Thank you Ivan. I think one could say there are no wild caught fish without parasites. It is an illusion to assume that "wild caught" fish can be parasite free. Yes, some fish species or larger fish, may appear not to be infected, but there is no guarantee that fish do not carry parasites. I agree that no fish should be eaten raw without proper freezing treatment to kill off parasites.
Evert Liewes
----- Original Message -----
From: Ivan Bartolo
To: seafood@ucdavis.edu
Sent: Thursday, January 11, 2007 12:39 PM
Subject: RE: Parasites in Red Tuna
To add the EU perspective on fish parasites, European hygiene legislation requires all "fishery products to be eaten raw or almost raw" to be frozen to -20°C or colder for not less than 24 hours at some point along the production chain. A document from the manufacturer stating the process undergone has to accompany the fish as it changes hands. This is detailed in Regulation 853/2004 in Annex III, Section VIII.
There are moves afoot here in the UK to launch an awareness campaign on this requirement aimed specifically at sushi restaurants.
Regards
Ivan Bartolo
Food Standards Officer
Legislation Department
Sea Fish Industry Authority
Tel: 01482 327837
Fax: 01482 223310
Seafish legislation pages: www.seafish.org/b2b/area.asp?p=48
------------------------------------------------------------------------------
From: Pamela Tom [mailto:pdtom@ucdavis.edu]
Sent: 11 January 2007 01:26
To: seafood@ucdavis.edu
Subject: RE: Parasites in Red Tuna - [SC: 8% -- Scanned(Spam_Server)]
To: Seafood HACCP Discussion List
To add to Amilcar's comments, the small tunas are referred to in Chapter 3, "Potential Species - Related & Process - Related Hazards," Table 3-1, Potential Vertebrate Species Related Hazards, of the FDA's Fish and Fisheries Products Hazards and Controls Guidance, 3rd edition, 2001 and is available on the Internet (http://www.cfsan.fda.gov/~comm/haccp4c1.html) :
Allothunnus fallai
Auxis spp.
Euthynnus spp.
Katsuwonus pelamis
Thunnus tonggol
The table of contents is at: http://www.cfsan.fda.gov/~comm/haccp4.html
Note: the US Food and Drug Administration is updating the "Hazards Guide". When information on the revisions are available, it will be announced on this listserv (among other sources) - perhaps by late March or earlier.
Pamela Tom
===========================================
Pamela Tom, Seafood Extension Program Manager
University of California
California Sea Grant
Fax: 530/752-4759
Web: http://seafood.ucdavis.edu (SeafoodNIC)
E-mail: pdtom@ucdavis.edu
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf Of Amilcar Caputo
Sent: Wednesday, January 10, 2007 4:42 PM
To: Peter A. Nelson
Cc: John Kaneko; Janani Tulasendrapuram; seafood@ucdavis.edu
Subject: Re: Parasites in Red Tuna
Well, guys, if you look at the "Fish and Fisheries Products Hazards &
Control Guidance" (third edition), there are some Tuna (specially small
ones) that do have parasite's hazards. That's on page 36.
Regards,
Amilcar Caputo, M.S.
Fuji Food Products, Inc.
> No parasites of health concern? Really? I seem to remember reading in
> Desowitz's book (New Guinea Tapeworms and Jewish Grandmothers) about
> someone getting a rather nasty (round?) worm from eating raw tuna. Pete
>
>
> Peter A. Nelson
> Marine Advisor
> California Sea Grant
> Adjunct Professor
> Dept Fish. Biol., Humboldt State University
> 2 Commercial Street, Suite 4
> Eureka, California 95501
>
> Tel 707.443.8369
> Fax 707.445.3901
>
>
> On Jan 10, 2007, at 10:36 AM, John Kaneko wrote:
>
>> Janani,
>>
>> What species of tuna are you referring to as "red tuna". Do you
>> mean yellowfin, bigeye, or bluefin?
>>
>> These species of tuna are commonly eaten raw as sashimi. They do
>> not contain parasites of public health concern in the edible
>> muscle. Therefore freezing these fish prior to raw consumption is
>> not necessary.
>>
>> Freezing temperatures for tuna for other reasons such as
>> transportation, storage, etc. depends on the intended end use. For
>> canning raw material, freezer temperatures need not be very low.
>> The raw frozen tuna oxidizes and turns brown. But after cooking and
>> canning, the color of the raw muscle is not an issue.
>>
>> To retain the natural red color and muscle clarity required for the
>> sashimi market, freezing must be done at sea immediately and at
>> ultra low temperatures (ULT). This requires specialized equipment.
>> ULT frozen tuna is common in Japan because of the distance the fish
>> must travel from the fishing grounds to the market and not because
>> of a parasite food safety risk.
>>
>> Frozen tuna treated with carbon monoxide does not need to be frozen
>> or shipped at ultra low temperatures because the carbon monoxide
>> prevents the natural oxidation that would otherwise result in the
>> normal color change from red to brown. Carbon monoxide treated tuna
>> retains its unnatural red color without requiring ULT freezer
>> temperatures.
>>
>> Aloha,
>>
>> John Kaneko MS, DVM
>> PacMar Inc.
>> Honolulu, Hawaii
>> ----- Original Message -----
>> From: Janani Tulasendrapuram
>> To: seafood@ucdavis.edu
>> Sent: Wednesday, January 10, 2007 6:09 AM
>> Subject: Parasites in Red Tuna
>>
>> Good morning,
>> This is regarding parasites in Red Tuna. Is there a published
>> lethality table that deals with temperatures above -20C? FDA says
>> -35C for 15 hours is a good as -20C for 7 days. But what if you
>> could only guarantee -10C in the transportation chain? How many
>> days at -10C would you need?
>> I would appreciate it, if anyone can pass along any information
>> regarding the above.
>>
>> Thanks and have a nice day!
>>
>>
>> -Janani Tulasendrapuram
Amilcar Caputo
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