Hi Iwan,
Here are my thoughts:
1. The canned tuna samples are sterile prior to opening.
2. If good laboratory practice is followed, it is assumed that there is little chance of micro or chemical contamination during the inspections.
3. However, there may be a chance of metal contamination from the can opening. So, it is good practice (required?) that the fish are passed thru a metal detector prior to filling back into new cans.
4. Control of delay time from start of inspection to re-processing is necessary to avoid any spoilage or histamine formation.
5. The 2nd retorting would kill any bacteria that may have contaminated the meat.
So, I believe that the practice is safe.
Best regards,
Tedb
Tel. (662) 249-1951 & 5 ext. 120
Mobile/Cell (669) 762-9051
-----Original Message-----
From: Ko, Iwan Setiyono [mailto:isk025@student.uit.no]
Sent: 27 February, 2006 01:04 AM
To: seafood@ucdavis.edu
Subject: Re-work of canned tuna products: do or don't
Dear list,
Couple months ago I contacted FDA to ask information regarding the
safety/quality issues of canned tuna products, but I have not received any
response for this point of re-work practice on canned tuna products:
Canned tuna products are open and evaluated
(microbiological/histamine/sensory) and then, if suitable, be re-processed
with the freshly-cooked tuna flesh, either in separate or commingled.
Any comments will be very appreciated, anyone? Someone from the FDA on the
list, perhaps?
Regards,
Ko, Iwan Setiyono (Ko, I.S. - ISK)
MSc Candidate - Int. Fisheries Management
E-mail : isk025@student.uit.no
Phone : +47 77 64 60 00
Fax : +47 77 64 60 20
Mobile : +47 45 00 40 97
Visiting address:
Room A-374
Norwegian College of Fishery Science (NFH)
University of Tromsų - Breivika N-9037 Tromsų
NORWAY
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