Hello
This is where everyone seem to misunderstand.
TS products should be made from good quality raw material. Prior to
application of CO, te raw material must be organoleptically and
chemically inspected for decomposition and histamine. Only those fish
that has less than 50ppm histamine level, strictly speaking, 30ppm and
below should be allowed to be treated with CO. Consequently, that
fishmust be fit for human consumption.
It is very unrealistic to say that procesors will use the system to cover
some floors in their procesing. This is because of the simple reason that
smoking the fish with CO will not hide histamine or decomposition.
Poor quality material that are applied with CO treatment willstill be of
bad quality and CO is not put a magic spell on the product to make it
look good. Poor quality raw material will not show the same colour as
that of good quality raw material, it is very obvious and no processor
can hide.
regards
Gabriel Victor Titili MSc PgDip DTF RIPH
Tuna Processing Specialist
-----Original Message-----
From: Adam.Powell@aqis.gov.au
To: seafood@ucdavis.edu
Date: Tue, 15 Oct 2002 17:48:51 +1000
Subject: Carbon Monoxide Treatment
> Hello Listers.
>
> Can anybody point me in the right direction regarding maximum limits,
> if there are any, for Carbon Monoxide (CO) with regard to treatment of
> seafood products to the USA and the EU?
>
> I am aware that CO treatment can mask olfactory decomposition and
> scombrotoxin formation but are there any allowable limits for its use?
>
> Regards,
>
> Adam Powell
> AQIS Export Fish
> Australia.
>
>
>
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