Simon, according to the US FDA Hazards and controls guide (second edition)
Chapter #13:
"Achieving the proper concentration of salt and or nitrite in the flesh of
salted, smoked, and smoke-flavored fish is necessary
to prevent the formation of toxin by C. botulinum type E and nonproteolytic
type B and F during storage and distribution.
In salted fish, the salt concentration alone is responsible for this
inhibition. In smoked and smoke-flavored fish, salt works
along with smoke and any nitrites that are added to prevent toxin formation
by C. botulinum type E and nonproteolytic B
and F (Note: nitrites may only be used in salmon, sable, shad, chubs, and
tuna - FDA Compliance Policy Guides sections
540.500 and 540.200). "
and
"For controlling toxin formation by brining, dry salting, and/or drying:
CRITICAL LIMIT:
The minimum or maximum values for the critical factors of the
brining/dry salting, and/or drying processes
established by a scientific study. The critical factors are those that
are necessary to assure that the finished
product has:
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; "
Both the Hazards and controls guide and the Compliance Policy Guide can be
found on the UCDavis SeafoodNIC web site (seafood.ucdavis.edu) at
http://seafood.ucdavis.edu/guidelines/usguidelin.htm>
The common interpretation of these regulations is that smoked fish can not
contain over 200 ppm in those fish species where it is allowed as a control
for botulism. Note in the policy guide that in tuna nitrite is not allowed
at this level. The 200 ppm level gives a margin of safety from the 220 ppm
max stated in the policy - and nitrite level is a difficult test to do.
Nitrite in the US, when used in fish according to the Compliance Policy
Guide is GRAS (Generally Regarded As Safe).
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0138
email: <ken.hilderbrand@hmsc.orst.edu>
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Simon Jarding
Sent: Tuesday, June 27, 2000 12:58 AM
To: seafoodlist
Subject: Nitrite
Could anyone please tell me the demands/criteria for nitrite in cold
smoked salmon for the US market.
I need to know the amount (concentration) allowed, but also documentation
for this not causing any health risk.
Best regards
Simon
***************************************************
Simon Jarding
Civilingeniør
Boulevarden 26, 1.sal
9000 Aalborg
Danmark
Telefon: 98 11 64 20
Mobil: 26 84 60 20
Fax: 98 11 64 20
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