In the 1980’s when inspecting some imported canned tuna, we found a few
samples that had an herbal / medicinal odour. The odour was confirmed by
the company’s QC staff to be Tiger Balm. The can code indicated the product
had been put up on the night shift. Apparently some workers rubbed the balm
on their temples to keep them alert at night. It’s no big stretch to think
that someone could wipe their temple with a gloved hand and transfer the
odour to the product. That’s the only time I found that in 34 years of
product inspection, imported and domestic. It’s rare but it can happen.
Regards,
Klaus
Klaus Schallié
Klaus Schallie Professional Consulting Services
18192 Claytonwood Crescent
Surrey, BC Canada V3S 8G8
Tel. (604) 576-1879
e-mail schallie1@shaw.ca
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Richard Chivers
Sent: February 14, 2007 11:48 AM
To: seafood
Subject: Aftershave and perfume taint
Has anyone ever found taint in fish caused by staff wearing aftershave or
perfume? I have never come across taint from these sources in 25 years and
using this as my basis for risk assessment I have not considered it worth
putting in a hygiene policy. We are dealing with non-oily fish, scallops in
particular (gonad is recognized as being high in oil).
Thanks for any input.
Richard Chivers
Seafood Audit International
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