Hello Peter and Seafood colleagues
Tuesday, July 26, 2005, 8:36:54 PM, you wrote:
PH> Yes, I agree. You will see from my message that I am not entirely happy with
PH> the EU derogation of farmed salmon from the requirement of freezing before
PH> using raw.
For information Regulation (EC)No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Official Journal of the European Union L 139 of 30 April 2004) will come into force at a date after 1st.January 2006, and contains provisions which will substantially amend EU law with respect to parasites in fishery products.
Annex II Section VIII Fishery Products Chapter III D states:
REQUIREMENTS CONCERNING PARASITES
1.The following fishery products must be frozen at a temperature of not more than –20 °C in all parts of the product for not less than 24 hours;this treatment must be applied to the raw product or the finished product:
(a)fishery products to be consumed raw or almost raw;
(b)fishery products from the following species, if they are to undergo a cold smoking process in which the internal temperature of the fishery product is not more than 60 °C:
(i)herring;
(ii)mackerel;
(iii)sprat;
(iv)(wild)Atlantic and Pacific salmon;
and
(c)marinated and/or salted fishery products,if the processing is insufficient to destroy nematode larvae.
2.Food business operators need not carry out the treatment required under point 1 if:
(a)epidemiological data are available indicating that the fishing grounds of origin do not present a health haz-
ard with regard to the presence of parasites;
and
(b)the competent authority so authorises.
3.A document from the manufacturer, stating the type of process they have undergone, must accompany fishery products referred to in point 1 when placed on the market,except when supplied to the final consumer.
Therefore it wouold seem that the default requiremenbt for raw consumption is that the products must be frozen, except where there is positive epidemiological avidence that "fishing grounds of origin do not present a health hazard"
Are there any volunteers for carrying the cost of proving a negative?
All the best
Ian Goulding
Megapesca lda
Rua Gago Coutinho
Valado Sta.Quiteria
2460 207 Alfeizerao
PORTUGAL
Tel.+ 351 262 990 372
Fax.+ 351 262 990 496
www.megapesca.com
megapesca@mail.telepac.pt
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