U.S. FDA has made an important change in scallop moisture policy

From: Pamela Tom (pdtom@ucdavis.edu)
Date: Tue May 11 2004 - 12:20:13 PDT

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    To: Seafood Community
    Fr: Pamela Tom, University of California, Sea Grant Extension Program

    Today Tim Hansen (Directory, Division of Programs and Enforcement Policy,
    Office of Seafood, U.S. Food and Drug Administration) informed me of a
    change (as of May 10, 2004) with FDA's 1992 interim policy on scallop
    moisture. In summary, "if used, STP and water would need to be listed as
    an ingredient. So the Iintermim policy is effectively repealed in regards
    to the percentage of moisture."

    Here's what was posted yesterday on the FDA's web site:

    "Note: The 1992 interim policy described in this FDA talk paper is no
    longer current. It was consistent with the data that were available to
    FDA when it was issued, and it has sought to make clear to consumers that
    certain scallop products contain added amounts of water that exceed the
    levels found in natural scallop products. However, subsequent data on the
    natural water content in various scallop species suggests higher possible
    upper bounds of natural water content than previously identified. In
    light of the questions raised by this newer information, the interim
    labeling policy below is no longer being enforced. Treatment of scallops
    with agents such as sodium tripolyphosphate (STP) that result in the
    retention of significant amounts of added water requires that these agents
    be listed in the label list of ingredients."

    Source: http://www.fda.gov/bbs/topics/ANSWERS/ANS00422.html (Re: FDA Talk
    Paper)

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