
> Clostridium botulinum, type A, and proteolytic B and F, Min. aw = .935
> Clostridium botulinum, type E, and nonproteolytic B and F, min. aw = .97
> Chapter 14 of same edition " a water activity of .85 is mentioned every
> where.
> What is the opinion on the water activity for controlling C. botulinum at
> present in cold smoked fish products?
A water activity of less than 0.85 will control all pathogens with S. aureus
being the most resistant to low water activity. The water activities mentioned
above are specific for C. botulinum and would be appropriate for cold smoked
fish.
Bob
>
> Robert Stone
> Ocean Trader
> Fiji
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