Alain,
Good point. You being an inspection specialist how would you approach the
sampling of tuna for histamines that would not require 100% sampling as in the
case of the tuna from Equador thus maintaining saleability integrity of the lot
as well as safety for the consumer?
Paul Dion
Paul Dion Associates, Inc.
In a message dated 11/5/2004 3:56:58 AM Eastern Standard Time,
alain.schalk@cotecna.ch writes:
> Subj: RE: Histamine concern in Ecuador.
> Date: 11/5/2004 3:56:58 AM Eastern Standard Time
> From: alain.schalk@cotecna.ch
> To: JonMcGraw@seafreeze.com
> CC: seafood@ucdavis.edu, PDIONPDA@aol.com
> Sent from the Internet
>
>
>
> John,
>
>
>
> I do not know about a particular way of sampling the fish for histamine test…
> and if there is a directive on the subject it has to be with FDA.
>
> But on a very practical point of view if FDA considers that there is not
> enough flesh or concentration on the tail to sample they would obviously look
> for another sampling point trying not to damage the body which is the main
> selling part….so there are left with the head part….
>
>
>
> But let us be realistic the very damage comes from the fact that the
> sampling is imposed at 100 %.........If only 5 % were sampled nobody would really
> care about the sampling procedure/point ! For me the solution is to get the
> sampling plan reduced by gaining quality confidence…
>
>
>
> Alain Schalk
>
> Cotecna Inspection Services
>
>
>
>
>
>
> From: PDIONPDA@aol.com [mailto:PDIONPDA@aol.com]
> Sent: 04 November 2004 19:21
> To: JonMcGraw@seafreeze.com
> Cc: alain.schalk@cotecna.ch; seafood@ucdavis.edu
> Subject: Re: Histamine concern in Ecuador.
>
>
>
>
> John,
>
> I would assume that taking the sample from the nape is simillar to taking
> samples from Swordfish for Mercury testing. That the nape would contain the
> highest concentration of histamines or mercury is cases of swordfish.
>
> In posting an answer to the original quaetion I would have to say that
> safety would be the priority over salability. Isen't that what HACCP is all about?
>
> Paul Dion
> Paul Dion Associates, Inc.
> Plymouth, MA02360
> USA
>
> In a message dated 11/4/2004 12:28:09 PM Eastern Standard Time,
> JonMcGraw@seafreeze.com writes:
>
>
>
>
> Subj: RE: Histamine concern in Ecuador.
> Date: 11/4/2004 12:28:09 PM Eastern Standard Time
> From: JonMcGraw@seafreeze.com
> To: alain.schalk@cotecna.ch, seafood@ucdavis.edu
> Sent from the Internet
>
>
>
> Hello,
>
> I have yet to see an answer to the original question posed. I don't disagree
> with what Alain has said but I am curious as to the directive to test neck
> line vs tail. Requiring a seller to disfigure his fish in such a way as to
> reduce his market is a hardship. Is it necessary.? Is it being required
> universally? Does it provide a more definitive result?
>
> Regards
>
> Jon McGraw
> Seafreeze
> Seattle, Wa
>
>
>
>
>
> -----Original Message-----
> From: Schalk Alain [mailto:alain.schalk@cotecna.ch]
> Sent: Thursday, November 04, 2004 7:31 AM
> To: seafood@ucdavis.edu
> Subject: Histamine concern in Ecuador.
>
>
> To anonymous subscriber,
>
>
>
> It is clear that FDA did not have confidence in the final product as same
> probably reached the packing plant already with a low quality label….and the
> producer could not probably demonstrate any kind of pre-quality concern before
> final check at packing…so FDA was obliged to impose 100% sampling basis….
> According to my experience the sampling plan reduces when the confidence
> increases in the lot you have to inspect. And the only way to do that is to have the
> industry to start considering global safety programs considering critical
> points definition on board vessel or at farm side, at landing/transfer and
> processing points.…The plant having suffered the penalty from FDA admits that
> they have lost the value of the shipment as not being sellable anymore….so now
> whom would they turn to for getting help/advices for future shipments ?? Who
> can answer this question today ?? Only a few consultants are able to help
> them with the full package handling/temperature and HACCP monitoring ? I am
> afraid we have to urgently address the issue of providing training to the
> industry on the subject if we want seafood and fish to be on the menu for the
> years to come…
>
>
>
> Alain Schalk
>
> Cotecna Inspection SA
>
>
>
>
> ------------------------------------------------------------------------------------------------
>
> Seafood HACCP Mailing List
>
> A subscriber to this list asked me to post this message. If you have
> information, would you either share via the listserv for open discussion
> or with me privately (pdtom@ucdavis.edu)?
>
> "During my visit to Ecuadora question came up about sampling for
> histamine in tuna. The firm packs headed and gutted tuna (high quality)
> for the USfresh market - Miami Seafood market and NY Fulton Seafood
> market. They air freight everyday. After an FDA inspection they were
> told to sample each fish for histamine by removing at least 50 grams of
> flesh near the neck line fins (instead of the previous tail location).
>
> This type of sampling will destroy the esthetic quality of the fish and
> make it unsaleable in this particular market. How is this matter is being
> handled by other sellers of this product?
>
>
>
>
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This archive was generated by hypermail 2b29 : Fri Nov 05 2004 - 05:19:10 PST