Hi Lorena:
How are you? hope you are fine. Here is the reference that I believe that you are searching for:
http://www.fda.gov/OHRMS/DOCKETS/98fr/081399a.txt
Good luck in your search.
Best regards,
Daniel Nuñez T.
Sudamar
ACC Certifier
----- Original Message -----
From: Lorena Noriega Orozco
To: Seafood HACCP Mailing List
Sent: Thursday, October 23, 2003 6:49 PM
Subject: chloride dioxide
Dear List,
I will like to know where to find information about the
use of chloride dioxide in seafood...
I visit FDA page and only found that their use is allowed
during the washing of fresh produce (do not mention
anything about seafood washing)....
I have understood that it was not legal for washing
seafood (shrimp or fish), but I do not found anything that
say it is possible or not to use it... any reference or
web page will be appreciated...
Thanks in advance,
Lorena Noriega
On Tue, 21 Oct 2003 13:34:17 -0700 (PDT)
Pamela Tom <pdtom@ucdavis.edu> wrote:
>*This message was transferred with a trial version of
>CommuniGate(tm) Pro*
>Anne and Seafood HACCP List,
>
>In reply to your inquiry regarding TTIs and control
>measures, here is
>some background information that might be helpful:
>
>Re: Time-Temperature Monitoring Tags
>The Compendium of Fish and Fishery Product Processes,
>Hazards, and
>Controls, Ch. 8: "Vacuum and Modified Atmosphere Packaged
>Fish and
>Fisheries Products" contains information on
>Time-Temperature Monitoring
>Tag sources
>http://seafood.ucdavis.edu/haccp/compendium/Chapt08.htm#Tags
>
>Re: The guidance for using time temperature indicators
>(TTI) came out in
>the FDA Hazards Guide, 3rd Ed., Ch. 13, p. 167-190.
>(2001) Web:
>http://www.cfsan.fda.gov/~comm/haccp4m.html The concern
>is with "Control
>in refrigerated, reduced oxygen packaged raw, unpreserved
>fish and
>unpasteurized, cooked fishery products." (See Step #10:
>pg. 168 and
>172-173; Step #11: pg. 174; Step #15: pg. 182)
>
>Currently, the only appropriate control for the above
>type of process is
>the use of time temperature integrators. However, the
>Guidance provides
>an alternative [not a simple process!] if processors
>intend to market the
>above products without TTIs. A protocol for conducting
>suitable studies as
>described in the Hazards Guide is contained in the
>National Advisory
>Committee on Microbiological Criteria for Foods
>publication, "Vacuum or
>modified atmosphere packaging for refrigerated, raw
>fishery products"
>(1992). This document was posted this spring on the web
>(http://www.fsis.usda.gov/OPHS/nacmcf/past/map_fishery.htm).
>
>Another study which corroborates the FDA's decision to
>identify TTIs as an
>appropriate means of providing control for the above
>process is by:
>Skinner, G.E. and J.W. Larkin. 1998. Conservative
>prediction of time to
>Clostridium botulinum toxin formation for use with
>time-temperature
>indicators to ensure the safety of foods. J. Food Prot.
>61:1154-1160.
>Here's the abstract on that study:
>
>"Integrating-type time-temperature indicators (TTI) may
>be utilized to
>warn food processors and consumers about storage
>conditions that may have
>rendered a food potentially hazardous. As an example of
>how integrated TTI
>could be manufactured to emulate an infinite set of
>time-temp. situations,
>a set of conditions which have supported Clostridium
>botulinum growth and
>toxin production was compiled. The time-temp. curve
>representing
>conservative times required for toxin formation was
>constructed with data
>from literature relating to toxin formation as a function
>of temp. in any
>media or food product. This set of critical time-temp.
>data is fit by a
>conservative empirical relationship that can be used to
>predict
>combinations of incubation times and storage temp. that
>represent a
>potential health risk from C. botulinum in foods. A TTI
>could be
>constructed to indicate deviation from such a given set
>of conditions to
>bring attention to foods that may have been exposed to
>potentially
>hazardous temp. with respect to C. botulinum toxin
>formation."
>
>Regards,
>
>Pamela Tom
>University of California
>Sea Grant Extension Program
>
M.C. Lorena Noriega Orozco
Coordinadora CIAD Unidad Guaymas
Carr. a Varadero Nacional Km. 6.6
Guaymas, Sonora C.P. 85580
MEXICO
Tel/FAX +(622)-2216533 y 2215640
Visit nuestra página Web: http://www.ciad.mx
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